Banana Pecan Crisp
I don’t know about you guys, but I’m sure glad Summer is finally here. Winters in Minnesota tend to be on the rough side, but this last year was a little unbearable. Now that long nights full of snow and freezing temperatures are a thing of the past – I thought I’d give you guys a little celebratory post for the beginning of Summer!!
My cookbook “Super Sweet Vegan Treats” was released earlier this February (right smack dab in the middle of that brutal winter, but I digress) and you guys have been so amazing and supportive. Never in my wildest dreams did I imagine I would be the author of my very own cookbook. Not only that, but I’m so happy you’re all enjoy the recipes I created for the book!
This Banana Pecan Crisp has to be towards the top of the list of my favorite recipes I came up with for Super Sweet Vegan Treats. If you’re as big of a banana lover as I am – I know you’re going to die for this dessert. After the bananas are done baking in the oven – their sweetness concentrates and they become ooey and gooey when they caramelize. If that’s not good enough, they’re topped with a layer of my Grandma’s delicious crisp topping – plus a generous helping of pecans and a dollop of freshly whipped coconut whipped cream!
To say thank you to all of those who have supported me and Vegan Heartland over the years – here’s a very special treat. The recipe for my decadent Banana Pecan Crisp. If you’re interested in more mouth water dessert recipes – head on over to Amazon.com and purchase a copy of my book Super Sweet Vegan Treats. And if you’ve already gotten a copy, make sure you leave a review! Thank you all so much!
Crumble Topping Ingredients:
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 1/2 cup chilled coconut oil
Preheat your oven to 375 degrees F.
In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Stir in the pecans. Cut in the cold coconut oil with a pastry cutter or blend in a food processor. Set aside.
- 3-4 cups sliced bananas (6-8 large bananas)
- 1/4 cup brown sugar – packed
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- pinch of salt
Toss the banana slices with the brown sugar, cinnamon, pecans, and salt. Pour into a greased 9×9 baking dish.
Pour the crumble topping over the banana filling and spread into an even layer. Bake in a preheated oven for 25-30 minutes until the crumble is golden brown.
Allow to cool slightly before serving. Top with coconut whipped cream and chopped pecans.