Description
Ingredients:
– 4 ripe bananas, sliced
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons brown sugar
– Whipped cream or vanilla ice cream for serving (optional)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the buttermilk, melted butter, and vanilla extract to the dry ingredients and stir until just combined.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Arrange the sliced bananas evenly over the batter.
6. Sprinkle the brown sugar evenly over the bananas.
7. Bake for 40-45 minutes, or until the cobbler is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cobbler cool slightly before serving.
9. Serve warm with whipped cream or vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use very ripe bananas for natural sweetness and enhanced flavor.
Serve warm with a scoop of vanilla ice cream for a classic Southern treat.
Step-by-Step Guide
Follow these detailed instructions for a perfect banana cobbler. First, ensure your oven rack is in the center position and preheat to 350°F (175°C). Thoroughly grease your 9×9-inch baking dish with butter or non-stick spray. In your large mixing bowl, whisk the dry ingredients (flour, granulated sugar, baking powder, salt, cinnamon, nutmeg) for a full minute to ensure even leavening and spice distribution. In a separate jug, combine the wet ingredients: buttermilk, cooled melted butter, and vanilla. Create a well in the center of the dry ingredients and pour the wet mixture in. Stir with a spatula until just combined; a few lumps are fine. Pour the batter into the prepared dish, smoothing the top. Neatly arrange the banana slices in a single, even layer. Finally, sprinkle the brown sugar uniformly over the bananas to create a caramelized topping.
Serving Suggestions
This warm cobbler is incredibly versatile. For a classic dessert, top with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch option, serve with a side of Greek yogurt and a drizzle of honey. A sprinkle of toasted pecans or walnuts adds a delightful crunch. Leftovers (if any) are excellent cold the next day or can be gently reheated in the microwave.
How-to Summary
To make banana cobbler: mix dry ingredients, combine with wet ingredients to form a batter, pour into a greased dish, top with sliced bananas and brown sugar, and bake at 350°F for 40-45 minutes until golden and set. Serve warm.
Frequently Asked Questions
Can I use a different type of flour?
Yes, a 1:1 gluten-free flour blend can be substituted for the all-purpose flour with good results. Avoid using almond or coconut flour as they behave very differently.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
Can I prepare this cobbler ahead of time?
You can mix the dry and wet ingredients separately the night before. Combine them and bake just before serving for the best texture. Assembling and refrigerating the full dish before baking can result in a denser cobbler.
How should I store leftovers?
Cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I add other fruits?
Absolutely. This recipe pairs well with 1/2 cup of blueberries or raspberries mixed with the bananas. For firmer fruits like apples or peaches, consider sautéing them lightly before adding to ensure they soften during baking.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cobbler instead of a tender, cake-like one. Stir until just combined.
- Using underripe bananas: They lack the necessary sweetness and flavor. Use bananas with plenty of brown spots.
- Not letting the melted butter cool: Adding hot butter to the buttermilk can cause it to curdle.
- Underbaking: The center should be fully set. If the top is browning too quickly, tent it loosely with aluminum foil.
- Skipping the preheating: Putting the dish into a cold oven affects the rise and texture of the cobbler.
Conclusion
This banana cobbler is the epitome of simple, comforting dessert baking. With its tender spiced base, caramelized banana topping, and straightforward method, it’s a foolproof recipe that yields impressive results. By following the step-by-step guide and heeding the common mistakes, you can create a timeless treat that is sure to become a family favorite. Enjoy the warm, homely aroma as it bakes and the even better taste when shared.