A Blueberry Crumble Banana Split for When You’re Feeling Cheeky
Alright, funny story: I first made this Blueberry Crumble Banana Split on a whim because, well, regular banana splits were getting bland in my house (my son actually said—”again, mum?”). I wanted something that made everyone at the table grin, and also used up the handful of blueberries staring me down from the back of the fridge. This new version is like a mash-up of my gran’s crumble and the classic ice cream treat… with a twist of poor planning, dodgy measuring, and one very messy kitchen. Oh, and if you’ve ever tried to do whipped cream with an almost-empty can, you’ll know the emotional rollercoaster.
Why You’ll Love This Silly, Scrumptious Dessert
I make this when I want to seem fancier than I am—seriously, people get excited because it’s kind of ridiculous (in the best way). My family goes totally bananas for this combo, partly because they can never decide if it’s breakfast or dessert (spoiler: we’ve absolutely eaten it at both times). I like that you can throw it together with what you’ve got, and no one’s going to judge how pretty or, ahem, not pretty it looks—especially since ice cream mishaps are basically the norm here! Oh, and, if you lose patience mashing blueberries because they’re too tart—add extra sugar, no one will care.
What You’ll Need (And What You Might Fudge)
- 3 ripe bananas, halved lengthwise (I admit, one time I used plantains. Didn’t recommend, lesson learned!)
- 1 cup fresh or frozen blueberries (sometimes I swap in blackberries if that’s what I’ve got—they work, sorta)
- 2 tbsp granulated sugar (or brown sugar, which I think gives a warmer flavor if you have some left form cookie baking)
- 1/2 tsp lemon juice (sometimes I forget this, and it’s still fine)
- 3 scoops vanilla ice cream (honestly, any flavor you love. Coffee ice cream turned out bizarre but fun.)
- 1/2 cup old-fashioned oats (I use quick oats if that’s all there is—I shan’t tell)
- 1/3 cup flour (all-purpose, but whole wheat does work—kinda makes it taste breakfasty, like it’s healthy?)
- 1/4 cup brown sugar (granulated is okay if you’re in a pinch—texture goes slightly wonky though)
- 1/4 cup cold butter, diced (I’ve melted it out of laziness; results are edible, but not as crumbly)
- A pinch of salt
- Whipped cream (the kind in a can if you want a laugh, though homemade is, of course, lovely)
- Chopped nuts (always optional; mine hate nuts, so we rarely bother)
- A few extra blueberries for topping (if you didn’t eat them all while prepping)
Casual Directions (With Questionable Precision)
- Preheat your oven to 350°F (or about 180°C). Don’t stress if it’s 5 degrees off. Line a small baking dish (or, in my wild college years, just a pie plate) with parchment. No parchment? Butter works.
- Mix together your oats, flour, brown sugar, cold butter, and salt in a bowl using your fingers. Get in there—it should look clumpy and, well, crumby. (This is where the youngest in my house likes to sneak a taste. Can’t blame ’em.)
- Spread the mixture on your baking dish, kind of like a weird giant cookie. Bake for about 18–20 minutes or until golden and crispy at the edges. Sometimes I leave it in too long and it gets super crunchy—which honestly isn’t a tragedy.
- Meanwhile, in a small saucepan, toss your blueberries, sugar, and lemon juice. Cook over medium, and give ’em a gentle mash as they soften. You’ll get a loose sauce. It’ll thicken a bit as it cools—but if it’s runny, no worries, it soaks into the ice cream later anyway.
- Now for the classic split: Line your bananas (cut side up, always looks a tad dramatic) in bowls or sundae glasses. I know, super retro.
- Add your scoops of ice cream in between. I try not to overthink it, but of course someone always requests an extra scoop (just embrace the chaos).
- Spoon blueberry sauce over ice cream, then sprinkle the crumble right on. If it’s a chunky mess, even better.
- Finish with a good swirl of whipped cream, a scattering of nuts if you’re not anti-nut like my lot, and a few sneaky extra blueberries on top. Stand back and admire your handiwork, mostly because it melts faster than you think!
Some Notes Only a Real Human Would Think Of
- Sometimes the crumble sticks a bit—just use the back of a fork to break it up. No one will see it under all that cream.
- If your blueberries are a little sad and wrinkly, they’re actually perfect for sauce (I say they bring personality).
- I’ve tried making everything in advance. Actually, I find it works better if you do the crumble the night before, but the sauce fresh. Otherwise it goes sort of…gloopy.
