When it comes to sugar-free sweeteners, my number one choice is Xylitol. It’s natural, safe, has a lovely sugar-like flavour (no weird after-taste) and can be used 1:1 for normal sugar. However, when consumed in large amounts, it can cause some people stomach upset so I tend to only use it for recipes that require just a small amount. Such as this Banana Crumble…
The sweetness from the banana means you could get away with not adding any sweetener at all. However, just 1 or 2 tablespoons of xylitol added to the crumble makes it as sweet as any regular crumble. It also helps to keep that crunchy texture which you can lose with liquid sweeteners.
I serve these crumbles in two ramekin dishes for the perfect-portioned dessert or breakfast! You can easily halve or double the recipe if you want to make more or less.
Paleo Banana Crumble
- 1 large banana
- 1 tsp vanilla extract
- 1 tbsp almond milk or other dairy-free milk
- 1/4 cup / 20g dessicated coconut
- 1/4 cup / 25g ground almonds
- 1 tbsp xylitol optional
- 1 tbsp coconut oil melted
- 2 tbsp almond milk or other dairy-free milk
Preheat the oven to 180c.
Chop the banana into 1 inch slices and soften them on a low heat on the hob with the vanilla and almond milk.
Meanwhile, mix together the dessicated coconut, ground almonds and xylitol in a small bowl. Stir in the coconut oil and then the almond milk until the mixture clumps together.
Divide the softened banana mixture between two ramekin dishes.
Top with the crumble mixture and bake for 10 minutes until the top turns golden brown and crisp.
Serve immediately and enjoy!