Name: Banana Bread Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 box 15.25 oz yellow cake mix (Use a boxed cake mix for convenience.); 1 cup whole or 2% milk (You can substitute with unsweetened almond or oat milk.); ½ cup unsalted butter, melted; ½ cup butterscotch chips (Optional; substitute with chocolate or toffee chips.); 4–5 medium bananas, sliced (Use ripe bananas, but not overly mushy.); 1¼ cup packed light brown sugar, divided (¾ cup for the filling and ½ cup for the crumble.); ½ cup warm water; 1 teaspoon ground cinnamon; 1 cup old-fashioned oats; ½ cup all-purpose flour; 1 teaspoon baking powder; ½ cup chopped walnuts (Optional; can use pecans instead.); ½ cup unsalted butter, softened (For the crumble.); to taste vanilla ice cream (Optional, for serving.); to taste extra banana slices (Optional, for serving.)

I grew up with a potluck dessert that disappeared faster than I could get a second scoop of ice cream — and this Banana Bread Cobbler is that kind of recipe. It blends the comforting flavors of banana bread with a rustic oat crumble and a saucy, buttery finish. It’s fast to pull together, forgiving to make, and perfect for feeding a crowd or turning overripe bananas into something irresistible.

Why you’ll love this dish

This banana bread–meets-cobbler mashup is one of those recipes that checks a lot of boxes: quick, budget-friendly, and broadly appealing. You get the familiar banana-and-warm-spice profile of banana bread, plus a saucy, slightly gooey banana layer and a crunchy oat-walnut crumble on top. It’s great for weekend brunches, casual weeknight dessert, or bringing to a potluck where you want something homey but a little unexpected.

“A warm, saucy banana center with a crisp oat crumble — everyone asked for the recipe after the first serving.”

Reasons to try it:

Uses a boxed yellow cake mix to save time without sacrificing flavor.
Stretchy recipe: scales well for more people and accepts mix-ins.
Kid-approved and meal-prep friendly — serves warm with ice cream or cold for breakfast.

How this recipe comes together

Quick overview of the process so you know what to expect:

Mix the boxed cake mix with milk and melted butter to form a simple batter; fold in optional butterscotch chips.
Spread the batter in a 9×13 pan, top with sliced bananas.
Pour a cinnamon-sweetened water and brown sugar mixture over the bananas so the filling becomes saucy while baking.
Make a buttery oat-and-walnut crumble and sprinkle it over the top.
Bake until the crumble is golden and the filling is bubbly. Cool slightly and serve warm with vanilla ice cream.

This structure keeps the prep short and the oven time doing the heavy lifting.

What you’ll need

1 box (15.25 oz) yellow cake mix
1 cup whole or 2% milk (sub: unsweetened almond or oat milk; texture will be slightly different)
½ cup unsalted butter, melted
½ cup butterscotch chips (optional; substitute chocolate or toffee chips)
4–5 medium bananas, sliced (ripe but not overly mushy)
1¼ cup packed light brown sugar, divided (¾ cup + ½ cup)
½ cup warm water
1 teaspoon ground cinnamon
1 cup old-fashioned oats
½ cup all-purpose flour
1 teaspoon baking powder
½ cup chopped walnuts (optional; use pecans if preferred)
½ cup unsalted butter, softened (for the crumble)
Vanilla ice cream and extra banana slices for serving (optional)

Step-by-step instructions

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking pan with cooking spray.
In a large bowl, stir together the yellow cake mix, milk, and melted butter until just combined. Fold in the butterscotch chips if using. Spread the batter evenly in the prepared pan.
Arrange the banana slices over the batter, overlapping to cover the surface.
In a small bowl, whisk ½ cup brown sugar with ½ cup warm water and the cinnamon until dissolved. Slowly pour this mixture over the bananas so it seeps down into the batter.
In a medium bowl, combine the oats, flour, baking powder, chopped walnuts (if using), softened butter, and the remaining ¾ cup brown sugar. Use a fork or clean fingers to mix until coarse crumbs form.
Evenly sprinkle the oat crumble over the banana layer. Don’t press it down — you want that texture contrast.
Bake for 40–45 minutes, or until the top is golden brown and the center is bubbly at the edges. If the crumble browns too quickly, tent with foil for the last 10 minutes.
Remove from the oven and let the cobbler cool for about 20 minutes. Serve warm with vanilla ice cream and extra banana slices.

