Southern Banana Cobbler (Print Page)
Caramelized bananas nestled under a golden buttery cobbler crust—a comforting Southern classic.
# What You Need:
→ Filling
01 - 4 ripe bananas, sliced into 1/4-inch rounds
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
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
# Directions:
01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with butter or nonstick spray.
02 - Melt 2 tablespoons of 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 saucy. 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 milk, melted butter, and vanilla extract, stirring until just combined. Avoid overmixing to keep the topping tender.
04 - Drop spoonfuls of batter over the banana filling, spreading gently with a spatula. Leave some gaps exposed to allow steam to escape and create a rustic, golden finish.
05 - Bake for 35 to 40 minutes until the topping is deep golden brown and a toothpick inserted into the crust comes out clean.
06 - Allow the cobbler to rest for 10 to 15 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Tips:
01 -
- The caramelized banana filling tastes like banana pudding met caramel sauce and decided to become something even better.
- It uses pantry staples you probably already have, and the topping comes together in one bowl with no fancy techniques required.
02 -
- If the heat is too high when caramelizing the bananas, they will turn mushy and gray instead of golden and saucy, so keep it at medium and stir with a gentle hand.
- Overmixing the cobbler batter develops the gluten in the flour and produces a chewy, bread like topping instead of the tender crumb you want.
03 -
- Toss the sliced bananas in the lemon juice before adding them to the skillet to preserve their bright color and add a subtle tang that balances the sweetness.
- For a dairy free version, substitute plant based butter and oat milk measure for measure, and the results will be nearly indistinguishable from the original.