This is the banana cobbler I make when I’ve got a bunch of ripe bananas sitting on the counter. It’s soft, sweet, and heavy in the best way. Somewhere between banana pudding and a cobbler. If you’re looking for Southern banana cobbler or baked banana dessert with brown sugar, this is exactly that kind of recipe. It bakes up bubbly on the edges with a golden top and thick banana filling underneath.
I don’t mash the bananas. I slice them thick so they stay soft and hold their shape. Best served warm. It’s even better with vanilla ice cream melting over the top.
Ingredients
- 4–5 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Preparation / How to Make It
I started by spreading the sliced bananas evenly in a greased baking dish. Sprinkled the brown sugar, granulated sugar, and cinnamon right over them. Didn’t mix too much. Just enough to coat.
In a bowl, I stirred together the flour, baking powder, and salt. Added the milk, melted butter, and vanilla. Mixed until smooth.
Poured the batter over the bananas. Did not stir. It looks uneven going in. That’s fine.
Baked until the top turned golden brown and the edges were bubbling. The center should be set but still soft underneath.
Let it cool for about 10–15 minutes. Scoop into bowls. Warm banana filling on the bottom, sweet crust on top. Add ice cream if you have it.
