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Raspberry & banana ginger crunch

Raspberry & banana ginger crunch

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(5 ratings)

Ready in 30 mins

Easy

Serves 4
This yummy pud is so simple that even young children can make it with the minimum of supervision

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories811
  • fat38g
  • saturates20g
  • carbs119g
  • sugars39g
  • fibre4g
  • protein7g
  • salt1.08g
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Ingredients

  • 5 bananas

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 350g frozen or fresh raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 250g gingernut biscuits
  • 140g demerara sugar
  • 140g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.

  2. Put the biscuits into a sturdy bowl or old saucepan and bash with the end of a rolling pin until reduced to crumbs. Stir in the sugar, then the butter, making sure all the crumbs are well coated. Scatter evenly over the fruit.

  3. Bake for 20-25 mins, until just beginning to colour. Leave to stand for at least 10 mins for the topping to crisp up: you could even cook it just before eating the main course and let it wait in a warm place until you’ve finished. Serve with cream or custard.

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Comments, questions and tips

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Comments (6)

mouse38's picture
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Not a fan of this at all. The topping was sweet enough without any sugar and was the best part of the dish. The rest was a bit mushy - due to the cooked banana. Wouldn't make again.

gmcshane's picture
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I don't make desserts often, but this is more-ish, although I better not make it too often, considering the calories! Like others, I reduced the sugar (even a bit less than what I used would have worked). You could really cut the butter by at least one-third, I think, and even use fewer ginger biscuits. Reducing them to crumbs in a food processor would also have taken less time.

Nonetheless, it is a delicious treat, and you could even use blueberries or mixed summer fruits instead.

gracehbd's picture
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Cals are in the high 700s. Blame the butter, not the sugar (which reducing by 40g will only save you 40 cals per serving I'm afraid).

josp74's picture
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Very easy to make but a hit and a miss in our house. We had it with custard and my husband and myself thought it was lovely but the children weren't keen and they are normally fans of fruit.
My husband ended up eating it all! The calories are very high and I did only add 100g of sugar due to previous comments and you didn't need anymore.
I would do again, but just not for the children.

mornamorrison's picture

surely the calories for this dish are wrong!!! sounds lovely but i'm watching my weight just now, i'll try and calculate the calories before i try it.

sweetandsour's picture
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Very simple and easy to do. I served it with vanilla ice-cream and we all had 2 servings each. Maybe next time I will use less sugar as the biscuits are already very sweet.

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