Banana Crumble

This easy-to-make banana crumble has simple ingredients and an amazing aroma. Rich, carmelized bananas are topped with a homemade crumble mixture then baked golden brown for a sweet treat you’ll find hard to resist!

Banana Crisp Ingredients

This old-fashioned crisp dessert comes together quickly with ingredients you’ll have on hand. You may find it’s one of the best ways to enjoy bananas!

You’ll need:

For the Banana Filling

• 4 tablespoons salted butter, sliced into pats
• 3 tablespoons light brown sugar, packed
• 2 tablespoons apple juice
• 1 tablespoon all-purpose flour
• ¾ teaspoons pure vanilla extract
• ½ teaspoon ground cinnamon
• 5 medium-sized ripe but firm bananas

For the Crumble Topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• ½ teaspoon ground cinnamon
• ½ cup cold salted butter, sliced into pats
• ½ cup chopped pecans

Banana Crumble Recipe Substitutions and Additions

How to Make Banana Crumble

STEP ONE: Preheat the oven to 375°F. Generously spray an 8×8 baking dish with nonstick cooking spray.

STEP TWO: Add the butter to a two to three quart saucepan over medium heat to melt. 

STEP THREE: Once the butter has melted, whisk in the light brown sugar, apple juice, flour, vanilla, and ground cinnamon.

Continue to whisk until the mixture begins to thicken. Remove from the heat.

STEP FOUR: Line the bottom of the prepared baking dish with the sliced bananas.

For an even bake and consistent texture throughout the crumble, slice your bananas to the same thickness, about half an inch. This ensures each slice softens perfectly without some pieces becoming too mushy or others remaining too firm. 

STEP FIVE: Pour the thickened filling evenly over the bananas. 

STEP SIX: Add the oats, flour, granulated and light brown sugars, and cinnamon to a medium-sized mixing bowl. Stir to combine. 

STEP SEVEN: Add the sliced half cup of cold butter pats. Use your hands or a pastry blender to work the mixture into coarse crumbs. 

Before starting, ensure your butter is cold. This helps achieve a crumbly, crisp texture as the butter melts and creates steam pockets during baking.

When mixing your crumble topping, aim for a coarse, breadcrumb-like texture. Overworking the mixture can lead to a dense topping. Use a pastry cutter or your fingertips for the best results, mixing until the ingredients are combined.

STEP EIGHT: Evenly sprinkle the topping over the banana filling. Then, add the chopped pecans over the topping.

Bake for 25-30 minutes in the preheated oven or until the topping is golden brown.

The crumble should be golden brown on top when done, and you might see the filling bubbling around the edges.

If the topping browns too quickly, cover it loosely with aluminum foil to prevent burning while allowing the filling to continue cooking.

After removing the crumble from the oven, allow it to cool for a few minutes. This rest period lets the filling set a bit, making it easier to serve neat portions without being too runny.

How to Serve Easy Banana Crumble

To satisfy your sweet tooth, serve warm and topped with vanilla ice cream, caramel sauce topping, and whipped cream.

A drizzle of hot fudge sauce or shredded coconut will take this up to another level of decadence!

Pair this with a cup of dark roast coffee or a chai latte for a truly indulgent dessert experience that balances sweetness with spice and warmth.

How to Store This Easy Banana Crumble Recipe

Let’s dive into the best practices for making ahead, refrigerating, freezing, and reheating your banana crumble, ensuring that every bite is as inviting as the last.

MAKE AHEAD: Banana crumble is wonderfully accommodating for those who like to plan ahead.

While it’s best enjoyed fresh, you can prepare the crumble topping up to two days in advance and store it in an airtight container in the refrigerator.

IN THE FRIDGE: If you find yourself with leftovers or have prepared the entire dish in advance, storing the banana crumble in the fridge is simple.

First, allow the crumble to cool completely to room temperature to prevent condensation inside the storage container, which can make the topping soggy.

Then, cover the baking dish tightly with plastic wrap or transfer the crumble to an airtight container.

Stored this way, your banana crumble will keep for up to three days. The fridge will slightly alter the texture of the topping, but it will still be delicious.

IN THE FREEZER: For longer storage, the banana crumble can be frozen, though it’s best to do this before baking for the freshest taste.

To freeze an unbaked crumble, assemble it in a freezer-to-oven safe dish, wrap it tightly in plastic wrap followed by aluminum foil, and freeze for up to three months.

To freeze a baked crumble, let it cool completely, then follow the same wrapping method.

Thaw overnight in the fridge before reheating. Keep in mind, freezing and thawing may affect the texture slightly, but it will still be a tasty treat.

REHEATING: To recapture the magic of your banana crumble, gentle reheating is key.

For the best results, reheat in a preheated 350°F oven until warmed through, about 10-15 minutes for refrigerated crumble and a bit longer for thawed frozen crumble. This method helps the topping regain some of its crispness.

Indulge in the irresistible warmth of banana crumble. The caramelized sweetness of ripe bananas meets a golden, buttery crunch, offering a comforting dessert everyone will love.

Great Recipe Ideas You’ll Love

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• Peach Cobbler Muffins
• Old Fashioned Apple Crisp
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• Chocolate Banana Bread Recipe
• Best Banana Muffins with Chocolate Chips