How do I store leftover Southern Banana Cobbler?

Leftovers can be stored covered in the refrigerator for up to 3 days. The topping will soften over time as it absorbs moisture from the filling. To reheat individual portions, microwave for 30-45 seconds until just warm. For better texture, reheat larger portions in a 300°F oven for about 15 minutes to re-crisp the topping.

What's the best way to serve Southern Banana Cobbler?

This cobbler is best served warm (after cooling for 15-20 minutes) with a scoop of vanilla ice cream or freshly whipped cream on top. For extra indulgence, you can also add chopped pecans or crystallized ginger as a garnish.

Do I need a cast iron skillet to make Southern Banana Cobbler?

While a cast iron skillet provides the best heat conductivity for perfect caramelization around the edges, you can also use a 9x13 baking dish or a deep pie dish. Just make sure to adjust baking times slightly as different materials conduct heat differently.

Southern Banana Cobbler

Name: Southern Banana Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6-7 very ripe bananas (with brown spots); 1 cup brown sugar (packed); 1/4 cup granulated sugar; 2 tbsp fresh lemon juice; 2 tsp pure vanilla extract (bourbon vanilla preferred); 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 2 tbsp unsalted butter; 1 tbsp cornstarch; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup cold unsalted butter (cubed); 3/4 cup buttermilk; 1 tsp vanilla extract; 2 tbsp turbinado sugar (for sprinkling)

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Let me tell you, this Southern Banana Cobbler is an absolute game changer in the world of comfort desserts! Growing up in Georgia, my grandmother would whip this up whenever the bananas started getting those little brown spots—you know, when they’re perfectly sweet but nobody wants to eat them fresh anymore. The warm, gooey banana filling topped with that buttery, golden crust creates a flavor combination that’s next level delicious. I’ve tweaked her recipe over the years, but that nostalgic aroma filling the kitchen still takes me right back to her farmhouse table every single time.

Why You’ll Love It

This cobbler celebrates the natural caramelization of ripe bananas, enhanced with a touch of bourbon vanilla and that signature Southern brown sugar depth. Unlike fussy desserts that require precision, this cobbler thrives on simplicity—the messier it looks going in, the more rustic and beautiful it comes out! The magic happens when the buttery biscuit topping meets the bubbling banana mixture, creating these incredible crispy edges while maintaining a tender center. My secret weapon? A cast iron skillet that conducts heat perfectly, creating that irresistible caramelization around the edges that’ll make your taste buds dance. Trust me, this is comfort food that hugs your soul.

Ingredients

For the Banana Filling:

6-7 very ripe bananas (with brown spots)
1 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract (bourbon vanilla preferred)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon cornstarch

For the Cobbler Topping:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons turbinado sugar (for sprinkling)

Optional Add-ons:

Vanilla ice cream or whipped cream for serving
1/2 cup chopped pecans for topping
1/4 cup diced crystallized ginger
2 tablespoons rum (add to filling for adult version)

Instructions

Preparing the Banana Filling

Preheat your oven to 375°F (190°C). If using a cast iron skillet, place it in the oven while preheating to warm it up.
Prepare the bananas by peeling and slicing them into 1/2-inch thick rounds. If your bananas are extremely ripe, you can simply break them into chunks—perfection isn’t necessary here!
Make the filling base: In a large bowl, combine the brown sugar, granulated sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Add the sliced bananas and gently toss until evenly coated. Let the mixture sit for about 10 minutes—this draws out the banana juices and creates that incredible syrupy base.
Remove the hot skillet from the oven carefully using oven mitts. Add the 2 tablespoons of butter and swirl until melted and coating the bottom and sides.
Transfer the banana mixture to the hot buttered skillet. Sprinkle the cornstarch evenly over the top and gently fold it in to thicken the juices as it bakes.