Best ways to enjoy it

Serve warm with a scoop of good-quality vanilla ice cream for contrast between hot and cold.
For brunch, plate with a dollop of Greek yogurt and a drizzle of warm honey.
Make it a breakfast-for-dinner: pair with strong coffee or a cinnamon latte.
For a party, cut into squares and serve with mini spoons; the saucy center is a crowd-pleaser.

How to store & freeze

Room temperature: Cover loosely and keep on the counter for up to 24 hours. Because of the banana filling and butter, freshness declines quickly at room temp.
Refrigerator: Store in an airtight container for 3–5 days. Reheat in a 350°F oven for 10–15 minutes or microwave single servings for 30–60 seconds.
Freezing: Cool completely, then wrap tightly in plastic wrap and foil or place portions in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight and re-crisp the topping in a 350°F oven for 10–15 minutes.

Food safety note: if bananas become overly mushy or start to ferment, discard them — that off flavor will carry through the cobbler.

Pro chef tips

Bananas: Use ripe bananas with brown speckles for the best banana flavor. Avoid ones that are overly mushy or leaking brown liquid.
Cake mix batter: Stir just until combined. Overmixing can make a dense base. The batter here acts more like a cake layer that bakes up around the banana filling.
Even sauce distribution: Pour the warm sugar mixture slowly and try to target different spots so the bananas soak evenly.
Browning: If the crumble edges brown too soon, tent foil loosely to prevent burning while the filling finishes bubbling.
Make ahead: Assemble the pan up to the crumble stage, cover tightly, and refrigerate for up to 24 hours. Add the crumble right before baking.

Creative twists

Chocolate-banana: Swap butterscotch chips for dark or milk chocolate chips and add a tablespoon of cocoa powder to the crumble.
Nut-free: Omit nuts and replace with toasted coconut flakes in the crumble.
Gluten-free: Use a gluten-free yellow cake mix and swap the all-purpose flour for a 1:1 gluten-free flour blend; ensure oats are certified gluten-free.
Vegan: Use plant-based milk and vegan butter; choose vegan chocolate chips and omit or replace brown sugar with coconut sugar for a slightly different flavor.
Boozy boost: Stir 1–2 tablespoons of dark rum into the warm sugar mixture for a subtle grown-up note.

Common questions

Q: Can I use overly ripe or mashed bananas?
A: Slightly overripe bananas with brown spots are ideal for flavor. Avoid bananas that are slimy, leaking, or fermenting. Thinly sliced ripe bananas hold up better than mashed ones in this recipe.

Q: Can I make this in a different size pan?
A: A 9×13 pan is best for the bake time and depth described. You can use an 8×8 or 9×9 for a deeper dessert — expect longer bake time (add 10–15 minutes) and tent with foil if the top browns first.

Q: How do I know when it’s done?
A: Look for a golden-brown crumble and bubbling around the edges. The center will be saucy but should appear set; if it jiggles dramatically in the center, give it another 5–10 minutes.

Q: Can I reduce the sugar?
A: You can cut the brown sugar by about 25% in both the pour-over and crumble, but the cobbler will be less saucy and less caramelized. Add a pinch more cinnamon and a tablespoon of molasses if you cut too much for balanced flavor.

Conclusion

If you want a dessert that feels homemade without hours of work, this Banana Bread Cobbler is a reliable winner — quick to assemble, flexible for substitutions, and loved by kids and adults alike. For variations, technique pointers, and another take on this dessert, check out Banana Cobbler at The Country Cook and compare notes with Southern Living’s Banana Bread Cobbler recipe.