Skinny Banana Crisp with Coconut Cream

Hey all,

Ron and I are going back to California to visit our families and take a break from our busy schedules for an entire month! It’s going to be great food, fun times, and lots of hugs. Of course, that means here in our New England apartment we are trying to eat EVERYTHING in the kitchen, including fruit: clementines, apples, and bananas, to be exact. I saw that my bananas were actually going brown, and I didn’t want to make Banana Bread or Banana “Soft Serve” (you know, frozen bananas that are processed til smooth and look like melted ice cream?). Hmmmm. How about I make a healthy Banana Crisp that includes dried fruit and all the other fruit we have lying around the kitchen? Could a banana crisp be as delicious as an apple crisp? I think the half-empty glass baking pan says it all.

I made this eclectic crisp with some of my favorite ingredients. I used cinnamon, honey, oats, oat flour, coconut oil, stevia, and light butter for the skinny crisp topping……(Mmmmm). For the fruit on the bottom, I used mostly bananas with one small cut up apple, 2 clementines, and dried cranberries. I served the crisp sprinkled with flaked coconut and finished with a dollop of (melted) coconut cream. (Coconut cream is the cream of coconut milk whipped with a little white sugar.) So delicious! Ron and I loved this crisp! And the Coconut cream tastes so decadent. I might like this better than whipped cream made with cow’s milk. I am definitely going to try Whipped Coconut Cream at my next dinner party! Cheers!

Banana Crisp

Fruit on the bottom ingredients:

2 bananas, sliced

1 large apple, washed and chopped

2 clementines, peeled and sectioned

1/8 cup dried cranberries

1/8 tsp cinnamon

1/2 tsp honey

optional: 1/8 tsp pumpkin pie spice

the Topping:

1/4 cup almond flour

1/3 oat flour

1/2 cup oats

3/4 tsp cinnamon

1/8 tsp salt

1/4 cup stevia and brown sugar (mixed)

3 tbsp coconut oil

3 tbsp light butter

Directions:

Preheat your oven to 375 degrees. Grease an 8×8 cooking dish with coconut oil or Pam. Set aside.

In a medium bowl, combine fruit, cinnamon, and honey. Spoon into baking pan.

In a second medium bowl, cream the oat flour, oats, almond flour, stevia, salt, and cinnamon with the butter and coconut oil. Sprinkle the oat crumble over the fruit in the baking pan, and bake for 30 minutes, or until golden brown. While the crisp bakes, make your  coconut cream. I suggest the coconut cream recipe from the lovely vegan blogger Oh She Glows. Let cool and serve with Coconut Cream! Yum!

About these ads