Southern Banana Cobbler (Printable Version)
Caramelized bananas baked beneath a golden, buttery cobbler crust — a Southern comfort classic.
# What You’ll Need:
→ Banana Filling
01 - 5 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, melted
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon kosher salt
09 - 1 teaspoon pure vanilla extract
→ Cobbler Topping
10 - 1 cup all-purpose flour
11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons baking powder
13 - 1/4 teaspoon kosher salt
14 - 1/2 cup whole milk
15 - 1/3 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish with butter or nonstick spray.
02 - In a large mixing bowl, gently toss the sliced bananas with granulated sugar, brown sugar, 2 tablespoons melted butter, lemon juice, cinnamon, nutmeg, salt, and vanilla extract until evenly coated. Spread the mixture in a uniform layer across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour in the whole milk and 1/3 cup melted butter, stirring gently until just combined. Avoid overmixing to keep the topping tender.
04 - Spoon the batter in even dollops over the banana filling, then gently spread it with a spatula to cover most of the fruit surface.
05 - Bake on the center rack for 35 to 40 minutes, until the cobbler crust is golden brown and a toothpick inserted into the topping comes out clean.
06 - Allow the cobbler to rest for 10 minutes before serving. Serve warm on its own or topped with vanilla ice cream or freshly whipped cream.
# Quick Tips:
01 -
- The bananas caramelize into something that tastes like dessert and comfort had a beautiful baby together.
- It uses pantry staples and comes together in under an hour, which means you can decide to make it at the last minute and still look like you planned it for days.
02 -
- Do not use green or barely ripe bananas, they will not break down and caramelize the way the recipe needs them to, and you will end up with firm chunks instead of gooey sweetness.
- Resist the urge to stir the melted butter into the cobbler batter, pour it on top and let the oven create the crust naturally.
03 -
- Slice your bananas about a quarter inch thick, any thinner and they dissolve completely, any thicker and they stay firm when you want them soft.
- A dash of cinnamon in the cobbler topping batter along with the filling ties the whole dish together in a way that makes people ask what your secret is.