Banana Split Cobbler is a fun dessert mash-up, combining two classics – the ice cream sundae meets the old fashioned fruit cobbler.
I took another baking class at Whole Foods recently. It was a Spring Pies and Cobblers class. It was so much fun! You should take a class there if you love baking or cooking. They offer both. Anyway, we made a Banana Bread Cobbler which was very good and the inspiration for this recipe. Banana Split Cobbler has fresh strawberries, pineapple, bananas, pecans, old fashioned oats and chocolate chips all wrapped up in a comforting cobbler. Then topped with vanilla ice cream, hot fudge and sprinkles. Don’t forget the cherry on top!
Banana Split Cobbler is a new twist on everyone’s favorite frozen treat. I’m lovin’ this dessert! And it’s so easy to make.
First you mix up a simple batter of self-rising flour, sugar, milk and butter. Pour into a greased 13″ x 9″ pan. Top with fresh fruit: strawberries, bananas and pineapple.
Next make the topping. Cut butter into a mixture of flour and brown sugar. You can use a pastry blender if you have one or a fork and knife. You could also use your fingers.
Stir in chopped pecans. The topping should look like this when you’re done.
Spread topping over fruit. Bake for 40-45 minutes at 375°F.
Let cool slightly, if you can wait that long.
Top with vanilla ice cream, hot fudge, sprinkles and of course a cherry on top!
You might want to add extra hot fudge! Hmmmmm…. good!!
Banana Split Cobbler
Banana Split Cobbler is a fun dessert mash-up, combining two classics - the ice cream sundae meets the old fashioned fruit cobbler.
- 1 3/4 cup 238g self-rising flour, divided
- 1 cup 200g granulated sugar
- 1 cup 250 mL milk, room temperature
- 1/2 cup 113g unsalted butter, melted
- 1/2 cup 100g light brown sugar
- 1/2 cup 113g unsalted butter, cold and cubed
- 1 cup 100g old fashioned oats
- 1/2 cup 50g chopped pecans
- 2 ripe medium bananas sliced
- 1 cup 170g fresh pineapple, choppped
- 1 cup 130g fresh strawberries, sliced
- 1/2 cup 75g semisweet chocolate chips
- Vanilla ice cream hot fudge, sprinkles and cherries for garnish
- Heat oven to 375°F. Spray 13" x 9" baking pan or glass dish with cooking spray.
- In medium bowl, mix 1 1/4 cups of the flour, granulated sugar, and milk with whisk just until blended. Stir in melted butter. Pour batter into baking pan or dish.
- In small bowl, mix brown sugar and the remaining 1/2 cup flour. Cut in the cold cubes of butter with a pastry blender or fork until crumbly. Stir in oats and pecans.
- Arrange the fresh fruit over batter; sprinkle with oat mixture.
- Bake for 40-45 minutes or until golden brown (do not overbake), covering with foil during the last 10-15 minutes to prevent excessive browning, if necessary.
- Serve warm with ice cream, hot fudge, sprinkles and cherries.
- Recipe adapted from Salud Cooking School at Whole Foods Market