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Southern Banana Cobbler

A warm, golden Southern comfort dessert with caramelized banana filling and a buttery biscuit-style topping, baked until perfectly crisp and served with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana Filling
  • 4 ripe bananas peeled and sliced into ½-inch rounds
  • 0.25 cup granulated sugar
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
Cobbler Topping
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup whole milk
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar mixed with ½ tsp cinnamon, optional topping

Equipment

  • 8x8 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, toss sliced bananas with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Set aside for 5 minutes.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk and vanilla extract, stirring gently until a smooth batter forms.
  4. Pour melted butter evenly into the bottom of the prepared baking dish.
  5. Pour the cobbler batter over the butter — do not stir.
  6. Spoon the seasoned banana slices evenly over the batter — do not stir.
  7. If using, sprinkle the brown sugar-cinnamon mixture over the top. Bake for 35–40 minutes until golden and set.
  8. Allow to cool for 10 minutes before serving warm with vanilla ice cream or whipped cream.

Notes

Use ripe but not overly brown bananas for the best texture. Do not stir the layers once assembled — this is key to achieving the classic cobbler rise. Leftovers keep refrigerated for up to 3 days; reheat in oven at 325°F for best results.