Banana Caramel Crumble

Ingredients:  (Serves : 2)
(A)  Crumble toping
40g. plain flour (sifted)
40g. ground almond
25g. brown sugar
40g. butter (soft but cold; cubed)

(B)  Caramel
40g. sugar
2 tbsp. water
30g. butter

(C)  
4 medium bananas
1/2 tsp. vanilla extract

Methods:

1. Crumble Toping - in a bowl, add flour, ground almond and brown sugar together, mix well with a spoon.  Add in the butter and rub it in with your fingertips to crumble.  Chill in the refrigerator for later use.
2. Caramel - in a small pot, cook the sugar over medium heat until it melts and starting to turn brown.  Lower heat and gradually add water from the side of the pot, stir well.  Lastly add in butter and stir well again and set aside.
3. Peel skin and slice banana to 1 cm. thick.  Drop all the sliced banana and vanilla extract into the caramel, then gently mix well until combined.
4. Turn the banana caramel into a baking dish (I do not have 2 small baking dish, so I just put it in 1 slightly bigger dish), then sprinkle on the crumble topping.
5. Bake in a preheated oven of 180 degree Celsius for 30 minutes and serve hot.

This recipe is adapted from Anncoo Journal with very slight amendment to suit my taste buds.