Southern Banana Cobbler (Printable Version)
Caramelized bananas baked beneath a golden, buttery cobbler crust. A comforting Southern classic.
# What You 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 fresh 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
# How to Make It:
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 an even 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. Be careful not to overmix—a few lumps are fine.
04 - Spoon the batter evenly over the banana filling, using a spatula to gently spread it across the surface. The batter does not need to cover every inch; it will spread as it bakes.
05 - Bake on the center rack 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 cool for 10 to 15 minutes before serving. Serve warm on its own or topped with vanilla ice cream or fresh whipped cream.
# Expert Advice:
01 -
- The bananas melt into a gooey, caramel like layer that tastes like banana pudding grew up and got a promotion.
- It uses pantry staples and takes almost no effort, which means you can pull it off on a random Tuesday without a grocery run.
02 -
- Do not skip the lemon juice or your bananas will oxidize into a dull, unappetizing color that no amount of golden crust can rescue.
- Resist the urge to overmix the batter because a few lumps actually lead to a more tender, cakey topping.
03 -
- Use bananas that are heavily spotted or even mostly black on the outside because their natural sugars have fully developed and they will melt into the most luscious filling.
- Pour the melted butter into the baking dish before adding the batter and let it pool underneath for a crispy, buttery bottom crust that people will fight over.