Chocolate and banana.
Well, maybe not. Maybe that’s all you need to hear to get you making this. You probably still want to know how easy it is. How chocolatey it is. How it’s almost acceptable breakfast fare because there is fruit and oatmeal.
Basically we’re talking about a super chocolatey, buttery, brown sugar oatmeal cookie sitting on top of sweet, baked bananas. Cooked bananas are the only way to go in my opinion, none of this straight from the peel insanity. If you don’t like bananas (like me), then please, please, please give them a try in baked form. Winner, winner, pancake dinner.
See that little ice cream river right there? The hokey pokey ain’t got nothing on this river because that is, in fact, what its all about.
This unique spin on the classic fruit crisp includes sweet, soft bananas and decadent chocolate! It's the perfect way to use up ripe bananas when you just can't make another banana bread.
For the Filling:
5-6 ripe bananas depending on size, sliced (I used 5 giant ones)
1 1/2 tablespoons firmly packed brown sugar
1/2 tablespoon pure vanilla extract
1/2 cup semisweet chocolate chunks or chips
For the Crisp Topping:
1 cup old fashioned oats
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
6 tablespoons butter, softened
Preheat the oven to 375ºF. Coat a 2 quart baking dish with cooking spray or butter. You could also use an 8x8 baking dish, an 8 inch cast iron skillet, or 4 individual ramekins.
In a large bowl combine bananas, 1 1/2 tablespoons brown sugar, and vanilla. Pour the mixture into the prepared baking dish. Sprinkle with chocolate chunks.
In the same empty bowl, whisk together oats, brown sugar, flour, and cinnamon. Use your fingers to incorporate the softened butter until it is crumbly and evenly distributed. Sprinkle the mixture over the bananas and chocolate. Bake 20-25 minutes or until the crisp is golden and the fruit is bubbly.
Serve warm with a scoop of good quality vanilla ice cream.
Adapted from Half Baked Harvest