Spunky Monkey Choco-Banana Crisp

• 3 tablespoons butter, cubed
• 1/4 cup flour
• 1/4 cup almonds, coarsely chopped
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 10-12 bananas
• 2 tablespoons butter
• 4 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon granulated sugar

1. In a mixing bowl. combine the topping ingredients: butter, flour, almonds, cocoa powder, sugar, and salt. Crumble it together with your fingers to make a crumbly, chunky mixture. (This can be made ahead of time if need be).
2. Set the oven to 400 degrees. rnrnPeel and slice the bananas on the diagonal ( in order to increase the surface area which means more caramelized goodness).
3. In a 10-inch cast iron skillet (or other stovetop and oven safe pan) over medium heat, melt 1 tablespoon of the butter and add half the sliced bananas. Spread them out in a single layer as much as possible and let sit undisturbed for 2 minutes. Stir them a bit and try to get any un-browned sides facing down and let sit for 2 minutes more. Remove to a separate dish and repeat this process with the rest of the butter and bananas.
4. After the second batch of bananas is done, add back the first batch along with brown sugar and vanilla. Stir well, but carefully (try not to smoosh the bananas too much) to combine and let sit over medium heat for one minute more.
5. Add the crumble topping over the top. Put the whole pan in the oven for about 5-10 minutes, or until the topping has crisped up and the filling is bubbly. Let it cool slightly before serving. You may top it with fresh cream, whipped cream, or ice cream if you like.

butter, flour, almonds, cocoa powder, salt, bananas, butter, brown sugar, ground cinnamon, sugar

Taken from food52.com/recipes/22972-spunky-monkey-choco-banana-crisp (may not work)