📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking—don't skip this step!
2. In a large mixing bowl, mash the bananas. I like to use a fork for this; it's less messy than a potato masher, and the result is perfect. If your bananas are super ripe, they’ll mash easily. If not, a few seconds in the microwave will help soften them.
3. Add the spices: Cinnamon, ginger, and nutmeg—about a teaspoon of each, or to your liking. A pinch of salt balances out the sweetness.
4. In a separate bowl, combine the flour, oats, and brown sugar. This is the crumble topping. Feel free to add chopped nuts or seeds for extra texture and flavor. I like to add a 1/4 cup of chopped pecans—gives it a bit of oomph!
5. Cut in the butter: Using a pastry blender (or your fingers if you're feeling adventurous!), cut the cold butter into the dry ingredients until it resembles coarse crumbs. Don't overmix it; you want some bigger chunks for a rustic crumble.
6. Pour the wet ingredients (the mashed bananas and spices) into the dry ingredients. Stir gently until just combined. Don’t overmix; a few lumps are fine. Overmixing makes the crumble tough.
7. Pour the mixture into a greased baking dish. I usually use an 8x8 inch square baking pan, but a 9-inch pie dish also works like a charm!
8. Spread the injera pieces evenly over the top. I find that about 1 1/2 cups of torn injera is perfect. They absorb some of the liquid, adding another layer of flavor and texture.
9. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, loosely tent it with foil. And hey, every oven is different; keep an eye on it and adjust accordingly!
10. Let the crumble cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream—pure heaven!