A warm, comforting Southern-style dessert, this banana streusel cobbler layers sweet, ripe bananas over a rich batter and tops it all with a buttery oat‑pecan streusel. Baked until golden and bubbly, it’s one of those cozy treats I reach for when I want something simple, nostalgic, and totally satisfying.
Why You’ll Love This Recipe
I love how this banana cobbler blends the sweetness of ripe bananas with a tender cake-like base and a crisp, nutty topping. The oat‑pecan streusel adds the perfect crunch, while the banana flavor is rich and comforting—especially if I use banana extract for a boost. It’s easy to prepare, comes together in one dish, and makes my kitchen smell incredible. Best of all, it’s a dessert that’s always a hit whether I’m serving it after Sunday dinner or bringing it to a potluck.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ cup packed light brown sugar
½ cup self‑rising flour
½ cup (1 stick) unsalted butter, softened (for streusel)
1 cup old‑fashioned oats
½ cup chopped pecans
1 cup self‑rising flour (for filling)
1 cup granulated sugar
1 cup milk
½ cup butter, melted (for filling)
2 teaspoons banana extract (optional, for extra flavor)
4 ripe bananas, sliced
Directions
I start by preheating the oven to 375 °F (190 °C) and greasing a 9×9‑inch or 2‑quart baking dish.
Then, I make the streusel topping by mixing the brown sugar, self‑rising flour, and softened butter until crumbly. After that, I stir in the oats and chopped pecans and set it aside.
In another bowl, I whisk the self‑rising flour, granulated sugar, and milk just until blended. I stir in the melted butter and banana extract if I’m using it.
I pour the batter into the prepared baking dish.
Next, I arrange the sliced bananas in a single layer over the batter.
I sprinkle the streusel mixture evenly on top of the bananas.
I bake it for 45–50 minutes, until the top is golden and the filling is set and not jiggly.
I let it rest slightly before serving, and sometimes I top it with vanilla ice cream for an extra treat.
Servings and timing
This cobbler makes 8 servings. It takes about 20 minutes to prep and 45–50 minutes to bake, so I usually plan for a total time of around 1 hour and 5 minutes.
Variations
I like adding a handful of shredded coconut to the streusel for a tropical twist.
If I’m out of pecans, I swap them for walnuts or leave out the nuts altogether.
When I want extra spice, I stir a little cinnamon or nutmeg into the streusel.
For a different fruit layer, I’ve also tried mixing in a few chopped strawberries or blueberries with the bananas—delicious.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I just pop a serving in the microwave for 30–40 seconds or warm it in a low oven (300 °F) until heated through. It’s still delicious the next day, especially with a fresh scoop of ice cream.
FAQs
How ripe should the bananas be?
I always go for very ripe bananas with brown spots. They’re sweeter and add more flavor to the cobbler.
Can I make this ahead of time?
Yes, I sometimes prepare the streusel and filling separately ahead of time. When I’m ready to bake, I just assemble and pop it in the oven.
What can I use instead of self-rising flour?
If I’m out of self-rising flour, I use all-purpose flour and add 1½ teaspoons of baking powder and ¼ teaspoon of salt for every cup.
Do I need to use banana extract?
Banana extract is optional, but I find it enhances the banana flavor, especially if my bananas aren’t super ripe.
Can I freeze this cobbler?
I wouldn’t recommend freezing it after baking, as the texture changes. But I’ve frozen sliced bananas and streusel separately, then assembled and baked fresh when ready.
Conclusion
This Southern banana streusel cobbler is pure comfort in a dish. I love how easy it is to make, and the layers of flavor and texture—from the sweet bananas to the buttery streusel—make every bite worth savoring. Whether I serve it warm from the oven or reheat leftovers the next day, it never disappoints.
A warm, comforting Southern‐style dessert with sliced bananas topped by a buttery, oat‑pecan streusel.
Ingredients
¾ cup packed light brown sugar
½ cup self‑rising flour
½ cup (1 stick) unsalted butter, softened (for streusel)
1 cup old‑fashioned oats
½ cup chopped pecans
1 cup self‑rising flour (for filling)
1 cup granulated sugar
1 cup milk
½ cup butter, melted (for filling)
2 teaspoons banana extract (optional, for extra flavor)
4 ripe bananas, sliced
Instructions
Preheat oven to 375 °F (190 °C). Grease a 9×9‑inch or 2‑quart baking dish.
In a bowl, mix the streusel: combine ¾ cup light brown sugar, ½ cup self‑rising flour, and softened ½ cup butter until crumbly. Stir in oats and pecans; set aside.
In another bowl, whisk together 1 cup self‑rising flour, 1 cup granulated sugar, and milk until just blended. Stir in melted ½ cup butter (and banana extract, if using).
Pour the batter into the prepared baking dish.
Arrange the sliced bananas in a single layer over the batter.
Sprinkle the streusel mixture evenly over the banana layer.
Bake for 45–50 minutes, until the top is golden and the filling is set (no longer jiggly). Let rest slightly before serving.
Serve warm, optionally with a scoop of vanilla ice cream.
Notes
For stronger banana flavor, add banana extract to the milk mixture. :contentReference[oaicite:0]{index=0}
Use very ripe bananas (with brown spots) for the best sweetness. :contentReference[oaicite:1]{index=1}
If you don’t have self‑rising flour, you can substitute all‑purpose flour plus baking powder and salt (adjust accordingly).
Bake covered with foil during the last 10 minutes if the top browns too quickly. :contentReference[oaicite:2]{index=2}
This dessert is best served warm and can be reheated gently before serving again.
