Southern Banana Cobbler Dessert
A warm, buttery Southern Banana Cobbler Dessert made with ripe bananas, a simple self-rising batter, and a caramelized brown sugar top. Ready in under an hour and perfect served with vanilla ice cream.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
- 3 ripe bananas, sliced into rounds
- 1/2 cup unsalted butter 1 stick
- 1 cup all-purpose flour
- 3/4 cup granulated sugar for batter
- 1/4 cup granulated sugar for topping
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup packed brown sugar
Instructions
- Preheat oven to 350°F (175°C). Place butter in a 9x13 inch baking dish and set in oven until melted.
- Whisk together flour, 3/4 cup granulated sugar, baking powder, and salt in a medium bowl.
- Add milk and vanilla extract to the dry ingredients. Stir until just combined - small lumps are fine.
- Pour batter over the melted butter in the baking dish. Do not stir.
- Layer banana slices evenly over the batter in a single layer.
- Mix remaining 1/4 cup granulated sugar, brown sugar, and cinnamon. Sprinkle evenly over bananas.
- Bake for 40 to 45 minutes until the top is golden and edges are bubbling. Center should be set but slightly soft.
- Cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Use well-spotted ripe bananas for the best sweetness and texture.
- Do not stir the batter after adding bananas - layering creates the cobbler effect.
- If the top browns too quickly, tent loosely with foil after 30 minutes.
- Pat banana slices dry if they seem very wet to avoid a soggy center.