Equipment Needed
- 8×8 inch or 9×9 inch square baking dish
- Medium mixing bowl
- Small mixing bowl
- Fork or potato masher
- Spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
My process starts with the bananas, and this is where patience pays off. I peel 4-5 very ripe bananas and slice them into thick, ½-inch coins directly into my square baking dish. Using a fork, I gently mash them just enough to break them down and release their juices, but I leave plenty of chunky pieces for texture. The scent of sweet banana fills the air immediately. In a small bowl, I whisk together the brown sugar, vanilla, cinnamon, and water to create a thin syrup, which I then pour evenly over the bananas. I give it a gentle stir to coat every piece.
Now, I turn my attention to the magical streusel topping. In my medium bowl, I combine the self-rising flour and brown sugar. I add the softened butter in small pieces. Here’s my favorite part: I use my clean fingers to work the butter into the dry ingredients. I rub and pinch until the mixture resembles wet sand with some larger, pea-sized buttery clumps. This tactile method, I’ve found, creates a far superior texture than using a pastry cutter or fork. I then stir in the rolled oats and a tiny pinch of salt.
I preheat my oven to 350°F (175°C) and let the banana mixture sit while the oven heats, which allows the sugar to begin drawing out even more juice from the fruit, creating the start of that lovely syrup. Once the oven is ready, I take handfuls of the streusel mixture and scatter it evenly over the banana filling. I don’t press it down; I leave it loose and craggy. Those irregular clumps will bake up into delicious, buttery, crisp bits.(See the next page below to continue…)