I’ve gotten into a rut when it comes to breakfast foods. Every morning I sling one of the following, based on what my audience wants on any given day: toast, oatmeal, cereal, or eggs. For the most part, the kids are pretty happy with this functional and fast breakfast style. But me? I’m bored.
This morning I tried something new, which honestly was pretty risky for a Tuesday (but sort of a Monday since the kids were gone yesterday). The recipe is very simple – smashed banana with a crumble topping, and then baked. The prep is very simple, and the hands-off baking time leaves me free to make lunch/prep bags/yell like a drill sergeant to GET GOING PUT ON PANTS WHERE ARE YOUR SOCKS BRUSH YOUR TEETH. Basically, this recipe is perfect for those mornings when you want something hot and sweet but are short on time. I made ours in individual ramekins, but if you were cooking for a crowd simply increase the recipe and place the whole thing in a baking dish that can contain the number of servings you need.
The critics say:
“This would be good with some maple syrup on top.” – Martin
“This would be better if it were toast with French dressing on it.” – Sophie
Baby Banana Crumble
Serving size: 1 serving
1 ripe banana
1 T. flour
1 T. oatmeal
2 t. brown sugar
1 t. non-dairy margarine
Preheat oven to 350° F.
In a ramekin or small individual baking dish, smash a banana until it is creamy. In a separate bowl, mix together remaining ingredients. Spoon topping over banana and bake for 15 minutes. Remove, let cool a bit, and serve.
Estimated calories: 210 cal/serving
Print it: Baby Banana Crumble
– Feel free to substitute the non-dairy margarine for regular margarine or butter.
– I used frozen and thawed bananas in this recipe. If you haven’t frozen super ripe bananas before, I’d highly recommend it. They thaw quickly, and after snipping off one end, you can squeeze the mushy banana right out of the peel like squeezing a tube of toothpaste. The banana is basically pre-mashed and ready to go. If you don’t have a freezer filled with black, ripe bananas like I do, any really ripe banana will work in this recipe.