Quick Banana & Raspberry Crumble
An easy and super tasty dessert – sweet and gooey banana crumble and slightly sharp raspberries, which work beautifully with the deliciously sweet bananas.
What do you do when you have lots of very ripe spotty bananas?
Well, first I made an unbelievably delicious breakfast–banana and peanut butter porridge with caramelised bananas. But then what?
Of course, the obvious things spring to mind; banana bread, muffins, my favourite banana flapjacks. But then a fellow blogger suggested crumble, and I immediately remembered my favourite primary school pudding — banana & jam crumble.
In fact, I think it’s the only food I liked in primary school amongst the soggy veg and corned beef! I was a very fussy eater, disliked meat and traditional English food, so it was a difficult period in terms of food! I survived on peanuts and French Fancies for a few years; I think. Thank goodness I discovered my love of veggies!
But that banana & jam crumble–oh, I can almost still taste it. Warm, sweet, caramelised bananas, crunchy topping and I think the jam was strawberry or raspberry. Just heaven.
Never one to mess about, I tried to recreate said crumble with ingredients I had to hand. No jam unfortunately, but I had some raspberries, so in they went and they worked really well–slightly sharp against the deliciously sweet bananas. And the topping is so simple! Nuts, some oat bran (oats would also be great & use gluten-free if preferred), coconut, seeds and some coconut oil with a little maple syrup. The result–a gorgeously nutty, crunchy & wholesome topping.
I also made a quick raspberry compote to pop on top of the crumble for an extra tart & fruity topping, then served with some creamy coconut yogurt. Pure comfort pudding heaven.
Love, Niki xxx
Ingredients
- 120 g mixed nuts
- 50 g organic Oat bran
- 2 tbsp seeds
- 2 tbsp organic desiccated coconut
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch salt
- 1/2 tsp vanilla powder
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 4 very ripe bananas chopped
- Handful raspberries
For the raspberry compote
- 1 cup raspberries
- Splash of water
- Maple syrup–optional
To serve
- Coconut yogurt
Instructions
- Add the crumble ingredients to your food processor or blender and pulse a few times until you get a rough crumb. Transfer to a large bowl.
- Add the coconut oil & maple syrup to a pan and heat until the coconut oil is melted. Pour over the crumb mix and stir to coat everything.
- Heat your oven to gas Mark 4/180C and line a medium-sized baking tray with parchment paper.
- Add the sliced bananas to the bottom of the baking tray and then the raspberries. Top with the crumble mix, covering all the fruit.
- Bake for 35 minutes until the bananas have caramelised, and the crumble is golden and toasted.
To make the compote
- Add the raspberries to a saucepan with a splash of water and maple syrup (optional).
- Heat until the raspberries have broken down and gooey.
To serve
- Delicious served warm out of the oven with raspberry compote & coconut yogurt.
2 Responses
one of my all time favorite cake recipes. Thanks for sharing. Simon
Ah thank you so much Simon, so glad you enjoyed – Niki xo