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, and 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 xx