Banana Crisp With Macadamia and Coconut Streusel
This Banana Crisp with Macadamia and Coconut Streusel is my own twist on the banana pie made at home in many island kitchens in Hawaii. Instead of pie crust, I have made a topping out of ingredients that go wonderfully with the banana filling. My filling is simple, just bananas soaked a few minutes in pineapple juice. I kept it simple for a reason. Bananas are a wonderful "stand alone" fruit, and there is so much going on in the streusel that I didn't want to add to the complexity of the dessert by adding even more ingredients to the star of the recipe; Bananas. Top this dessert crisp with some vanilla ice cream and toasted macadamia nuts, and you truly have something wonderful and delicious, any night of the week!
- 6-8 bananas, sliced
- 3/4 cup oatmeal, quick oats work best
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup plus 1 cup macadamia nuts
- 3/4 cup coconut, shredded or flaked
- 2 teaspoons baking soda
- 3/4 butter, melted
- 3 cups pineapple juice
Streusel Topping Can Be Prepped Ahead
Bananas and Topping; Couldn't Be Any Easier!
- Place oats, brown sugar, flour, baking soda, and 3/4 cup macadamia nuts into 4-8 cup food processor. Pulse 2 times, quickly.
- Add melted butter, and pulse quickly until butter is evenly incorporated. Do not over pulse.
- Remove mixture from processor and place in bowl. Add coconut and mix until incorporated. Cover bowl with plastic wrap and refrigerate.
- Next, place 1 cup of macadamia nuts on baking tray. Toast in 400 degree oven, for 12-15 minutes, or until nuts are golden brown in appearance. Nuts should be turned half way through the toasting process. Remove to bowl, and let cool to room temperature.
- Pour pineapple juice into separate mixing bowl. Slice bananas into 1/4 inch slices, and place in pineapple juice to cover. Strain and remove bananas, placing them in baking dish.
- Remove macadamia and coconut streusel topping from refrigerator,and let stand at room temp. for fifteen minutes. Then, completely cover bananas in baking dish.
- Bake in 375 degree oven for 25 minutes. Serve with vanilla ice cream topped with toasted macadamia nuts.
Put This Dessert Together In No Time
Bananas Are Good For You
Bananas are an amazingly healthy food. Just one whole 9" banana contains a whopping 600 mg of potassium, and only carries 140 calories. That same large banana even has 2 grams of protein and 4 grams of fiber. There's very little sodium in bananas so they're great for low-sodium diets. If you're watching your carbs though, beware. One of these large bananas can add up to 36 carbohydrates.
When you add up all of the nutrients found in bananas (only a few are mentioned here), it's no wonder that it is considered one of the healthiest foods you can eat. Bananas are an especially important fruit for children in developing countries. With its soft creamy texture and sweet flavor, they are an easy fruit to eat. No wonder they are a favorite of young and old alike.
This Banana Dessert Is No Humble Pie!
When my husband tasted this banana crisp, he declared it an even better dessert than crisp made with apples. That's huge. We grew up in apple country, on the west side of Oregon. When I asked him what it was that he loved about the dessert, he stated, "it's just so good. It's sweet but not overly sweet. The nuts and the coconut in the streusel give it a richness that apple crisp toppings are missing."
All put together, this dessert is no humble pie. And, as the "proof is in the pudding", as they say, so this banana crisp proved itself by disappearing from our bowls, twice! We both had second helpings. Yum!
Dish It Up and Enjoy!
Try Out My Other Recipe
If you like this recipe, you might want to try out my Tahitian Vanilla and Macadamia Nut French Toast.
Calories Depend On Amt. Of Ice Cream Added
|Serving size: 1 cup with ice cream|
|Calories from Fat||0|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|