Banana Bread Cobbler with a Gooey Twist
This delightful dessert combines the comforting flavors of traditional banana bread with a rich, gooey topping, making it perfect for any occasion.
Ingredients
Main Ingredients
- 3 ripe bananas, mashed Ensure bananas are very ripe for best flavor.
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted Consider browning the butter for added flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional) Omit for nut-free version.
- 1 cup semi-sweet chocolate chips Dark chocolate can be used for a richer flavor.
Gooey Topping
- 1 cup brown sugar For topping
- 1 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the mashed bananas, granulated sugar, and brown sugar. Stir in the melted butter.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In another bowl, whisk together the baking soda, cinnamon, flour, and salt. Gradually add to the wet ingredients, stirring gently to combine.
- Fold in nuts and chocolate chips if using. Pour the batter into the prepared baking dish.
- In a separate bowl, combine the brown sugar and heavy cream for the gooey topping. Pour this over the batter.
Baking
- Bake for 40-45 minutes or until set. A toothpick inserted in the center should come out mostly clean.
Serving
- Allow to cool for about 10 minutes before serving warm. Top with vanilla ice cream or whipped cream if desired.
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Notes
Store leftovers tightly covered in the refrigerator for 4-5 days. Can be frozen for up to three months.