Introduction

Southern Banana Cobbler is a warm, comforting dessert featuring sweet, ripe bananas baked under a tender, slightly tangy cobbler topping. This easy-to-make treat is perfect for family gatherings or cozy nights at home and pairs beautifully with whipped cream or vanilla ice cream.

A square slice of a multi-layered banana dessert sits on a white plate, with a crumbly brown top layer dusted lightly with powdered sugar. Below the top, a thick creamy white layer is visible, sandwiching a soft, moist beige layer that looks like soaked bread or cake. On top, three banana slices with a smooth, light yellow surface are placed next to a dollop of white whipped cream and a small green mint leaf. A drizzle of shiny golden syrup flows down the bananas and side of the slice, pooling on the plate. The background shows a blurred blue cloth with a white marbled texture beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ripe bananas, sliced (about 1/4 inch thick)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsalted butter, melted
1/4 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk, cold
6 tablespoons (3 ounces) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Turbinado sugar, for sprinkling (optional)
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Step 1: Slice the bananas about 1/4 inch thick. You can slice on a slight diagonal for a nicer presentation if you like.
Step 2: In a large bowl, gently toss the sliced bananas with granulated sugar, brown sugar, melted butter, water, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Be gentle to avoid mashing the bananas.
Step 3: Let the banana mixture sit for 15-20 minutes to allow the sugars to dissolve and create a syrupy sauce.
Step 4: In another large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 5: In a small bowl, whisk together the cold buttermilk, melted and slightly cooled butter, and vanilla extract.
Step 6: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine. The batter should be thick but pourable.
Step 7: Preheat your oven to 375°F (190°C).
Step 8: Pour the banana filling evenly into a 9×13 inch baking dish.
Step 9: Gently pour the cobbler topping over the banana filling, distributing it as evenly as possible. Some bananas may peek through—that’s okay!
Step 10: If desired, sprinkle turbinado sugar over the topping for extra crunch and sparkle.
Step 11: Bake the cobbler for 35-45 minutes, until the topping is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 12: Let the cobbler cool for 15-20 minutes before serving to allow the filling to thicken slightly.
Step 13: Serve warm with whipped cream or vanilla ice cream if you like.

Tips & Variations

Use ripe bananas with brown spots for the sweetest, most flavorful cobbler.
Don’t overmix the topping to keep it light and tender.
Adjust the sweetness by reducing sugar in the filling or topping to taste.
Add chopped pecans or walnuts to the banana filling or topping for extra texture.
Make it ahead by assembling the cobbler and refrigerating for up to 24 hours before baking; add a few extra minutes to the baking time.
Try variations like adding 1/4 cup peanut butter to the filling, 1/2 cup chocolate chips, a drizzle of caramel sauce, or a pinch of ground cloves or allspice for extra warmth.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10-15 minutes, or microwave in short intervals. For best texture, reheat in the oven rather than the microwave.

How to Serve

The image shows a close-up of a thick square slice of bread pudding with a golden-brown, crumbly top layer dusted lightly with powdered sugar. Below the top, the middle layer is a creamy white custard filling that contrasts with the textured, sponge-like golden bread base. On top, there are three round banana slices, light yellow in color with soft brown centers. A shiny amber syrup is being poured over the banana slices, flowing down the sides of the pudding and pooling on a white plate beneath it. In the background, a dollop of white whipped cream holds two fresh bright green mint leaves upright. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Frozen bananas can work if thawed and drained well, but fresh ripe bananas provide the best texture and flavor for the cobbler.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.