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Easy Banana Cobbler Recipe
Ash Tyrrell

Easy Banana Cobbler Recipe

I made this easy banana cobbler last weekend, and let me tell you—it completely exceeded my expectations. It was one of those spontaneous bakes where you just throw something together, and it turns out amazing.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • ½ cup brown sugar – Adds rich caramel-like sweetness and color to the topping.
  • ½ cup self-rising flour – Helps the topping puff slightly without extra baking powder.
  • ¼ cup unsalted butter room temperature – Blends into the dry ingredients for that crumbly, buttery texture.
  • ½ cup old-fashioned oats – Brings in hearty texture; avoid quick oats as they get mushy.
  • ⅓ cup chopped pecans – Offers crunch and nuttiness that pairs perfectly with banana.
  • 1 cup self-rising flour – Creates a tender fluffy base layer.
  • ¾ cup granulated sugar – Sweetens the cobbler and balances the banana’s natural sugar.
  • 1 cup milk – Keeps the filling moist and smooth.
  • ½ tsp banana extract optional – Boosts the banana flavor, especially if your bananas aren’t ultra-ripe.
  • ¼ cup melted butter – Adds richness to the batter.
  • 3 ripe bananas sliced – Use bananas with brown spots for maximum flavor and softness.

Method
 

  1. Start by preheating your oven to 375°F and lightly greasing your baking dish. In a medium bowl, combine the brown sugar and self-rising flour. Add the room temperature butter and use a fork to mash and mix it all together until crumbly. Then fold in the oats and chopped pecans to finish off the streusel. It should feel chunky but moist.
  2. In another bowl, whisk together the self-rising flour, sugar, and milk until mostly smooth. Add in banana extract if you’re using it, and then stir in the melted butter. This batter should be smooth but don’t overmix—it’s okay if it has a few small lumps.
  3. Pour the batter into your greased baking dish, making sure it spreads evenly. Now, layer your banana slices right on top. I like to slightly overlap them for even coverage and extra banana in every bite. Ripe bananas that are slightly brown work best—they’re softer and sweeter.
  4. Sprinkle the prepared streusel evenly over the banana layer, covering the entire surface. Bake the cobbler in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling at the edges. The smell alone will have you hovering near the oven.
  5. Once baked, let the cobbler cool for at least 10 minutes so it sets a bit before serving. I love serving it warm with a big scoop of vanilla ice cream or a swirl of whipped cream on top. The warm-cold contrast is unbeatable!

Notes

  • Use very ripe bananas – The more brown spots, the better the flavor.
  • Measure your flour carefully – Scoop and level to avoid a dense filling.
  • Don’t skip the oats – They add texture that balances the softness of the bananas.
  • Let it rest after baking – This helps the filling firm up and improves the taste.
  • Add a pinch of salt – It enhances the sweetness and balances the flavor overall.