Few desserts capture comfort quite like a Southern Banana Cobbler fresh from the oven. This classic baked dessert transforms ripe bananas into a rich, caramelized filling topped with a golden, tender crust. Every spoonful delivers cozy Southern flavor, making it perfect for family gatherings, holidays, or an easy weeknight treat. Simple ingredients, timeless flavor, and effortless preparation make this cobbler a true kitchen favorite.
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Ingredients
Banana Filling
- 6 ripe bananas, sliced ¼-inch thick
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Cobbler Topping
- 1½ cups all-purpose flour
- 1¼ cups granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cold buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Optional
- Turbinado sugar for sprinkling
- Whipped cream or vanilla ice cream for serving
Instructions
- Prepare the Banana Filling
In a large bowl, gently toss sliced bananas with both sugars, melted butter, water, lemon juice, vanilla, cinnamon, nutmeg, and salt. - Rest the Filling
Let the mixture sit for 15–20 minutes to release juices and create a natural syrup. - Mix Dry Ingredients
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients
Stir buttermilk, melted butter, and vanilla in a small bowl. - Make the Batter
Add wet ingredients to dry ingredients and stir just until combined. Do not overmix. - Preheat Oven
Preheat oven to 375°F (190°C). - Assemble the Cobbler
Pour banana filling into a greased 9×13-inch baking dish. Spoon batter evenly over the top. - Add Topping
Sprinkle with turbinado sugar if desired. - Bake
Bake for 35–45 minutes until the topping is golden and set. - Cool and Serve
Let cool for 15 minutes before serving warm.
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Pro Tips
- Use bananas with brown spots for deeper sweetness
- Avoid overmixing the batter for a tender crust
- Let cobbler rest before serving for best texture
- Sprinkle sugar halfway through baking for extra crunch
Why This Recipe Works
- Balanced sweetness from ripe bananas
- Buttery topping that bakes soft inside and crisp on top
- Easy preparation with pantry staples
- Ideal dessert for feeding a crowd
Substitutions & Variations
- Nutty Crunch: Add chopped pecans or walnuts
- Chocolate Twist: Mix in chocolate chips
- Caramel Flavor: Drizzle caramel sauce before serving
- Spiced Version: Add a pinch of allspice or cloves
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Assemble up to 24 hours in advance, refrigerate
- Storage: Cover and refrigerate up to 4 days
- Reheating: Warm in oven at 350°F or microwave in short intervals
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Serving Ideas
- Serve warm with vanilla ice cream
- Top with whipped cream and cinnamon
- Pair with coffee or sweet tea
- Add caramel drizzle for special occasions
Nutrition (Per Serving Estimate)
- Calories: ~320
- Carbohydrates: ~48g
- Fat: ~13g
- Protein: ~4g
- Sugar: ~30g
Frequently Asked Questions
Can I use overripe bananas?
Yes, very ripe bananas provide the best flavor.
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Can this be frozen?
Yes, freeze fully baked and cooled cobbler for up to 2 months.
What if I don’t have buttermilk?
Use milk with one tablespoon of lemon juice as a substitute.
Southern Banana Cobbler is the kind of dessert that feels like home. With its sweet banana filling and golden biscuit topping, it delivers comfort in every bite. Whether served warm from the oven or reheated the next day, this easy Southern dessert is guaranteed to become a repeat favorite.
Southern Banana Cobbler
This Southern Banana Cobbler features tender, caramelized bananas baked beneath a golden, buttery biscuit topping. Made with simple pantry ingredients, it delivers classic Southern comfort with rich flavor, soft texture, and irresistible warmth in every spoonful.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- rubber spatula
- Oven
Ingredients
- 6 ripe bananas, sliced ¼-inch thick
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.25 cup unsalted butter, melted
- 0.25 cup water
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 pinch salt
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup cold buttermilk
- 6 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- turbinado sugar, for sprinkling (optional)
- whipped cream or vanilla ice cream, for serving (optional)
Instructions
- In a large bowl, gently toss the sliced bananas with granulated sugar, brown sugar, melted butter, water, lemon juice, vanilla, cinnamon, nutmeg, and salt.
- Let the banana mixture rest for 15–20 minutes to release juices and form a syrup.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, stir together buttermilk, melted butter, and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Pour the banana filling into the prepared dish and spoon the batter evenly over the top.
- Sprinkle the top with turbinado sugar if desired.
- Bake for 35–45 minutes until the topping is golden and set.
- Let the cobbler cool for 15 minutes before serving warm.
Notes
Use ripe bananas with brown spots for the best sweetness and flavor. Avoid overmixing the topping batter to keep it tender. Let the cobbler rest briefly after baking so the filling thickens properly before serving.
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