For lovers of fruit crumble, this crumble is to die for! Those familiar with Banoffee Pie will already know banana, caramel and chocolate are a marriage made in heaven. For this crumble imagine banana coated in a luscious chocolate salted caramel sauce and topped with a crunchy crumble filled with macadamia nuts, coconut and chocolate chips. Serve with double cream, ice cream or custard for a dessert to remember!


  • 6 large bananas, peeled and cut into 2cm chunks

  • ¼ cup (35g) corn flour

Salted Chocolate Caramel Sauce

Macadamia and Coconut Crumble


  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 1 ½ litre baking dish and place on a baking tray.
  2. For the salted chocolate caramel sauce, combine the sugar, cream, vanilla and butter together in a small saucepan over a medium heat, stirring until sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat, allow to cool for 10 minutes. Add chocolate and salt, stirring until melted and smooth.
  3. Meanwhile for the crumble, combine the flour, sugar and cinnamon together in a mixing bowl, stirring to combine. Add diced butter and using clean fingertips, rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Add the coconut, macadamia nuts and chocolate chips rubbing mixture to combine.
  4. Place banana into prepared baking dish with cornflour, tossing until well coated. Pour over chocolate caramel sauce and sprinkle the crumble on top. Bake in preheated oven for 25 minutes or until crumble is golden and bubbling.
  5. Serve with a dollop of double cream, a scoop ice cream or custard.