Banana, Cinnamon and Almond Crumble


I love crumble. It’s such a wonderfully easy dessert but such a crowd pleaser. It’s also lends itself very well to a healthy revamp, making it even more fun. Healthy sweet dishes are always exciting. Traditional flour is replaced by a flour less mixture of protein rich ground almonds, pecan pieces and fibrous oats, while the butter is switched for magical coconut oil and the delicious pure maple syrup. Each delicious ingredient really holds its own in the crumble too, ensuring that every bite has echoes of sweet pecans and maple, as well as hints of coconut and cinnamon. Yum. I find banana also works amazingly well in this dessert as it squishes perfectly when cooked, blending with the crunchy topping to create a melt-in-your-mouth bite. It’s so easy to make too, really only 5 minutes of preparation time and 20 minutes to cook. You just can’t go wrong with this one. Vegan deliciousness at its best.

I always like to make enough of this crumble for leftovers as leaving it in the fridge makes it even more squishy, making the perfect cold breakfast treat.

Serves 4

- 5 very ripe bananas

- 1 cups of oats

- 1 cup of almonds

- 1 cup of pecans

- 2 tablespoons of coconut oil

- 1/4 of a cup of maple syrup (add more if you like it a little sweeter)

- 1-2 tablespoons of cinnamon

Place the almonds and pecans into a food processor and blend for about a minute until a flour forms. Add this flour to a mixing bowl together with the oats. Melt the coconut oil with the maple syrup and cinnamon before adding these to the bowl, then stir well. This should make a deliciously sticky mix.

Slice the bananas into segments and layer them across a baking dish, sprinkling cinnamon on the top. Then add the crumble top, spreading it evenly across the dish.

Place in a 180C oven for 20 minutes, until the top layer begins to turn a golden brown and your kitchen smells like heaven. Then remove the crumble, allow it to cool and enjoy.


  • Kate

    This is the best thing Ella has made so far!

  • Adriana Lukas

    Sounds wonderful. Btw, what dimension is the pie dish you are using, it’s hard to judge from the photos. Thanks!

  • Tabitha

    Sorry the feedback is late.
    I commented a while ago, because I was planning to make this crumble for my birthday.
    Thank you SO much!
    Everyone loved it and asked for more. It was so easy to do and so extremely delicious!
    Keep up your good work. You are truly an insipration, Ella! :)
    Many thanks and greetings from Germany.
    Love, Tabitha

    • ellawoodward

      So glad that you love this so much, thank you! It’s one of my favourites too :) Have a lovely week!

  • Vicky

    This is sublime! Best pudding ever ever ever!!

  • Kelly Adams

    I’ve just made this Ella and it’s amazing ! I didn’t have quite enough nuts so I added cacao nibs instead … Delicious ! Chocolate and banana always work . Great recipe , thank you

    • ellawoodward

      Sounds delicious!

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  • Izar

    Hi Ella,

    Thank you for all the lovely and healthy recipes you have been sharing with us. I have tried a number of them and loved them all! I’d like to try this recipe and the raw mango and pineapple tart one soon so I was just wondering if it would work at all if I used date syrup instead of maple syrup as I make it at home anyway and I prefer it. Plus it’s super expensive here in Spain!

    Thank you. Looking forward to your answer.



  • Hannah

    I have run out of coconut oil! Is there anything I could use as a substitute? Thank you!

  • Ellie Warner

    Absolutely love this crumble, thank you Ella! SO easy and delicious. I added hemp and chia seeds and some nutmeg too. Having it for breakfast this week! What a treat!

  • ellawoodward

    Hi Rosana, I’d just suggest substituting for any other nut you fancy, cashews, brazils, more almonds?! x