Description
A classic Southern Banana Cobbler featuring ripe bananas baked under a tender, cinnamon-spiced batter topped with a crunchy brown sugar crust. This comforting dessert is easy to make and perfect served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
Banana Mixture
- 4 ripe bananas, sliced
- 1 tablespoon lemon juice
Dough
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg, beaten
Topping
- 1/4 cup brown sugar
Optional
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking.
- Prepare bananas: In a medium bowl, toss the sliced bananas with lemon juice to prevent browning and set aside.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Stir until well mixed.
- Add wet ingredients: To the dry mixture, add the melted unsalted butter, milk, vanilla extract, and beaten egg. Stir gently until the batter just comes together; do not overmix.
- Arrange bananas: Spread the lemon-coated banana slices evenly in the prepared baking dish as the base layer.
- Pour batter over bananas: Carefully pour and spread the batter evenly over the bananas in the dish.
- Add topping: Sprinkle the brown sugar evenly over the top of the batter to create a crunchy, caramelized crust.
- Bake the cobbler: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Serve: Allow the cobbler to cool slightly before serving warm. Top with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Using lemon juice on the bananas helps prevent discoloration and adds a subtle tang.
- Do not overmix the batter to keep the cobbler tender.
- For a richer flavor, you can substitute whole milk with buttermilk or add a pinch of nutmeg to the dry ingredients.
- Serve immediately after baking for best taste, though leftovers can be reheated gently in the oven.
- This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
