Banana Cobbler Recipe – Easy Southern Dessert Everyone Loves

Name: Banana Cobbler Recipe – Easy Southern Dessert Everyone Loves
Prep time: 15 min
Cook time: PT-487600H6M26S
Total time: PT-487600H6M26S
Cuisine: Southern
Ingredients: 4-5 ripe bananas (about 2 cups sliced); 1/2 cup light brown sugar (packed); 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon (optional); Pinch of salt; 1 cup all-purpose flour (120g); 1 cup granulated sugar (200g); 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup whole milk (or 2% or almond milk, 180ml); 1/2 teaspoon pure vanilla extract; 1/2 cup unsalted butter, melted (113g); 1-2 tablespoons turbinado sugar (optional, for topping); 1/4 teaspoon ground cinnamon (optional, for topping)

By:

Mala

August 5, 2025

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The first time I pulled a bubbling banana cobbler out of my grandma’s oven, the entire house smelled like caramelized sugar, vanilla, and comfort. I’m not exaggerating—this banana cobbler recipe is the kind of Southern dessert that makes you want to sneak a spoonful before it even cools. Gooey, sweet bananas layered beneath a golden, buttery crust…if you’re a banana fan (or just love an easy homemade treat), you’re in for something special.

I stumbled on this recipe during a family reunion in Mississippi, where banana desserts seemed to pop up at every table. Someone always had a banana pudding, but when Aunt Mae showed up with a still-warm banana cobbler, it was game over. People lined up for seconds! There’s something so nostalgic about banana cobbler—like a cross between banana bread and classic fruit cobbler, but with its own twist.

What I love most is how this banana cobbler recipe is just…simple. No fancy ingredients, no complicated steps. It’s perfect for weeknight cravings, potlucks, or when you want to treat yourself after a long day. You can use up those spotty bananas sitting on your counter (you know the ones!), and honestly, it tastes even better the next day. I’ve made this recipe more times than I can count, tweaking it and testing every shortcut—so you know it’s tried, true, and absolutely worth making.

This dessert is a crowd-pleaser for all ages. It’s easy enough for new bakers, but the flavor is pure Southern comfort. Whether you serve it warm with a scoop of vanilla ice cream or sneak bites straight from the fridge, this banana cobbler will steal the show at any gathering. Let’s dig in!

Why You’ll Love This Banana Cobbler Recipe

Quick & Easy: You can have this banana cobbler in the oven in just 15 minutes—and on the table in under an hour. No mixer, no chilling, no fuss.
Simple Ingredients: Everything you need is probably already hanging out in your kitchen: ripe bananas, flour, sugar, butter, and a handful of pantry staples.
Perfect for Any Occasion: This banana cobbler shines at Sunday brunches, potlucks, or cozy family dinners. It’s also a sleeper hit for holiday mornings (trust me, it’s a game-changer for lazy weekends).
Crowd-Pleaser: Kids love the gooey banana filling, adults can’t resist the buttery crust, and picky eaters are always surprised by how much they enjoy it.
Unbelievably Delicious: The combo of caramelized bananas, brown sugar, and that crisp, golden cobbler top is pure comfort. It’s the kind of dessert that makes you close your eyes after the first bite—honest.

What sets this banana cobbler apart from others? For one, the bananas are sliced thick and tossed with a touch of cinnamon and brown sugar, which gets them all gooey and caramel-tasting in the oven. The topping is a simple batter you pour right over the fruit—no rolling, no kneading. Some recipes get fussy, but this one keeps it old-school, just like my grandma did.

I’ve played around with different cobbler recipes over the years, but this one nails the balance: not too sweet, just enough banana flavor, and a crust that doesn’t get soggy. It’s the ultimate comfort dessert, and honestly, it’s even better with a scoop of ice cream melting on top. If you’re looking for a banana cobbler recipe that’s reliable, easy, and sure to disappear fast, this is the one you’ll keep coming back to.

Ingredients Needed for Southern Banana Cobbler

This banana cobbler recipe uses everyday ingredients—most are pantry staples. Each one adds a little something to the final dessert, and I’ll share my favorite swaps and tips for picking the best.

For the Banana Filling:
- 4-5 ripe bananas (about 2 cups sliced) – The riper, the better! Spotty or almost-black bananas are perfect for rich flavor.
- 1/2 cup light brown sugar (packed) – Adds a caramel depth to the filling.
- 1 teaspoon pure vanilla extract – Rounds out the banana flavor.
- 1/2 teaspoon ground cinnamon – Optional, but brings warmth to the dish.
- Pinch of salt – Just a little brings out all the flavors.
For the Cobbler Batter:
- 1 cup all-purpose flour (120g)
- 1 cup granulated sugar (200g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk (180ml) – You can use 2% or almond milk if you like.
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter (melted, 113g) – Salted butter works in a pinch, but cut back the added salt if you do.
Optional Topping:
- 1-2 tablespoons turbinado sugar (for extra crunch on top)
- 1/4 teaspoon ground cinnamon (for a warm finish)

Ingredient Tips:

Bananas: Don’t use bananas that are too firm—they won’t melt into the filling. Soft and spotty is best. If yours are under-ripe, pop them in a 300°F (150°C) oven for 15-20 minutes to ripen quickly.
Butter: I prefer unsalted, but if all you have is salted, just skip the added pinch of salt in the batter.
Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free blend (I’ve had good luck with King Arthur and Cup4Cup brands).
Dairy-Free Option: Use plant-based milk and vegan butter—the cobbler comes out great either way!

