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:
- The bananas are gobbled up, that very day, and we are out of bananas for the rest of the week
- 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.
Reader Interactions
Comments
DessertForTwo says I have major banana issues because we’re a household of 2! I can’t buy just enough bananas for the 2 of us, so I always have mushysqushy bananas hangin’ around! Thanks for sharing this 🙂
- Jessica @ How Sweet says
I love, love banana desserts! Seriously, I can rarely get enough. This looks fabulous!
- Amber says
What a great idea! We have exactly that same problem with bananas in our house. And I don’t eat them when they’ve lost that last bit of green. I like them a little tart.. so it really shortens the banana eating availability in our house.
- Estela @ Weekly Bite says
What a great recipe!! We love bananas in our house and are always looking for good recipes 🙂
It was so great to meet you!!! I hope to see you again soon 🙂
- Aggie says
I can totally do this Kristen. This is my kind of dessert. And I LOVE those ramekins. Haven’t been to Pier 1 in a long time and that’s prob a good thing.
- the urban baker says
I would never think of putting bananas in a crumble. What a great idea!! Looks yummy!
- patsyk says
I’ve always got bananas hanging around… same problem though, some weeks they disappear (usually when I want them to get mushysqusy – love that!)… then when I want them eaten, I start looking for ideas on what I can make with them. This recipe looks like a perfect way to enjoy them. 🙂
- Barbara says
Yum! I love this dessert. It’s a year-round one too. I bet kids adore it. My grandmother always dumped some bananas in leftover pie crust scraps and baked them in little tarts. Delish.
- Joanne says
I am super picky about my bananas and only like them when they are JUST past green. A split second longer and I’m done with them. These look like the perfect solution to my problem! Even though I love banana bread, variety IS the spice of life!
- Beachbody Coach says
Looks delicious. Have to definitely give this a try.
Kristen, we too have the same dilemma in our house! Love the idea of this dessert…sounds amazing. What is it with bananas anyway? I can never figure out how many to buy. Now I know what to do with them when not eaten 🙂 Have a wonderful weekend. xo
- Tracy says
Oh my gosh, we have the same problem in our house! I’ll be keeping this recipe in mind the next time I see them beginning to languish on the counter. 🙂
- Melissa says
Love it! So warm and inviting!
- Wendy Flick says
Another great recipe using that Vanilla Bean Paste everyone is talking about…
Thanks for sharing… - Lori @ RecipeGirl says
Sounds wonderful 🙂 I have that same problem… I don’t really think about the bananas sitting in my fruit basket, until it’s too late to eat them. Do you freeze your mashed bananas? The mashed stuff freezes well- I just premeasure and bag it.
- bunkycooks says
That’s a fun idea. I also have the squishy banana problem, so now I have another option for those icky bananas!
- Sues says
I am TOTALLY the same way with bananas!! We either run out too soon or they get horribly bad. I TRY to buy a mix of ripe, almost ripe, and not at all ripe, but it never works 🙁 This? Looks fabulous!!
Yea for mushysqushy! And yum too!
- Souffle Bombay says
You are so right!!! There really is a system to deciding how many bananas to get, I completely relate! But as you said when we overbuy, or our family under eats our projected banana consumption for the week…that gives us the perfect opportunity for numerous banana delights including this one! Yum!!!!
- The Teacher Cooks says
This looks so good. I have never made a crumble with bananas, but why not? Bananas can be frozen whole and used in many ways. Just a note!
- naomi says
Love this crumble idea. I always need banana recipes. Alot like your house, I have the same problem, so I can never gauge how much to buy.
- Tickled Red says
Haha, I love the name you gave your crisp. I’m not a huge banana fan but I may have to give this a try 🙂
- Cookbook Queen says
Bananas are the same way at our house….why is that? Such a mystery.
What a fabulous recipe idea!! Love it!! 🙂 - Marly 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!
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!
YUM!! I’ve never had banana crumble – – but I think it’s about time I change that. I LOVE bananas and I adore anything with a crumble topping – – what’s not to love 🙂
- 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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