Bananas Foster Cobbler
This quick and cozy dessert transforms ripe bananas into a warm, caramel topping over a simple, cake-like batter, reminiscent of classic Bananas Foster.
Ingredients
For the Caramelized Bananas
- 4 pieces ripe bananas, sliced Use speckled brown bananas for best sweetness.
- 1/2 cup brown sugar Light or dark brown sugar can be used based on preference.
- 1/4 cup butter
- 1 tablespoon rum (optional) Dark rum adds depth; omit for kids or non-alcoholic.
For the Cake Batter
- 1 cup all-purpose flour Substitutions can be made for gluten-free.
- 1 cup milk Whole milk provides richer flavor; non-dairy options are acceptable.
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- In a skillet over medium heat, melt the butter. Stir in the brown sugar until it dissolves and becomes syrupy.
- Add the sliced bananas and the rum (if using). Cook for 2–3 minutes, gently turning slices so they caramelize without disintegrating. Remove from heat.
Batter Preparation
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the vanilla.
- Gradually add the milk, mixing until just combined — don’t overmix.
- Pour the batter into the prepared baking dish and smooth the top.
Assembly and Baking
- Spoon the warm caramelized bananas evenly over the batter. Some of the sauce will sink in while baking.
- Bake for 30–35 minutes until the cobbler is golden and a toothpick inserted into the center of the batter comes out cleanish (may have moist crumbs).
- Let cool for 10 minutes. Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
For storage: Refrigerate covered for up to 3–4 days, reheat individual portions in the microwave. You can freeze it for up to 2 months; thaw before reheating.