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.
- 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!