4-5 bananas, freshly ripe – choose bananas with no black spots or green skin for the best results.
Juice of 1 lemon
4 tablespoons coconut cream
1 cup flour
½ cup rolled oats
80g unsalted Westgold butter – softened/room temperature.
½ cup chopped roasted almonds
¼ cup raw sugar
¼ cup brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ginger
Preheat oven to 180°C. Peel and slice bananas, on an angle, into thick slices and arrange in a circle around the bottom of 4 ramekins. Mix lemon juice and coconut cream into a bowl. Pour the lemon juice and coconut cream mixture evenly between the 4 ramekins.
For the crumble, place all the dry ingredients (everything except for the butter) into a bowl. Cut butter into 2cm chunks/squares and rub in butter with finger tips until it resembles chunky breadcrumbs. Pile crumble on top of the banana. Place the ramekins on an oven tray to catch the drips. Bake approximately 25mins until bubbling and golden.
Serve with mascarpone, crème fraiche or ice cream.
Chefs Note: For an extra twist you can add raisins in with the bananas
Ingredients in this recipe