J003520 USA Coming Soon Popup V2





Prep time

15 minutes


Cook time

25 minutes






4-5 bananas, freshly ripe – choose bananas with no black spots or green skin for the best results.
Juice of 1 lemon
4 Tablespoon coconut cream


Crumble topping:
1 cup flour
½ cup rolled oats
2.8 oz Westgold butter – softened/room temperature.
½ cup chopped roasted almonds
¼ cup raw sugar
¼ cup brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ginger




Preheat oven to 356°F. Peel and slice bananas, on an angle, into thick slices and arrange in a circle around the bottom of 4 ramekins. Mix lemon juice and coconut cream into a bowl. Pour the lemon juice and coconut cream mixture evenly between the 4 ramekins.


For the crumble, place all the dry ingredients (everything except for the butter) into a bowl. Cut butter into 0.8" chunks/squares and rub in butter with finger tips until it resembles chunky breadcrumbs. Pile crumble on top of the banana. Place the ramekins on an oven tray to catch the drips. Bake approximately 25mins until bubbling and golden.


Serve with mascarpone, crème fraiche or ice cream.


Chefs Note: For an extra twist you can add raisins in with the bananas

Previous recipe Next recipe
Tempted to find out more? Our Products Our Story

Sign up for a taste of the West Coast

Please Rotate to view