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Southern Banana Cobbler

This Southern Banana Cobbler transforms ripe bananas into a tender, cake-like topping, baking up golden and comforting—perfect for weeknight dessert or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

Serve with vanilla ice cream, whipped cream, toasted nuts, or a drizzle of salted caramel. Store covered at room temperature for up to 24 hours, or in an airtight container in the refrigerator for 3–4 days. Freeze portions for up to 2 months.