Mushysqushy Bananas (Recipe: Baked Banana Crumble)

Oven Baked Banana Crumble Dessert Recipe


Trying to decode the magic formula for the number of bananas to buy has always been a mystery for me. When I bring bananas home from the store, one of two things will happen:

  1. The bananas are gobbled up, that very day, and we are out of bananas for the rest of the week
  2. The bananas sit, untouched, for a week in which they then turn bad

There is no happy medium for banana eating at our house. It is always either all of nothing. Luckily, someone out there invented lovely desserts to create when the bananas are no longer pretty and as my four year old says “Ewwww – it’s all mushysqushy”. When bananas get “mushysqushy” there are plenty of desserts to turn an old, ripe banana into something delicious. Banana Bars, Banana Bread, Banana Ice Cream (from Kitchen Parade)…or get this brilliant stroke of genius…Banana Bread Ice Cream (by Guilty Kitchen).

A couple of weeks ago I had the “mushysqushy” banana dilemma and some cute little new ramekins from Pier 1 Imports, so I thought… how about a banana crumble? If you have the “mushysqushy” banana issue and are tired of breads, cakes, cookies and muffins, I can highly recommend this delicious Baked Banana Crumble recipe. It tastes like a warm banana pie. And, the next time your kids reach for a fresh from the store banana, you’ll stop them immediately… you’ll want your bananas to get “mushysqushy” so you can make this delicious banana dessert recipe again!

Truth is, you don’t want your bananas for this recipe to be incredibly “mushysqushy”… just a tad bit “mushysqushy”. On the very early side of “mushysqushy”. Got it?

Individual Oven Baked Banana Crumble Dessert

4 ripe, “kind of mushysqushy” bananas, peeled
3/4 cup orange juice
1 teaspoon vanilla paste or 1 Tablespoon vanilla
1 cup flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, in 6 pieces

Combine orange juice and vanilla; reserve. Slice bananas lengthwise and place cut side up in four buttered baking dishes. Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at 375 degrees F for 15-20 minutes.
Serve warm with vanilla ice cream.




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Comments

  1. says

    This looks delicious and I love just about everything from Pier 1 Imports. I swear the cookies I make in my Pier 1 Imports bowl even tastes better. We don’t have any mushy bananas (yet) but I’m hankering for some now. Can’t wait to try this recipe. Thanks!

  2. says

    This sounds awesome! I love bananas and I know what you mean, my kids are picky about their bananas, once they get to the mushysqushy stage, they are all mine. I can usually convince the really young ones to still eat them one day longer than the older ones will!

    I need to get myself some cute little ramekins!

  3. KBrown says

    Bananas getting too ripe? I peel and wrap mine in foil or plastic, I’m not fussy, and stick them in the freezer. They’re perfect for a quick smoothie with a dose of frozen berries and some milk. My usual recipe is one frozen banana, one fresh, 1/4 cup or so of berries, 1 tsp vanilla and milk all blended according to my mood (thick or thin). A couple of variations include Malted Milk powder, almond flour and peanut butter.

    Freezing bananas is a great way to take advantage of the deals you can sometimes find at the market for singles that are at the end of their shelf life. Thawed, they get the the perfect level of mushy for use in banana bread.

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