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A cozy and shareable Southern-inspired cobbler combining caramelized bananas, buttery brown sugar richness, and a golden biscuit-style topping, served warm with vanilla ice cream.

  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 6 large ripe bananas, sliced
  • 1½ cups all-purpose flour
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter
  • ¾ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons dark rum

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
  2. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
  3. Stir in ½ cup brown sugar and cook until the sugar melts and bubbles.
  4. Add the sliced bananas, 1 teaspoon ground cinnamon, and 2 tablespoons dark rum; cook 5–7 minutes, stirring gently, until bananas are tender and caramelized.
  5. In a large bowl, whisk together 1½ cups all-purpose flour, remaining brown sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  6. Pour in ¾ cup heavy cream and 2 teaspoons vanilla extract, then stir just until a thick batter forms, being careful not to overmix.
  7. Pour caramelized bananas into the prepared baking dish and spread evenly.
  8. Spoon dollops of the cobbler batter over the bananas, leaving some banana exposed.
  9. Bake 35–40 minutes until topping is golden brown and a toothpick inserted into the topping comes out clean.
  10. Let the cobbler cool about 10 minutes before serving.

Notes

Serve warm with vanilla ice cream for the best experience., Optional add-ins and swaps include bourbon or banana liqueur instead of rum, toasted pecans or walnuts, dark chocolate chips, shredded coconut, and gluten-free or dairy-free ingredient substitutions., You can assemble the cobbler up to 24 hours ahead and refrigerate; add 5–10 minutes baking time if baking cold from fridge., Reheat leftovers in oven at 300°F for 15–25 minutes or microwave individual portions for 30–60 seconds., The recipe can be made in individual ramekins by adjusting baking time by 5–10 minutes less., For flambé effect, carefully flambé the bananas with warmed rum before baking., Avoid using frozen bananas as they release too much moisture and won’t caramelize well.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 serving
  • Calories: approx. 350 kcal per serving
  • Fat: 15 g per serving
  • Carbohydrates: 50 g per serving
  • Protein: 4 g per serving