Southern Banana Cobbler (Print version)
Caramelized bananas baked under a golden, buttery cobbler crust — a comforting Southern classic.
# What goes in:
→ Banana 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 pure 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 kosher salt
14 - 1/2 cup whole milk
15 - 1/3 cup unsalted butter, melted
16 - 1 teaspoon pure vanilla extract
→ Optional Garnish
17 - Vanilla ice cream or freshly whipped cream, for serving
# Cooking steps:
01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with butter or nonstick spray and set aside.
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 mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour in the milk, melted butter, and vanilla extract, then stir until just combined. Be careful not to overmix, as a slightly lumpy batter produces the best texture.
04 - Spoon the batter in generous dollops over the banana filling. Use a spatula to gently spread it, leaving some gaps exposed so the filling bubbles through for a rustic, golden finish.
05 - Bake for 35 to 40 minutes, or until the cobbler topping is golden brown and a toothpick inserted into the topping comes out clean.
06 - Allow the cobbler to cool for 10 to 15 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
# Tips from flavorandfeast:
01 -
- The bananas soften into a gooey, caramel like filling that tastes like something your grandmother would have made without a recipe.
- The cobbler topping bakes up golden with crisp edges and a tender center, no fancy techniques required.
02 -
- Do not overmix the batter or the topping will turn tough instead of tender.
- Extra ripe bananas with heavily spotted skins will give you the richest, most custardy filling.
03 -
- Resist the urge to stir the bananas aggressively in the skillet, gentle folds keep the slices intact and prevent mush.
- Let the cobbler rest those full 15 minutes before serving because the filling thickens as it cools and tastes better.