Making the Cobbler Topping

Combine the dry ingredients in a medium bowl: flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This creates those flaky pockets in your cobbler topping that are absolutely divine!
Add the buttermilk and vanilla, stirring just until combined. The dough will be thick and slightly sticky—don’t overmix or you’ll lose that tender texture.
Drop spoonfuls of the topping onto the banana mixture, leaving small gaps between dollops. These spaces allow the filling to bubble up beautifully. Don’t worry about covering every inch—it’s supposed to look rustic!
Sprinkle the turbinado sugar over the topping for that extra crunch and sparkle.

Baking the Cobbler

Place the skillet on a baking sheet to catch any potential overflow (trust me on this one—cleaning caramelized sugar from the oven floor is no fun).
Bake for 35-40 minutes until the topping is golden brown and the filling is bubbly around the edges. You’ll know it’s done when the aroma fills your kitchen and the juices bubble up with a thick, syrupy consistency.
Check for doneness by inserting a small knife into the center of the topping—it should come out clean with no wet batter clinging to it.
Allow to cool slightly for 15-20 minutes before serving. This cooling time lets the filling set up a bit so it’s not completely runny when served.

Pro Tip: For that professional-looking finish, place the skillet under the broiler for the final 1-2 minutes (watching carefully!) to get that extra golden, crispy top that’s freakin’ delicious!

Storage and Reheating

This Southern Banana Cobbler is best enjoyed fresh and warm from the oven, but leftovers (if you’re lucky enough to have any!) can be stored covered in the refrigerator for up to 3 days. The topping will soften over time as it absorbs moisture from the filling, but it’s still absolutely delicious.

To reheat individual portions, microwave for 30-45 seconds until just warm. For the best texture revival, reheat larger portions in a 300°F oven for about 15 minutes, which helps re-crisp the topping.

I don’t recommend freezing this cobbler, as the banana texture significantly changes upon thawing and the topping tends to become soggy.

Frequently Asked Questions

Can I use less ripe bananas?

While you technically can use firmer, yellow bananas, you’ll be missing out on the natural sweetness and soft texture that makes this cobbler special. If you only have firm bananas, try placing them in a paper bag with an apple overnight to speed up ripening, or add an extra 2 tablespoons of sugar to compensate for the reduced sweetness.

What can I substitute for buttermilk?

No buttermilk? No problem! Mix 3/4 cup regular milk with 2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes until slightly thickened before using. Greek yogurt thinned with a bit of milk also works wonderfully.

My cobbler seems too runny. What happened?

Very ripe bananas release a lot of liquid during baking. If your cobbler seems too runny, you likely need more cornstarch. Next time, increase to 2 tablespoons, or try dusting the bananas with 1 tablespoon of flour before mixing with the other ingredients.

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with King Arthur’s Measure for Measure flour. The texture might be slightly different, but still delicious.

How can I make this less sweet?

If you prefer a less sweet dessert, reduce the brown sugar to 1/2 cup and skip the granulated sugar in the filling. The natural sweetness of very ripe bananas will still give you plenty of flavor.

Can I make this ahead for a dinner party?

You can prepare the components separately up to a day ahead—mix the filling ingredients (except cornstarch) and refrigerate, and make the dry topping mixture and refrigerate. About an hour before serving, combine the cornstarch with the filling, assemble, and bake fresh.

The Perfect Southern Ending

There’s something magical about pulling this Southern Banana Cobbler from the oven—the way the kitchen fills with that sweet, warm aroma that just wraps around you like a hug from someone you love. This dessert isn’t just about satisfying a sweet tooth; it’s about transforming simple ingredients into something extraordinary that brings people together.

I’ve served this at summer barbecues, holiday gatherings, and impromptu Sunday suppers, and it never fails to draw people to the table with anticipation. There’s just something about a homemade cobbler that feels like genuine Southern hospitality on a plate.

So go ahead, whip up this cobbler and watch as your family’s eyes light up at first bite. And when someone asks for the recipe (they will!), pass it along with your own personal touch—because that’s how the best Southern recipes have always traveled, from one kitchen to another, carrying stories and creating memories along the way.

I’d absolutely love to hear how your cobbler turns out! Drop a comment below with your experience or any creative twists you added to make it your own. Happy baking, y’all!