Banana Crumble - January 15, 2012

As happens occasionally, I found myself with several quickly ripening bananas. Rather than eat the sweeter fruit, or toss them, I decided to look for recipes which called for ripe bananas. I thought I would end up with a bread or muffin recipe, but in looking through my cookbooks, I found one for Banana Crumble in The Joy of Vegan Baking, and decided to try that one.

The recipe calls for either individual ramekins, which I do not own (yet) or a 9" pan, which I do. The recipe itself was pretty easy. Sliced bananas went into sugar, then those went into a lightly oiled pan. The three bananas I ended up using weren't quite enough to fill the bottom of the pan, but I got a fairly good spread.

Very ripe bananas

Bananas in sugar

Not quite enough to cover the bottom.

The crumble topping was a simple mix of ½ a cup each of 5 ingredients (oats, flour, brown sugar, non-dairy butter, and toasted coconut), mixed together, and spread over the bananas, then sprinkled with nutmeg. The hardest part was toasting the coconut, and I didn't keep close enough an eye on it, and it came out browner around the edges of the pan.

Holy Toasted Coconut, Batman!

For the crumble

Crumble top

 The entire crumble baked for 20 minutes. The smell of warm Banana Crumble was amazing, and once it was sufficiently cool, I helped myself. The crumble didn't slice it, well, crumbled onto my plate. The result was a delicious, sweet treat, which I really think would be wonderful a la mode.

Nice and warm. A sweet treat.

Definitely keeping this recipe as a delicious way to use up any excess over-ripe bananas.


New tools/ ingredients: Toasted Shredded coconut
Recipes used:  "Banana Crumble", pg 133 from Joy of Vegan Baking
Co-bakers:  solo
Date: January 15, 2012