When I want a dessert that’s rich, nostalgic, and bursting with banana flavor, I make Southern banana cobbler. It’s warm, buttery, and layered with tender bananas, a golden biscuit-style topping, and just the right touch of cinnamon. It’s the kind of dish that feels like home and always disappears fast at the table.
Why You’ll Love This Recipe
I love this cobbler because it brings together everything I adore in a Southern dessert—sweet fruit, soft cobbler topping, and a hint of spice, all bubbling together in one comforting dish. It’s easier than pie, makes the house smell amazing while it bakes, and tastes incredible warm from the oven or chilled the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling:
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Ripe bananas (sliced)
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Granulated sugar
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Brown sugar
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Ground cinnamon
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Ground nutmeg (optional)
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Vanilla extract
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Lemon juice
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Cornstarch or flour (for thickening)
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Butter (melted)
For the cobbler topping:
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All-purpose flour
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Baking powder
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Salt
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Milk
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Granulated sugar
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Melted butter
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
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In a bowl, I gently toss sliced bananas with sugars, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch. I pour this mixture into the baking dish and drizzle melted butter over the top.
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For the topping, I whisk together flour, baking powder, salt, milk, and sugar, then stir in melted butter until smooth.
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I spoon the batter over the banana mixture, spreading it out gently.
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I bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
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I let the cobbler cool for 10–15 minutes before serving.
Servings and timing
This recipe serves 6–8.
Prep time is 15 minutes, bake time is 40–45 minutes, and total time is about 1 hour.
Variations
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I add chopped pecans or walnuts to the topping for extra texture.
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For a tropical twist, I mix in a handful of pineapple chunks with the bananas.
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I sometimes sprinkle a little cinnamon sugar on top before baking for extra crunch.
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I use buttermilk in the topping for a slightly tangy flavor.
Storage/reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I warm a portion in the microwave or oven at 300°F until heated through. It’s also great cold straight from the fridge. I don’t recommend freezing—bananas change texture too much after thawing.
FAQs
Can I use overripe bananas?
Yes, but I stick with bananas that are ripe yet still firm—they hold up better during baking.
Can I make this cobbler ahead of time?
I bake it the same day for best texture, but I prep the filling and topping separately ahead of time and assemble when ready to bake.
Is this cobbler very sweet?
It’s sweet, but not overwhelming. The lemon juice and spices balance it out nicely.
Can I use self-rising flour?
Yes, just skip the baking powder and salt in the topping if using self-rising flour.
What’s the best way to serve it?
Warm with a scoop of vanilla ice cream or a dollop of whipped cream—it’s heavenly either way.
Conclusion
Southern banana cobbler is one of those desserts I turn to when I want something easy, nostalgic, and deeply comforting. With tender bananas, a soft biscuit-like crust, and warm spices, it’s a sweet reminder of the simple pleasures of homemade baking. Whether it’s for a weekend dinner or a holiday table, this cobbler always brings smiles.
Print
Southern Banana Cobbler: A Warm, Gooey Comfort Dessert from the Heart of the South
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Southern Banana Cobbler is a warm, gooey comfort dessert made with ripe bananas, cinnamon-spiced syrup, and a soft, golden biscuit topping. It’s rich, nostalgic, and incredibly easy to make—perfect for Sunday suppers, potlucks, or when you’re craving a classic Southern treat.
Ingredients
- For the filling:
- 5–6 ripe bananas (sliced)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch or all-purpose flour (for thickening)
- 2 tbsp butter (melted)
- For the cobbler topping:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ¾ cup milk
- ¼ cup butter (melted)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square or similar baking dish.
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In a mixing bowl, combine sliced bananas, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch. Stir gently to coat bananas evenly.
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Pour the banana mixture into the prepared baking dish and drizzle melted butter over the top.
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In a separate bowl, whisk together flour, baking powder, salt, and sugar. Stir in milk and melted butter until a smooth batter forms.
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Spoon the batter over the banana filling and spread gently with a spatula.
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Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
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Let cool for 10–15 minutes before serving warm.
Notes
- Use bananas that are ripe but still firm—they hold their shape better while baking.
- Add chopped pecans or walnuts to the topping for a crunchy twist.
- Sprinkle cinnamon sugar over the batter before baking for a golden, sweet crust.
- Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
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