4bananas of your choosing (or berries, see intro)there is enough crumble for large or small, underripe or overripe
3tablespoonsquinoa flakes
2tablespoonstapioca flour
1 tablespoonbrown sugar
1/2teaspoonbaking powder
30ggood quality butterroom temperature
1/2teaspoonvanilla bean paste
optional: 1/2 teaspoon of the spice of your choiceI’m looking at you, cinnamon or nutmeg
Instructions
Preheat the oven to 180C/356F.
Gently peel and slice the bananas lengthways (I hold the curve of the bare banana in my hand and gently slice down from the top down, longest side of the banana first) and place them on a lined baking tray. Cook for 20 minutes or until golden and cooked through, but still firm-ish.
Mix the dry ingredients together in a small bowl, add the vanilla bean paste, and use your hands to rub the butter into the mixture, until it is crumbly but still in solid form (rather than melty butter)
Next, arrange the cooked bananas in a small oven proof vessel of your choosing, and sprinkle the crumble over the top. Keep in mind that the crumble spreads, in the event that you want to see banana. I get it. Aesthetics.
Place the crumble in the oven for an additional 10-15 minutes, depending on how crisp you like your crumble. Serve with coconut yoghurt and Nutella or melted dark chocolate. Or you know, whatever the hell you want to serve it with.