Why not try this banana crumble on Sunday, made with Rodda’s clotted cream butterscotch sauce and topped with pecans. Delicious!
Preheat the oven to 180c
In a saucepan over a medium heat add the butter, sugar, cinnamon and vanilla bean paste. Heat until melted and combined stirring occasionally.
Allow the mixture to bubble for a few minutes until thickened.
Add in 3 tablespoons of Rodda’s clotted cream and stir, bubble again for a few minutes until you have a syrupy like liquid, take off the heat.
Add the sliced bananas and gently coat in the butterscotch sauce. Spoon into the bottom of an oven proof dish and spread out to cover.
Make your crumble topping.
Place the flour and cold butter in a bowl and rub together until it forms breadcrumbs
Add the other crumble ingredients and stir to combine
Sprinkle over the butterscotch bananas
Bake for 25-30 minutes until golden and bubbling
Serve warm with Rodda’s Cornish clotted cream