Toffee and Banana Crumble

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

We’ve all had apple, rhubarb or apricot crumbles, but this one is almost a banana and toffee pie, which makes it a crumble with a difference!


  • 1 × 200 g (7 oz) tin condensed milk
  • 225 g (8 oz) Puff Pastry
  • 225 g (8 oz) plain flour
  • 100 g (4 oz) unsalted butter
  • 100 g (4 oz) caster sugar
  • 3 bananas


    To make the toffee, place the unopened tin of condensed milk in a pan of water and boil for 3 hours, topping up with boiling water as necessary. Leave the tin to cool, and the toffee is ready!

    Pre-heat the oven to 180°C/350°F/gas 4 and dampen a 25 cm (10 in) flan tin or individual flan rings on a baking sheet.

    While the tin is boiling, roll out the pastry and use to line the flan tin or rings. Line the pastry with greaseproof paper, fill with baking beans and bake blind in the preheated oven for 15 minutes. Remove the beans and paper and leave to cool. Increase the oven temperature to 220°C/425°F/gas 7.

    To make the crumble, rub the flour and butter together until the mix is like fine crumbs, then add the sugar. Chop the bananas and spoon into the flan cases. Top with the toffee from the tin and sprinkle with the crumble. Bake in the pre-heated oven for about 15–20 minutes until the crumble is golden brown. The pudding is ready to serve, and will eat very well with fresh cream or custard, or even both!