Chocolate Banana Crisp

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 635kcal

Author Lindsay Moe

Ingredients

Filling

5-6 ripe bananas depending on size, sliced (I used 5 giant ones)
1 ½ tablespoons firmly packed brown sugar
½ tablespoon pure vanilla extract
½ cup semisweet chocolate chunks or chips

Crisp Topping

1 cup old fashioned oats
½ cup firmly packed brown sugar
3 tablespoons all-purpose flour
¼ teaspoon cinnamon
6 tablespoons butter, softened

Instructions

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 ½ 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.

Notes

Adapted from Half Baked Harvest

Nutrition