This Old-Fashioned Banana Pecan Cobbler is a comforting Southern-style dessert that transforms simple ingredients into pure magic. It features a sweet, cake-like batter that rises around layers of ripe banana slices, all topped with a crunchy, buttery oatmeal pecan streusel.
With warm notes of brown sugar and toasted nuts, this cozy treat tastes like a cross between banana bread and a classic fruit crisp perfect for using up those ripe bananas on the counter.
Recipe Details
- Flavor Profile: The intense sweetness of ripe bananas is balanced by the nutty, caramel notes of the pecan streusel and the rich, buttery batter.
- Texture: You get a soft, custard-like cake layer on the bottom, tender baked fruit in the middle, and a crisp, crumbly oat topping.
- Time: 15 minutes prep, 50 minutes bake time.
- Difficulty: Very Easy. It uses the “cuppa, cuppa, cuppa” method where you just whisk and pour.
What You’ll Need
To make this recipe, you will need a 2-quart baking dish (or a 9×9 inch square pan). Two medium bowls are required: one for the streusel and one for the batter. A fork and a whisk are the only tools you need. The ingredients rely on self-rising flour for convenience, plenty of butter, and ripe bananas for natural sweetness.
Ingredient Notes
- Self-Rising Flour – Used in both the topping and the filling. It already contains baking powder and salt, ensuring the cobbler rises beautifully without extra measuring.
- Bananas – You need 4 ripe bananas. The riper they are (brown spots are good!), the sweeter and more flavorful the cobbler will be.
- Pecans – Chopped pecans add a classic Southern crunch that pairs perfectly with banana. Walnuts are a good substitute.
- Old-Fashioned Oats – These give the topping a hearty, chewy texture that contrasts with the soft fruit filling.
- Butter – You need two sticks total: one softened for the crumble (to create texture) and one melted for the batter (for richness).
- Brown Sugar – Packed light brown sugar gives the topping a deep toffee flavor.
- Banana Extract – This optional ingredient boosts the banana flavor significantly, but vanilla extract works well too if you don’t have it.
- Milk – Whole milk creates the richest batter.
Add-ins and Substitutions
- Spices – A teaspoon of cinnamon or a pinch of nutmeg added to the streusel topping brings a warm, cozy autumn flavor.
- Flour – If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to every 1 cup of all-purpose flour.
- Chocolate – Sprinkle 1/2 cup of semi-sweet chocolate chips over the bananas before adding the topping for a chocolate-banana twist.
How to Make Old-Fashioned Banana Pecan Cobbler
- Prep: Preheat the oven to 375F degrees. Spray a 2-quart (or 9×9-inch) baking dish with nonstick cooking spray and set aside.
- Make the Streusel: In a bowl, using a fork, stir together the brown sugar, ½ cup self-rising flour, and the softened butter until the mixture is crumbly. Then stir in the old-fashioned oats and chopped pecans. Set this topping aside.
- Make the Batter: In a medium bowl, whisk together the 1 cup self-rising flour, 1 cup sugar, milk, and banana extract just until blended and smooth. Whisk in the melted butter until incorporated.
- Pour: Pour the batter directly into the prepared baking dish.
- Layer Fruit: Layer the sliced bananas evenly on top of the batter. (Don’t worry if they sink a little; the batter will rise around them).
- Top: Crumble the streusel topping evenly on top of the banana layer.
- Bake: Bake for about 45-50 minutes until the top is golden brown and the center is no longer jiggly.
- Serve: Dig in! Optional: Serve warm with a scoop of vanilla ice cream and fresh slices of banana.
Pro Tip: Don’t stir the layers! Pouring the batter, placing the fruit, and sprinkling the topping creates distinct layers that bake together magically. If you stir them, you’ll end up with a mushy banana bread instead of a cobbler.
Recipe Tips
- Check the Center: The batter is very moist. To ensure it is done, give the pan a gentle shake. The center should be set, not liquid waves. If the top is browning too fast, tent it with foil for the last 15 minutes.
