Can I use bananas that are very soft?

Yes, as long as they are ripe and not spoiled. Soft bananas give the cobbler great flavor and sweetness.

Can I make this ahead of time?

Yes. You can bake Southern Banana Cobbler earlier in the day and reheat it before serving. It still tastes wonderful.

Can I use regular flour instead of self-rising flour?

You can, but you will need to add the proper leavening and salt adjustments. Self-rising flour keeps the recipe simpler.

Can I leave out the pecans?

Yes, though the topping will lose some crunch. You can replace them with extra oats if needed.

Is this more like cobbler or banana bread?

It lives somewhere in between. That is part of its charm. It has the soft, sweet comfort of cobbler with a little How To Make Banana Bread Cobbler energy built in.

Can I use this recipe with fresh bananas only?

Absolutely. Fresh ripe bananas are exactly what this dessert needs. That is why it works so well as an Easy Dessert With Fresh Bananas .

Easy Southern Banana Cobbler Recipe with Pecan Streusel

Description

This easy Southern banana cobbler layers sweet ripe bananas under a buttery pecan-oat streusel for a warm, cozy dessert that tastes like pure comfort. It bakes up golden, soft in the center, and perfect with a scoop of vanilla ice cream.

Ingredients

Scale

For the streusel topping

3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup unsalted butter, softened
1 cup old-fashioned oats
1/2 cup chopped pecans

For the filling

1 cup self-rising flour
1 cup granulated sugar
1 cup milk
2 teaspoons banana extract, optional
1/2 cup melted butter
4 ripe bananas, sliced

Instructions

Set the oven to 375°F. Lightly coat a 2-quart baking dish or a 9×9-inch square dish with nonstick spray so the cobbler releases easily after baking.
Make the topping first. In a medium bowl, stir together the brown sugar, self-rising flour, and softened butter with a fork. Keep mixing until the mixture turns crumbly and uneven. You are looking for little buttery bits, not a smooth dough. Once the base looks sandy and clumpy, add the oats and chopped pecans. Stir again until everything is evenly distributed. Set the bowl aside while you work on the filling.
In a separate bowl, whisk together the self-rising flour and sugar. Add the milk and whisk just until the mixture blends together. Do not overbeat it. Pour in the melted butter and stir again until the filling looks smooth and well combined. If you want a stronger banana flavor, mix in the banana extract at this stage.
Pour the filling into the prepared baking dish and spread it evenly from edge to edge.
Arrange the banana slices over the filling in a fairly even layer. Try to cover most of the surface so every bite gets banana goodness.
Scatter the streusel topping over the bananas. Break up any large clumps with your fingers as you go so the topping falls evenly across the dish. The bananas should still peek through in spots.
Place the dish in the oven and bake for about 45 to 50 minutes. Watch for a golden brown top and a filling that no longer jiggles in the center. The edges should look set, and the topping should smell buttery and toasted.
Remove the cobbler from the oven and let it rest for several minutes before serving. That short rest helps the filling settle and makes scooping easier.
Serve warm on its own or top each portion with vanilla ice cream. Add banana slices on top if you want a little extra presentation and flavor.

Notes

This recipe originally used a banana milk product that is no longer available, so regular milk works great now. For a stronger banana flavor, stir a teaspoon of banana extract into the milk.
Use bananas that are fully ripe with brown spots for the best sweetness and flavor.
If you only have salted butter, it will still work just fine.

Nutrition

Calories: 581kcal
Sugar: 54g
Sodium: 23mg
Fat: 29g
Carbohydrates: 78g
Fiber: 2g
Protein: 5g