Quick Banana & Raspberry Crumble (Vegan)

What do you do when you have lots of very ripe spotty bananas?

Well,  firstly 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 fav 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 either strawberry or raspberry. Just heaven.

Never one to mess about I decided to try and 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 decided to make 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.



I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  6 - 10 servings
  10 minutes preparation time
  35 minutes cook time


  • 120g mixed nuts
  • 50g 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
  • Raspberry compote;
  • 1 cup raspberries
  • Splash of water
  • Maple syrup – optional
  • To serve;
  • Coconut yogurt



  1. 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.
  2. 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.
  3. Heat you oven to gas mark 4 and line a medium sized baking tray with parchment paper.
  4. Add the sliced bananas to the bottom to the baking tray and then the raspberries. Top with the crumble mix, covering all the fruit.
  5. Bake for 35 minutes until the the bananas have caramelised and the crumble is golden and toasted.

To make the compote;

  1. Add the raspberries to a saucepan with a splash of water and maple syrup (optional).
    Hear until the end raspberries have broken down and gooey.

To serve;

  1. Delicious served warm out of the oven with raspberry compote & coconut yogurt.

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  1. plasterers bristol on November 14, 2017 at 4:05 pm

    one of my all time favorite cake recipes. Thanks for sharing. Simon

    • Niki on March 17, 2021 at 7:36 pm

      Ah thank you so much Simon, so glad you enjoyed – Niki xo

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