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warm banana sundaes with coconut crumble recipe

Servings: 8 -12
Author: Pamela, coconut crumble recipe inspired by Amy Chaplin

Ingredients

  • Coconut Crumble:
  • 2 Tablespoons maple sugar I haven't tested it with other sweeteners, but I am sure any dry sugar - white or brown - would work
  • 2 Tablespoons pure maple syrup Grade A or Grade B
  • 1 Tablespoon brown rice syrup
  • 1 teaspoon pure vanilla extract
  • pinch sea salt
  • ¾ cup unsweetened coconut flakes
  • ¾ cup unsweetened shredded coconut
  • ½ cup almond flour or almond meal
  • 6 medium firm but ripe bananas cut in half crosswise (or stone fruit or berries!)
  • 2 Tablespoons unrefined coconut oil melted
  • 2 Tablespoons freshly squeezed lime juice optional
  • 2 Tablespoons pure maple syrup Grade A or Grade B (optional)
  • pinch ground cinnamon optional
  • Coconut or vanilla ice cream for serving

Instructions

  • To make coconut crumble, preheat oven to 300 degrees. Line a baking sheet with unbleached parchment paper. In a medium bowl, combine maple sugar, maple syrup, brown rice syrup, vanilla and salt. Whisk until well combined. Add both the coconuts and almond flour, stirring gently to coat with the maple mixture.
  • Spread onto the parchment lined baking sheet and spread into a single layer. Bake for 10-20 minutes, stirring once, until golden. Set aside to cool completely to crisp up.
  • To roast the bananas**, set your oven to broil. In a small bowl, whisk together the coconut oil with the lime juice, maple syrup and cinnamon (if using). Place bananas in broiler-proof baking dish and pour mixture over bananas. Broil for 2-3 minutes, until bananas are slightly softened and starting to caramelize.
  • Serve the bananas warm or hot with a scoop of coconut ice cream and a sprinkle of the coconut crumble.

Notes

Crumble can be made up to a week in advance and stored in an airtight container.
**Alternatively, you could sauté the bananas. Start by whisking together the lime juice, maple syrup and cinnamon together in a small bowl. Set aside. Warm the coconut oil in a skillet over medium and add the bananas. Allow to cook for a couple of minutes until the bananas are golden brown on one side. Flip them over, and allow them to do the same on the other side. Drizzle with the lime/maple mixture and remove from heat. Proceed with step 4.