Sweet, soft bananas and tart, juicy pineapple come together in this tropical vegan banana piña colada crumble! This recipe is SO easy, and it’s healthy, gluten free and naturally sweetened.
Happy Monday, sunshines! Let’s have crumble for breakfast – specifically, vegan banana piña colada crumble.
Today is my first day back to school after spring break. I missed my kindergarten nuggets, but of course today’s going to be exhausting after a week of sleeping in (which is only like 7:30am for me, but still) and relaxing at home. Sadly, I didn’t visit a tropical paradise over break, so let’s ease into this week by visiting the islands in the form of this sweet, EASY dessert.
It was pouring rain the day I made this, and that made me long for the perfection that is tropical weather even more. But if I can’t have that, at least I can enjoy the insanely delicious fruit that comes with the tropics, right?!
Dessert solves all problems. I heard Einstein or someone was once quoted saying that. Or someone like that. Or just me. Insignificant details! Let’s talk crumble details instead, shall we?
I wanted to create a topical version of this sweet, raspberry studded crumble. When I started dreaming up this vegan banana piña colada crumble, I knew pineapple had to be included. Pineapple just screams tropical to me, and I really wanted to go for the whole, I’m in the Caribbean not in chilly Ohio, vibe.
So naturally, the next thing I thought was coconut. Because, hello. Coconut = beach. As a result, it went pineapple + coconut = piña colada. I can’t leave well enough alone, and bananas make anything infinitely better in my opinion, so I threw some of those gems in too.
The best part of this vegan banana piña colada crumble, other than the dreamy flavor combination? It is SO easy. Seriously though, if you can throw fruit into a pan, mix up 4 ingredients for a chewy, sweet, delicious crumble topping, and put that pan in the oven, you can make this dessert. Start with the fruit – just some chopped pineapple, and sliced bananas. If you’d prefer more or less of either one, just make sure you have 5 cups total – so, if you’re a banana hater (crying), you could definitely do all pineapple, or pineapple mango! Yum.
The crumble topping is a simple mix of whole oats, oat flour, coconut, date paste, and some vanilla! Easy peasy and all healthy ingredients. It bakes up all nice and toasty, chewy, and heavenly on top of the fruit.
Your house will smell like a tropical paradise while this vegan banana piña colada crumble bakes. I was seriously drooling. Warm bananas smell SO good. What a weird sentence that was. But seriously, there’s something about hot, caramelizing bananas that smells so sweet and perfect and amazing in every way.
Feelin a little dramatic on this Monday…but trust me on this one! It’s divine.
This vegan banana piña colada crumble give you a sweet taste of the tropics, all while being healthy, gluten free (check your oats!), and sweetened completely with fruit.
I may choose this over an actual vacation.
PS: I hope you all had a beautiful, blessed Easter weekend!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!