Southern Banana Cobbler Recipe (Old-Fashioned, Easy, and Full of Flavor)

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If you love warm Southern desserts that feel cozy and nostalgic, this homemade banana cobbler deserves a permanent spot in your recipe collection. It combines a soft, buttery batter with ripe bananas and a crisp oat-pecan streusel topping. The result is a dessert that tastes like a cross between banana pudding, banana bread, and a classic fruit cobbler, but with even more comfort in every bite.

Unlike some banana desserts that can be heavy or dry, this southern banana cobbler stays moist in the center while the top bakes up golden and crunchy. It is simple enough for a weeknight family treat yet impressive enough for holidays, church gatherings, and potlucks.

If you already enjoy old-fashioned Southern desserts, you will also love pairing this banana cobbler with:

• Old-Fashioned Banana Pudding
• Easy Pineapple Heaven Cake
• Old Oven Peach Cobbler

Together, these recipes create a full Southern dessert table that your guests will talk about for days.

Why You’ll Love This Banana Cobbler

1. Excellent use for ripe bananas
   When you have bananas sitting on the counter that are too soft for snacking, this banana cobbler turns them into a warm, spoonable dessert instead of another loaf of banana bread.
2. A great balance of soft and crunchy
   The filling bakes up soft and custard-like, while the oat and pecan topping adds a crisp layer on top. It has the comfort of banana pudding with the texture of a banana crisp.
3. Beginner friendly
   This banana cobbler recipe does not require any special equipment or advanced baking skills. If you can stir, slice, and pour, you can make this dessert.
4. Feeds a crowd
   One pan serves about eight people generously, making it ideal for family dinners or gatherings.
5. Customizable
   With a few simple tweaks, you can turn this into a banana coconut cobbler, a bananas foster cobbler, or even a hybrid banana-peach cobbler.

Ingredients

For the Topping

• ¾ cup packed light brown sugar
• ½ cup self-rising flour
• ½ cup unsalted butter, softened
• 1 cup old-fashioned oats
• ½ cup chopped pecans

For the Filling

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk
• 2 teaspoons banana extract (optional but highly recommended)
• ½ cup melted butter
• 4 ripe bananas, sliced

A sturdy baking dish makes a difference in how evenly your banana cobbler bakes. A reliable pan like this one works well:
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Step-by-Step: How to Make Southern Banana Cobbler

1. Preheat the oven and prepare the pan

Set your oven to 375°F (190°C).
Grease a 2-quart or 9×9-inch baking dish with butter or nonstick spray. Proper greasing helps the banana cobbler release easily and prevents sticking around the edges.

2. Make the streusel topping

In a medium bowl, combine the brown sugar, self-rising flour, and softened butter. Use a fork or your fingertips to cut the butter into the dry ingredients until the mixture looks crumbly.
Stir in the oats and chopped pecans. The oats give the topping a rustic crisp texture, while the pecans add a toasty crunch and a classic Southern flavor. Set this bowl aside while you prepare the filling.

3. Prepare the cobbler batter

In a large bowl, whisk together the self-rising flour, sugar, and milk until just combined. You do not want to overmix; a few small lumps are fine. Stir in the melted butter and banana extract until the batter is smooth.
Pour this mixture into your prepared baking dish. This batter will form the base of your banana cobbler and rise up around the bananas as it bakes.

4. Add the bananas

Slice the ripe bananas into rounds about ¼-inch thick.
Arrange the banana slices evenly over the batter. Do not press them down; they will naturally sink into the cobbler as it bakes and create pockets of warm banana flavor in every scoop.

5. Add the topping

Sprinkle the oat and pecan streusel evenly over the banana layer. Try to cover as much of the surface as possible so that the banana cobbler gets a uniform golden crust.

6. Bake

Transfer the pan to the oven and bake for 45 to 50 minutes.
The banana cobbler is done when the top is deep golden brown and the filling is bubbling around the edges. The center should be set but still soft.

7. Cool slightly and serve

Allow the cobbler to cool on a wire rack for about 10 minutes. This resting time helps the filling thicken so it is easier to scoop.
Serve the banana cobbler warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Fresh banana slices or extra pecans on top make it even more impressive.

Tips for the Best Banana Cobbler

• Use very ripe bananas. Dark, speckled bananas provide the richest flavor and sweetest taste.
• Banana extract is optional but powerful. It boosts the flavor and makes the banana cobbler taste like a bakery-style dessert.
• Do not overmix the batter. Overmixing can make the base tough instead of tender.
• Watch the topping near the end. If it browns too fast before the filling is done, tent the pan loosely with foil.

Serving Ideas

This banana cobbler stands on its own, but it also pairs nicely with:

• Vanilla or butter pecan ice cream
• A spoonful of warm banana pudding on the side
• Whipped cream and a dusting of cinnamon
• Toasted coconut for a light banana coconut cobbler twist

For a complete Southern dessert spread, you can bake this banana cobbler and serve it next to old-fashioned banana pudding or a classic peach cobbler so guests can choose their favorite fruit.

Storage and Reheating

Refrigeration

Let leftovers cool completely, then cover the dish tightly or transfer to airtight containers. Store in the refrigerator for up to 4 days.

Freezing

Banana cobbler freezes surprisingly well. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a 350°F oven for about 10–12 minutes until warmed through. Individual portions can be reheated in the microwave in short 20–30 second bursts.

Variations

• Bananas Foster Cobbler: Add a pinch of cinnamon and a splash of dark rum or rum extract to the bananas.
• Banana Coconut Cobbler: Stir ¼ to ½ cup shredded sweetened coconut into the streusel topping.
• Peach and Banana Cobbler: Replace one of the bananas with sliced peaches for a hybrid flavor similar to a banana-peach cobbler.
• Extra-Crispy Banana Cobbler: Increase the oats and pecans in the topping for more crunch, leaning toward a banana crisp style.

Frequently Asked Questions About Banana Cobbler

1. Can I use all-purpose flour instead of self-rising flour?

Yes, but you will need to add baking powder and salt. For each cup of self-rising flour, use 1 cup of all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt. Using self-rising flour keeps this banana cobbler recipe extra easy.

2. Do I have to use banana extract?

No, the cobbler will still taste good without it, especially if your bananas are very ripe. However, banana extract intensifies the flavor and helps the banana cobbler taste richer, so it is highly recommended.

3. Can I make this banana cobbler ahead of time?

You can bake the cobbler earlier in the day, cover it, and keep it at room temperature for several hours. Warm it in a 300°F oven for about 10 minutes before serving. The topping will crisp back up nicely.

4. How do I know when the cobbler is done?

The topping should be deeply golden, and you should see bubbles around the edges of the dish. The center should look set rather than wet. If you gently shake the pan, the cobbler should not look liquid in the middle.

5. Can I reduce the sugar?

You can slightly reduce the sugar in both the batter and topping if you prefer a less sweet dessert, but keep in mind that banana cobbler is meant to be a classic, comforting treat. Reducing too much sugar will change the texture of the topping.

6. What can I serve with banana cobbler?

Vanilla ice cream, whipped cream, or a drizzle of caramel sauce are traditional choices. It also tastes great alongside old-fashioned banana pudding or peach cobbler if you are serving multiple desserts.

7. Can I double this recipe?

Yes. Bake it in a larger 13×9-inch pan and extend the baking time slightly, checking often near the end until the topping is golden and the filling is bubbling.

8. How is banana cobbler different from banana crisp?

Both desserts feature fruit topped with a crunchy mixture, but banana cobbler includes a batter-like base that bakes up around the fruit, while banana crisp usually relies only on the fruit and topping. This recipe gives you the best of both worlds.