Banana Cobbler Recipe

This banana cobbler features sweet, caramelized ripe bananas baked beneath a soft, buttery cake-like topping, creating a warm and comforting dessert perfect for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Resting Time: 15

Total Time: 50

Servings: servings

Calories: 340kcal

Author: Chloe White

Cost: $5

Equipment

9x9-inch baking dish
Mixing bowls
whisk
spatula
Measuring cups and spoons

Ingredients

6-7 very ripe bananas, sliced
3/4 cup brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp butter, melted
1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup milk
6 tbsp butter, melted (for topping)
1 tsp vanilla extract (for topping)
2 tbsp turbinado sugar (optional)

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
Slice bananas and place in a large bowl.
Add brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and melted butter. Toss gently to combine.
Transfer banana mixture to prepared baking dish and spread evenly.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix egg, milk, melted butter, and vanilla extract.
Combine wet and dry ingredients, mixing just until combined.
Spoon batter over banana filling and spread gently.
Sprinkle turbinado sugar on top if desired.
Bake for 35–40 minutes until golden brown and set.
Let rest for 15 minutes before serving.

Notes

Use very ripe bananas for best flavor. Let cobbler rest 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3–4 days or freeze for longer storage.

Nutrition