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Banana-Pecan Crumble


Serves 6

  • by from Fine Cooking
    Issue 122

This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping. Dark brown sugar gives the dish a slightly richer molasses tang than light brown does.

For the topping
  • 1 oz. (1/4 cup) unbleached all-purpose flour
  • 1/4 cup packed brown sugar (preferably dark)
  • 1/4 cup old-fashioned oats
  • 1/8 tsp. table salt
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup pecans, toasted and coarsely chopped
For the filling
  • 1 oz. (2 Tbs.) unsalted butter
  • 1/2 cup packed brown sugar (preferably dark)
  • 1/4 cup fresh orange juice (from 1 medium orange), strained
  • 1 tsp. ground cinnamon
  • 1/8 tsp. table salt
  • 6 medium ripe bananas (about 2 lb.), peeled, halved crosswise, and then halved lengthwise
  • Lightly sweetened whipped cream or vanilla ice cream, for serving

Position a rack in the center of the oven and heat the oven to 350°F.

Make the topping

In a medium bowl, use your fingers to combine the flour, brown sugar, oats, and salt. Add the cold butter and, still using your fingers, work the ingredients together until the butter is the size of chickpeas. Gently toss in the pecans and then refrigerate the topping until ready to use.

Make the filling and bake

In a 10-inch cast-iron (or other heavy-duty) skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring often with a silicone spatula, until the sugar is dissolved, about 3minutes. Stir in the orange juice, cinnamon, and salt; take care, as it will splatter. Continue to cook, stirring, until the mixture thickens slightly, about 1 minute. Add the bananas, gently toss to coat, then spread them and the sauce evenly in the skillet.

Remove the skillet from the heat and evenly sprinkle the topping over the bananas. Transfer the skillet to the oven and bake until the topping is golden-brown and the filling is bubbling, about 20 minutes.

Let cool for at least 10 minutes before serving with whipped cream or ice cream.

Make Ahead Tips

You can refrigerate the topping in an airtight container for up to 24 hours.

nutrition information (per serving):
Calories (kcal): 460, Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 8, Protein (g): 4, Monounsaturated Fat (g): 9, Carbohydrates (mg): 66, Polyunsaturated Fat (mg): 3.5, Sodium (g): 110, Cholesterol (g): 30, Fiber (g): 0,

Photo: Scott Phillips

I made it gluten-free by using a gluten-free flour blend and gluten free oats and it was fabulous!

Mmm, mmm good. This is one of those recipes you almost always have the stuff on hand for, and who doesn't love those?

Fantastic! - we have made this several times - served with vanilla ice cream.

Absolutely fantastic. I love this unique alternative to pudding or bread for my bananas. The crumble is delicious and this recipe is a keeper. You can read my full review at Taking On Magazines:

Great spur of the minute dessert. No complaints from my guests!

Off the charts good - and really easy to make.

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