Banana Brûlée with Hazelnut, Oat, and Coconut Crisp

Banana Brûlée with Hazelnut, Oat, and Coconut Crisp: A Dessert Worth Swooning Over

Can you transform the humble banana into a dessert so elegant and delicious it steals the show any night of the week?

You bet you can.

Bananas are having a moment, and with good reason.

This versatile fruit is the unsung hero of our kitchens, offering natural sweetness, a healthy dose of nutrients, and a history as rich as their flavor.

My Banana Brûlée with Hazelnut, Oat and Coconut Crisp recipe takes this simple fruit to the next level. It’s sweet, crunchy, and oh-so-satisfying—perfect for impressing dinner guests or indulging yourself on a weeknight.

A Little Banana History for the Food Nerds

Did you know bananas are botanically berries?

Yep, these humble yellow fruits have been cultivated for over 7,000 years, starting in Southeast Asia and spreading across the globe.

By the late 1800s, bananas became a staple in the Americas, thanks to advancements in transportation. Now, they’re the world’s most popular fruit, with over 100 billion consumed annually!

Their journey from exotic luxury to everyday snack is a testament to their universal appeal.

Why You’ll Go Bananas for This Banana Brûlée Recipe

Banana Brûlée with Hazelnut, Oat, and Coconut Crisp takes this everyday fruit and gives it a gourmet glow-up.

First, caramelize the bananas, creating a golden, crackly sugar crust that’s irresistible.

Then top them with a crunchy, nutty crisp made of hazelnuts, oats, and coconut—a texture lover’s dream.

To finish, a drizzle of hazelnut caramel sauce with an optional hazelnut flavoring from Frangelico liqueur ties everything together.

This dessert isn’t just delicious; it’s secretly good for you, too.

Bananas are loaded with potassium, which helps regulate blood pressure and keeps your muscles happy after a workout. They’re also packed with fiber, vitamin B6 (great for mood-boosting serotonin), and antioxidants. Who knew indulgence could feel so virtuous?

Tips for Perfecting Your Banana Brûlée

1. Choose Ripe, but Firm Bananas Look for bananas that are bright yellow with a few brown spots. They’re sweet but still hold their shape when cooked.

2. Master the Brûlée If you have a kitchen torch, you’re in luck! Sprinkle a generous layer of white sugar over the bananas and torch until golden and bubbly. If you’re using a torch, flame a thin layer of sugar two or three times to provide that perfect crunch factor. No torch? Use your oven’s broiler for a similar effect.

3. Get Creative with the Crisp Don’t have hazelnuts? Swap them out for almonds or pecans. Want more indulgence? Toss in a handful of chocolate chips.

4. Amp It Up with Frangelico This hazelnut liqueur adds an extra layer of flavor to both the caramelized bananas and the crisp topping. Brush the banana with a tiny bit of frangelico or add a bit to the topping. Trust me, this is a game-changer.

Why You Should Try This Recipe

Banana Brûlée is pure joy on a plate. It’s elegant enough for a dinner party yet simple enough for a midweek treat. Plus, it’s a great way to elevate bananas from snack status to dessert stardom. Imagine cracking into the caramelized top, scooping up a bit of that crunchy crisp, and tasting the luscious combination of flavors. It’s a sensory experience you won’t forget.

So, grab some bananas, raid your pantry for oats and nuts, and fire up that torch. This brûlée bananas recipe is your ticket to dessert bliss. Give it a try and get ready to wow your taste buds!

Love oats? Try these recipes.

Banana Brûlée with Hazelnut, Oat, and Coconut Crisp

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Up your dessert game with this elegant and easy Banana Brûlée with a hazelnut, oat, and coconut crisp topped with a Frangelico caramel sauce.

• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

Hazelnut, Oat, Coconut Crisp

• 1/2 cup rolled oats
• 1/4 cup hazelnuts, roughly chopped
• 1/4 cup shredded, unsweetened coconut
• 2 tablespoons maple syrup
• 2 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• pinch of kosher salt

Caramel Sauce

• 1/2 cup white sugar
• 1/4 cup water
• 3 tablespoons butter
• 1/4 cup heavy whipping cream
• 1 tablespoon Frangelico (optional)

Banana Brûlée

• 4 ripe banans
• 2 tablespoons white sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons vanilla extract

 

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Instructions

Hazelnut, Oat, Coconut Crisp

1. Combine the oats, chopped hazelnuts, shredded coconut, cinnamon, and salt in a medium bowl. Stir in the melted butter and maple syrup until combined.
2. Spread the mixture evenly on a baking sheet.
3. Bake for 10-12 minutes or until the mixture turns golden brown, stirring halfway through. Set it aside to cool.

Caramel Sauce

1. Combine the sugar and the water in a small saucepan.
2. Heat on medium-low heat until the mixture turns a dark amber. (Don’t stir it!)
3. Remove it from the heat and whisk in the butter.
4. Once the butter is melted, whisk in the heavy cream until smooth.
5. Stir in the tablespoon of Frangelico if desired.

Banana Brûlée

1. Peel and slice the bananas lengthwise and place them cut side up on a heatproof sheet pan.
2. Lightly brush the bananas with lemon juice followed by the vanilla extract.
3. Lightly cover each banana half with the sugar.
4. Brûlée one banana half at a time using a kitchen torch. Sweep the torch evenly over the sugar until the sugar begins to melt and caramelize. Keep the torch moving to prevent burning.
5. Repeat the layers of sugar until a crackly crust develops.

Banana Brûlée Assembly

1. Lay the banana slices on a serving plate.
2. Sprinkle each slice with the hazelnut, oat, coconut crisp.
3. Drizzle with the caramel sauce.
4. Serve immediately.

 

Notes

• This dish is best served immediately