Banana and chocolate crumble

Banana and chocolate crumble
These little crumble pots are a great way to use up bananas that are slightly past their best.
Serves 6  / 
Prep TBA  / 
Cook 35 mins


3 large ripe bananas (about 300g once peeled)
100ml local double cream
2 tbsp Coop Irresistible Fairtrade clear honey
50g Coop Irresistible Fairtrade 70% cocoa dark chocolate, roughly chopped

For the crumble topping:
150g Coop plain flour
75g Local unsalted butter, chilled
50g Coop desiccated coconut
25g Fairtrade golden caster sugar
Coop Irresistible vanilla ice cream, to serve


1. Preheat the oven to 190°C/fan 170°C/Gas 5

2. In a bowl, mash the bananas with the back of a spoon, then add the cream, honey and chocolate

3. Stir well, then divide between 6 small ramekins (the mixture should reach about two-thirds of the way up the dish)

4. Set these aside while you make the crumble topping

5. Put the flour and butter in a large mixing bowl and rub between your fingers until you have a crumble texture

6. Stir in the desiccated coconut and sugar

7. Sprinkle the crumble topping over the banana mixture, dividing it equally between the ramekins

8. Set the ramekins on a baking sheet and place in the middle of the preheated oven

9. Bake for about 20-25 mins until the crumble is lightly golden

10. Serve immediately with a scoop of vanilla ice cream per ramekin