Can I use all-purpose flour instead of self-rising flour?

Yes, you can substitute all-purpose flour by adding leavening agents. For each cup of self-rising flour, use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt. This ensures your cobbler will have the proper rise and texture.

My bananas aren't quite ripe enough. Can I still use them?

Ideally, bananas should have some brown spots for the best flavor in this cobbler. If yours are still yellow or have green tips, you can speed up ripening by placing them in a paper bag with an apple for 1-2 days. Using underripe bananas will result in less banana flavor and firmer texture in the finished cobbler.

Can this cobbler be made dairy-free?

Absolutely! You can substitute the butter with a plant-based butter alternative and use almond milk, oat milk, or coconut milk instead of dairy milk. The texture might be slightly different, but the cobbler will still be delicious with these substitutions.

Is there a way to make this cobbler ahead of time for a dinner party?

Yes! Prepare the batter and streusel up to a day ahead and store separately in the refrigerator. The batter may thicken when chilled, so you might need to add a splash more milk before assembling. Slice the bananas just before assembling and baking to prevent browning. Allow an extra 5-10 minutes of baking time if assembling with cold components.

Banana Cobbler Recipe

Description

Banana Cobbler is a warm, comforting dessert featuring a sweet and tender banana filling layered with a buttery oat-pecan streusel topping. Perfect for any occasion, this easy cobbler is sure to satisfy your sweet tooth and is delicious served with a scoop of vanilla ice cream.

Ingredients

Units Scale

For the topping:

3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup uncooked old-fashioned oats
1/2 cup chopped pecans

For the filling:

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 2-quart (or 9×9-inch) baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
Prepare the Streusel Topping: In a bowl, use a fork to mix together the brown sugar, self-rising flour, and softened butter until the mixture becomes crumbly. Stir in the uncooked old-fashioned oats and chopped pecans until evenly combined. Set the streusel aside.
Make the Filling: In a medium bowl, whisk together the self-rising flour, sugar, and milk just until blended; do not overmix. Whisk in the melted butter (and banana extract if using) until fully incorporated. Pour this mixture into the prepared baking dish, spreading evenly.
Layer the Bananas: Arrange the sliced bananas evenly on top of the filling mixture for a uniform layer.
Add Streusel Topping: Sprinkle or crumble the prepared oat-pecan streusel evenly over the banana layer, ensuring full coverage for a crispy, sweet topping.
Bake: Place the baking dish in the preheated oven and bake for about 45–50 minutes, or until the top is golden brown and the cobbler is set and no longer jiggly in the center.
Serve: Remove from the oven and let cool slightly. Serve warm, optionally with a scoop of vanilla ice cream and additional banana slices for garnish.

Notes

Self-rising flour can be substituted with all-purpose flour plus 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Banana extract is optional but enhances the banana flavor.
Make sure to use ripe bananas for the best flavor and sweetness.
To make ahead, assemble the cobbler and refrigerate before baking. Bake just before serving.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 410
Sugar: 38g
Sodium: 210mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 38mg