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