Name: Banana Bread Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 box yellow cake mix (15.25 ounce) (Can use different cake mixes); 1 cup whole or 2% milk (Whole milk for richer flavor); ½ cup unsalted butter, melted (Use salted butter if desired); ½ cup butterscotch chips (Can substitute with chocolate or white chocolate chips); 4-5 medium ripe bananas, sliced (Ripe but not overly mushy); 1¼ cup packed light brown sugar, divided (¾ cup for cinnamon syrup, ½ cup for crumble); ½ cup warm water (Used in cinnamon syrup); 1 teaspoon ground cinnamon (Adds flavor to the syrup); 1 cup old-fashioned oats (Use gluten-free oats for gluten-free version); ½ cup all-purpose flour (Can use gluten-free flour as a substitute); 1 teaspoon baking powder (Leavening agent for crumble); ½ cup chopped walnuts (Optional; can also use pecans); ½ cup unsalted butter, softened (For the crumble topping); 1 cup vanilla ice cream (Optional, for serving); 1 cup extra banana slices (Optional, for serving)

Jump to Recipe Print Recipe

I’ve been making this Banana Bread Cobbler for potlucks and lazy weekends for years — it’s part banana bread, part cobbler and all comfort. The boxed cake mix makes the base ridiculously simple, ripe bananas add natural sweetness, and the oat-walnut topping gives it that crumble-and-crumb texture everyone asks for seconds of. It’s a great recipe when you want big flavor without fuss; if you like desserts that serve a crowd and travel well, this one’s for you. I sometimes pair it with a warm fruit cobbler like my take on Bananas Foster Cobbler when guests request more banana-forward sweets.

Why you’ll love this dish

This Banana Bread Cobbler is one of those recipes that ticks a lot of boxes: budget-friendly, fast to assemble, and crowd-pleasing. Using a yellow cake mix shortens prep and provides a tender, cakey base without measuring out dry ingredients. Ripe bananas and butterscotch chips add depth and familiarity; the oat-and-walnut topping offers a rustic crunch that makes spoonfuls more interesting than plain banana bread.

Perfect for: brunch, after-school snacks, potluck desserts, or a simple holiday side.
Great for busy cooks who still want homemade taste.
Kid-approved and easy to scale up or down.

“Soft, sweet banana layers with a crunchy oat topping — everyone in my family begged for the recipe after the first pan.” — a satisfied neighbor

If you’re a fan of mash-and-bake convenience, this hits the same sweet spot as my tried-and-true Reese’s Peanut Butter Banana Bread with a more crumbly, communal finish.

How this recipe comes together

Quick overview of the process so you know what to expect:

Make a simple cake-mix batter with milk and melted butter; fold in butterscotch chips and press into a 9×13 pan.
Layer thin banana slices evenly over the batter.
Pour a warm cinnamon-brown sugar syrup over the bananas so it soaks down and sweetens the layers.
Mix oats, flour, baking powder, butter, brown sugar, and walnuts until crumbly and scatter it over the bananas.
Bake until golden and bubbly, then cool slightly before serving with ice cream.

This is a very forgiving recipe. If you want a quicker bread-style shallow bake, a method similar to a 20-minute homemade bread approach (for working with quick batters) will feel familiar.

What you’ll need

1 box (15.25 ounce) yellow cake mix
1 cup whole OR 2% milk (use whole milk for richer flavor)
½ cup unsalted butter, melted
½ cup butterscotch chips (optional; swaps: chocolate chips or white chocolate)
4–5 medium bananas, sliced (ripe but not overly mushy)
1¼ cup packed light brown sugar, divided (¾ cup + ½ cup)
½ cup water (warm)
1 teaspoon ground cinnamon
1 cup old-fashioned oats
½ cup all-purpose flour
1 teaspoon baking powder
½ cup chopped walnuts (optional; pecans work well)
½ cup unsalted butter, softened (for crumble)
Vanilla ice cream and extra banana slices for serving (optional)

Substitution notes: Use dairy-free milk and a vegan butter to make this dairy-free; swap oats for a gluten-free blend and use a gluten-free cake mix for a GF version. For a nuttier twist, lightly toast the walnuts before folding into the crumble.

