Banana & Chocolate Crumble

Crumble is one of my absolute favourite puddings. My favourite has to be my Mum’s apple crumble with vanilla ice cream and custard, which she makes with lots of cinnamon and very soft apples.

As the weather chills, I’ve been microwaving banana to add to my yoghurt and porridge in the mornings and I love how warming, comforting and satisfying this has been. It was also the inspiration for this recipe for a banana crumble with chocolate chunks. So easy to throw together and oh so delicious with a scoop of Hagan daz. Hope you love it.

banana crumble vanilla ice cream

Serves: 4

Ingredients

  • 4 large ripe bananas

  • 1 tsp cinnamon

  • 50g chocolate of choice

  • 150g oats

  • 100g flour

  • Pinch salt

  • 100g butter / vegan butter / coconut oil

  • 50ml maple syrup

To serve:

Method

Heat the oven to 180 degrees Celsius.

Slice the bananas and roughly chop the chocolate into chunks. Arrange the bananas in an oven proof dish and sprinkle over the cinnamon and chocolate. Gently manoeuvre so everything is evenly distributed, without the bananas losing their shape too much.

In a large bowl, combine the flour, oats and a pinch of salt.

Melt the butter over a low to medium heat. Once melted, stir in the maple syrup. Pour over the dry ingredients and mix until all the oats are evenly coated with buttery sweetness.

Spoon the crumble over the bananas and bake in the oven for approximately 20-25 minutes. I recommend checking regularly whilst cooking, as you may need to cover the crumble with foil to prevent the top from burning. Once ready, the bananas should be bubbling, the chocolate melted and the crumble a beautiful golden brown.

Serve with vanilla ice cream.

 
banana crumble
banana crumble