Banana crumble Recipe
- 55g/2oz butter
- 3 tbsp soft brown sugar
- 1 banana, peeled, chopped
- ½ lemon, juice only
- 55g/2oz gingerbread, roughly crumbled
- clotted cream, to serve
- Preheat the oven to 180C/350F/Gas 4.
- Melt the butter and sugar together in a saucepan and stir until the sugar has dissolved. Add the banana and lemon juice and stir well to coat.
- Spoon the banana into a small gratin dish and scatter over the gingerbread crumbs. Place into the oven and bake for ten minutes, or until the top is golden-brown and crisp.
- Serve with a dollop of clotted cream.
