The leaves have changed, the temperature has dropped and we had a good few days of solid rain which called for some baking time! October is my favourite month, I love the build up to Halloween, the change in weather, the cold sunny days which are just beautiful for a walk. I also love the opportunity to make some comfort soups, curries, but especially anything with pumpkin in. Hello pumpkin spiced latte! To be fair I got so excited about it then had it the other day and was like geez, this is crazy sweet! I think I will aim to make my own take on one this month!
So with pumpkins in mind off I went at the weekend all set to make a pumpkin loaf. I had everything I needed in my basket except one key ingredient, the pumpkin. There are literally none in the shops at the moment. I went to three shops and lo and behold they were nowhere to be seen, so that was a little bit disappointing. This time last year we went to a pumpkin patch which was great fun but crazy busy. We also didn’t quite come prepared for the weather and it was the muddiest of days but I loved being there because it reminded me of the pumpkin patches I used to visit when I lived in Canada. It’s quite sad to think no one will be getting in to the Halloween spirit this year as trick or treating has been banned. Obviously it’s more important to be looking after our health but I also love the feeling of decorating the house, stocking up on sweets and having trick or treaters come to the door. Still, just because that’s not going ahead this year doesn’t mean we can’t get be excited about Halloween season. There’s always room for chocolate and sweets and of course, Practical Magic (yes I am still 15 at heart).
Therefore option two it was, which I’m actually super thankful for because this oaty banana crumble is delicious. I saw a recipe for a banana crumble in the paper a few weeks ago and have been meaning to recreate it ever since. Unfortunately I couldn’t find the exact recipe so had to go on what I could remember and improvise a bit and the result really is a treat.
I love that crumbles can be packed with flavour and so easy to make. This banana and oat crumble takes less than 30 minutes and can be adapted to suit your tastebuds. I used walnuts but might give adding pecans next time I make it. It is incredibly moreish and definitely satisfies a sweet tooth. I might not have found the pumpkin but this oat banana crumble most certainly made up for it.
Prep: 10 mins
Cooking Time: 18 mins
Serves: 4
Ingredients
- 2tsp cinnamon
- 2tbsp dark sugar
- 5 bananas
- 40ml coconut oil
- 40ml maple syrup
- 100g fine oats
- 60g walnuts, chopped
- 200ml double cream/ice cream to serve
Instructions
- Preheat the oven to 400F/165C/Gas 3.
- Heat a large pan, add the cinnamon and sugar, and then wait until the sugar caramelises. (Should take approx. 3 – 5 mins).
- Dice the bananas, add to the saucepan and caramelise for 2 to 3 minutes. Place in a medium sized pie dish and put to one side.
- To make the crumbly top, heat up the coconut oil and maple syrup in a pan over low heat and add the oats and walnuts. Mix until a crumble forms.
- Place the crumble mix on a baking tray and put in the oven for 10 minutes, or until golden brown.
- Once cooked, place the crumble on top of the banana mix in the dish and return to the oven to reheat for another 8 minutes.
- Leave to cool for 5 to 10 minutes then serve with your choice of double cream, ice cream, vanilla custard, whichever you prefer!
