Description
A warm, no-fuss dessert with tender caramelized bananas and a golden biscuit topping. This easy recipe delivers nostalgia and comfort, perfect for family gatherings. No alcohol or pork, with a silky, non-alcoholic vanilla glaze.
Ingredients
5-6 large ripe bananas
1/2 cup (113g) unsalted butter (solid for topping, 1/2 cup melted for glaze)
1 1/2 cups (300g) packed brown sugar
1 cup (240ml) buttermilk
2 cups (240g) all-purpose flour
1 tbsp (10g) baking powder
1/2 tsp (3g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1 tsp non-alcoholic vanilla extract
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch (23x33cm) baking dish.
Peel and slice bananas evenly into 1/4-inch rounds.
Sprinkle half the bananas into the dish with a cinnamon-nutmeg mix.
In a bowl, cream 1/2 cup (45g) softened butter, 1 cup (200g) brown sugar, 2 cups flour, 1 tbsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp nutmeg until crumbly. Add 1/2 cup buttermilk and stir until just combined.
Spoon 2/3 of the topping over the bananas (approximately 1 1/2 cups worth). Spread the remaining bananas evenly on top.
Top with the rest of the crumbly mixture. Press lightly to cover.
Once baked and slightly cooled, drizzle melted butter glaze (1/2 cup melted butter + 1/2 cup brown sugar + 1 tsp vanilla) over the warm cobbler.
Notes
Served warm with a scoop of halal-certified vanilla ice cream.
Use non-alcoholic vanilla extract as a substitute for traditional vanilla if avoiding alcohol.
Adjust spice quantities to taste; nutmeg can be omitted for a simpler flavor.
Keep the topping crumbly by undermixing the dough slightly.
Store leftovers in an airtight container at room temperature with parchment paper to separate layers.
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: American