Variations That Almost Worked
- I swapped in cherries once. Not bad, but a little too sweet all together—I’d dial things back next time.
- Granola for crumble is an okay shortcut (lazy days only), but it misses the hot-cold contrast that makes this so over-the-top good.
- Greek yogurt instead of ice cream for breakfast—worked…kinda. My kids staged a minor rebellion, so, yeah.
Tools and MacGyver Moves
- Mixing bowl, baking dish, small saucepan, fork or spoon, knife for bananas, and a scoop for ice cream (but honestly, just use a big spoon if you can’t find the scoop—that’s what I do half the time).
Let’s Talk Storage
Store the crumble in an airtight box for up to 3 days (though, honestly, in my house it never lasts more than a day!). Keep the blueberry sauce in a jar in the fridge—also dangerous because it disappears onto toast.
Serving: How I Like to Do It
I serve these in old sundae glasses I thrifted ages ago, but mugs work fine, too—especially if you want a big portion. Sometimes I make everyone add their own toppings at the table, like a dessert buffet (kids love that; adults, too).
Hard-Earned Lessons – Pro Tips You Can Laugh About
- I once tried to shortcut the crumble by microwaving it—don’t. It just stays mushy and sad.
- Trying to pour the hot blueberry sauce directly over very cold ice cream turns it into soup—wait a few minutes or just let it cool a tad first. My own impatience cost me a perfect photo opp (and one very messy counter top).
- Don’t skip the salt in the crumble—it makes the sweet flavors pop, weirdly enough. Didn’t believe it until I forgot once. Bland city.
FAQ: Yes, People Actually Ask Me These Things
- Can I use strawberries instead of blueberries?
Yup, totally. It’s not really a blueberry crumble banana split then, but taste-wise, go wild! (If you try kiwi, let me know how that goes because I’m curious—never been brave enough myself.) - Going dairy-free?
I’ve done it with coconut cream whipped up, and dairy-free ice cream. Slightly different vibe, but works if you’re not tied to tradition. - Can I prep anything ahead?
Oh, for sure. Crumble and blueberry sauce can both be made a day before, just warm the sauce gently (or don’t – I always forget, honestly). - What if my crumble is too dry?
Add a little more butter (the only time you’ll hear me suggest this with confidence). Or embrace the crispiness—your call. - Is this actually breakfast?
Well, it’s got fruit, oats, and dairy—so in the right light, who’s to say it isn’t? I won’t tell.
And just for the record, if you ever drop your banana split while assembling it, you’re not alone. That’s what spoons (and quick reflexes, and forgiving dogs) are for!
Ingredients
- 3 ripe bananas, halved lengthwise
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1/2 tsp lemon juice
- 3 scoops vanilla ice cream
- 1/2 cup old-fashioned oats
- 1/3 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, diced
- A pinch of salt
- Whipped cream
- Chopped nuts
- A few extra blueberries for topping
Instructions
-
1Preheat your oven to 350°F (or about 180°C). Don’t stress if it’s 5 degrees off. Line a small baking dish (or, in my wild college years, just a pie plate) with parchment. No parchment? Butter works.
-
2Mix together your oats, flour, brown sugar, cold butter, and salt in a bowl using your fingers. Get in there—it should look clumpy and, well, crumby. (This is where the youngest in my house likes to sneak a taste. Can’t blame ’em.)
-
3Spread the mixture on your baking dish, kind of like a weird giant cookie. Bake for about 18–20 minutes or until golden and crispy at the edges. Sometimes I leave it in too long and it gets super crunchy—which honestly isn’t a tragedy.
-
4Meanwhile, in a small saucepan, toss your blueberries, sugar, and lemon juice. Cook over medium, and give ’em a gentle mash as they soften. You’ll get a loose sauce. It’ll thicken a bit as it cools—but if it’s runny, no worries, it soaks into the ice cream later anyway.
-
5Now for the classic split: Line your bananas (cut side up, always looks a tad dramatic) in bowls or sundae glasses. I know, super retro.
-
6Add your scoops of ice cream in between. I try not to overthink it, but of course someone always requests an extra scoop (just embrace the chaos).
-
7Spoon blueberry sauce over ice cream, then sprinkle the crumble right on. If it’s a chunky mess, even better.
-
8Finish with a good swirl of whipped cream, a scattering of nuts if you’re not anti-nut like my lot, and a few sneaky extra blueberries on top. Stand back and admire your handiwork, mostly because it melts faster than you think!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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