Can I use regular flour instead of self-rising flour?

Yes, you can substitute regular all-purpose flour by adding leavening agents. For each cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt. This will give you the same rise and flavor as self-rising flour.

My bananas aren't quite ripe enough. Can I still use them?

For best results, use ripe bananas with brown spots for natural sweetness. If your bananas are still yellow without spots, you can ripen them faster by placing them in a paper bag with an apple for 24 hours. Alternatively, you can roast under-ripe bananas at 300°F for about 15 minutes to enhance their sweetness before using them in the cobbler.

Can I make this recipe dairy-free?

Absolutely! Replace the butter with a high-quality plant-based butter substitute (stick form works best) and use your favorite non-dairy milk like almond, oat, or coconut milk. The cobbler will have a slightly different flavor profile but will still be delicious.

Why is my cobbler too soupy?

If your cobbler seems too wet, it might be due to extra juicy bananas or underbaking. Make sure to bake until the center is set and no longer jiggly. Also, let the cobbler rest for 10-15 minutes after baking to allow the filling to set up properly before serving.

Banana Cobbler Recipe

Description

This delicious Banana Cobbler features a sweet, tender banana filling topped with a buttery brown sugar and oat streusel. The dessert is baked until golden and caramelized, making it the perfect comfort food treat, especially when served warm with a scoop of vanilla ice cream.

Ingredients

Units Scale

For the topping:

3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup uncooked old-fashioned oats
1/2 cup chopped pecans

For the filling:

1 cup self-rising flour
1 cup sugar
1 cup milk
2 teaspoons banana extract (optional)
1/2 cup (1 stick) butter, melted
4 ripe bananas, sliced

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a 2-quart or 9×9-inch baking dish with nonstick cooking spray to prevent sticking.
Prepare the Streusel Topping: In a bowl, use a fork to stir together the brown sugar, self-rising flour, and softened butter until the mixture is crumbly. Add the oats and chopped pecans, mixing until evenly combined. Set the streusel topping aside.
Mix the Filling: In a medium bowl, whisk together self-rising flour, sugar, and milk just until blended. Add in the melted butter (and banana extract, if using), and whisk until fully combined and smooth.
Assemble the Cobbler: Pour the filling mixture into the prepared baking dish, spreading it evenly. Arrange the banana slices in an even layer on top of the filling.
Add the Streusel Topping: Evenly distribute the crumbly oat and pecan streusel topping over the layer of banana slices, making sure to cover the entire surface.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cobbler is set (no longer jiggly in the center).
Serve: Allow the cobbler to cool for a few minutes before serving. Optionally, top with a scoop of vanilla ice cream and extra banana slices for added indulgence.

Notes

If you don’t have self-rising flour, you can make it by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of all-purpose flour.
Banana extract enhances the banana flavor but is optional.
Use very ripe bananas for the best flavor and texture.
The cobbler can be stored in the refrigerator for up to 3 days. Reheat before serving.
Try adding a pinch of cinnamon to the streusel topping for a warm spice flavor.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 410
Sugar: 30g
Sodium: 170mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg