Banana Cobbler Pressure Cooker Recipe
This pressure cooker banana cobbler features sweet ripe bananas, a nutty oat-pecan topping, and a buttery golden crust full of southern comfort flavors.
Equipment
- 1 Mixing bowl medium and large
Ingredients
Main ingredients
- ¾ cup light brown sugar packed
- ½ cup self-rising flour
- ½ cup unsalted butter softened to room temperature
- 1 cup old-fashioned oats uncooked
- ½ cup pecans chopped
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons banana extract optional
- ½ cup butter melted
- 4 ripe bananas sliced
Instructions
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a bowl, stir together the brown sugar, ½ cup flour, softened butter, oats, and chopped pecans until crumbly. Set aside.
- In a separate bowl, whisk together 1 cup self-rising flour, sugar, milk, and banana extract until smooth.
- Pour the melted butter into the baking dish.
- Pour the batter over the melted butter without stirring.
- Layer the sliced bananas over the batter.
- Spoon the oat-pecan topping evenly across the top.
- Bake for 45-50 minutes or until golden brown and set. Let cool slightly before serving.
Notes
Optional: Serve with whipped cream or vanilla ice cream. You may refrigerate leftovers up to 4 days or freeze for 2 months.