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.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 servings


  • 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


  1. Heat oven to 375°F. Spray 13" x 9" baking pan or glass dish with cooking spray.
  2. 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.
  3. 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.
  4. Arrange the fresh fruit over batter; sprinkle with oat mixture.
  5. 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.
  6. Serve warm with ice cream, hot fudge, sprinkles and cherries.
  7. Recipe adapted from Salud Cooking School at Whole Foods Market