This chocolate banana crisp is a fun twist on a classic dessert! You only need 9 pantry ingredients to have this treat ready in under 45 minutes.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Did you even know chocolate banana crisp was a thing? Well it is now!
Usually berries get all the fun (like my mixed berry crisp), but I think its time bananas get a turn. After all, you can only make so many loaves of banana bread before it starts to get old, right? (I take it back!)
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.
Bananas are going to get mixed with brown sugar and chocolate, then topped with a combination of oatmeal, butter, and brown sugar. Basically we're talking about an oatmeal cookie sitting on top of sweet, baked chocolate bananas. Yay!
Ingredients
- Bananas
- Brown sugar
- Vanilla extract
- Chocolate chips
- Old fashioned oats
- All-purpose flour
- Cinnamon
- Butter
How to make chocolate banana crisp
- 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.
Top tips
Use ripe bananas
Ripe bananas that are showing at least a few dark spots on the peels are sweeter and better for baking than firm yellow or green bananas.
How to store
Allow the chocolate banana crisp to cool to room temperature, then cover and keep refrigerated for up to 3 days. I do not recommend freezing a crisp because it would get soggy.
Tips for customizing chocolate banana crisp
- Swap the banana for another soft fruit such as strawberries or raspberries
- Add ½ teaspoon of cinnamon to the filling
- Add ¼ teaspoon cardamom to the crisp topping
- Top with whipped cream or Greek yogurt instead of ice cream
- Use vegan butter, sugar, and chocolate to make this vegan
FAQ
Crisps, crumbles, and cobblers are similar, but have a few key differences.
Crisps have this buttery oat, sugar, and flour topping that we're using in this recipe. Crumbles are similar, but usually without the use of oats.
Cobblers are easier to differentiate, because they use a more cake or biscuit-like topping that would not be crumbly at all.
Yes, you can use frozen bananas in this recipe, but I recommend thawing them before using. The final result will likely be softer and darker than if you used fresh bananas.
More chocolate recipes
- Orange Chocolate Cake
- Dark Chocolate Brownies
- Chocolate Revel Bars
- Refrigerator Bakery Brownies
- Whole Wheat Chocolate Fudge Cookies
- Single Serve Vegan Chocolate Brownie Cookie
- Double Chocolate Banana Bread
- Vegan Mug Brownie
- Vegan Chocolate Mug Cake
- Sweet Potato Brownies
- Chocolate Cake with Warm Butter Sauce
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Banana Crisp
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.
Kirsty Smith says
Will this work with any friut and gluten free flour and oats
Lindsay Moe says
I haven't tested it with other fruit or gluten free products. I assume any berries would be good (about two cups or so) and you may want to adjust the sugar to taste. A firmer fruit such as apples may not come out soft enough with the bake time. I think gluten free oats and flour would be fine, although may produce a slightly different texture.