Go Back Email Link
–+ servings

Banana Bread Cobbler

A comforting dessert that combines the best of banana bread and cobbler, featuring a tender cake mix base topped with a crunchy oat-walnut crumble.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 12 servings

Ingredients

For the cake base

  • 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

For the crumble topping

  • 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

For serving

  • 1 cup vanilla ice cream Optional, for serving
  • 1 cup extra banana slices Optional, for serving

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-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 together ½ cup brown sugar, warm water, and cinnamon. Slowly pour this mixture over the bananas so it soaks in.

Crumble Topping

  • In a medium bowl, combine the oats, flour, baking powder, walnuts (if using), softened butter, and remaining ¾ cup brown sugar. Use a fork or your fingers to work everything together until it forms coarse crumbs.
  • Evenly sprinkle the oat crumble over the bananas.

Baking

  • 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.

Notes

For a firmer texture, bake an additional 5-7 minutes. If the crumble is browning too fast, tent the pan with foil for the last 10-15 minutes.