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.
Servings 16 servings
Calories 331kcal
Ingredients
- 1 ¾ cup self-rising flour, divided 238g
- 1 cup granulated sugar 200g
- 1 cup milk, room temperature 250 mL
- ½ cup unsalted butter, melted 113g
- ½ cup light brown sugar 100g
- ½ cup unsalted butter, cold and cubed 113g
- 1 cup old fashioned oats 100g
- ½ cup chopped pecans 100g
- 2 medium ripe bananas sliced
- 1 cup fresh pineapple, choppped 170g
- 1 cup fresh strawberries, sliced 130g
- ½ cup semisweet chocolate chips 75g
- Vanilla ice cream, hot fudge, sprinkles and cherries for garnish
Instructions
- Heat oven to 375°F. Spray 13" x 9" baking pan or glass dish with cooking spray.
- In medium bowl, mix 1 ¼ 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 ½ 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
Nutrition
Calories: 331kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 62mg | Potassium: 189mg | Fiber: 2g | Sugar: 25g | Vitamin A: 401IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg