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Easy Vegan Banana Cobbler

An easy vegan banana cobbler with warm cinnamon bananas under a golden oat topping. Lower in sugar and a great way to use up bananas, no overripe ones required.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

For the bananas
  • 450 g bananas sliced (about 4 medium)
  • 55 g brown sugar
  • 8 g ground cinnamon
  • 8 g cornflour (cornstarch)
  • 12 g lemon juice
For the topping
  • 115 g all-purpose flour
  • 1 tsp baking powder
  • 85 g granulated sugar add more if you like it sweeter
  • 30 g rolled oats
  • 50 g vegan butter plus a little to grease the dish
  • 100 ml unsweetened almond milk

Method
 

  1. Preheat the oven to 180C / 350F and butter a 20x20 cm (8x8 inch) baking dish.
  2. Slice the bananas and toss them with the brown sugar, cinnamon, cornflour and lemon juice. Let them sit while you make the topping.
  3. In a mixing bowl, combine the flour, baking powder, sugar and oats. Add the vegan butter and almond milk and mix until combined.
  4. Spread the bananas in the baking dish and cover them with the topping.
  5. Bake for 20 to 25 minutes, until the top is golden and the bananas are bubbly underneath.
  6. Let it cool for a few minutes, then serve warm.

Notes

We portion this by weight at home, about 100 g per serving. No need to wait for overripe bananas, since they soften as they bake. Go easy on the sugar or add more to taste.