Southern Banana Cobbler Dessert (Printable)
Sweet caramelized bananas baked beneath a golden buttery cobbler crust, a classic Southern comfort dessert.
# 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
# Steps:
01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with butter or nonstick cooking spray and set aside.
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 a single, even layer across the bottom of the prepared baking dish.
03 - In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and 1/3 cup melted butter, stirring gently until just combined. Take care not to overmix — a few small lumps in the batter are perfectly fine.
04 - Spoon the batter in even dollops over the banana filling, then use a spatula to gently spread it, covering most of the fruit beneath. Some gaps are welcome — the batter will expand as it bakes.
05 - Place the dish on the center oven rack and bake for 35 to 40 minutes, rotating once halfway through. The cobbler is done when the topping is deep golden brown and a toothpick inserted into the crust comes out clean.
06 - Remove from the oven and allow the cobbler to rest for 10 to 15 minutes before serving. Spoon into bowls while still warm. Pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream, and finish with a drizzle of caramel sauce if desired.
# Expert Advice:
01 -
- The bananas turn into something close to candy underneath that golden crust, and you will not be able to stop at one serving.
- It uses pantry staples you probably already have, and the whole thing comes together in under an hour.
02 -
- Do not skip the lemon juice, because without it the bananas will oxidize and turn an unappetizing graybrown as they bake.
- Stir the topping batter only until the dry ingredients disappear, because any more stirring than that develops gluten and ruins the tender texture.
03 -
- Let your bananas ripen on the counter until the peels are mostly brown, because that is when their starches have fully converted to sugar and the flavor is at its peak.
- If you want a crispier top crust, brush the batter lightly with extra melted butter and sprinkle a thin layer of sugar over it before baking.