Banana Crumble

From: Luvs2b8k

On Sep 12, 2009

I made this for my husband and he was pleasantly surprised - I did not add salt (used salted butter) and I increased the flour to 1 included a 1/4 tsp cloves and I cooked it in a casserole dish. The bananas tend to cook down and liquify so I drained the liquid after it cooled. This recipe is a keeper. Thanks for sharing it.

From: Karen67

On Nov 7, 2008

I just love apple crisp, and I like bananas, so I was expecting to like this more. It was ok, but I'm not sure that the flavors worked so well for me.

From: Sherri35

On Sep 7, 2004

I've never seen a recipe for banana crumble before, (I always make apple crisp), so I was anxious to try this. I was not disappointed at all. It's very delicious and we all enjoyed it. The bananas are not very attractive looking after baking because they get pretty dark, but the taste is still great. I do recommend eating it within an hour or two of baking because the bananas do get a little mushier on sitting. But regardless of that, we loved it and it made a very nice dessert. Also, no bake temperature was specified so I used 375 degrees for 15 minutes in an 8 X 8 pan (because I don't have any ramekins). Thanks!

From: Wendys Kitchen

On Oct 2, 2005

Made this for an impromptu dinner with friends last night. All I had were some bananas - this was totally finished. I would add more bananas next time probably 6 for the amount of crumble. It was delicious - thank you for posting.