Ingredients
Scale
- 6 ripe but firm bananas, sliced into 1/2-inch rounds
- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon non-alcoholic apple juice extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- Optional: Vanilla bean ice cream or whipped cream, for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a large cast-iron skillet.
- In a large skillet, melt 1/4 cup (4 tablespoons) of butter over medium heat. Add the sliced bananas and cook for 2-3 minutes, gently turning, until slightly softened but still holding their shape. Remove bananas and set aside.
- To the same skillet, add the remaining 1/4 cup (4 tablespoons) of butter, brown sugar, 1/4 cup granulated sugar, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and bubbly, about 2-3 minutes.
- Remove from heat and stir in the non-alcoholic apple juice extract and vanilla extract. Gently fold the cooked bananas back into the sauce, coating them thoroughly. Pour the banana mixture evenly into your prepared baking dish.
- In a medium bowl, whisk together the flour, the other 1/4 cup granulated sugar, baking powder, and salt. Pour in the milk and stir until just combined; do not overmix. The batter will be thick.
- Dollop spoonfuls of the cobbler batter evenly over the banana mixture in the baking dish. Spread gently to cover most of the bananas, leaving some gaps for the sauce to bubble through.
- Bake for 30-35 minutes, or until the cobbler topping is golden brown and cooked through, and the banana filling is bubbly. A toothpick inserted into the cobbler topping should come out clean.
- Let the warm bananas foster cobbler cool for 10-15 minutes before serving. This allows the sauce to thicken slightly. Serve warm, ideally with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Notes
For an extra golden crust, you can sprinkle a tablespoon of coarse sugar over the cobbler topping before baking. This cobbler is best enjoyed warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. If you prefer a richer, deeper caramel flavor, you can slightly increase the brown sugar. Ensure your bananas are ripe but firm; overripe bananas will become too mushy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420
- Sugar: 45g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg