Banana Bread Cobbler

Looking for a unique and tasty dessert to impress your friends and family? Look no further than this banana bread cobbler recipe! This fun and delicious twist on the classic banana bread recipe is sure to be a crowd-pleaser. With a crispy, crumbly topping and a moist, flavorful banana bread base, it’s the perfect combination of sweet and savory.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/3 cup all-purpose flour
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350 degrees F.
2. Mash the bananas in a large mixing bowl.
3. Stir in the melted butter.
4. Add the baking soda and salt, and stir to combine.
5. Mix in the sugar, beaten egg, and vanilla extract.
6. Add the flour and mix until just combined.
7. Pour the mixture into a greased 9×13 inch baking dish.
8. In a separate bowl, mix together the brown sugar, oats, flour, and melted butter until crumbly.
9. Sprinkle the crumbly mixture over the banana bread mixture in the baking dish.
10. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
11. Serve warm with a scoop of vanilla ice cream on top.

Nutritional Information:

Serving Size: 1 slice
Calories: 312
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 52mg
Sodium: 215mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugar: 28g
Protein: 3g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Equipment:

• Large mixing bowl
• 9×13 inch baking dish
• Separate bowl for crumbly mixture
• Oven

Serving Suggestions:

This banana bread cobbler is best served warm with a scoop of vanilla ice cream on top. It’s also delicious on its own, or with a dollop of whipped cream.

Variations:

Feeling creative? Try adding some chopped nuts or chocolate chips to the crumbly mixture for added texture and flavor. You could also experiment with different fruit combinations, like apple and cinnamon or strawberry and rhubarb.

Substitutions:

• Butter: You can substitute coconut oil or vegetable oil for the melted butter.
• Sugar: You can use brown sugar, honey, or maple syrup instead of white sugar.
• Flour: You can use whole wheat flour, almond flour, or gluten-free flour instead of all-purpose flour.

Storage:

This banana bread cobbler can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Tips:

• Make sure your bananas are ripe for maximum flavor and sweetness.
• Don’t overmix the batter – you want it to be just combined.
• Use a toothpick to check if the cobbler is done – it should come out clean.
• Let the cobbler cool for a few minutes before serving, so it’s not too hot.

Notes:

This recipe makes 12 servings. If you’re serving a smaller crowd, you can halve the recipe and bake it in an 8×8 inch baking dish instead.

Frequently Asked Questions:

• Can I use frozen bananas?

Yes, you can use frozen bananas. Just make sure to thaw them before mashing.

• Can I make this recipe gluten-free?

Yes, you can use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.

• Can I use a different type of fruit?

Yes, you can experiment with different types of fruit. Just make sure to adjust the baking time accordingly.

Personal Thoughts:

This banana bread cobbler recipe is one of my favorites. It’s so easy to make, and the combination of the crispy topping and moist banana bread is irresistible. I love serving it warm with a scoop of vanilla ice cream on top – it’s the perfect dessert for any occasion. Give it a try and see for yourself!