Banana Jaggery Crumble Delight Recipe

If you’re looking for the ultimate comfort dessert with a wholesome twist, then Banana Jaggery Crumble is your new best friend. This cozy, golden treat layers naturally sweet bananas with wholesome jaggery and a crunchy oat-walnut topping, finished with a decadent touch of dark chocolate. It’s warm, rustic, and unbelievably satisfying—especially when served with a scoop of vanilla ice cream!

Ingredients You’ll Need

Banana Jaggery Crumble is deliciously simple but each component does something special. The bananas bring luscious sweetness, jaggery offers a caramel-like warmth, oats add crunch, and chocolate crowns it all—creating a balanced, drool-worthy dessert.

• Bananas (3 dole bananas): Go for ripe ones with speckled skins—they turn melt-in-your-mouth sweet after baking.
• Unsalted Butter (60g + 1 tbsp for greasing): Gives the crumble a tender, rich mouthfeel; a dab in the ramekin ensures nothing sticks.
• Powdered Jaggery (½ cup, split): Earthy, naturally sweet, and utterly essential for that deep caramel flavor. Opt for fine or powdered jaggery for easy mixing.
• Cinnamon Powder (½ tsp): A gentle seasoning that adds subtle warmth and depth.
• Whole Wheat Flour (5 tbsp): Makes the crumble hearty and nutty, with extra fiber (feel free to use regular flour if preferred).
• Oats (4 tbsp): Rolled oats work best for that rustic crunch.
• Chopped Walnuts (¼ cup): Adds toasty, buttery crunch to every bite.
• Dark Chocolate (80g): A smooth, rich finishing touch that melts atop the crumble—pick a good quality bar for extra decadence.
• Vanilla Ice Cream (5 scoops): The classic finishing flourish, balancing warmth and coolness perfectly.

Variations

The beauty of Banana Jaggery Crumble is just how effortlessly customizable it is. Feel free to swap, tweak, or jazz up the recipe so it suits your pantry, dietary needs, or just whatever you’re craving!

• Nut-Free: Omit walnuts (or swap in pumpkin or sunflower seeds) for a delightful crunch without the nuts.
• Dairy-Free: Use coconut oil or vegan butter, and pair with your favorite dairy-free ice cream.
• Extra Fruity: Add a handful of chopped apples, pears, or berries to the mix for a tangy twist.
• Spiced Up: Try adding a big pinch of cardamom, nutmeg, or even ginger along with the cinnamon for a bolder taste.
• Chocoholic Heaven: Stir mini chocolate chips right into the crumble for even more pockets of melty chocolate.

How to Make Banana Jaggery Crumble

Step 1: Prep Your Ramekins and Oven

Start by grabbing five ramekins (or any small, oven-safe bowls). Generously grease each with a dab of butter to prevent any delicious bits from sticking. Set your oven to preheat at 190°C (375°F), so it’s nice and hot when your crumbles are ready to go in.

Step 2: Make the Crumble Topping

In a large mixing bowl, combine your softened butter, oats, whole wheat flour, 5 tablespoons of jaggery (save the rest), chopped walnuts, and cinnamon powder. Use your fingertips to work the mixture until it forms small, clumpy nuggets. You want it shaggy and rustic—don’t overmix!

Step 3: Layer the Bananas and Jaggery

Peel the bananas and slice them into beautiful, thick roundels. Layer about 5 to 8 slices in the bottom of each prepared ramekin. Sprinkle the remaining jaggery evenly on top of the banana slices to infuse each serving with that rich, caramel note.

Step 4: Add the Crumble and First Bake

Generously spoon the crumble topping over your bananas—aim to cover them completely for maximum crunch. Pop the ramekins into your preheated oven and bake for about 25 minutes, until everything bubbles and the top starts to look golden.

Step 5: Chocolate Finale

Pull the ramekins out briefly and sprinkle chopped dark chocolate over the hot crumble. Slide them back into the oven for another 6 minutes, just until the chocolate is melted and the top develops a glorious golden brown color.

Step 6: Cool and Serve

Once your Banana Jaggery Crumble comes out bubbling and fragrant, let it cool for a few minutes—it’ll be piping hot! Serve warm with a generous scoop of vanilla ice cream and soak up the applause from your lucky taste testers.

How to Serve Banana Jaggery Crumble

Garnishes

To truly elevate your Banana Jaggery Crumble, consider sprinkling it with a few extra chopped walnuts, a dusting of cinnamon, or even a drizzle of honey just before serving. For a pop of color, a few fresh mint leaves or thin banana slices are beautiful (and extra inviting).

Side Dishes

This dessert is rich and homey, so simple sides like hot coffee, masala chai, or a glass of cold milk make the dreamiest companions. If you’re making a big Indian-inspired feast, serve Banana Jaggery Crumble after a light main for a memorable sweet ending.

Creative Ways to Present

Try baking the crumbles in mini mason jars or teacups for individual portions with rustic charm. Top each with a dramatic scoop of vanilla ice cream at the table, and watch your guests swoon! Or serve in a cast-iron skillet for a family-style farmhouse vibe—just scoop and enjoy.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (I won’t judge!), cover the cooled ramekins tightly or spoon the crumble into an airtight container. Pop it in the fridge where it’ll keep happily for up to 3 days.

Freezing

You can freeze Banana Jaggery Crumble before baking (assembled but without chocolate) for a lightning-fast dessert anytime. Just wrap tightly and freeze for up to a month—add chocolate before the second bake once thawed.

Reheating

To reheat, loosely cover with foil and pop the ramekin in a 180°C oven for 10–12 minutes until hot and crisp again. Microwave works in a pinch (a minute or two), but an oven preserves the crunchy topping best!

FAQs

Final Thoughts

If you’re craving something sweet, homey, and a little bit magical, give this Banana Jaggery Crumble a try. It’s truly a hug in dessert form—perfect for sharing or savoring solo. I can’t wait to hear how you make it your own!

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