Recipe: Baked Banana Breakfast Crumble


This guest post is part of our Conscious Living content series and written by our friend Patricia Afonso – CMO of Planty. Planty and MFML have teamed up to help you explore more conscious food and movement choices to support more sustainable and healthier lifestyles.

Keep your momentum going and energy levels high with this delicious morning boost for your breakfast!

Health benefits

High in fibre, high in potassium, high in protein, high in magnesium


2 ripe bananas 

For the crumble: 

2 tbsp Pecan chopped

Small handful Oat 

1 tbsp crunchy Peanut butter 

1tsp agave syrup

¼ tsp cinnamon  

Whipped yoghurt:

6 tbsp oat yoghurt 

2 tbsp peanut butter


Fresh Coconut pieces. 

Mint leaves 

Small dark chocolate grated 


Preheat oven to 200c 

  1. Half the bananas lengthways and add onto a tray 
  2. Make the crumble in a small bowl and carefully place the crumble over the top of the bananas
  3. Place in the oven for 6-7 minutes 
  4. For the topping I would recommend oat yoghurt as it stays thick. Place that into a bowl and add the peanut butter a whisk until it becomes lighter, and creamy.
  5. Remove the bananas from the trays, add the yoghurt around the tray or plate, garnish with sliced fresh coconut, mint leaves and finely grated dark chocolate. 

Check out our other recipes and week of meal suggestions to help you get more plants into your diet.

Joe Lovell is the Head Chef at Planty. Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background – having worked hundreds of hours in Gordon Ramsey’s kitchens, including the well-known Petrus restaurant – Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants


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