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.