Ingredients
4 large ripe bananas
1/2 cup unsalted butter (for the banana filling)
1 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
Vanilla ice cream, halal/non-alcoholic (garnish)
Instructions
Preheat oven to 375°F (190°C). Prepare a 9×13-inch baking dish.
In a skillet over medium heat, melt 1/2 cup butter for the filling. Add sliced bananas and cook until softened.
Stir in brown sugar, cinnamon, and nutmeg. Pour in heavy cream, stirring until a sauce forms. Transfer mixture to the prepared dish.
For the cobbler topping, mix flour, granulated sugar, baking powder, and salt. Incorporate cold butter until crumbly.
Add milk gradually to form a thick dough. Spread atop the banana filling.
Bake for 35 minutes or until golden and bubbly. Let rest 10 minutes.
Serve warm with a scoop of halal/non-alcoholic vanilla ice cream.
Notes
Use plantains instead of bananas for a firmer texture.
Substitute half-and-half for heavy cream if preferred.
For a gluten-free version, use certified gluten-free flour.
Anticipate slight variations when using salted butter (reduce added salt in topping by 1/4 tsp).
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving of cobler with ice cream
- Calories: 550
- Sugar: 60g
- Sodium: 188mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg