Banana Bread Cobbler

Banana Bread Cobbler served in a white bowl

Most bakers, even the occasional ones, have most likely made banana bread at least once. It’s a simple thing to whip up, it’s delicious, and it’s a good use of very ripe bananas. The problem, at least to me, is that I get a little bored with it. I am always looking for variations to make it a tad different and more interesting.

This recipe, from my beloved Southern Living, offers a definite twist on the traditional. It’s banana bread without the bread. All the good parts of banana bread are put in a baking dish, topped with oat-y/pecan-y goodness and baked into a bubbly, warm, yummy creation. Top it with some ice cream, and suddenly banana bread is a beautiful dish suitable not just for snacking, but for serving after a meal as dessert.

Some of the comments on the on-line recipe suggested the addition of coconut on top of the bananas. That’s definitely an intriguing idea I must try some time.

Banana Bread Cobbler in a white stoneware baking dish

One of the best things about this cobbler is how amazingly easy it is to make. Measure a few things, slice a few bananas, stir a couple of times, and it’s ready for the oven. For the work that goes into it, you get an incredibly good return on your time/effort investment.

And, of course, being at least distantly related to banana bread, this dessert has the benefit of being completely appropriate for breakfast. Well, maybe minus the ice cream.

Banana Bread Cobbler baked in a white stoneware baker

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Yield: 8 to 10 servings

Banana Bread Cobbler

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Turn the flavors of banana bread into a delicious dessert. Just top with ice cream!

Banana Bread Cobbler served in a white bowl


For the streusel topping:

  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (60g) self-rising flour
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (99g) uncooked old-fashioned rolled oats
  • 1/2 cup (85g) chopped pecans

For the filling:

  • 1 cup (120g) self-rising flour
  • 1 cup (200g) granulated sugar
  • 1 cup (237ml) milk
  • 1/2 cup (113g) unsalted butter, melted
  • 4 medium bananas, sliced


To make the streusel:

  1. Stir together the brown sugar, flour, and butter until crumbly.
  2. Stir in the oats and pecans. Set aside.

To make the filling:

  1. Preheat oven to 375°F. Lightly grease an 11″x 7″ baking pan.*
  2. Whisk together the flour, sugar, and milk just until blended. Whisk in the melted butter. Pour into the prepared pan.
  3. Top with banana slices and the streusel topping. Bake for 40-45 minutes or until brown and bubbly.


*Most any baking pan with a 2-quart capacity will work. The one shown in the photos is this Le Creuset stoneware dish.

Recipe slightly adapted from Southern Living.

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Banana Bread Cobbler

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