Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I was always interested in the crumble in peach crumble, but never liked the peach filling. Today, I decided to use bananas, and everyone went into a dreamy "Mmmmmmm...." with the first bite.

Ingredients Nutrition

Directions

  1. Preheat oven at 350F.
  2. For the crumble, combine flour, sugar, cinnamon or nutmeg (if desired) in a large mixing bowl.
  3. Cut butter into small cubes, and rub the cubes into the flour, until the flour mixture resembles crumbs.
  4. Do not over do it.
  5. Chill in the refrigerator while starting on your filling.
  6. For the filling, cut the ripe bananas into large chunks and place in an 8" pie pan or pyrex dish.
  7. Pour the light corn syrup, banana liquer and dark rum over the bananas.
  8. Sprinkle in the ground cinnamon and mix all the ingredients well.
  9. Top with the crumble mixture covering the whole pie pan, and press down.
  10. Bake in the oven for 35- 45 minutes, until the crust turns golden brown, and the juices bubble from the sides.

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