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Bananas Foster Crisp

A decadent baked dessert featuring warm, caramel-and-rum coated bananas topped with a crispy, buttery oat and pecan streusel. Best served with vanilla ice cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Banana Filling
  • 6 large firm-ripe bananas sliced into 1/2-inch rounds
  • 0.25 cup unsalted butter
  • 0.5 cup dark brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tbsp dark rum or 1 tsp rum extract
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
Crisp Topping
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.5 cup dark brown sugar packed
  • 0.5 cup chopped pecans
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter cold and cubed

Equipment

  • 9x9 inch baking dish
  • Mixing bowls
  • Large Skillet
  • Pastry blender

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
  2. In a bowl, mix oats, flour, brown sugar, pecans, cinnamon, and salt for the topping. Cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate.
  3. In a skillet over medium heat, melt 1/4 cup butter. Whisk in brown sugar, cinnamon, nutmeg, and salt until bubbling and smooth.
  4. Remove from heat and stir in the rum (or extract) and vanilla.
  5. Add sliced bananas to the skillet, tossing gently to coat in the caramel sauce.
  6. Pour the banana mixture into the prepared baking dish. Sprinkle the chilled streusel topping evenly over the fruit.
  7. Bake for 25-30 minutes until the topping is golden brown and the caramel is bubbling around the edges.
  8. Let rest for 10-15 minutes before serving warm with vanilla ice cream.

Notes

Ensure your bananas are yellow with some brown spots, but still firm. Overripe bananas will turn to mush in the oven.