Description
This comforting Banana Bread Cobbler is a delicious twist on traditional banana bread, featuring a moist, gooey center studded with chocolate chips and nuts. Perfect for a cozy dessert or a sweet breakfast treat, it’s easy to prepare and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup brown sugar, packed light
- 1 cup granulated sugar
Wet Ingredients
- 3 ripe bananas, mashed
- 1½ cups milk
- 1 tsp vanilla extract
- 113 g (½ cup) unsalted butter, melted
Add-ins
- ½ cup chocolate chips
- ½ cup walnuts or pecans, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, brown sugar, and granulated sugar until fully combined and smooth.
- Add Wet Ingredients: Stir in the mashed bananas, milk, vanilla extract, and melted butter into the dry mixture until just combined to form a batter, being careful not to overmix.
- Fold in Add-ins: Gently fold the chocolate chips and chopped nuts into the batter to evenly distribute the flavors and textures.
- Transfer Batter: Pour the batter into the prepared baking dish and smooth the top with a spatula for even cooking.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and the center is set but remains gooey for a comforting texture.
- Cool and Serve: Allow the cobbler to cool for about 10 minutes before serving warm. Optionally, top with vanilla ice cream or whipped cream for an extra indulgent dessert experience.
Notes
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Use very ripe bananas to maximize sweetness and moisture.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Serve warm for the best gooey and comforting texture.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
