I made a banana roulade just a few days back (Banana Roulade with Hazelnut 'Cream'), and tonight I'm making another banana dessert. Bananas work great in any variety of desserts, and are a good choice for fruit-based sweets in the winter months when berries and stone fruits are out of season.
Start by combining 2 and 1/2 cups sliced banana, 1 and 1/2 cups chopped and peeled mango and 2 tablespoons dark rum (such as Bacardi Gold), in an 8-inch square baking dish coated with cooking spray. Set aside.
In a bowl, combine 2 tablespoons all-purpose flour, 6 tablespoons regular oats, 1/4 cup flaked coconut, 3 tablespoons organic brown sugar, 1 and 1/2 tablespoons chopped crystallized ginger, and 1/8 tsp. salt.
Although I'm not sure why coconut wouldn't be vegan, I like to buy the Let's Do Organic brand, because they took the time to make their coconut certified vegan. For the crystallized ginger, make sure you buy a brand that uses raw sugar, such as Woodstock Farms: www.woodstock-farms.com
Cut 1 and 1/2 tablespoons chilled vegan butter (such as Earth Balance) into small pieces, and cut the 'butter' into the flour mixture with a pastry blender or the back of a fork, until the mixture resembles coarse crumbs.
Add about 3 tablespoons of the flour mixture to the banana mixture, stirring gently, then sprinkle the rest of the flour mixture over the top.
Bake at 375 degrees for 30 minutes - it should be lightly browned and bubbly. 1 cup of crisp is 280 calories - this makes enough for 4 servings, but you can double it easily. It's just as yummy served warm or at room temperature, which makes it a good option for entertaining.
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html