Has it been such very rainy weather where you guys live, too? Around here, I think it hasn’t really stopped raining since yesterday morning… Well, nothing to do about it. And it makes a perfect opportunity to enjoy a delicious, healthy banana crumble!
I first made this crumble when I lived in Norway. The warm, gooey deliciousness of it was perfect for lazy weekend mornings. I loved to eat the banana crumble while watching the snow fall outside or, later on, seeing the rain pour down on the streets and the river.
After that, it has kind of stuck in my system. So now I often make this on windy, rainy days, as it somehow makes me feel comforted and happy in an instant. I’m sure you will feel the same way too! Really, just try it!
Note beforehand: the recipe works great the way it is, but is even better when using finely chopped nuts instead of oats and reducing the amount of coconut oil a bit. Due to my nut-allergy, I can’t do that, but if you can it’s worth a try.
Healthy Banana Crumble for One
- One (very) ripe banana
- 3 tablespoons of rolled oats
- 1 tablespoon of whole wheat flour
- ¼ teaspoon of baking powder
- ¼ to 1 teaspoon of honey, depending on your preference for sweetness
- ¾ tablespoon of coconut oil, slightly melted
- ¼ teaspoon of cinnamon
- A pinch of salt
- ½ to 1 tablespoon water, as needed
- Preheat your oven to 180 degrees Celsius (convection) and grease a small ramekin.
- Slice the banana and arrange the slices on the bottom of the ramekin. Dust the cinnamon over the banana slices.
- In a separate bowl, mix together all the remaining ingredients, making a loose crumble. Start by using just half a tablespoon of water and add extra when the mixture remains too dry.
- Use your hands to crumble the dough on top of the banana. It should be slightly chunky but covering most of the fruit.
- Put the crumble in the oven and bake for about twenty minutes until the banana is soft and bubbling.
- Enjoy immediately