Southern Banana Cobbler
Southern Banana Cobbler bakes ripe bananas in a brown sugar cinnamon glaze under a soft vanilla cobbler crust with golden edges. It is a polished fruit dessert for potlucks, holiday tables, or using a bunch of ripe bananas.
Equipment
- 9x13-inch baking dish
- Medium saucepan
- Mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 5-6 large ripe bananas sliced into 1/2-inch rounds
- 1 cup brown sugar packed
- 4 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1.5 cups self-rising flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp cinnamon sugar for topping
Instructions
- Preheat the oven to 350°F and set out a 9x13-inch baking dish.
- Melt 4 tablespoons butter in a medium saucepan, then stir in the brown sugar and cinnamon until glossy.
- Add the banana slices to the glaze and fold gently for 1 to 2 minutes, just until coated and slightly softened.
- Whisk the self-rising flour, granulated sugar, whole milk, and vanilla extract in a mixing bowl until smooth.
- Pour the melted 1/2 cup butter into the baking dish, then pour the batter over the butter without stirring.
- Spoon the warm banana glaze evenly over the batter, leaving some batter visible around the fruit.
- Bake for 40 to 45 minutes, until the top is golden, the edges bubble, and the center is set.
- Sprinkle with cinnamon sugar and rest for 15 minutes before serving warm.
Notes
Storage: Cover cooled leftovers and refrigerate for up to 4 days.
Reheating: Reheat servings in a 325°F oven until warm, or microwave individual portions for 25 to 35 seconds.
Best Tips: Use ripe bananas that still hold their shape and avoid stirring the batter into the melted butter.
Variations: Add chopped pecans, use dark brown sugar for a deeper glaze, or serve with vanilla ice cream.
Freezing: Freeze cooled portions for up to 2 months, then thaw overnight in the refrigerator before reheating.