An easy and super tasty dessert - sweet and gooey banana crumble and slightly sharp raspberries, which work beautifully with the deliciously sweet bananas.
Prep time: 10 minutesmins
Cook time: 35 minutesmins
6-10 servings
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Ingredients
120gmixed nuts
50gorganic Oat bran
2tbspseeds
2tbsporganic desiccated coconut
1tspcinnamon
1tspmixed spice
Pinchsalt
1/2tspvanilla powder
2tbspcoconut oil
2tbspmaple syrup
4very ripe bananas chopped
Handful raspberries
For the raspberry compote
1cupraspberries
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.