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.
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- 1 large banana
- 1 tsp vanilla extract
- 1 tbsp unsweetened dairy-free milk
- (optional) 2 tbsp raisins
- 1/4 cup / 20g desiccated coconut
- 1/4 cup / 25g ground almonds (almond flour)
- 1 tbsp xylitol*
- 1 tbsp coconut oil, melted
- 2 tbsp unsweetened 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, 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!
*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 InformationYield 2 Serving Size 1
Amount Per Serving Calories 426Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 20mgSodium 209mgCarbohydrates 49gFiber 5gSugar 31gProtein 12g