Banana Cobbler Recipes

BANANA COBBLER (+VIDEO)

Steps:

• Preheat the oven to 375F degrees. Spray a 2-quart (or 9x9-inch) baking dish with nonstick cooking spray.
• Make the streusel: In a bowl, using a fork, stir together the brown sugar, flour and butter, until crumbly. Then stir in the oats and pecans. Set aside.
• Make the filling: In a medium bowl, whisk together the flour, sugar and milk just until blended. Whisk in melted butter. Then pour into the prepared baking dish.
• Layer banana slices on top.
• Then crumble streusel topping evenly on top of the banana layer.
• Bake for about 45-50 minutes until golden brown and no longer jiggly.
• Dig in! Optional: Serve with a scoop of vanilla ice cream and slices of banana.

BANANA COBBLER

Steps:

• Pour melted butter into an 8 inch baking dish. Mix all ingredients except bananas in a bowl. Pour mixture over melted butter or margarine. Slice bananas and drop into batter. Bake 45 minutes at 350 degrees F until top is brown. Sprinkle with cinnamon and sugar (if desired). NOTE: You can make this cobbler with any kind of fruit that you like. Just substitute 2 cups of fresh or canned fruit with the juice for the bananas.

WARM BANANA COBBLER

Steps:

• In a large bowl, whisk eggs with sugar and set aside.
• In saucepan, heat cream and milk together until bubbles form around the edge, then whisk into egg mixture.
• Return to pan and cook over medium-low heat, stirring until thick enough to coat the back of a spoon, about 10 minutes.
• Transfer to clean bowl and stir in vanilla.
• Place plastic wrap directly on top of custard and refrigerate until cold.
• Slice bananas and gently fold into custard.
• Spoon into eight 4" ramekins.
• In small bowl, mix flour with almonds and sprinkle evenly over custard and pat lightly.
• Broil until topping is crusty and golden, but bananas remain cool- about 2 minutes.

BANANA BREAD COBBLER

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 1 cup of the flour, the granulated sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into baking dish.
• In small bowl, mix brown sugar, remaining 1/2 cup flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture.
• Bake 50 to 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary. Serve warm with ice cream.

SUGAR FREE PEACH AND BANANA COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until the fruit is coated; spread into the bottom of the prepared baking dish.
• Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over the fruit.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle of the cake layer comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.

BLUEBERRY BANANA COBBLER

Steps:

• Combine almonds, coconut and cinnamon for topping. Set aside.
• In a medium microwave proof bowl, break or slice banana into 1/2 inch pieces. Add blueberries, raisins, vanilla and cider vinegar and mix well.
• Add oats and mix well.
• Microwave for 2 minutes. Mix.
• Sprinkle with topping mixture and microwave for 1 minute. Serve warm.