banana crisp – Jellybeans in the City

Sure, banana breads has become more popular lately as newly minted home bakers have tried their hands on making this ubiquitous pastry.

Well, how about another sweet incarnation of banana as a dessert, say a banana crisp?

A crisp is a dish of baked fresh fruit with a streusel topping that typically includes oats. As the dish bakes, the oats will crisp up, adding another level of texture to the dessert, hence the name.

Unlike banana breads that require overripe fruit, banana crisps need the bananas to be just ripe.

This is a makeshift banana crisp recipe that I improvised with ingredients that I already have on hand when I was struck with one of my cravings for something sweet again.

Check it out:

Ingredients:

4 bananas sliced into thin circles
1/4 cup all purpose flour
1/4 cup brown sugar
1 cup instant oats (my substitute for rolled oats)
1/2 tsp cinnamon
1/8 tsp salt
4 tbsp butter, softened

Procedure:

To make the topping,combine the flour, sugar, oats, cinnamon and salt a medium bowl. Add in the softened butter and work the mixture with your hands or a whisk until crumbly. Set aside.

Evenly distribute the banana slices into two cake tins. Cut up some of the bananas to fill in the smaller spaces in between slices.

Sprinkle the topping mixture over the bananas, enough to cover the fruit.

Place inside the oven pre-heated at 205 deg C (400 deg F) and bake for ten to twelve minutes until the topping becomes firm and gets a golden brown color.

Serve while still warm from the oven.