There they were — three bananas, nearly black, perhaps one or two days away from the compost bin. The easiest thing to do? Crumble them! This super easy, especially tasty dessert (sometimes breakfast) is adapted from that favorite cookbook of mine: The Joy of Vegan Baking by Colleen Patrick-Goudreau. In the photo, you'll see that we're serving it with vanilla ice cream.
3 to 4 bananas, sliced into rounds
1/4 cup sugar
splash of rum
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup Earth Balance butter, melted
1/2 cup unsweetened shredded coconut, toasted
1/4 teaspoon nutmeg
Preheat the oven to 350 degrees. Lightly oil 6 individual ramekins or a 9-inch pie pan. Mix bananas, sugar and rum. Arrange the mixture in the prepared pan(s), covering the bottom evenly. In a bowl, mix the remaining ingredients and sprinkle over the top of the bananas, covering them thoroughly. Bake 20 minutes.