BANANA BREAD COBBLER
SERVES ONE 8-INCH COBBLER
FOR THE STREUSEL TOPPING
1 cup rolled oats
3⁄4 cup brown sugar
1⁄2 cup all-purpose flour
1⁄2 cup vegan margarine, softened
FOR THE COBBLER
1 cup all-purpose flour
2⁄3 cup sugar
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1 cup soy, almond, or rice milk
1⁄2 cup vegan margarine, melted
3 ripe bananas, sliced
Vanilla Ice Cream, optional, for serving
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg
METHOD
Preheat the oven to 190°C/375°F. Lightly grease an 8- inch square pan.
To make the streusel topping: Mix oats, sugar, flour, and margarine in a medium mixing bowl until crumbly.
To make the cobbler: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Combine non-dairy milk and melted margarine in a small mixing bowl. Avoid overmixing.
Place the banana slices on top of the cobbler batter in the prepared pan. Cover the bananas with the streusel topping and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few crumbs clinging to it. If desired, serve warm or at room temperature with a scoop of vanilla ice cream.
To make the streusel topping: Mix oats, sugar, flour, and margarine in a medium mixing bowl until crumbly.
To make the cobbler: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Combine non-dairy milk and melted margarine in a small mixing bowl. Avoid overmixing.
Place the banana slices on top of the cobbler batter in the prepared pan. Cover the bananas with the streusel topping and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few crumbs clinging to it. If desired, serve warm or at room temperature with a scoop of vanilla ice cream.
