There’s something magical about Southern desserts that warm both the heart and soul, and this Southern Banana Cobbler Delight is no exception. Imagine the comforting aroma of caramelized bananas mingling with buttery, golden biscuit topping wafting through your kitchen. This humble yet impressive dessert transforms simple ingredients into a spoon-worthy treasure that tastes like it came straight from grandma’s recipe box.
Perfect for Sunday family gatherings or as a special weeknight treat, this banana cobbler strikes the perfect balance between rustic charm and decadent indulgence. The contrast between the tender, sweet banana filling and the crisp, buttery topping creates a dessert experience that’s truly unforgettable.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry and refrigerator
- No fancy equipment needed—just a bowl, spoon, and baking dish
- The perfect way to use up those overripe bananas sitting on your counter
- Comes together in just 45 minutes from start to finish
- Versatile enough to serve warm with ice cream for dessert or cold with coffee for breakfast
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 ripe bananas, sliced
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
- Vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Whisk together flour, granulated sugar, baking powder, and salt. Add milk, melted butter, and vanilla extract. Mix until smooth.
- Pour batter into prepared baking dish. Arrange banana slices evenly over top.
- Mix brown sugar and cinnamon in small bowl. Sprinkle over bananas.
- Bake 40-45 minutes until golden brown and toothpick comes out clean.
- Let cool slightly. Serve warm with vanilla ice cream if desired.
Tips & Variations
- For extra richness, add 2 tablespoons of bourbon to the banana filling mixture
- Try mixing in 1/2 cup of toasted pecans or walnuts to the filling for added crunch
- For a tropical twist, substitute 1 cup of sliced bananas with diced mango or pineapple
- If your bananas aren’t quite ripe enough, roast them in their peels at 300°F for 15-20 minutes first
- Make individual servings by dividing the mixture among ramekins and reducing the baking time to 20-25 minutes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend
Serving Suggestions
This Southern Banana Cobbler Delight is absolute perfection when served warm with a scoop of vanilla ice cream that slowly melts into the nooks and crannies of the cobbler. For an extra touch of decadence, drizzle with caramel sauce or sprinkle with toasted coconut flakes.
For brunch or a special breakfast, serve it at room temperature with a dollop of Greek yogurt and a light drizzle of honey. Pair with strong coffee or hot tea for a truly comforting experience.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds.
- The cobbler is done when the topping is golden brown and a toothpick inserted in the center of the topping comes out clean.
- This recipe works best with bananas that are ripe with some brown spots—they’re sweeter and more flavorful.
- For the best texture, avoid overmixing the batter; stop stirring as soon as the ingredients are combined.
FAQs
Can I make this cobbler ahead of time?
Yes! You can prepare the filling and topping separately up to a day in advance. Store in the refrigerator, then assemble and bake when ready to serve.
Can I freeze this banana cobbler?
While you can freeze leftovers for up to 2 months, the texture of the bananas may change slightly upon thawing. Reheat from frozen in a 350°F oven until warmed through.
My cobbler topping is too wet/dry. What did I do wrong?
The consistency should be like a thick drop biscuit. If too wet, add a tablespoon of flour; if too dry, add a teaspoon of milk at a time until you reach the right consistency.
Can I use frozen bananas for this recipe?
Yes, but thaw and drain them first to remove excess moisture. Keep in mind that previously frozen bananas will be softer and may create a more liquid-y filling.
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