I don't think banana is used enough in desserts. Yes, cakes and breads, but not so much in the actual dessert category. Mixing the banana with dark chocolate makes a really smooth filling that sets well. I think it would be delicious used to sandwich layer cakes together.
The base crumble isn't overly sweet - you could add sugar if you like, but the banana contributes such a lovely sweetness (very important to use a really ripe one) that I really don't think sugar is necessary.
For how naughty these taste, they are actually rather healthy.
75g wholemeal flour
75g rolled oats
40g dairy free margarine
1/4 c barley malt
1 large banana, mashed
60g dairy free dark chocolate, melted
To make:
1) Turn the oven to 180°c, gas mark 4 and prepare 5 silicone muffin moulds or small ramekins.
2) Combine the flour and oats in a bowl and rub the margarine in so it is evenly distributed. Spoon in the barley malt and mix initially with a spoon, but then with your hands to ensure it's well mixed in.
3) Use 2/3 of the mix to press into the bottom of each mould as the base.
4) Melt the chocolate in a bowl in the microwave on medium low (keep an eye on it, but about 2-3 minutes) and while it's melting, mash the banana. When the chocolate is smooth, add the banana to it and mix well with a fork. Spoon an even amount of this mix over each base and level it gently with the spoon. Sprinkle some of the remaining oat mix over each one.
5) Bake for 15 minutes then remove from the oven and leave to cool completely. Serve with dairy free vanilla yoghurt or ice cream.
Note: Kept in the fridge, these make a delicious cereal bar substitute. Just make sure you keep them cool until eating or the chocolate and banana will melt everwhere...mmmm
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