… No it’s not a banana that repairs shoes, lol. Have always heard of peach cobbler from books and TV and so decided to make it. I didn’t have peaches so I made a banana cobbler instead. Cooking can be so much fun especially when you’re making stuff for the first time. I thoroughly enjoyed making it and you might just too, so why not try?
- For the base: Banana, lemon, sugar and cinnamon (optional).
- For the cobbler: 1 cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 3 tablespoon brown sugar, 4 tablespoons butter and 2/3 cup buttermilk
- Topping: brown sugar.
- Egg custard sauce (Crème Anglaise): egg yolks, sugar, milk and vanilla essence.
- Truthfully speaking, I didn’t have all the ingredients (from the recipe I saw online) so I just substituted and modified the recipe. I used baking powder baking soda, normal sugar for brown sugar and plain milk for buttermilk. Never be so daunted by cooking that you don’t try with what you have.
- First make the Crème Anglaise by heating milk and sugar until it just starts to boil. Pour a little of this into well beaten egg yolks to temper it, all the while stirring. Next pour the egg mixture back into the milk and return to low heat. Stir continuously until it thickens enough to coat the back of a spoon i.e. pouring consistency. Don’t boil or it will curdle. Pour into a jug and cool in the fridge.
- Cut the banana into slices on the bias (as you would for plantain). Mix with lemon juice (to prevent discoloration), sugar and cinnamon. Arrange this at the base of an oven proof dish.
- Mix all the dry ingredients together, rub in the fat and then add the milk, till it comes together like cookie dough.
- Spoon this unto the banana slices and bake in a hot oven. When an inserted skewer comes up dry, sprinkle brown sugar on top and brown under the salamander/grill/broiler.
- While warm, serve a generous scoop of the cobbler unto a plate and surround with a pool of Crème Anglaise.
- Bon appetit!