How to prepare it

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking pan with cooking spray.
In a large bowl, stir the yellow cake mix, milk, and melted butter until just combined. Fold in the butterscotch chips. Spread the mixture evenly into the prepared pan.
Arrange banana slices over the batter, overlapping them to cover the surface.
In a small bowl, whisk ½ cup brown sugar with ½ cup warm water and the cinnamon. Slowly pour this mixture over the bananas so it soaks in.
In a medium bowl, combine the oats, flour, baking powder, chopped walnuts (if using), softened butter, and the remaining ¾ cup brown sugar. Use a fork (or clean fingers) to work everything together until it forms coarse crumbs.
Evenly sprinkle the oat crumble over the bananas.
Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool for 20 minutes. Serve warm with vanilla ice cream and extra banana slices if desired.

If you like a slightly firmer texture, bake an additional 5–7 minutes. For a gooier center, check at 35 minutes.

20-minute homemade bread fans will appreciate how this recipe balances a quick batter with a textured topping.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
For brunch, pair with coffee and a light fruit salad to balance the sweetness.
Spoon into bowls and top with toasted coconut or a sprinkle of flaky sea salt for contrast.
Cut into squares for potlucks; it’s easy to transport and serves a crowd.

A rustic plating tip: use an ice cream scoop for consistent portions and add a fresh banana slice and chopped toasted walnut on top for a pretty finish.

Storage and reheating tips

Refrigerator: Cover tightly with foil or transfer to an airtight container. Keeps 3–4 days.
Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat a large piece in a 325°F oven for 10–12 minutes until warmed through. Top with fresh ice cream after reheating.
Freezer: Wrap tightly in plastic wrap and then foil (or use freezer-safe containers). Freeze up to 2 months. Thaw overnight in the fridge and reheat as above.
Food safety: Cool completely before refrigerating to avoid condensation and soggy topping. Do not leave at room temperature more than 2 hours.

Pro chef tips

Ripe bananas are your friend — they add natural sweetness and better banana flavor. Avoid overripe bananas that are mostly liquid.
Melted butter in the cake mix ensures a tender, rich base. If using salted butter, reduce any additional salt in other add-ins.
Don’t overwork the crumble. You want coarse crumbs, not a paste. Using cold, softened (not melted) butter helps.
If you prefer a less sweet dessert, reduce the brown sugar in the cinnamon syrup to ⅓ cup.
To toast nuts quickly: spread them in a single layer on a rimmed pan and bake at 350°F for 6–8 minutes, watching closely.

Creative twists

Chocolate-banana: Swap the butterscotch chips for semisweet or milk chocolate chips.
Brown-butter crumble: Brown the softened butter before mixing into the crumble for nutty depth (cool slightly before mixing).
Tropical banana: Add ½ cup shredded coconut and a squeeze of lime to the topping.
Gluten-free: Use a certified gluten-free yellow cake mix plus gluten-free oats.
Vegan: Use vegan cake mix, plant milk, and vegan butter substitutes.

Common questions

Q: How long does it take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 40–45 minutes, plus a 20-minute cool-down before serving. Plan 1 hour 15 minutes total.

Q: Can I make this ahead and bake later?
A: Yes. Assemble up to the step before adding the oat crumble, cover, and refrigerate for up to 24 hours. Add the crumble and bake as directed, adding a few minutes to bake time if cold from the fridge.

Q: Can I use a different cake mix or make the cake base from scratch?
A: You can use a white or yellow cake mix. If you want to make the cake base from scratch, use a quick yellow cake batter recipe and spread it in the pan; the method will be the same. For a quicker swap, the approach is similar to methods used in 20-minute homemade bread recipes where quick batters are used.

Q: Is it okay to omit nuts?
A: Absolutely. The crumble will still be delicious without nuts — add extra oats or seeds (pumpkin seeds, sunflower) if you want texture without tree nuts.

Q: How do I prevent the top from burning before the middle is set?
A: If the crumble is browning too fast, loosely tent the pan with foil for the last 10–15 minutes of baking.

Conclusion

This Banana Bread Cobbler is an easy, nostalgic dessert that’s great for feeding a crowd, using ripe bananas, and showing up to potlucks with something that feels homemade but takes minimal effort. If you want another homey banana-cobbler style recipe to compare techniques, check the original take at The Country Cook’s Banana Cobbler. For a Southern-style variation and tips from a magazine-tested recipe, read the Banana Bread Cobbler Recipe at Southern Living.