Who says you can’t have crumble for breakfast? This is such a delicious dish, you can easily have it anytime of the day…with absolutely no guilt!
I hadn’t come across a banana crumble before, but I woke up thinking about it…(how all the best recipes are created). I bounded into the kitchen and the result was seriously scrummy. A little bit more exciting than porridge, but just as nutritious! Treat yourself this weekend and make this little exciting little crumble.
The crumble topping is a delight (if I do say so myself!) and doubles up as a dreamy chocolately granola which you can also serve with the banana or orange chocolate Rebel Kitchen Mylks for foodie heaven.
Cooking the crumble and the base separately is a nifty little trick which speeds the whole process up and which allows you to use less fat in the crumble. I learnt this trick when I was training in a restaurant. They get the crumble all crunchy and ready to go, so that when the orders are placed, it can just be sprinkled on the fruity base and popped in the oven to warm through. Top tip!
- 3 bananas
- 100ml banana coconut mylk (Rebel Kitchen), or you can use almond milk, or ordinary milk if that way inclined
- 2 medjool dates
- 1 ½ cups oats
- 50g desiccated coconut
- ½ teaspoon of cinnamon
- 3 tablespoon maple syrup
- 3 tablespoon coconut oil
- 1 tablespoon cacao powder
- 50g macadamia nuts (if you’re allergic to nuts, you can easily leave these out, and replace with raisins…equally yum)
- Preheat the oven to 180C
- Crack on with the crumble topping. Simply pop everything in the food processor and whizz it up until it’s crumbly. You want it to look like rubble, not sand, so don’t go mad on the whizzing.
- Then, tip onto a tray and bake for about 8-10 minutes until golden and crunchy.
- While the crumble is baking, you can get going on the banana base.
- Slice the bananas and pop into a pan. Cover with the coconut mylk and cook on a gentle heat until they go wonderfully soft and mushy.
- This should only take about 5 minutes or so. Use a spoon to help the bananas to break up. The coconut mylk will help them break down and go wonderfully soft. You want them to look like a chunky puree.
- Tip into a pie dish, sprinkle with the crumble topping. I found I had about a cup of excess crumble topping which I saved to have with some Mylk the following morning.
- Pop the crumble in the oven for 5 minutes to warm through.
- Or, leave to cool if you wont be eating it until later. You could do all this the night before and then pop it in the oven in the morning as you get dressed.
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