The BBC Good Food logo
Raspberry & banana ginger crunch

Raspberry & banana ginger crunch

By
A star rating of 3.5 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal811
fat38g
saturates20g
carbs119g
sugars39g
fibre4g
protein7g
low insalt1.08g
Advertisement

Ingredients

  • 5 bananas
  • 350g frozen or fresh raspberries
  • 250g gingernut biscuits
  • 140g demerara sugar
  • 140g butter , melted

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content