Nourishing Banana Date Cobbler With Homemade Ice Cream
APPROXIMATE macros per servingu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 409.8u003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 54.3gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e 8.8gu003cbru003eu003cstrongu003efat:u003c/strongu003e 19.4g
Servings 6 servings
Calories 409kcal
Ingredients
- for the cobbler base 7 soft medjool dates, pitted and halved 3 ripe bananas, sliced into ½-inch coins 1½ tbsp melted vegan butter or brown butter 1 tsp ground cinnamon 1 tbsp date sugar (or coconut sugar) for the cobbler topping 2/3 cup almond flour 2/3 cup gluten-free 1:1 flour blend 1/3 cup coconut sugar 1¼ tsp baking powder ¼ tsp baking soda ¼ tsp sea salt 3½ tbsp melted vegan butter or brown butter 1 egg 1/3 cup unsweetened dairy-free milk 1 tsp vanilla extract for the banana date ice cream (ninja creami) 1 large overripe banana 5 soft medjool dates, pitted 1/4 cup cream cheese 1/2 cup full-fat greek yogurt 1 tsp vanilla bean paste 2/3 cup milk of choice (adjust to 1 pint line as needed)
Instructions
- prep the base: preheat oven to 350°F. grease or line an 8x8 baking dish. arrange banana slices and halved dates evenly in the pan. sprinkle with cinnamon and date sugar, then drizzle melted butter over the top. lightly toss with your hands or a spoon to coat.
- mix the topping: in a medium bowl, whisk together almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, and sea salt. in a separate bowl, mix the melted butter, egg, milk, and vanilla. pour wet into dry and stir just until combined.
- assemble and bake: dollop topping evenly over the fruit layer and do your best to spread. it doesn’t need to completely cover. bake for 28-30 minutes, until golden and a toothpick in the topping comes out clean. let cool 10–15 minutes.
- make the ice cream: blend banana, dates, yogurt, vanilla bean paste, and milk until smooth. freeze in a ninja creami pint for 24 hours. spin once with the lite ice cream setting. add a splash of milk and respin if needed.
- serve: spoon cobbler into bowls, top with ice cream, and finish with a drizzle of olive oil and flaky sea salt if you’re feeling fancy.