Southern Banana Cobbler (Printable)
Caramelized bananas under a golden buttery crust — a Southern classic dessert ready in under an hour.
# What You'll Need:
→ Filling
01 - 4 ripe bananas, sliced into 1/4-inch rounds
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon fresh lemon juice
09 - Pinch of kosher salt
→ Cobbler Topping
10 - 1 cup all-purpose flour
11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons baking powder
13 - 1/2 teaspoon salt
14 - 1/2 cup whole milk
15 - 1/3 cup unsalted butter, melted
16 - 1 teaspoon vanilla extract
→ Optional Garnish
17 - Vanilla ice cream or whipped cream, for serving
# Steps:
01 - Preheat the oven to 350°F. Grease an 8-inch square baking dish with butter or nonstick spray and set aside.
02 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced bananas, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and a pinch of salt. Cook for 3 to 5 minutes, stirring gently, until the bananas soften and the mixture becomes syrupy. Remove from heat and spread the filling evenly across the bottom of the prepared baking dish.
03 - In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour in the whole milk, melted butter, and vanilla extract, then stir until just combined. Avoid overmixing to keep the topping tender.
04 - Drop spoonfuls of the batter over the banana filling, spreading gently with a spatula. Leave small gaps exposed so the filling bubbles through during baking for a rustic, golden finish.
05 - Bake for 35 to 40 minutes, or until the topping is golden brown and a toothpick inserted into the crust comes out clean.
06 - Let the cobbler rest for 10 to 15 minutes before serving. Scoop into bowls while still warm and top with vanilla ice cream or whipped cream if desired.
# Expert Tips:
01 -
- The bananas practically melt into a buttery caramel sauce that pools under every spoonful.
- It uses pantry staples and those bananas you were about to throw away.
- The topping crisps on top but stays tender underneath like a cross between cake and biscuits.
02 -
- Do not skip the lemon juice because without it the bananas will oxidize and turn an unappetizing gray during baking.
- Stir the banana mixture gently with a folding motion rather than aggressively so the slices keep some shape instead of turning to mush.
03 -
- The cobbler topping should look rustic and imperfect when you spoon it on so stop trying to spread it evenly because those gaps are where the caramelized fruit bubbles up beautifully.
- Serve this within an hour of baking because the contrast between the crisp topping and saucy filling is at its peak right out of the oven.