Coconut Banana Cobbler
Recently, I came upon a simple recipe for a fruit cobbler batter on America’s Test Kitchen (ATK) website. When we were kids, my mom used to make a crepe filled with a mixture of banana and coconut. I thought I will draw on these two ideas to make a simple dessert.
I am using fresh frozen grated coconut (not sweetened or dried), which is widely available at grocery stores. Make sure to thaw the coconut if it is frozen. A minute in the microwave will do the trick. Bananas should be ripe, but not too ripe. You would need about two medium sized bananas to yield one and a half cup chopped. Cashews could be roasted or unroasted. Butter is placed in the baking pan, melted in the oven and batter is poured on top. According to ATK website “the key to this cobbler recipe was to not mix the butter into the batter—without mixing, the butter surfaces to form a thin, crisp top”.
Yields 16 pieces
Time: 1.5 hours
Hi everyone, my name is Aswathy. Welcome to Aswathy's Kitchen where you can find sweet and savory recipes to enjoy!
All of the photography is done by my husband, Kuruvilla and my daughter, Tia. Taste testing is provided by my close friends and family. Thanks for being part of this journey and all your support.
Ingredients and Instructions
- Butter 1 tbs
- Cashew, chopped 0.25 cup
- Fresh coconut 0.5 cup
- Brown sugar 2 tbs
- Cardamom powder 0.5 tsp
- Salt one pinch
- Chopped banana 1.5 cup
Melt butter in a small pan over medium low heat and add the cashews. Once cashews turn golden brown, add the coconut along with brown sugar and cook for about one minute. Take the pan off heat and add cardamom, salt and chopped banana. Mix well and set aside.
- Butter 5tbs
Turn the oven on to 350 degrees. Place an 8×8 pan with the butter on the lower middle rack. Once oven reaches the desired temperature, butter will be fully melted.
- All purpose flour 0.75 cup
- Baking powder 1 tsp
- Salt 0.5 tsp
- Sugar 0.5 cup
Mix all the dry ingredients in a bowl.
- Milk 0.75 cup
Once the oven reaches 350 degrees, add milk to the dry ingredients. Wisk until milk is just incorporated, making sure not to over mix. Take the pan with melted butter from the oven and pour the batter into it. Do not mix melted butter and the batter.
Arrange banana coconut mixture over the batter using a spoon.
Bake for about 40 to 50 minutes until the sides and corners start to turn brown.
The dessert is better served warm. Enjoy!
