Banana and Triple Choc Cookie Crumble

Cookie dessert night!?
Our spin on Charlie Biggs-McDonald Banana, Peanut & Chocolate Crumble recipe in Delicious magazine. Thanks for the inspiration.

Ingredients:

• 1 Byron Bay Triple Choc Café Cookie
  
• ¼ cup roughly crushed peanuts
• 3 banana
• 200ml coconut cream
• 2 table spoons butter

Method:

1. Melt butter in a pan on high heat adding in banana cut side down, cook for 3 mins or until golden and set aside.
2. In the same pan on medium heat pour coconut cream, crumble in 2 table spoons of Byron Bay Triple Choc Café Cookie, simmer until heated and set aside.
3. Place bananas skin down back into the same pan, pour over heated coconut cream and garnish with remaining Byron Bay Triple Choc Café Cookie crumble and crushed peanuts.