Old Fashioned Banana Cobbler (Printer-friendly)
Ripe bananas baked beneath a golden, buttery topping spiced with cinnamon and nutmeg; best served warm.
# What You Need:
→ Fruit Filling
01 - 4 ripe bananas, sliced into 1/4-inch rounds
02 - 1/3 cup granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon ground cinnamon
05 - 1/8 teaspoon ground nutmeg
06 - 2 teaspoons cornstarch
→ Cobbler Topping
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon kosher salt
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 large egg
13 - 1/2 cup whole milk
14 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large bowl, gently toss the sliced bananas with granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated. Arrange the mixture in an even layer across the bottom of the prepared baking dish.
03 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
04 - In a separate bowl, whisk the melted butter, egg, whole milk, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Avoid overmixing to keep the topping tender.
06 - Spoon the batter evenly over the banana filling, spreading it with a spatula almost to the edges. Some fruit showing through is perfectly fine.
07 - Bake for 35 minutes, or until the topping is deep golden brown and the fruit filling is bubbling around the edges.
08 - Allow the cobbler to cool for 10 to 15 minutes before serving. Serve warm on its own or accompanied by vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- It transforms sad, spotted bananas into something that tastes like a cross between banana bread and a warm hug.
- The topping comes together in one bowl with zero fuss, making it feel effortless even on a tired weeknight.
- Served warm with ice cream, it reliably silences a room full of chatty dinner guests.
02 -
- Do not overmix the batter once wet meets dry, because stirring too much makes the topping tough instead of tender.
- Letting the melted butter cool before adding the egg is critical, or you will end up with bits of scrambled egg in your cobbler topping.
03 -
- Freeze your overripe bananas whole and unpeeled, then thaw them overnight in the fridge for a cobbler filling that practically makes itself.
- A light dusting of coarse sugar on top of the batter before baking creates an irresistible crunchy crust that elevates the whole dessert.