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Delicious Bananas Foster Cobbler served in a bowl with caramel sauce.

Bananas Foster Cobbler

A simple and comforting dessert that transforms ripe bananas into a buttery and caramelized cobbler, perfect for weeknight treats or casual brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the caramelized bananas
  • 4 pieces ripe bananas, sliced Choose ripe but not black bananas for best flavor.
  • 1/4 cup butter Can substitute with coconut oil for dairy-free option.
  • 1/2 cup brown sugar Increase to 2/3 cup for more caramel flavor.
  • 1 tablespoon rum Optional; omit for kids.
For the batter
  • 1 cup all-purpose flour Can be swapped for gluten-free flour blend.
  • 1/2 cup granulated sugar Reduce by 2 tablespoons if increasing brown sugar.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk Can use whole or non-dairy milk.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or nonstick spray.
  2. In a skillet over medium heat, melt the butter. Stir in the brown sugar until it dissolves and starts bubbling gently.
  3. Add the sliced bananas and rum (if using). Cook for 2-3 minutes, stirring gently, until the bananas are glossy and slightly caramelized. Remove from heat.
  4. In a mixing bowl, whisk the flour, granulated sugar, baking powder, and salt until evenly combined. Stir in the vanilla.
  5. Gradually pour in the milk and stir just until the batter comes together — a few small lumps are fine. Don’t overmix.
  6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  7. Spoon the warm caramelized bananas and any pan juices evenly over the batter. They will sink slightly as the cobbler bakes.
  8. Bake for 30-35 minutes, until the top is golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
  9. Let cool for 10 minutes. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. For freezing, cool completely and cover tightly; freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven. Ensure to cool the cobbler to room temperature no longer than two hours before refrigerating.