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Peach Crumble w. Coconut ice cream and crushed Candied Ginger Plantain Chips

Extra? Yes. Delicious? YES. Happy Summertime everyone. BANANE has been busy boothing at local farmers markets nearly every weekend this year. Last week, we were at the Woodland Hills farmers market and picked up these beautiful peaches. There were plenty of farmers selling fruit but the farmers I bought from were offering samples of their peaches and whew! so good and so pretty to look at. Honorable mention: veggie dumplings also from the market. Oh and the hummus:11/10

As I cashed out, I instantly thought to myself that a peach crumble with the Candied Ginger BANANE would be a great combo... soooo I did it. Checkout this buttery, crunchy, chewy, plant-based, recipe below.

Serving Size: 6-8 people

Baking Time: 35 min (until golden brown)

Oven Temp: 350 degrees Fahrenheit

Baking Tray: 9x13 or whatever you got



  • 5 Peaches

  • 1/4 cup brown sugar

  • 1 splash of almond extract

  • 2 squeezes of lime juice

  • 1 tablespoons Ceylon Cinnamon


  • 1 cup Organic Unbleached All purpose flour

  • 1 teaspoon Organic double acting baking powder

  • 2 dashes Sea salt

  • 1 tablespoon coconut milk

  • 1/ cup Miyokos European style salted butter



Peach Crumble

Preheat oven to 350 degrees

  1. Rinse, de-pit, and slice peaches; then add to baking pan

  2. Add sugar, almond extract, lime juice, and cinnamon to peaches and mix it all up. I recommend throwing in nutmeg and star anise if you have it!

  3. Add all the dry ingredients into a mixing bowl and mix

  4. Add melted butter and coconut milk and mix till you see crumbles (basically baby sugar cookies) then pour over peach mix evenly

  5. Put the baking pan in the oven 35-40 minutes (or until crumble is golden brown)


  1. Wait 5 min to cool a little

  2. Use a spatula to cut up into squares and serve on plate

  3. Top the warm crumble with vanilla ice cream

  4. Crush up or blend the ginger plantains and sprinkle them on top of ice cream

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