Gluten Free Banana And Chocolate Crumble

Ah, the humble crumble – a British go-to winter dessert. I have always loved crumble, and as a kid would sneakily serve crust only and avoid the fruit – anyone else? I have taken this traditional dessert and healthed it up using lots of fibre rich ingredients, less sugar and added a decadent hit of dark chocolate. This recipe is Gluten Free, Dairy Free, and suitable for both Vegetarians and Vegans. Enjoy.



  1. Preheat your oven to 180c
  2. Chop up 5 bananas into slices and pop into a pan with 1 tbsp of melted coconut oil. Begin to pan fry, constantly flipping the bananas. Sprinkle 1 tsp of cinnamon evenly. Remove the bananas when they start going golden and gooey.
  3. In a 26cm baking tray (I use this one) pop in the bananas and top with the shredded coconut and 50g of dark chocolate chips (this is my favourite). Mix well.
  4. In a separate bowl, make the topping mix by adding in the jumbo oats, ground almonds, sunflower seeds, chopped roasted hazelnuts and 2 tbsps of Cocoa/Cacao.
  5. In a small bowl melt 1 tbsp of coconut oil and mix in 2 tbsp of maple syrup.
  6. Add the coconut and maple syrup mixture to the topping mixture until you get a crumbly, delicious texture.
  7. Evenly spread the topping mixture over the banana mixture in the baking tray.
  8. Pop in the pre-heated oven and cook for 35 minutes – you will know it is ready as it starts to brown evenly on the top.
  9. Serve warm, with a side of ice-cream, yogurt, oatly cream or even as a delicious, warming breakfast by itself!

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Hi there

London Nutritionist Clarissa Lenherr

I’m Clarissa, a registered nutritionist (mBANT) and workplace wellness expert. In my Harley St. London practice, I have helped hundreds of clients reach optimal health through creating sustainable, effective habits and dietary adjustments. My aim is to empower people with the skills, tools and knowledge to take their health into their own hands and feel the happiest, healthiest versions of themselves. Featured in The Daily Mail, Women’s Health, The Telegraph, and more.





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