Honestly, you can play around with the spices or toss in a handful of chopped pecans or walnuts if you like a little crunch. This recipe is forgiving and easily adapted to what you have on hand.

Equipment Needed

Nothing fancy here—just basic kitchen tools you probably already have. Here’s what I use every time I make banana cobbler:

8×8-inch or 9×9-inch baking dish – Glass or ceramic works best for even heat, but you can use metal in a pinch (just check for doneness a few minutes earlier).
Mixing bowls – One for the bananas, one for the batter.
Whisk or fork – For mixing the batter. I use a fork if I’m too lazy to grab the whisk.
Measuring cups and spoons – Accuracy helps, but eyeballing works for the sugar topping (I won’t tell).
Sharp knife and cutting board – For slicing bananas.
Spatula or spoon – To spread the batter and serve the cobbler.

Alternative options: If you don’t have a square baking dish, a round 9-inch pie plate or a small casserole dish will work. Disposable foil pans are great for potlucks or gifting (no cleanup!).

Personal tip: I once made this banana cobbler in a cast iron skillet and it came out with the crispiest edges—totally recommend if you want a rustic touch.

Just keep your baking dish clean—banana sugar can get sticky. Soak it in hot water after serving if anything sticks (learned that the hard way after a late-night dessert binge…)

How to Make Southern Banana Cobbler

Preheat & Prep:

Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or nonstick spray. This saves you from stuck-on edges later!
Prepare the Bananas:

Peel and slice 4-5 ripe bananas (about 2 cups). I like thicker slices (about 1/2 inch) so the bananas hold texture. Place them in a mixing bowl.
Mix the Filling:

Add 1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt to the bananas. Toss gently to coat. Let sit for 5 minutes so the bananas start to release their juices—this makes a gooey base.
Melt the Butter:

Melt 1/2 cup unsalted butter (113g) in the microwave or on the stovetop. Pour it into the bottom of your prepared baking dish. Don’t stir—just let it pool.
Mix the Batter:

In a separate bowl, whisk together 1 cup flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Add 3/4 cup milk and 1/2 teaspoon vanilla. Mix until smooth—don’t overmix or the cobbler topping can get tough.
Assemble:

Pour the batter over the melted butter in the baking dish. Do not stir. The butter will float up the sides—this is what makes the crust so crisp and golden!
Add the Banana Filling:

Spoon the banana mixture evenly over the batter. Again, don’t stir. It might look messy, but trust the process—the batter will rise up and surround the bananas as it bakes.
Optional Topping:

Sprinkle 1-2 tablespoons turbinado sugar and 1/4 teaspoon cinnamon over the top for crunch (if using).
Bake:

Bake uncovered for 40-50 minutes, or until the top is golden brown and a toothpick inserted in the crust comes out clean. The filling should be bubbling around the edges.

Tip: If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
Cool & Serve:

Let the banana cobbler cool for 10-15 minutes before serving. It will set up and be easier to scoop. Serve warm for gooey goodness—add vanilla ice cream or whipped cream if you’re feeling extra!

Troubleshooting:

If the cobbler seems too runny, give it more time to bake—sometimes bananas release extra liquid. It will thicken as it cools.
Crust not browning? Move the dish up one rack or broil for 1-2 minutes (watch closely!).
Too sweet? Use less sugar in the batter next time, or more tart bananas.

My personal prep hack: If you’re in a rush, melt the butter directly in your baking dish in the oven while you prep the bananas and batter. Less mess, more flavor!

Cooking Tips & Techniques for Perfect Banana Cobbler

Through a bit of trial and error (and a few overbaked cobblers), I’ve learned some tricks that make this banana cobbler recipe foolproof:

Don’t Overmix the Batter: Stir just until the flour disappears. Overmixing makes the topping dense—not what you want.
Banana Ripeness Matters: Spotty bananas give the best flavor and gooey texture. Underripe bananas are too firm and won’t melt into the filling.
Layer, Don’t Stir: When assembling, always pour batter over butter and banana filling over batter. Mixing them together will ruin the classic cobbler rise and texture.
Watch for Bubbling Edges: The cobbler is done when the edges are bubbling and the top is golden. If the center is still doughy, bake for another 5-10 minutes.
Let It Rest: Even if you’re tempted (and who isn’t?), let the cobbler cool for at least 10 minutes. The filling thickens up and slices more easily—plus, you don’t burn your tongue!
For Crispier Edges: Use a metal or cast iron baking dish. Glass dishes give a softer crust, which is also delicious but not as crunchy.

