Name: Southern Banana Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3/4 cup packed light brown sugar; 1/2 cup self-rising flour (for streusel); 1/2 cup unsalted butter (softened); 1 cup uncooked old-fashioned oats; 1/2 cup chopped pecans; 1 cup self-rising flour (for batter); 1 cup sugar; 1 cup milk; 2 teaspoons banana extract (optional); 1/2 cup butter (melted); 4 pieces ripe bananas (sliced)

Jump to Recipe

Creamy bananas, a warm cinnamon-kissed streusel, and a golden, bubbling finish—Southern Banana Cobbler is the kind of dessert that hugs you from the inside out. This recipe combines the soft sweetness of ripe bananas with a tender, cake-like base and a crunchy oat-pecan topping for a comforting, nostalgic dessert that’s easy enough for a busy weeknight but special enough for Sunday dinner. Fun fact: many Southern cooks invented cobbler-style desserts to use up ripe fruit and pantry staples—no wonder these treats feel both thrifty and indulgent.

This cobbler is special because it’s simple, fast to prepare, and endlessly family-friendly. Compared to a classic banana bread on the blog, this cobbler is quicker to assemble and offers a mix of textures—soft filling and crisp topping—that keeps everyone coming back for seconds. Ready to make something warm, cozy, and impossible to resist? Let’s get baking.

What is Southern Banana Cobbler?

Southern Banana Cobbler sounds like something your grandma would call down the house for, doesn’t it? Is it a cobbler, a crisp, or a bread—why choose? The name probably stuck because cobblers have that old-fashioned charm: a simple batter or biscuit layer paired with fruit. Maybe someone once said “the way to a man’s heart is through his stomach,” and served this after dinner—and the name stuck. Playful, comforting, and a little bit nostalgic, this dessert begs the question: which part is your favorite, the gooey banana filling or the crunchy oat topping? Give it a try and decide for yourself.

Why You’ll Love This

Creamy, comforting flavor: Ripe bananas blended into a soft, custardy filling with a buttery oat-pecan streusel give you warm, homey flavors in every bite.
Budget-friendly and pantry-smart: This recipe uses staples—flour, sugar, oats, milk, and ripe bananas—making it an affordable way to turn nearly-spoiled fruit into dessert.
Texture contrast and topping variety: The crispy oat and pecan topping adds a crunchy counterpoint to the soft, banana-scented base; serve with vanilla ice cream for contrast.

If you loved our banana bread or other fruit cobblers on the blog, this recipe gives you the same comforting flavor in a quicker, slightly crunchier form. Try it tonight and enjoy how effortlessly it comes together.

How to Make

Quick Overview

This Southern Banana Cobbler is straightforward and forgiving—no fancy tools required. Prep takes about 15 minutes and baking is roughly 45 to 50 minutes, so you can have a warm, family-friendly dessert in under an hour. The standout element is the buttery oat-pecan streusel that bakes into a golden, crunchy top while the bananas soften into a creamy, almost pudding-like layer.

Prep time: 15 minutes
Bake time: 45 to 50 minutes
Total time: About 1 hour

Ingredients

3/4 cup packed light brown sugar
1/2 cup self-rising flour (for streusel)
1/2 cup unsalted butter, softened
1 cup uncooked old-fashioned oats
1/2 cup chopped pecans
1 cup self-rising flour (for batter)
1 cup sugar
1 cup milk
2 teaspoons banana extract (optional)
1/2 cup butter, melted
4 ripe bananas, sliced

Directions

Preheat the oven to 375°F (190°C). Grease a 2-quart or 9×9-inch baking dish.
Make the streusel topping: In a bowl, combine 3/4 cup packed light brown sugar, 1/2 cup self-rising flour, and 1/2 cup softened unsalted butter. Use a fork or pastry cutter to mix until crumbly.
Stir in 1 cup uncooked old-fashioned oats and 1/2 cup chopped pecans to the streusel mixture. Set the streusel aside.
Prepare the batter: In a separate bowl, whisk together 1 cup self-rising flour, 1 cup sugar, and 1 cup milk until just combined. If using banana extract, stir in 2 teaspoons now.
Stir in 1/2 cup butter, melted, into the batter until evenly combined.
Pour the batter mixture into the prepared greased baking dish, smoothing lightly with a spatula.
Arrange the sliced bananas evenly over the batter so each bite has banana.
Sprinkle the streusel topping evenly over the bananas, covering most of the surface.
Bake for 45 to 50 minutes, or until the top is golden brown and the filling is set (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
Remove from the oven and allow to cool slightly for 10 minutes before serving.
Serve warm. For extra flavor, top with vanilla ice cream and additional banana slices if desired.

Southern Banana Cobbler

What to Serve With

Vanilla ice cream or whipped cream for creaminess and contrast.
A simple cup of black coffee or cold milk to balance the sweetness.
Fresh berries or a citrus salad to add bright acidity and freshness.
A light vanilla custard or caramel drizzle for an extra-decadent touch.

Top Tips for Perfecting

Use very ripe bananas for deep banana flavor; the riper, the sweeter and more aromatic.
If you don’t have self-rising flour, make a substitute: for each cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Don’t overmix the batter—stir until just combined for a tender texture.
If you like extra crunch, toast the pecans lightly before adding them to the streusel.
Watch the top in the final 10 minutes of baking; if it’s browning too quickly, tent loosely with foil.

Storing and Reheating Tips

Refrigeration: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or in a 350°F (175°C) oven for 10-12 minutes until warmed through.
Freezing: You can freeze a baked cobbler for up to 2 months. Wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating to preserve texture: For the best texture, reheat in the oven to help crisp the streusel again. A quick broil for 1 minute at the end can revive crunch—watch carefully.

FAQs

Can I use bananas that aren’t fully ripe?
You can, but the flavor and sweetness will be milder. For the best banana taste, use bananas with brown spots.

Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free self-rising flour blend or use gluten-free all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup.

Is banana extract necessary?
No, banana extract is optional. It boosts the banana aroma, especially if your bananas are not extremely ripe.

Can I double the recipe for a larger crowd?
Yes. Double the ingredients and bake in a 9×13-inch dish. You may need to increase baking time by 10 to 15 minutes—cover with foil if the top browns too quickly.

What if I don’t have oats or pecans?
You can omit one or both. For oats, substitute an equal amount of additional flour or crushed graham crackers. For pecans, use walnuts, almonds, or leave them out entirely.

Conclusion

This Southern Banana Cobbler is proof that simple ingredients can make something show-stopping—warm, comforting, and easy enough for any night of the week. It’s forgiving for beginners, economical for cooks watching their budget, and satisfying for anyone who loves a mix of soft banana filling and crunchy topping. If you’d like to explore recipes with a similar vibe, check out this version from The Country Cook for a slightly different take: Southern Banana Cobbler. For another crisp-style variation worth trying, see this recipe: BANANA COBBLER CRISP – The Southern Lady Cooks. Share this dessert with family and friends—you’ll love how quickly it disappears.