I must have been living in England for too long, because I think it’s freezing outside right now even though there’s just a little bit of frost on the ground. I like December, it’s the one part of winter that I enjoy. It’s usually not too cold just yet and Christmas is lots of fun, but some days I just don’t feel like going outside the door. On those days it helps to think about the lazy days of summer (not the miserable, rainy ones, those you pretend didn’t happen). It also helps to feel sorry for yourself with a nice, out of season treat such as a crumble made with coconut and banana, a dessert that made you smile when you tried it that summer.
Whenever I make crumbles I always, always just wing it, but I made an effort to write it down this time. This crumble is really easy and fast to make. The banana goes soft and mushy when it’s baked and the juices it release mixes nicely with the brown sugar and produces a sort of syrup that tastes a little bit like caramel. You don’t need anything to eat with it, but if you insist I recommend a good vanilla ice cream or just a blob of whipped cream.
Coconut banana crumble
17 g unsalted butter
17 g light brown sugar
12 g dessiccated coconut
22 g flour
One very ripe banana
A pinch of cassia and ginger if liked
Put the oven on 200 degrees C (175 if you’re use a convection oven).
Put the butter, the desiccated coconut and the light brown sugar in a bowl and rub it between your fingers until it’s mixed. Grease a couple of small tart tins, about 10 cm in diameter. Cut the ripe banana into coins, divide it equally between the tins and top with a sprinkle of cassia and ginger. Divide the crumb mixture equally between the tins and bake it in the oven until the crumb looks nice and golden (like in my photos!).