Banana Crumble


1-1/2 cups fresh breadcrumbs
1/4 cup firmly packed brown sugar
1/4 cup granulated white sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted
1 Tbsp. ANGOSTURA® aromatic bitters
6 large bananas, peeled and sliced into 1/2” thick slices

Angostura Butter Sauce
4 Tbsp. butter
1/2 cup powdered sugar
1/4 tsp. cinnamon
1-2 Tbsp. milk, room temperature
1 tsp. ANGOSTURA® aromatic bitters


Preheat oven to 350°F. Lightly butter a 9” deep-dish pie plate.

For crumble
In a medium bowl, stir together breadcrumbs, sugars, cinnamon, nutmeg, 4 tablespoons melted butter and 1 tablespoon Angostura bitters. Slice half the bananas and arrange in the buttered pie plate. Sprinkle bananas with 1/2 crumb mixture. Repeat, making another layer. Bake 40 minutes or until crumbs get slightly more brown.

For sauce
In a 1-cup measuring cup, microwave 4 tablespoons butter on low for 10 seconds or until soft; whisk until smooth. Whisk in powdered sugar and cinnamon until smooth. Stir in Angostura bitters. Add 1 tablespoon room temperature milk and whisk until well blended. If sauce is too thick to pour, whisk in another tablespoon milk.

Drizzle 1 tablespoon sauce over each serving of warm banana crumble just before serving.

Makes 8 servings.

Notes: Use the small bowl of a food processer to make bread crumbs, if desired. To be sure milk is at room temperature, measure 2 Tbsp. and let sit on counter while banana crumble bakes.


Per serving: 370 calories, 4g protein, 60g carb, 13g fat (8g sat. fat), 30mg chol, 270mg sodium, 4g fiber

Banana Crumble
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