Chocolate, Banana and Coconut Crumble

Nigel Barden
16 hours ago
2 min read

by Graham Herterich from Bake: Traditional Irish Baking with Modern Twists (Nine Bean Rows)

Photography: Jo Murphy

I love pretty much everything served with some softly whipped fresh cream, but this recipe is a rare exception. The contrast of the ice-cold ice cream with the hot pudding works so well.

Serves 6

Ingredients

650g bananas (about 6 bananas), peeled and cut in half lengthways

juice of 1 lemon

75g caster sugar

2 chocolate coconut bars (such as Bounty), cut into chunks

50g milk chocolate or dark chocolate chips

For the crumble topping:

100g plain flour

100g caster sugar

100g butter, chilled and diced

50g desiccated coconut

For the banana ice cream:

4 bananas

a squeeze of honey

2–4 tbsp milk

Method

First you’ll need to freeze the bananas for the ice cream. Peel the four bananas and cut into rounds 5cm thick. Place the pieces on a baking tray lined with non-stick baking paper and pop into the freezer for at least a few hours or overnight, until the bananas are frozen. If you’re doing this more than a day in advance, once the bananas are frozen, put them into a freezer-proof bag until you want to use them.

Preheat the oven to 180°C fan.

Gently toss the halved bananas with the lemon juice in a large bowl. Arrange half of the bananas in the bottom of your pie dish (see the note on pie dishes on page 140) and sprinkle with the sugar, the chunks of the chocolate coconut bars and the chocolate chips, then arrange the rest of the bananas on top.

For the crumble topping, simply rub all the ingredients together until you have a very crumbly mixture – my style of crumble topping is slightly more on the biscuity side.

Sprinkle the crumble over the fruit.

Bake in the preheated oven for 40–50 minutes, until the crumble topping is golden.

To make the banana ice cream, simply place the frozen bananas, honey and about 2 tablespoons of the milk into a food processor and blitz until smooth, adding a little more milk if required.

Serve the ice cream immediately with the banana crumble while the crumble

is still hot to get the best contrast.