It must be a couple of months since I’ve last baked anything decent. My baking and cooking mojo seems have to gone missing lately. Yes… it is work again. It is consuming my soul and definitely not 100% happy with that. Maybe it is work or something else but I have lost the creative mojo and hating it. Having said that I am heading for a biggish holiday soon. That is something to look forward to. And hopefully, the culinary experience in Barcelona, Paris and UK will inspire and bring back some of the passion.
Anyway, I took the opportunity of this great initiative, Pigeonhole Gathering, started by both Lauren (Corridor Kitchen) and Katie (Local Sprouts) to get back into the kitchen and bake for a good cause. 22 food bloggers donated their time and effort in baking the most delicious sweet desserts and pastries to help raise funds for the Sydney Story Factory. The cake vs bake stall was at the Redfern Markets. It is a small market and we were definitely the most popular stall that day. Most of the delicious items were only a $2 donation! I doubt anyone thought that all the yummy goodies will be sold by 3.30pm but it almost did. Only a tray was left and they managed to raised over $800. Massive effort girls!
The banoffee crumble was not my first choice and actually the backup plan. The first plan failed quite miserably and was relieved when the crumble turned out looking and tasting good. Well, the look of it may be a little unattractive but the ingredients make up for it.
This recipe is taken from The Daily Life. I usually take a recipe and tweak. This requires no tweaking and is perfect as it is.
- 250g unsalted butter, softened
- 200g caster sugar
- 200g brown sugar
- 5 eggs
- 185g white chocolate, melted
- ½ cup pecans, roughly chopped
- 320g plain flour
- 2 tsp ginger
- 395ml dulche de leche caramel plus extra to serve
- 2 bananas, peeled and sliced on the diagonal
- 1 cup salted pretzels
- 2 tbsp coconut chips
- 3 tbsp butter, cubed
- 2 tbsp brown sugar
- 2 tbsp plain flour
- Preheat oven to 150C. Grease and line a 30 x 23 x 4cm baking tin with baking paper
- To make the base, cream the butter and sugars together until light and creamy. Beat in the eggs one at a time, beating well after each addition
- Mix in the melted white chocolate and pecans. Sift in the flour and ginger, stirring gently to combine then pour into the prepared baking tin. Bake for 25 minutes or until just set and a crust has formed on top
- Remove from the oven and pour over the caramel. Gently push the banana slices into the caramel
- Place all ingredients in a food processor and blitz until a rough crumb is achieved. You still want chunks of coconut and salted pretzel so make sure you don’t over process
- Scoop the crumble mixture on top of the banana and caramel – don’t worry about being uniform – anywhere will do
- Return to the oven and cook for an additional 30 – 40 minutes. If it is starting to darken too much on top, cover with foil for any remaining cooking time
- Once golden and just cooked through, remove from the oven and allow to cool before slicing. Serve with additional caramel, freshly sliced banana and coconut chips should you feel the need
Warning! The banoffee crumble is highly addictive. I can’t stop at one…. or two