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