Banana-Mango Crisp

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.

Cost:
banana $0.93
mango $3.60