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I’ll admit when I saw Banana Bread Cobbler, I paused. And had to make it. It was so different sounding. So that Alistaire could enjoy it with us, I swapped in LouAna Coconut Oil for the butter called, used unsweetened coconut milk beverage instead of dairy milk, but most of all, swapped roasted sunflower seeds for the pecans. Yes, it would have been better I am sure with pecans! I truly hope that someday he can enjoy a pecan!
Banana Bread Cobbler (As adapted from pages 260-261)
Ingredients:
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup unsweetened coconut milk (or dairy milk)
- ½ cup coconut oil, melted (or butter)
- 4 medium ripe bananas, sliced
- 1 batch streusel topping
Streusel Topping:
- ¾ cup brown sugar, packed
- ½ cup self-rising flour
- ½ cup coconut oil, room temperature (or softened butter)
- 1 cup uncooked old-fashioned oats
- ½ cup toasted sunflower seeds, finely chopped (or chopped pecans)
Directions:
Preheat oven to 375°. Whisk together flour, sugar and milk. Whisk in melted coconut oil. Lightly oil a 8×8″ glass baking dish (recipe called for a 11×7″, which I don’t have), spread batter in it, top with banana slices. Top with struesel evenly. Place on a baking sheet and bake for 40 to 45 minutes or until golden brown and bubbly.
To make streusel topping:
Stir together brown sugar and flour, add in coconut oil, work in with fingers until mixture is crumbly. Stir in oats and sunflower seeds.
FTC Disclosure: We received a review copy of the book and ingredients used in the recipe.