Banana Caramel CobblerPosted in Food on May 24, 2018
This is indulgent and delicious. To be completely honest, it isn’t something I would normally make. I am the person that gets excited about mungbean wraps and anything savoury. But I also loved doing this dessert because it is confirming to be that you do NOT need dairy to cook something creamy. This is the most wonderful winter warming dessert which is the perfect amount of gooey and sweet. I would love to hear what you think of it when you make it, so please leave comments below!
400ml can coconut milk
½ cup coconut sugar
2 teaspoons vanilla extract
¼ cup water
1 cup spelt flour
2 teaspoons baking powder
½ cup shredded coconut
¼ cup organic sugar
½ cup coconut oil
¾ cup almond milk
2 bananas, cut lengthways
Preheat the oven to 180 degrees C.
Place the coconut milk, coconut sugar, vanilla and water in a small saucepan and cook over high heat for five minutes, stirring until the sugar has dissolved. It will thicken slightly as it caramelises.
Put a few tablespoons of the caramel mix in a separate small bowl, then pour the rest into either an oven-proof frypan or ceramic medium sized bowl.
In a mixing bowl place the flour, baking powder, coconut, sugar, milk and coconut oil. Combine together. (You may need to use your hands.) Spoon the mixture on top of the caramel liquid. Place the bananas on top.
Cook for half an hour, until golden. Serve with a drizzle of the extra caramel sauce you left aside.