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Southern banana cobbler old-fashioned easy dessert ready 1 hour with 4 ripe bananas sliced rounds tossed half cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla pinch salt, batter 1 cup self-rising flour three-fourth cup granulated sugar 1 cup milk whisked smooth, half cup butter melted 9x13 baking dish oven, batter poured over butter no stir, banana mixture spooned evenly on top, baked 350°F 35-40 minutes golden brown bubbling edges, rested 10 minutes set served warm vanilla ice cream

Southern Banana Cobbler

Ripe banana slices baked over a self-rising buttery batter that bubbles up around the fruit and forms a golden, slightly caramelized crust. A simple, warm comfort dessert made entirely from pantry staples and ready in just under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 ripe bananas, sliced into 1/2-inch rounds
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar for batter
  • 1/4 cup granulated sugar for topping
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp brown sugar for topping

Equipment

  • 9x13 Baking Dish
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F. Melt butter in the baking dish in the oven, about 5 to 7 minutes. Remove once fully melted.
  2. Whisk flour, 3/4 cup sugar, baking powder, salt, and cinnamon. Add milk and vanilla and whisk until smooth.
  3. Pour batter over melted butter. Do not stir.
  4. Arrange banana slices over the batter. Do not stir or press down.
  5. Sprinkle remaining granulated sugar and brown sugar evenly over the top.
  6. Bake 45 to 55 minutes until deep golden and set in the center. Rest 10 minutes before serving warm.

Notes

  • Do not stir the batter and butter together - the separation creates the crust.
  • Use very ripe, mostly brown bananas for the deepest flavor and best caramelization.
  • Tent with foil if the top browns too fast before the center sets.
  • Leftovers keep refrigerated up to 3 days - reheat in microwave 45 to 60 seconds per serving.
  • Freeze in portions up to 2 months and thaw overnight before reheating.