Southern Banana Cobbler
Discover this irresistible Southern Banana Cobbler with caramelized bananas and buttery biscuit topping. The perfect way to transform ripe bananas into a soul-warming dessert!
Equipment
- Cast Iron Skillet
Ingredients
Banana Filling
- 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
Cobbler Topping
- 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
Instructions
- Preheat oven to 375°F (190°C). If using a cast iron skillet, place it in the oven while preheating to warm up.
- Peel and slice bananas. In a bowl, mix brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt. Add bananas and toss gently. Let sit 10 minutes.
- Remove hot skillet, melt butter in it, then add banana mixture. Sprinkle cornstarch evenly and fold in.
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Stir in buttermilk and vanilla until just combined.
- Drop spoonfuls of dough over banana mixture. Leave gaps for bubbling. Sprinkle turbinado sugar on top.
- Place skillet on baking sheet. Bake 35–40 minutes until golden brown and bubbly. Let cool 15–20 minutes before serving.
Notes
Best served warm with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to 3 days. Reheat in microwave or 300°F oven. Not ideal for freezing due to banana texture.