Not sure about you, but for me, this coconut, caramel and banana cobbler brings about all the cosy, wintery feels. You can just imagine sitting in a cute little cafe in London or wherever else they’re likely to serve cobbler, all rugged up in your scarf, beanie and overcoat, sipping on tea or a (healthy) hot chocolate and digging into this delectable dessert while you’re chatting away with your girlfriends.
Okay, so I really don’t know how I ended up half way across the world just by looking at one picture, but hey—good food tends to do that to you.
Regardless of whether you’re lucky enough to be in the home of the cobbler or right here in Aus, there’s nothing stopping you from enjoying a warm, comforting piece (or two) on a chilled Friday night in with your gal pals. Keep scrolling for the recipe, because something tells us you might not be able to order one via Uber Eats.
Coconut, Caramel & Banana Cobbler
400ml can coconut milk, plus extra to serve (optional)
1⁄2 cup (70g) coconut sugar
2 teaspoons vanilla extract
¼ cup (60ml) water
1 cup (130g) white spelt flour
3 teaspoons baking powder
½ cup (40g) shredded coconut
¼ cup (45g) cacao nibs
¼ cup (55g) raw caster (superfine) sugar
50g cold unsalted butter, chopped
¾ cup (180ml) buttermilk
3 bananas, halved lengthways Method
Preheat oven to 180°C (350°F).
Place the coconut milk, coconut sugar, vanilla and water in a 28cm ovenproof frying pan over high heat and cook, stirring, for 5–6 minutes or until the sugar is dissolved and the mixture has just come to the boil.
Place 2 tablespoons of the caramel in a small bowl and set aside.
Place the flour, baking powder, coconut, cacao nibs, caster sugar and butter in a medium bowl and rub the mixture together with your fingers to combine.
Add the buttermilk and mix until just combined.
Spoon the topping over the caramel and top with the bananas.
Place the pan on a baking tray and cook for 30 minutes or until bubbling and golden.
Drizzle with the reserved caramel and extra coconut milk, if using, and serve immediately. SERVES 6 Recipe extract from p.146 of Donna Hay’s Fresh + Light 12