These individual banana crumble pots are healthy, tasty and easy to prepare.
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 (a granulated natural sugar-free substitute) 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.
📖 Recipe
Healthy Banana Crumble
Ready in just 15 minutes, these banana crumble pots make a delicious, healthy dessert or even an indulgent breakfast!
Ingredients
- 1 large banana
- 1 tsp vanilla extract
- 1 tbsp unsweetened dairy-free milk
- (optional) 2 tbsp raisins
Crumble topping
- ¼ cup / 20g desiccated coconut
- ¼ cup / 25g ground almonds (almond flour)
- 1 tbsp xylitol*
- 1 tbsp coconut oil, melted
- 2 tbsp unsweetened dairy-free milk
Instructions
- 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, dairy-free milk and raisins, if using.
- Meanwhile, mix together the desiccated 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!
Notes
*A natural granulated sugar-free alternative. You can also just leave it out, and enjoy the sweetness from the banana and raisins. Or you can use another granulated sugar of choice. Please note that liquid sweeteners will create a softer texture.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 426Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 20mgSodium 209mgCarbohydrates 49gFiber 5gSugar 31gProtein 12g
Kate - Gluten Free Alchemist says
Looks like a pretty healthy crumble to me Aimee….. Yum. Sounds delicious! Think I could add a few blueberries too?!
Mariana @TheCandidKitchen says
I love a good banana dessert. If overripe I probably wouldn’t even add any extra sweetners. Can I ask why you chose to not use regular sugar??? Intrigued about this Xylitol businesses;)
Aimee says
Xylitol is just a natural sugar alcohol which means it has little to no effect on our body’s blood sugar and is a great alternative to regular sugar. You can of course use regular sugar if you prefer! x
Hilary Powell says
Hi Aimee
I’ve just looked up xylitol! I have found out it is from ‘Natural’ sources EXCEPT it’s how it’s processed with SULFIRIC /SULPHURIC Acid added to it. I’d suggest you look it up and yes it does come from corn or birch trees but is it right to cut down the whole tree to extract xylitol? Sulphuric acid is not the only chemical added to Xylitol
Aimee says
Hi Hilary. I think as with all sugar substitutes, there are claims for and against. People can hype it up to be something more amazing than it is and others hype it up to be “evil”. From my research, I know it’s safe, naturally sourced and tastes good so it’s a good choice for me but of course, it won’t be everyones thing. You can use whichever sugar you like in this recipe and as Mariana stated in her comment, if the bananas are ripe enough, I don’t think added sweeteners would even be necessary :-)
Hilary Powell says
Hi Aimee
How natural is xylitol?
I grow sweet Cicely and Stevia plants and cook with them. I put a sprig of about 8” into fruit that I want to stew or if I’m making a coulis or small amount of jam which will be used straight away I use sprigs of the plants keeping them separate – I use whichever plant has more sprigs on it. I don’t mix them – that’s only because I haven’t tried mixing them. You can grow these plants indoors in pots.
Sorry can’t rate recipe as I haven’t made it yet.