This recipe and pictures are not winning any awards, but it falls under the category of yummy, easy, healthy, frugal etc… so its a winner in my books. I’ve had a hard and overwhelming few weeks, dealing with the flu going around from person to person in my family, and finally we seem to all be over it. But I’m quite drained, to put it mildly.
I was looking for a dessert to make with my five million bananas I bought last time I went to the market, thinking that my family would devour them, or at the very least I’d put them in my freezer to use later, but my second freezer went on the fritz and I needed to start emptying it out. I’ve made apple crumble many, many times beforehand, but thought to try it with bananas and I love the result.
This recipe is definitely only for banana lovers, but for those that love it, it is banana heaven.
The end result is not only gluten free, vegan, paleo, and cheap (assuming bananas are in season) it is also super easy to make, perfect for those times when you’re run down.
Because I used overripe bananas for mine, they were extra sweet on their own, so I used minimal sweetener. If you are using regular bananas, not overripe and very sweet ones, you may want to increase the amount of sweetener you use.
While I made mine paleo, you can use whatever flour mixture you want and have available. Crumble toppings are very flexible.
20 overripe bananas
6 tablespoons starch- potato, tapioca, or corn starch
1 teaspoon vanilla extract or 1/8 teaspoon ground vanilla
2/3 cup sweetener of choice, or to taste (I used jaggery syrup, but date syrup, honey, maple syrup, coconut sugar, or even white sugar would work)
1 cup starch- potato, tapioca, or corn and 1 cup almond meal or 2 cups gluten free flour of choice
1/4 cup sweetener of choice, ideally liquid sweetener (jaggery syrup, date syrup, honey, maple syrup, etc…)
1 pinch salt
1-2 tablespoons oil, optional (important if using a flour other than almond meal)
1-2 tablespoons water, optional (important is using a dry sweetener)
1. Slice your bananas into small circles.
2. Mix your bananas with starch, sweetener, and vanilla. Note that if you’re using yellow bananas, and not brown like I did, you’ll want to add more sweetener than listed.
3. Put the banana mixture in a 9×13 pan.
4. Mix the crumble ingredients. Add a little bit of oil and or water if needed until it starts having a crumb texture as opposed to loose flour.
5. Put the crumble topping on the banana mixture in a relatively even layer, making sure to cover the entire thing.
6. Bake at 350 uncovered for about 30-45 minutes, or until the top is browned.
7. Serve hot or cold. Serving suggestion- top with vanilla ice cream.
Are you a fan of bananas? Have you ever made banana crumble? Does this recipe look like something you’d try?