A Cobbler is a dessert that has become a household favorite for how easy it is to make. At its root, it’s not quite a pie but also not quite a cake. Rather it’s something in between the both of them. There are so many different kinds of cobblers as well, such as a Cherry Cobbler, a Blueberry Cobbler, an Apple Cobbler and even a Strawberry Cobbler. Perhaps the most popular type of cobbler that’s commonly served at family functuons or potlucks is the Peach Cobbler, which is also a southern favorite. For this post, I’m going to share with you the recipe that I developed for yet another different type of cobbler, what I would call the Banana Cobbler.
Key Ingredients for Banana Cobbler
This Banana Cobbler is made from your standard Cobbler ingredients: Flour, Sugar, Baking Powder and Butter. That said, what makes this recipe stand out from the rest is the use of Banana Cake Mix, Vanilla Bean Paste and Ground Ginger.
- Banana Cake Mix: While the whole banana slices alone offer plenty of banana flavor in the filling for this Banana Cobbler, I wanted to figure out a way to incorporate some of that banana flavor into the crust for the cobbler without incorporating more moisture into the batter (which is what banana extract would have done). I found the best way to do this was by doctoring up my batter that is otherwise homemade with pre-made banana-flavored cake mix. Instead of using all flour for my batter & crust, or even using all cake mix (unlike most other Cobbler recipes), I opted to split the difference and instead use half flour and half of the box cake mix for my batter.
- Vanilla Bean Paste: You’ll find most recipes call for the use of Vanilla Extract, in part because it is relatively more accessible and cheaper. That being said, for this Banana Cobbler, I prefer using Vanilla Bean Paste for a number of different reasons. One reason of course is aesthetics, as vanilla bean paste contains whole vanilla beans (which helps to make the filling & crust look pretty). Also, the vanilla flavoring in the vanilla bean paste is more potent than what you get with vanilla extract. But more importantly, the reason I prefer to use vanilla bean paste is because it contains less moisture than vanilla extract, which I find is critical to help ensure the batter isn’t too runny.
- Ground Ginger: Many cobbler recipes commonly use spices such as Cinnamon and Nutmeg, and this Banana Cobbler recipe is no exception to that. The cinnamon gives cobbler desserts a subtle warm/spicy note that offers a nice contrast to the somewhat nutty flavor from the nutmeg. Meanwhile, the nutmeg in cobbler desserts offers a nice contrast to the somewhat peppery flavor from the Cinnamon. What is a somewhat novel addition to this particular Cobbler recipe is the use of Ginger. Ginger gives this cobbler more of a citrus-y note with a lot more zest than what both the cinnamon and nutmeg offer. The ginger also offer a nice contrast to the naturally sweet and mellow flavor of the bananas.
And that’s all there is to it! Banana Cobbler is a dessert that can be pared well with all sorts of things. It is commonly enjoyed with a big ol’ scoop of ice cream or even some whipped cream. You can also drizzle caramel sauce on top of the cobbler in order to give it a bit more complexity. By the time you finish reading this post, you will also be a pro at making this dessert yourself and you’ll have your family & friends begging you to make it not just for special occasions, but all the time!!!
Tips for Making this Recipe
Avoid cutting the banana slices too thin. The thing with Bananas is that compared to Peaches or even Apples, they have a much higher starch content. Thus, what will end up happening once they’re exposed to air is they will break down rapidly and have a tendency to brown and become really mushy. Heating them up in the oven will only acelerate this already rapid process even more. To prevent this from happening, you want to avoid cutting the banana slices as thin as you would for Banana Pudding. Ideally, the slices of bananas should be moderately thick (1/4″), so that they hope their shape as you combine them with the other ingredients to make the Banana Cobbler filling.
Do not overmix the batter. You have to be careful when you’re combining all of the ingredients to make the batter for this Banana Cobbler (and baked goods in general). The reason why is because the flour tends to contain a fair amount of protein, and that protein can lead to gluten formation when combined with water (which is included in butter and milk). Ultimately, you only want to mix the wet and dry ingredients until they’re just combined, meaning until the flour is no longer visible to the eye. Otherwise, it won’t rise properly in the oven and could come out dense. I recommend using a cooking spoon or whisk for this, and avoid using a hand/stand mixer.
Avoid using overly-ripe bananas. The ideal bananas to use for this Banana Cobbler recipe are ripe bananas, or bananas that are a vibrant yellow color with maybe a few brown specks. This is because the bananas at this point are soft & tender enough to put on a fork & chew, but still firm enough to easily slice and hold their shape. That said, you want to avoid bananas that are too ripe for this cobbler. While overly-ripe bananas will be even sweeter, they also present a couple of issues that can ruin the dessert. For one, they’ll be a lot harder to slice cleanly. But more importantly, they’ll become discolored much more quickly and will become extremely mushy in the cobbler.
