BANANA AND HAZELNUT CRUMBLE
Portions : 8 - Preparation : 5 minutes - Cooking : 30 minutes
Ingredients
The crumble
- 250 ml (1 cup) flour
- 125 ml (1/2 cup) almond powder
- 125 ml (1/2 cup) rolled oats
- 250 ml (1 cup) unsalted butter
- 45 ml (3 tbsp) Splenda granulated sugar
- 1 lemon, zest
- 1 pinch salt
Bananas
- 30 ml (2 tbsp.) unsalted butter
- 6 bananas, cut into sections
- 15 ml (1 tablespoon) Splenda granulated sugar
- 5 ml (1 tsp.) vanilla extract
- 60 ml (1/4 cup) hazelnuts, crushed
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, mix flour, almond powder, butter, zest, pinch of salt and Splenda until smooth.
- On a baking sheet lined with parchment paper or a silicone mat, spread the mixture and bake for 20 minutes, until golden brown. Set aside.
- Meanwhile, in a hot frying pan, melt the butter, add the banana pieces and brown. Over reduced heat, sprinkle with Splenda, add the vanilla essence and allow to caramelize slightly.
- Place the bananas and hazelnuts in a gratin dish or small individual ovenproof dish, cover with the prepared crumble and bake for 10 minutes.
