Ingredients
- Ripe Bananas: 4 medium, sliced
- All-Purpose Flour: 1 cup
- Granulated Sugar: 1 cup (divided)
- Whole Milk: 1 cup
- Unsalted Butter: 1 stick (1/2 cup)
- Baking Powder: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the stick of butter into a 9×13 inch baking dish and set the dish in the oven for 5-7 minutes until the butter is completely melted. Once melted, remove the dish from the oven.
- Step 2: In a medium mixing bowl, whisk together the flour, 1/2 cup of the granulated sugar, baking powder, and salt. Pour in the milk and stir until a smooth, thin batter forms.
- Step 3: In a separate small bowl, toss the sliced bananas with the remaining 1/2 cup of granulated sugar and the ground cinnamon until evenly coated.
- Step 4: Pour the prepared batter directly over the melted butter in the baking dish (do not stir or mix the batter into the butter). Evenly arrange the spiced banana mixture over the top of the batter.
- Step 5: Bake for 45 to 55 minutes, or until the cobbler topping is golden brown, puffed, and the fruit mixture is bubbly around the edges. Allow the cobbler to cool slightly before serving.
Notes
- Enjoy this decadent treat warm, preferably topped with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream, to contrast the baked fruit.
- Store cooled leftovers tightly covered in the refrigerator for up to 3 days, remembering that the baked crust will soften slightly over time.
- To refresh refrigerated cobbler, cover loosely with foil and bake at 325°F (160°C) for about 15 minutes, removing the foil toward the end to help crisp the top layer.
- Use truly ripe bananas—yellow with a few brown spots—for the best flavor, as under-ripe fruit will taste starchy when baked into the cobbler.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American