Use fresh ingredients. This seems like a silly tip, but I will explain exactly what I mean. The issue with brown sugar is that over time, it will have to tendency to become rock solid as the moisture from the molasses evaporates your relatively warm cabinet or pantry. That being said, I do recommend using brown sugar that you recently purchased from the store, just to be safe, for an easier time dissolving it in the banana filling. Baking Powder is also ingredient you should ensure is fresh. Always double check the expiration date on it to ensure it hasn’t expired. Otherwise, your batter for the Banana Cobbler will not rise properly once you place it in the oven.
Frequently Asked Questions
Can I use frozen banana slices?
TThis recipe has only been tested with fresh banana slices, which is what I highly recommend you use. That said, if you do choose to use frozen banana slices as a substitution, just be sure that the banana slices are drained completely and drained of any excess liquid. Otherwise, you risk the Banana Cobbler coming out way too wet.
Can I use substitute the butter for brown butter?
Using brown butter to make the batter will certainly make for even richer tasting Banana Cobbler. The only thing I would caution is that when you brown the butter, it will lose some of its moisture. To make up for that, you may have to add a splash or two of milk on top of what the recipe calls for.
Can I add Pecans or Marshmellows to this recipe?
I’m personally not a fan of having these extra ingredients in my Banana Cobbler (personal preference), which is why I officially excluded them from my recipe. That being said, if you prefer having these items in your Banana Cobbler, you can certainly add them at whichever point you feel most comfortable.
Can I prepare this recipe ahead of time?
I don’t recommend it. This Banana Cobbler recipe is best served fresh, to ensure you don’t end up with a soggy crust and the banana slices aren’t exposed to air for too long before baking.
Can you freeze this Banana Cobbler? And if so, for how long?
It is possible to freeze the Banana Cobbler, and there are many recipes that say you can, but I don’t recommend it. There are many recipes that say you can freeze your cobbler, but in my humble opinion it is not a good idea. The reason why is because the dough topping will have a tedency to become soggy the longer you freeze it. But in terms of food safety, it is perfectly fine to consume the cobbler as long as it’s sealed airtight for up to 3 months.
How long can you store the Banana Cobbler in the refrigerator?
As long as the Banana Cobbler is stored in an airtight container or bowl, you want to fully consume it within the first 2 days of refrigeration to ensure the best texture. While it may be safe to consume up to 5 days in the refrigeratior, the cobbler may begin to lose its flavor & texture. Once 5 days have passed, I would advise that you dispose of the cobbler as it may no longer be edible.
Try These Other Dessert Recipes
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Best Chocolate Pudding From Scratch
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Best Vanilla Pudding From Scratch
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Best Banana Pudding From Scratch
Easy Banana Cobbler Recipe
Equipment
- 1 Whisk
- 1 Plastic Spatula
- 1 3qt Saucepan
- Measuring Cups/Spoons
- 2 Large Mixing Bowls
- Butcher Block *OR* Mat
- 1 Chef or Santoku Knife
- 1 8 x 11 Baking Dish
- 1 Slotted Spoon
Ingredients
Filling
- 5 Each Whole Bananas (sliced)
- 1/4 Cup White Granulated Sugar
- 1/4 Cup Brown Sugar
- 1 TBSP Cold Water (For Cornstarch Slurry)
- 1 TBSP Cornstarch (For Cornstarch Slurry)
- 1 TSP Vanilla Bean Paste *OR* Vanilla Extract
- 1/2 TSP Ground Cinnamon
- 1/2 TSP Ground Nutmeg
- 1/2 TSP Ground Ginger
Batter
- 1 Cup Whole Milk
- 1/2 Cup Banana Cake Mix
- 1/2 Cup All-Purpose Flour
- 6 TBSP Melted Unsalted Butter
- 1 TSP Baking Powder
- 1 TSP Ground Cinnamon
- 1 TSP Vanilla Bean Paste *OR* Vanilla Extract
- 1/2 TSP Iodized Salt
Instructions
Batter
- Add flour, cake mix, salt, baking powder, vanilla paste/extract, cinnamon, butter and milk to large bowl.
- Whisk ingredients together until just combined and there's no more visible flour.
- Set batter aside and allow to rest 10-15 minute while preparing filling.
Filling
- Cut bananas into 1/4" thick slices, transfer to separate mixing bowl, then set bowl aside momentarily
- In small bowl, add cornstarch and cold water, then mix together until conrstarch is fully dissolved (making cornstarch slurry).
- Into bowl with sliced bananas, add brown sugar, white sugar, spices (cinnamon, nutmeg + ginger) vanilla paste/extract and cornstartch slurry.
- Using splotted spoon, mix ingredients together with sliced bananas until they're well combined and the ingredients are fully dissolved into a syrupy liquid.
Assembly / Baking
- Preheat oven to 350*F
- To 8 x 11 baking dish, first add sliced banana filling with splotted spoon until the bottom of the dish is completely covered, forming one even layer.
- Give batter a good stir if it's too thick, until it's thin enough to pour out of bowl
- Pour batter atop layer of sliced banana filling and use plastic spatula to ensure it both forms an even layer as well as that the banana filling is completely covered.
- Once done preheating, place dish in the oven and bake uncovered for 35-40 minutes*** (or until topping is brown)
- Once done, carefully remove from the oven and allow to cool for 5-10 minutes before serving.