Banana Bread Cobbler
This warm and comforting banana bread cobbler uses a pressure cooker for perfectly soft texture with a delightful oat crunch.
Equipment
- 1 Pressure cooker for cooking the cobbler
- 1 Baking dish greased
Ingredients
Main ingredients
- 1 cup all-purpose flour for structure in the cobbler batter
- 1 cup granulated sugar to add sweetness that hits the spot
- 1 cup milk brings moisture and smoothness to the mix
- ½ cup melted butter to give a rich buttery flavor
- 4 medium ripe bananas sliced, that star fruit flavor you want
- ¾ cup light brown sugar firmly packed for a little caramel touch
- ½ cup more flour teamed with oats for that crumbly topping texture
- ½ cup softened butter to bring the oat topping together nice
- 1 cup uncooked regular oats to add the crunchy contrast
- ½ cup chopped pecans for a nutty surprise in every bite
Instructions
Instructions
- First, you gotta preheat that oven to 350°F (175°C) if you wanna bake the topping after the pressure cook, it works real good that way.
- In a big bowl, mix the 1 cup flour, granulated sugar, and brown sugar till it’s blended well.
- Add melted butter and milk, then mix until the batter looks smooth and kinda glossy.
- Fold in your sliced bananas and the chopped pecans slow and easy, don’t smash ’em.
- In a separate bowl, stir ½ cup flour with oats, then add softened butter to make a crumbly top mix.
- Gently fold oat topping mix into banana batter, pour the whole thing into a greased baking dish, smooth the top nice, then set it inside your pressure cooker pot.
- Seal it up tight with the sealing ring, lock the lid, pressurize, and cook for about 25 minutes.
- When done, slow release the steam till you hear that valve hiss go quiet.
Notes
Serve your golden banana bread cobbler warm for best flavor and texture.