Name: Southern Banana Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 ripe bananas, sliced (Ripe means spots—sweeter and more aromatic.); 1 cup all-purpose flour (For gluten-free, try a 1:1 GF blend.); 1 cup granulated sugar (Swap up to half brown sugar for deeper caramel notes.); 1 cup milk (Whole milk gives richness; dairy-free milks work too.); 1/2 cup butter, melted (Or use melted coconut oil for dairy-free.); 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 pinch salt

I grew up with a warm oval dish of banana cobbler on the kitchen table—simple, homey, and sweet in all the right ways. This Southern Banana Cobbler turns ripe bananas into a tender, cake-like topping that bakes up golden and comforting. It’s the kind of dessert you make when bananas are begging to be used and you want something faster than a quick bread but cozier than a plain cake. If you like banana-forward breakfasts or easy desserts, this is a keeper—think weeknight dessert, potluck contribution, or lazy Sunday brunch star. For more banana-based inspiration for breakfast-style treats, try this 3-ingredient banana donuts idea that pairs well with the same ripe-fruit rhythm.

Why you’ll love this dish

This cobbler is:

Ridiculously easy — one bowl, a few pantry staples, and less than an hour of hands-off baking.
Budget-friendly — uses common ingredients and stretches a few ripe bananas into a crowd-pleaser.
Versatile and forgiving — tolerates small swaps (milk, butter) and different textures (sliced vs. mashed bananas).
Comfort food that feels Southern without fuss — warm, homey, and lightly sweet.

“A family favorite—banana flavor that’s front-and-center and a fluffy batter that soaks up caramel notes.” — a repeat weekend tester

How this recipe comes together

Start with a basic cake-style batter (flour, sugar, baking powder, milk, melted butter). Pour that into a greased baking dish and float evenly sliced ripe bananas on top. As the cobbler bakes, the batter rises and sets around the fruit, creating a tender, golden top with pockets of banana underneath. Expect a texture between a soft coffee cake and a pudding-like fruit cobbler: easy to scoop and great with a scoop of ice cream or a drizzle of cream.

What you’ll need

4 ripe bananas, sliced (ripe means spots—sweeter and more aromatic)
1 cup all-purpose flour (for gluten-free, try a 1:1 GF blend)
1 cup granulated sugar (swap up to half brown sugar for deeper caramel notes)
1 cup milk (whole milk gives richness; dairy-free milks work too)
1/2 cup butter, melted (or use melted coconut oil for dairy-free)
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
Whisk flour, sugar, baking powder, and salt together in a mixing bowl.
Stir in the milk and melted butter until the batter is smooth and fully combined.
Mix in the vanilla extract.
Pour the batter into the prepared baking dish, spreading it evenly.
Arrange the sliced bananas over the top in a single layer. They can overlap slightly.
Bake for 40–45 minutes. The top should be golden brown and a toothpick inserted near the center should come out mostly clean.
Let the cobbler cool slightly (10–15 minutes) so it sets a bit before serving.

What to serve it with

A scoop of vanilla ice cream for classic contrast between warm and cold.
Dollops of whipped cream or crème fraîche to cut the sweetness.
Toasted pecans or walnuts sprinkled on top for crunch and Southern flair.
A drizzle of salted caramel or warmed bourbon sauce for special occasions.
For a brunch board idea that pairs well with fruit-forward desserts, check out this creative peach cobbler cheesecake donuts recipe to serve alongside or take inspiration from.

Storage and reheating tips

Room temperature: Store covered for up to 24 hours.
Refrigerator: Keep in an airtight container for 3–4 days. Reheat gently in a 325°F oven for 10–12 minutes or microwave individual portions for 30–60 seconds until warm.
Freezing: Slice into portions, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat in a low oven to restore texture.
Always cool to room temperature before refrigerating to avoid condensation and sogginess. If the cobbler will be sitting out for a buffet, keep it covered and don’t leave perishable toppings (like whipped cream) at room temp longer than two hours.

Helpful cooking tips

Use ripe bananas with brown speckles for the best banana flavor and natural sweetness.
For a more integrated banana presence, chop some slices finer or lightly mash a banana into the batter.
Don’t overmix the batter; stir until combined to keep the topping tender.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.
For a nuttier finish, fold 1/2 cup chopped pecans into the batter or sprinkle on top before baking.
If you want a lighter fruit salad to serve alongside or before dessert, try this bright strawberry-banana cheesecake salad that plays well with the same fruit notes.

Creative twists

Brown-sugar caramel cobbler: Replace half the granulated sugar with light brown sugar and add a tablespoon of buttered brown sugar on top before baking.
Streusel topping: Mix 1/2 cup flour, 1/4 cup brown sugar, 3 tablespoons cold butter, and 1/4 cup oats; sprinkle over bananas for a crisp top.
Boozy banana: Stir 1–2 tablespoons dark rum into the batter or brush rum-caramel on top after baking.
Vegan/gluten-free: Use 1:1 gluten-free flour and swap butter for coconut oil and milk for almond or oat milk.
Mixed-fruit cobbler: Add 1 cup chopped apples or 1 cup berries with the bananas for extra texture and flavor.

Helpful answers

Q: How ripe should the bananas be?

A: Ideally they have brown spots. Fully yellow with a few brown flecks gives sweetness and aroma without being overly mushy.

Q: Can I mash the bananas instead of slicing?

A: Yes. Mashed bananas blend into the batter for a more uniform banana cake. Sliced bananas give pockets of fruit and a bit more texture.

Q: What’s the prep time and total time?

A: Prep is about 10–15 minutes. Bake time is 40–45 minutes, so plan 55–60 minutes total including cooling.

Q: Is this safe to freeze?

A: Yes. Wrap cooled slices tightly and freeze up to 2 months. Thaw in the fridge and reheat in the oven for best texture.

Q: Can I reduce the sugar?

A: You can cut sugar by up to 25% with mild loss of sweetness. If your bananas are very ripe, you might even cut more—taste the batter first if you’re unsure.

Conclusion

This Southern Banana Cobbler is an unfussy, comforting dessert that transforms ripe bananas into a golden, tender skillet-style cobbler—perfect when you want something quick, nostalgic, and delicious. For another take on banana-bread-meets-cobbler treats, see this Southern Banana Cobbler from The Country Cook, and for a crispier variation you might enjoy this BANANA COBBLER CRISP from The Southern Lady Cooks for more inspiration.