Banoffee Crumble Recipe

You know your mama told you never to play with your food? Well, if I had always listened, this banoffee crumble recipe would never have come into being!

Banoffee Crumble recipe

Find two beautiful dishes that are total winners in their own right. Put them together as variation or fusion of the two. Eh voila! You’ve just created something new and just as mind-blowing as the original two creations were!

Banoffee pie. There’s something about the combination of bananas, caramel and the biscuit crust that makes my heart sing. Or perhaps its the sugar. Who knows!

And crumble. Any crumble: apple, rhubarb, mixed berries, stone fruit, basic, vegan, nutty. Just crumble! Crunchy, biscuity, homely and cosy: this is definitely one that makes me feel warm and fuzzy every time I enjoy it.

Putting the two together… For me, it’s like the thrill of fireworks on bonfire night! Just listen out for the many “oohs” and “aaaahs” and “woahs”… Such fun! 🙂

Banoffee Crumble Recipe

I’ll be honest though: I was really skeptical that it would work! I thought it would be too sweet, too soft and soggy, and just one big hot mess.

I’ll tell you what, this did not disappoint for one moment!

The soft fruit, sweet caramel, and the biscuity (is that even a word? Well, it is now!) topping with just a little hint of nutmeg just go together like fish and chips or bacon and maple syrup! A little slice of cosy, sweet, fresh-from-the-oven banana-y heaven!

Oh, and as an added bonus: it will literally take you minutes to put this together. The hardest thing with this recipe is waiting for it to bake. And waiting a little longer for it to cool.

Anyways, my banoffee crumble is calling me.

Happy baking, friends! 😊

Banoffee Crumble

5 from 4 votes
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
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Banana and caramel with a crunchy crumble topping. A heavenly cosy weather treat!


  • For the filling
  • 4-6 bananas, depending on size, sliced lengthways

  • 397 g (14 oz) tin of carnation caramel (or homemade if you prefer)

  • For the crumble
  • 180 g (1 cup + 2 tbsp) plain (all-purpose) flour

  • 90 g (¼ cup + 2 tbsp) unsalted butter, cubed

  • 60 g (¼ cup + 1 tbsp) soft light brown sugar

  • ¼ tsp (or more if you like!) grated nutmeg


  • Preheat your oven to 170C/340F.
  • Slice your bananas and place them at the bottom of your baking dish. I do a double layer, to make sure every mouthful will definitely contain some banana!
  • Spread the caramel over the bananas, pushing it down to create a smooth layer of caramel, ensuring your bananas are completely covered.
  • Put all the rest of your ingredients into a large bowl. Rub the butter between your fingertips to create the crumble mix, making sure there are no large lumps of butter left.
  • Sprinkle crumble mix over your fruit and caramel in the baking dish. Place your dish in the oven for 20 minutes, until golden and beautiful. Once out of the oven, cool for 5 minutes before serving.


  • You can slice your banana into disks and throw them casually into your baking dish. It will work out just as well! I just like the longer sliced version, as I find it gives a better base on which to spread out my caramel.
  • Once you have finished rubbing your butter into your crumble, grab a few handfuls and squeeze it together into larger clumps. When you spread your crumble mix on top of your caramel, these larger chunks will bake into an almost biscuit-like chunk, so giving you a little extra texture as part of your crumble topping.
  • This can easily be served totally plain, and is delicious this way, or can be served with pouring cream, softly whipped cream or even ice cream if you wanted to. The choice is entirely yours! 🙂

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