Banana Filling

• Prepare the Bananas:

  First, preheat the oven to 180°C / 160°C fan, gas mark 4 or 350°F and lightly butter a medium baking dish or 4-6 ramekins.

  In a large bowl, cut the bananas into 1" (2.5cm) chunks toss with 1 tablespoon of flour to lightly coat and set aside.
  5 Bananas, 1 tablespoon Plain flour
• Make the Caramel Syrup:

  In a large pan, melt the butter, brown sugar, lemon juice, vanilla, cinnamon, and salt and simmer for 2 minutes until it starts to bubble and form a syrup.

  Remove from the heat and carefully stir in the bananas until coated well and transfer the caramelised mixture into your prepared dish and spread in an even layer.
  60 g Unsalted butter, 110 g Light brown soft sugar, 1 Lemon, 1 teaspoon Vanilla extract, ¾ teaspoon Ground cinnamon, ⅛ teaspoon Sea salt
• Prepare the Crumble Topping:

  In a medium bowl (or mixing bowl), combine oats, flour, butter, sugars, and cinnamon.

  Add cold butter cubes and rub together using your fingers or a pastry cutter until a crumbly mixture forms. You’re aiming for small crumbs and a few larger buttery clumps.
  80 g Old-fashioned rolled oats, 90 g Plain flour, 45 g Light brown soft sugar, 50 g Granulated sugar, ½ teaspoon Ground cinnamon, 110 g Unsalted butter
• Assemble:

  Sprinkle the crumble mixture evenly over the banana filling.

  Place in the preheated oven and bake for 25 minutes until the top is golden brown and bubbling at the edges.

  Allow to cool a little before serving with a scoop of vanilla ice cream, a dollop of whipped cream, or warm custard.
  30 g Walnut pieces