DOUBLE CHOCOLATE AND BANANA COBBLER

This cobbler is sort of like a skillet self saucing pudding. It’s grain free and low in sugar thanks to being mostly sweetened with banana. It’s also rich chocolatey goodness and I’m all about that. Keep reading if you are too!

I’ve extensively tested this one to check how it’s best served and I think it’s best in the first 30 minutes after you make it. You can have leftovers and reheat it but it’s never quite as saucy as the first time. You see when you bake it you get a top cakey layer and a bottom fudgey layer that’s so good. The almond meal gives it so much flavour and texture while the egg white keeps it nice and light.

The banana flavour isn’t intense and actually balances the richness of the chocolate a bit which is nice… the chocolate bits are so optional but the more chocolate the better in my book. This is a dessert after all.

Like my skillet cookie recipe and skillet sponge pudding this is one of those desserts that’s perfect to serve at the end of a meal with friends and all just scoop out of the pan while it’s hot and saucy on to your waiting plates with something cold and creamy to spoon on top.

It’s a good time… enjoy!

 

Serve 4-6

Ingredients

1 banana

1 egg, separated

1 tsp vanilla

1 Tbs coconut sugar

1 cup almond meal

1/4 tsp salt

1/3 cup raw cacao powder

1.5 tsps baking powder

80g roughly chopped dark chocolate (85%)

Topping

2 Tbs coconut sugar

3 Tbs raw cacao powder

1/3 cup milk of choice

1 2/3 cup hot water

Directions

Preheat oven to 170 degrees celsius. Grease a 20cm skillet.

Mash banana, egg yolk and vanilla together in a bowl until smooth and well combined. Add baking powder, cacao and almond meal and mix until just combined.

In a separate bowl beat egg white to soft peaks, add coconut sugar and  beat until stiff peaks form. Fold 1/3 cup into the rest of the mixture until well combined. Then gently fold through the best until just combined.

Pour batter into skillet and smooth top.

In a bowl combine all topping ingredients and stir until cacao has disolved. Gently pour this over the batter. Place skillet in the oven and bake for 25-30 minutes or until the top has set but there’s still a little movement underneath. Allow to sit for a couple of minutes and then serve with cream, ice cream, coconut cream, yoghurt or even milk!

HH. x

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