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Raspberry & banana desserts

  • 0:10 Prep
  • 0:30 Cook
  • 6 Servings


  • 1 banana, peeled, chopped
  • 300g frozen raspberries, thawed
  • 1 tablespoon honey
  • Custard or cream, to serve

Oat topping

  • 1/2 cup (60g) plain flour
  • 1/4 cup (60g) unsalted butter, chilled, chopped
  • 1/2 cup (45g) desiccated coconut
  • 1/2 cup (50g) rolled oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon


  • 1
    Preheat oven to 180°C. Divide the banana and raspberries among 6 x 1/2 cup (125ml) ramekins or ovenproof dishes. Drizzle with the honey.
  • 2
    For the oat topping, sift the flour into a bowl. Use your fingertips to rub the butter into flour. Stir in the coconut, oats, sugar and cinnamon. Sprinkle over the fruit. Bake for 25-30 minutes or until golden brown. Serve with custard or cream.

Source: taste.com.au


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