Can I make this cobbler gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour and use certified gluten-free rolled oats for a gluten-free version.

Can I leave out the pecans?

Absolutely. The pecans add crunch, but you can omit them if you have a nut allergy or simply prefer a nut-free cobbler.

How do I know when the cobbler is done?

The topping should be golden brown and crisp, and a toothpick inserted into the cake-like portion should come out clean or with just a few moist crumbs.

Can I make this ahead of time?

Yes! You can prepare the topping a day in advance and refrigerate it separately. Assemble and bake the cobbler just before serving for the best texture.

Can I use a different fruit?

Yes! Bananas pair well with berries, peaches, apples, or pears. You can replace some of the bananas with another fruit or create your own combination.

Vegan Banana Cobbler

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Sweet, cake-y banana cobbler filling topped with a nutty, buttery crumble.

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 Servings 1x
Category: crisps and cobblers
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Topping

1 cup rolled oats

3/4 cup light brown sugar

1/2 cup all purpose flour

1/2 cup vegan butter, softened

1/2 cup chopped pecans

For the Cobbler

1 cup all purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup nondairy milk

1/2 cup vegan butter, melted

3-4 ripe bananas, sliced*

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 9 inch square pan or equal-size dish. Set aside.
Topping: Add rolled oats, brown sugar and flour to a medium-sized bowl and whisk together. Stir in the softened vegan butter until a wet crumble comes together. Use your hands to work the mixture together if necessary. Set aside.
Cobbler Batter: In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Add the nondairy milk and melted vegan butter to the bowl and whisk together until just combined.
Assemble: Pour the cobbler batter into the bottom of the prepared baking pan and spread out evenly using a rubber spatula. Evenly layer the banana slices over the batter. You want a single layer but the bananas can overlap slightly. Sprinkle the crumble topping evenly over the bananas.
Bake: Place cobbler on center rack of preheated oven and bake for 30 minutes. Take cobbler out and sprinkle the top with chopped pecans. Return to oven to bake for an additional 15-20 minutes or until a toothpick inserted into the center of the cobbler comes out clean. Serve warm with nondairy vanilla ice cream.

Notes

*Cobbler will keep in an airtight container at room temperature for 1-2 days or in the refrigerator for 2-3 days. This is not a freezer friendly recipe.

*The amount of bananas you will need depends completely on their size. 3 large bananas or 4 small bananas should do the trick. Make sure they are nice and spotty before proceeding with recipe.

Find it online: https://censoredbaker.com/vegan-banana-cobbler/