Common mistakes: I’ve forgotten to melt the butter more than once—don’t do that, or the crust will be dry. If you ever add too much milk, just toss in an extra tablespoon of flour. And don’t skip the salt! It really brings out that classic Southern cobbler flavor.

Multitasking tip: While your cobbler bakes, whip up some homemade whipped cream or slice fresh strawberries to serve on the side. The timing works out perfectly and makes you look like a kitchen pro.

Variations & Adaptations

This banana cobbler recipe is endlessly customizable. Here are a few of my favorite twists and swaps:

Dietary Adaptations:
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture is almost identical!
- Dairy-Free: Swap in almond milk or oat milk and use vegan butter. Coconut milk adds a subtle tropical note (so good!).
- Egg-Free: Good news—this recipe doesn’t use eggs, so it’s naturally egg-free.
Flavors & Add-ins:
- Add 1/2 cup chopped toasted pecans or walnuts to the filling for crunch.
- Mix in 1/2 cup mini chocolate chips with the bananas for a banana split vibe.
- Sprinkle coconut flakes on top before baking for a Southern-tropical twist.
Fruit Variations:
- Swap half the bananas for sliced strawberries, blueberries, or peaches for a summer cobbler.
- In the fall, try adding a diced apple or pear to the banana filling for cozy flavor.
Different Cooking Methods:
- Bake the cobbler in a large cast iron skillet for crispy edges and easy serving.
- Divide the batter and filling among ramekins for adorable individual cobblers—fun for parties!

One of my favorite experiments was a chocolate-banana cobbler: I added 2 tablespoons cocoa powder to the batter. It’s like a cross between banana bread and brownies—absolutely worth a try if you love chocolate.

Serving & Storage Suggestions

Serving: Banana cobbler is best served warm, straight from the oven. I love it with a scoop of vanilla ice cream (the cold ice cream melting into the warm cobbler is pure magic) or a dollop of whipped cream. For an extra fancy touch, dust with powdered sugar or drizzle with caramel sauce.

What to Serve With: Pair with fresh berries or a mug of hot coffee for brunch, or serve alongside cold milk for an after-dinner treat. It’s a great dessert for casual get-togethers or special occasions alike—honestly, it fits in anywhere.

Storage: Cover leftovers tightly and store in the refrigerator for up to 4 days. The cobbler topping will soften a bit, but the flavors deepen and get even better. To freeze, scoop cooled cobbler into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm individual portions in the microwave for 30-45 seconds, or reheat the whole dish in a 300°F (150°C) oven for 15-20 minutes. If you want to restore some crispness to the topping, sprinkle a little sugar on top before reheating in the oven.

Pro tip: The flavors meld and become even more delicious on day two—if you can resist eating it all at once!

Nutritional Information & Benefits

This banana cobbler recipe makes about 8 servings. Here’s an estimated breakdown per serving:

Calories: ~285
Fat: 9g
Carbs: 48g
Protein: 3g
Fiber: 2g

Health Benefits: Bananas are packed with potassium, vitamin B6, and fiber. They also add natural sweetness, meaning you can use a bit less sugar if you like. If you go for the nut or coconut variations, you’ll get a little healthy fat, too.

This recipe is naturally egg-free and can easily be made dairy-free or gluten-free. Just watch for potential allergens in your flour or milk swaps. If you or your guests have allergies, always double-check your ingredient labels!

From a wellness perspective, I love this cobbler as a treat that’s comforting but not heavy. You get the homey, nostalgic vibes—plus some nutrients from those bananas. Dessert you can feel good about (at least most of the time)!

Conclusion

If you’re searching for a banana cobbler recipe that’s easy, crowd-pleasing, and full of Southern charm, this is the one. Every bite is a little bit of nostalgia, with gooey-sweet bananas and a buttery golden crust. It’s the kind of dessert you’ll want to make again and again—whether for a weeknight treat or a special gathering.

Don’t be afraid to make this recipe your own! Try your favorite milk, add some nuts or chocolate chips, or swap in other fruit. I love hearing how readers put their own spin on it—so please share your adaptations below.

Banana cobbler is more than just a dessert for me—it’s memories, comfort, and a taste of home all in one dish. I hope it brings the same warmth and happiness to your table. If you try this banana cobbler recipe, leave a comment, pin it for later, or tag me on Pinterest or Instagram. Happy baking, y’all!

FAQs About Banana Cobbler

Can I use frozen bananas in banana cobbler?

Yes! Thaw them first and drain off any excess liquid. The texture will be a little softer, but it still tastes amazing.

How ripe should the bananas be?

Very ripe—lots of brown spots or even black skins. The riper the banana, the sweeter and more flavorful the cobbler.

Can I make banana cobbler ahead of time?

Absolutely. Bake it, let it cool, then cover and refrigerate. Reheat before serving for best texture and flavor.

What’s the best way to reheat banana cobbler?

Microwave individual servings for quick results, or cover and warm the whole cobbler in a 300°F oven until hot. Add a little sugar on top if you want the crust to crisp back up.