Banana and peanut butter crumble recipe

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Banana and peanut butter crumble recipe

A twist on a classic fruit crumble, this version combines caramelised bananas and sticky dates with the crunchiest peanut butter crumble topping and cardamom custard. On the off chance it isn't polished off straight away, it's just as delicious eaten for breakfast with a dollop of yogurt. 

Ingredients

For the caramelised bananas
  • 2 tbsp coconut oil
  • 6 ripe bananas, sliced in half
  • 1 splash of maple syrup
  • 400 ml coconut milk
  • 2 tbsp desiccated coconut
  • 6 pitted medjool dates, roughly chopped
  • 2 tbsp coconut oil
  • 6 ripe bananas, sliced in half
  • 1 splash of maple syrup
  • 14.1 fl oz coconut milk
  • 2 tbsp desiccated coconut
  • 6 pitted medjool dates, roughly chopped
  • 2 tbsp coconut oil
  • 6 ripe bananas, sliced in half
  • 1 splash of maple syrup
  • 1.7 cups coconut milk
  • 2 tbsp desiccated coconut
  • 6 pitted medjool dates, roughly chopped
For the crumble
  • 100 g ground almonds
  • 50 g jumbo oats
  • 3 tbsp rice flour
  • 2 tbsp ground flaxseeds
  • 3 tbsp sunflower seeds
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 1 pinch ground nutmeg
  • 0.5 tsp sea salt flakes
  • 1 tsp baking powder
  • 6 tbsp good-quality peanut butter
  • 6 tbsp maple syrup
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3.5 oz ground almonds
  • 1.8 oz jumbo oats
  • 3 tbsp rice flour
  • 2 tbsp ground flaxseeds
  • 3 tbsp sunflower seeds
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 1 pinch ground nutmeg
  • 0.5 tsp sea salt flakes
  • 1 tsp baking powder
  • 6 tbsp good-quality peanut butter
  • 6 tbsp maple syrup
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3.5 oz ground almonds
  • 1.8 oz jumbo oats
  • 3 tbsp rice flour
  • 2 tbsp ground flaxseeds
  • 3 tbsp sunflower seeds
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 1 pinch ground nutmeg
  • 0.5 tsp sea salt flakes
  • 1 tsp baking powder
  • 6 tbsp good-quality peanut butter
  • 6 tbsp maple syrup
  • 1 tsp almond extract
  • 1 tsp vanilla extract
For the cardamom custard
  • 500 ml almond milk or other plant-based milk of choice
  • 1 tbsp maple syrup
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
  • 2 tbsp cornflour, stirred with 6 tablespoons water to make a paste
  • 17.6 fl oz almond milk or other plant-based milk of choice
  • 1 tbsp maple syrup
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
  • 2 tbsp cornflour, stirred with 6 tablespoons water to make a paste
  • 2.1 cups almond milk or other plant-based milk of choice
  • 1 tbsp maple syrup
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
  • 2 tbsp cornflour, stirred with 6 tablespoons water to make a paste

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C/356°F/gas mark 4.
  2. First caramelise the bananas. Melt the coconut oil in a large frying pan, then add in half the sliced bananas (depending on how large your pan is, you might want to do this step in batches).
  3. Add a splash of maple syrup and allow the bananas to caramelise. Turn over to caramelise the other side. Remove, scraping the pan for any sticky caramelised bits, into a bowl and set aside. Repeat the process with the remaining bananas.
  4. Add the bananas to a large baking dish. Pour the milk over the top, sprinkle over the desiccated coconut and scatter over the dates.
  5. For the crumble, mix the dry ingredients together in a bowl. In a separate small bowl, mix together the peanut butter, maple syrup, almond and vanilla extracts.
  6. Add this wet mixture to the dry mixture and stir thoroughly to bring the ingredients together, then use your hands to form a crumbly mix.
  7. Spread the crumble topping over the bananas and bake for 25–30 minutes, until golden. Remove from the oven and allow to cool a little.
  8. Meanwhile, make the custard by adding the almond milk, maple syrup, ground cardamom and vanilla extract to a small saucepan.
  9. Place over a medium-high heat, bring to the boil, then reduce the heat to medium. Add in the cornflour-water paste and cook, stirring continuously, until thickened.
  10.  Serve the crumble with the custard poured over the top.

This recipe is from Rebel Recipes by Niki Webster. Published December 26th (Bloomsbury, RRP £26). Photography by Kris Kirkham.

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