Ingredients
Method
Prepare the Banana Filling
- Preheat your oven to 350°F (175°C). This ensures that the cobbler bakes evenly.
- In a large skillet over medium heat, melt 1/4 cup of the butter.
- Add the sliced bananas and cook for about 2-3 minutes until they start to soften.
- Stir in the brown sugar, cinnamon, and nutmeg, cooking for another 2-3 minutes until the mixture is bubbly and the bananas are caramelized.
- If using, carefully add the dark rum and ignite it with a long lighter to flambé. Allow the flames to subside, then remove from heat.
- Stir in the vanilla extract and pour the banana mixture into the bottom of a 9x13 inch baking dish.
Make the Biscuit Topping
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together to ensure even distribution.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This helps create a flaky texture.
- Make a well in the center and pour in the milk and vanilla extract. Stir gently until just combined; do not overmix.
- Using a spoon or spatula, drop spoonfuls of the biscuit dough over the banana filling, covering it as evenly as possible.
Bake the Cobbler
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
- Remove from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly.
Serve
- Scoop generous portions of the cobbler into bowls and top with a scoop of vanilla ice cream.
- Enjoy the warm cobbler with the melting ice cream for a delightful contrast!
Nutrition
Notes
For an extra touch, you can sprinkle chopped pecans or walnuts on top of the biscuit dough before baking for added crunch.