- Butter Texture: Make sure the butter for the topping is softened, not melted. Soft butter creates distinct crumbs, while melted butter would make a paste.
- Slice Thickness: Slice your bananas about 1/2-inch thick. If they are too thin, they might dissolve into the batter; too thick, and they might be heavy.
FAQs
- Can I use frozen bananas? It is best to use fresh (ripe) bananas for the slices so they hold their shape. Frozen bananas release too much liquid as they thaw and bake.
- Does this need to be refrigerated? Yes, because of the moist fruit content, cover any leftovers and store them in the refrigerator for up to 3 days.
- Can I reheat it? Absolutely! Reheat individual portions in the microwave for 20-30 seconds to bring back that warm, fresh-baked texture.
Serving Suggestions
- Cream: A dollop of whipped cream or a drizzle of heavy cream is delicious.
- Ice Cream: Butter pecan ice cream is a fantastic alternative to vanilla for serving.
- Caramel: Drizzle salted caramel sauce over the warm cobbler for extra decadence.
Make This Recipe in Advance
- Topping: You can mix the streusel topping a few days in advance and keep it in the fridge.
- Baking: This cobbler is best baked fresh, but you can slice the bananas and measure the ingredients ahead of time to make assembly quick.
Old-Fashioned Banana Pecan Cobbler
- Total Time: 1 hour 5 minutes
- Yield: 9 Servings 1x
- Diet: Vegetarian
Description
This Old-Fashioned Banana Pecan Cobbler is a comforting Southern-style dessert that transforms simple ingredients into pure magic. It features a sweet, cake-like batter that rises around layers of ripe banana slices, all topped with a crunchy, buttery oatmeal pecan streusel. With warm notes of brown sugar and toasted nuts, this cozy treat tastes like a cross between banana bread and a classic fruit crisp perfect for using up those ripe bananas on the counter.
Ingredients
The Oatmeal Pecan Streusel
- 3/4 cup light brown sugar, packed
- 1/2 cup self-rising flour
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup old-fashioned oats (uncooked)
- 1/2 cup chopped pecans
The Batter & Fruit
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons banana extract (optional, but boosts flavor)
- 4 ripe bananas, sliced into rounds
Instructions
Prep
Preheat the oven to 375°F (190°C). Spray a 2-quart baking dish (or a 9×9-inch square pan) with nonstick cooking spray.
Make the Streusel
In a medium bowl, use a fork to mix the brown sugar, 1/2 cup self-rising flour, and the softened butter. Mix: Mash until the mixture is crumbly. Stir: Stir in the oats and chopped pecans. Set aside.
Make the Batter
In a separate medium bowl, whisk together the 1 cup self-rising flour, 1 cup sugar, milk, and banana extract until smooth. Combine: Whisk in the melted butter until fully incorporated.
Layer (Do Not Stir!)
Pour: Pour the batter directly into the prepared baking dish. Fruit: Arrange the sliced bananas evenly on top of the wet batter. (It’s okay if they sink slightly). Top: Crumble the streusel topping evenly over the banana layer.
Bake
Bake for 45–50 minutes. Check: The top should be golden brown and the center set (not liquid or jiggly). If browning too fast, tent loosely with foil for the last 15 minutes.
Serve
Let cool slightly, then serve warm with vanilla or butter pecan ice cream.
Notes
The Golden Rule: Do not stir the layers once they are in the pan! Pouring the batter, placing the fruit, and sprinkling the topping creates distinct textures that bake together magically. Stirring will result in a mushy banana bread.
Flour Substitute: If you do not have self-rising flour, you can make your own. For every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Butter Texture: Ensure the butter for the topping is softened (for crumbs) and the butter for the batter is melted (for liquid incorporation).
Banana Ripeness: Use bananas with brown spots. The riper they are, the sweeter and more flavorful the cobbler will be.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert / Cobbler
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/9 of Recipe
- Calories: 540
- Sugar: 48g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: banana cobbler, southern dessert recipes, pecan crisp, banana bread alternative, old fashioned cobbler, ripe banana recipes, oatmeal streusel
