1-1/2 cups fresh breadcrumbs
1/4 cup firmly packed brown sugar
1/4 cup granulated white sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted
1 Tbsp. Angostura® aromatic bitters
6 large bananas, peeled and sliced into1/2” thick slices
Angostura Butter Sauce:
4 Tbsp. butter
1/2 cup powdered sugar
1/4 tsp. cinnamon
1-2 Tbsp. milk, room temperature
1 tsp. ANGOSTURA Aromatic Bitters
Preheat oven to 350°F. Lightly butter a 9” deep-dish pie plate.
In a medium bowl, stir together breadcrumbs, sugars, cinnamon, nutmeg, 4 tablespoons melted butter and 1 tablespoon Angostura bitters. Slice half the bananas and arrange in the buttered pie plate. Sprinkle bananas with 1/2 crumb mixture. Repeat, making another layer. Bake 40 minutes or until crumbs get slightly more brown.
In a 1-cup measuring cup, microwave 4 tablespoons butter on low for 10 seconds or until soft; whisk until smooth. Whisk in powdered sugar and cinnamon until smooth. Stir in Angostura bitters. Add 1 tablespoon room temperature milk and whisk until well blended. If sauce is too thick to pour, whisk in another tablespoon milk.
Drizzle 1 tablespoon sauce over each serving of warm banana crumble just before serving.
Makes 8 servings.
*Recipe and image courtesy of Mizkan.*