Oven-Roasted Banana and Coconut Crumble
Sweet bananas roasted with coconut flakes and topped with a crunchy oat crumble, baked until golden and bubbly. This american-inspired desserts ready in about 50 minutes layers unsweetened shredded coconut, rolled oats, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, peeled and sliced into 1/2-inch rounds ripe bananas
- 1/2 cup unsweetened shredded coconut
- 3/4 cup rolled oats
- 1/3 cup, packed brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 6 tbsp, cold and diced unsalted butter
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 375°F. In a mixing bowl, toss 4 sliced ripe bananas with 1 tsp vanilla extract until coated and aromatic.
- Step 2: Spread the bananas evenly in a 9-inch baking dish and sprinkle 1/2 cup unsweetened shredded coconut over the top.
- Step 3: In a separate bowl, combine 3/4 cup rolled oats, 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1 tsp ground cinnamon.
- Step 4: Cut 6 tbsp cold diced unsalted butter into the oat mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Step 5: Evenly sprinkle the oat crumble over the bananas and coconut in the baking dish.
- Step 6: Bake for 30-35 minutes until the topping is golden brown and the banana mixture is bubbling around the edges.
- Step 7: Remove from oven and allow to cool for 10 minutes before serving warm, optionally with vanilla ice cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Banana and Coconut Crumble take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Banana and Coconut Crumble?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Banana and Coconut Crumble?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Banana and Coconut Crumble for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Banana and Coconut Crumble?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
