Banana Cookies ‘n Cream

There are 3 simple parts to this hot & cold, smooth & crunchy dessert. If you like cookies ‘n cream and are a fan of baked bananas you will love this recipe!

Cooking time 60 minutes, serves 4

Cookie Crumble Base:

  • Crush a pack of gluten-free sugar-free vegan cookies OR  use the same ingredients as my Clean Crumble.
  • Spread evenly on a baking tray and bake at 180 degrees for 30-45 mins depending on how toasted you like them!

Baked Banana:

  • Slice 1-2 bananas (1 large, 2 small).
  • Place the slices evenly on top of the crumble half way through baking.
  • Dash lemon juice and cinnamon on top.
  • Put it back in the oven for the rest of the baking time.

Coconut Whipped Cream:

  • Put 1 can of coconut cream in the fridge overnight (needs to be very firm and cold).
  • When you open the tin you will see it has separated into coconut cream and coconut milk. Pour the coconut liquid into a tupperware to use another time. Place the firm cold coconut cream in a mixing bow.
  • Beat the firm cold coconut cream with an electric whisk (it’s much quicker!).
  • Add a teaspoon of vanilla essence and some xylitol or coconut sugar for sweetness if you like.
  • When it starts to looks like whipped cream (firm airy texture) it is done.
  • Place back in the fridge until ready to serve.


  • When the banana cookie crumble is done remove it from the oven and let it cool for 5-10 minutes.
  • Dish banana cookie crumble into dessert dishes.
  • Just before serving add a dollop of coconut whipped cream on top and enjoy 🙂

This is nice to serve in a clear glass jar so you can see all the layers. Or simply layer it on a small plate like I did.

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