Crumble is such a perfect autumnal comforting dessert (or breakfast treat!). I used to love fruit crumble for dessert with loads of custard when I was younger so I just had to create this alternative free-from version. If you haven’t tried banana in your crumble yet then you must!
Banana & Coconut Crumble
I chose to use rolled gluten free oats and they are chunkier than gluten free porridge oats and provide a better crunchy texture, but both work fine!
- 5 medium bananas, peeled (approx 520g when peeled)
- 50ml coconut milk
- 1 tsp vanilla extract
- 160g gluten free rolled oats
- 25g ground almonds
- 20g pumpkin seeds
- 55g coconut oil, melted
- 55g desiccated coconut
- 45ml maple syrup
Cut each banana lengthwise, then into slices
Add the banana slices along with the coconut milk, vanilla and 25g of the desiccated coconut to a saucepan.
Cook for 7 minutes over a low/medium heat, stirring continuously.
Transfer the banana mixture to an ovenproof dish (mine measured 9x7inch).
Preheat the oven to 160oc.
To make the crumble, combine the oats, ground almonds and pumpkin seeds a few times in your food processor.
Combine in a bowl with the remaining ingredients.
Top the banana with the crumble mixture and bake for 15 minutes until the top is golden brown.
Serve with coconut yoghurt.