Check out more easy dessert recipes on Edible Garden. Chocolate Banana Hazelnut Crumble Serves: 6 Ingredients: 2 ripe bananas 1/4 cup brown sugar (white should work too) 1/2 cup hazelnuts (or almonds) A generous pinch of powdered cinnamon (optional) 100gm chopped bittersweet chocolate (you can also use milk chocolate or semi sweet – choc chips not recommended since they are designed not to melt) For the crumble: 100gm / 3/4 cup plain four (or, try atta) 55gm  / 1/4 cup chilled butter 10gm chopped bittersweet chocolate (I omitted this) A pinch of salt, if using unsalted butter Instructions:

  1. Toast the hazelnuts in a dry pan until browned on few sides. Cool and chop into small pieces.
  2. Chop up the chocolate.  I used these gorgeous Lindt bittersweet discs I got from Sydney and they were so delicious, all melted and gooey in the crumble.
  3. Cut the banana into small pieces and mix in a bowl with cinnamon, chocolate, sugar and the hazelnuts. Spoon equal portions into 6 ramekins (no need to grease) or one pie-dish, if you wish. Make sure you spoon in any juices and liquids too.
  4. Add diced, chilled butter to the flour (+salt) and use fingertips to mix together, until it resembles bread crumbs. Add the chocolate (if using), and mix well. Lay over the banana mixture and press gently.
  5. Bake in a 180C preheated oven for about 35-40 mins until the top turns brown and the mixture is all bubbly. Serve with vanilla ice-cream or vanilla custard sauce, recipe below. Vanilla Custard Sauce (with egg) Beat with a fork, 1 egg yolk with 1 teaspoon cornflour and add 2 tablespoon sugar with that. Add one cup warm milk and beat well again. Cook on a low fire stirring constantly until pouring custard consistency. Add 1/2 tsp vanila essence, cool, chill and serve with warm apple crumble. Vanilla Custard Sauce (eggless) Blend vanilla flavoured custard powder with 1.5 cups of milk and 4 tbsp sugar (adjust to taste). Cook on a low fire until pouring consistency. Cool, chill and serve with warm apple crumble.