Southern Banana Cobbler (Printable)
Caramelized bananas nestled under a golden buttery cobbler crust — pure Southern comfort.
# 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 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 thick and saucy. Remove from heat and spread the filling evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour in the milk, melted butter, and vanilla extract, stirring just until combined. Avoid overmixing to keep the topping tender.
04 - Drop spoonfuls of the batter over the banana filling, leaving some gaps exposed for a rustic, golden finish. Gently spread with a spatula if needed.
05 - Bake for 35 to 40 minutes until the topping is 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 vanilla ice cream or a dollop of whipped cream.
# Expert Tips:
01 -
- The bananas melt into a gooey, caramel like filling that tastes like someone wrapped comfort in a baking dish.
- That golden, buttery topping crisps on the edges while staying tender underneath, and you will want to eat it straight from the pan.
02 -
- Overmixing the batter is the fastest way to turn a tender cobbler topping into something tough and bready, so stop stirring while there are still a few streaks of flour.
- Letting the cobbler rest those 10 minutes after baking is not optional patience, because the filling sets up and tastes ten times better than when it is scalding hot.
03 -
- Taste your bananas before you start cooking, and if they are not very sweet, add an extra tablespoon of brown sugar to the filling to compensate.
- The batter should look lumpy and slightly uneven when you spoon it over the filling, because those imperfections are what give cobbler its rustic, golden character.