Southern Banana Cobbler
A comforting dessert combining a cake-like batter with tender slices of caramelized bananas, perfect for family gatherings and brunch.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
- 1 cup granulated sugar Can swap half for brown sugar for deeper flavor.
- 1 cup milk Whole milk gives best richness; plant milks work but texture may vary.
- 1/2 cup unsalted butter, melted Or use salted and omit added salt.
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Banana Topping
- 6 ripe bananas, sliced Very ripe is fine; slice into medium-thick rounds.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Pour in the milk, melted butter, and vanilla. Stir until the batter is smooth and pourable.
- Pour the batter into the prepared baking dish and spread it evenly.
- Arrange the sliced bananas in an even layer over the batter, pressing them in slightly.
Baking
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and let cool for 10-15 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream.
Notes
Let bananas be ripe for the best sweetness. For a slightly richer crust, replace 2 tablespoons of milk with sour cream or plain yogurt. Store leftovers in an airtight container for 3-4 days. Freeze baked pieces in a single layer for up to 2 months.