Southern Banana Cobbler
This Southern Banana Cobbler recipe offers a delightful twist on a classic dessert, combining the comforting flavors of ripe bananas with a sweet, buttery crust.
Equipment
- 9x13 inch baking dish
- Large bowls
- Whisk
Ingredients
For the Filling
- 5 medium Ripe bananas sliced
- 0.5 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
For the Topping
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter cold, cut into cubes
- 0.5 cup Milk
For Serving
- scoops Vanilla ice cream optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the sliced bananas, granulated sugar, flour, cinnamon, and lemon juice. Toss gently to coat the bananas evenly.
Make the Topping
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the milk until just combined.
Assemble and Bake
- Pour the banana mixture into the prepared baking dish. Drop spoonfuls of the topping mixture over the bananas.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. Serve warm, optionally with vanilla ice cream.
Notes
For an extra touch, sprinkle a little nutmeg on top of the banana filling before adding the topping. This cobbler is best served warm on the day it's made, but leftovers can be stored in the refrigerator for up to 2 days.