Go Back

Quick Southern Banana Cobbler

A delightful hybrid of a buttery, cakey Southern cobbler and sweet vanilla banana pudding. Quick to prep, incredibly gooey in the center, and absolutely comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1/2 cup Unsalted butter 1 stick
The Batter
  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 cup Whole milk
  • 1 teaspoon Vanilla extract
The Filling & Topping
  • 3 medium Bananas ripe, sliced (for baking)
  • 2 tablespoons Brown sugar optional
  • 1/2 teaspoon Ground cinnamon optional
  • 1 medium Banana firm but ripe, sliced (for garnish)
  • 2 tablespoons Powdered sugar for dusting

Equipment

  • 9x9 Inch Baking Dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Place the stick of butter into a 9x9 inch baking dish and put it in the oven for 5-7 minutes until the butter is completely melted. Remove carefully.
  2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the milk and vanilla extract, whisking until just combined.
  3. Pour the batter evenly over the melted butter in the baking dish. DO NOT STIR the batter and butter together.
  4. Arrange the 3 sliced, ripe bananas evenly over the top of the batter. DO NOT STIR.
  5. If using, sprinkle the brown sugar and cinnamon evenly over the bananas.
  6. Bake uncovered for 35 to 45 minutes, or until the top is deeply golden brown and the edges are crispy and bubbling.
  7. Let the cobbler cool and set for 15-20 minutes. Right before serving, garnish with fresh banana slices and a generous dusting of powdered sugar. Serve warm.

Notes

Serve warm with a scoop of vanilla bean ice cream for the ultimate dessert experience. Leftovers can be stored in the fridge for up to 3 days.