Banana Bread Cobbler

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 | Bake or Break

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 | Bake or Break

Banana Bread Cobbler

Prep Time: 15 minutes

Cook Time: 45 minutes

Banana Bread Cobbler

Ingredients

    For the streusel topping:
  • 3/4 cup packed light brown sugar
  • 1/2 cup self-rising flour
  • 1/2 cup butter, softened
  • 1 cup uncooked regular oats
  • 1/2 cup chopped pecans
  • For the filling:
  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup butter, melted
  • 4 medium bananas, sliced

Instructions

To make the streusel:

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

To make the filling:

Preheat oven to 375°. Lightly grease an 11″x 7″dish.

Whisk flour, sugar, and milk just until blended. Whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 40-45 minutes or until brown and bubbly.

Notes

Recipe adapted from Southern Living.

http://www.bakeorbreak.com/2010/03/banana-bread-cobbler/

66 Comments

  1. Maria March 31, 2010 Reply

    I always have extra bananas lying around. Great recipe. Thanks!

  2. Cousin Tim March 31, 2010 Reply

    I was hoping we would hear from you now that you’ve regained your day off. I’ll look to hear from you on Wednesdays. I don’t like banana bread because I don’t like the taste of ripe bananas. However, I love texture so the topping on this is tempting enough for me to try it with fresh bananas.

  3. vanillasugar March 31, 2010 Reply

    oh good another recipe for bananas….i cannot get enough of them these days (and coconut)

  4. lufflee March 31, 2010 Reply

    goodness this looks deliciouuuuuussssss!!!!!!!!!!!!!!!! I love banana anything!

  5. Jessie @ simplysifted March 31, 2010 Reply

    This looks delicious! I love bananas, but unfortunately my boyfriend hates them. I doubt I could eat the whole thing myself. Does it still taste good the next day? Say if I wanted to bring leftovers to work?

  6. Making my Mark March 31, 2010 Reply

    Yum!

  7. Joanne March 31, 2010 Reply

    This sounds like an absolute dream.

  8. Katrina March 31, 2010 Reply

    Yum! I love everything banana! What a great idea.

  9. This looks fabulous, glad to see a post from you.

  10. Alta March 31, 2010 Reply

    Where was this last week, when I was buried in overripe bananas? :) Kidding. I love this! I froze aforementioned bananas, so now I shall make this dish with them!

  11. Kasey March 31, 2010 Reply

    This looks epic! And so unique–I’m a huge fan of banana bread, but changing things up once in a while certainly can’t hurt.

  12. jennifer March 31, 2010 Reply

    Jessie, it reheats wonderfully. We enjoyed it for a couple of days after I made it.

  13. Stephen Jones March 31, 2010 Reply

    I like “Banana without the Bread” for it gets right to the point just like peeling a banana and just eatting it. No extra work. I think the general public would understand that. It could be a subtopic for banana bread also.

    Can you use various forms of bread to keep the bread in banana bread? Can you use banana peelings yellow and/or yellow and dark? I think the time is RIPE for it to keep the bread in banana bread. Lets call it [B]BC and have a tv bake off on the Hallmark… . A good way to channel all the forms of… .

    HANLEY WOOD JONES

    Hanley Wood, LLC
    CEO Stephen Jones
    Washington, DC

  14. The Duo Dishes March 31, 2010 Reply

    Never seen this before! That looks like it’s begging for a bit of vanilla ice cream…

  15. This is such a great variation!! Bookmarked!

  16. Tv Food And Drink April 1, 2010 Reply

    Wow it really does look easy. That’s kind of a surprise. Taking up this recipe this coming weekend. I’ll let you know how it goes. Thanks for the post.

  17. Valen April 1, 2010 Reply

    Ahhh if I only saw this 2 weeks ago. I was searching everywhere to find a decent banana crisp, but none were very good, this looks great!

  18. Sweets By Vicky April 1, 2010 Reply

    OOOH, I am deifnitely loving this non-banana bread banana bread! Sometimes banana bread, while delicious, just lacks that little somethin’somethin’ so this is right up my alley! Dressed to the nines banana bread!

  19. low carb pita bread April 2, 2010 Reply

    I got hungry just looking at it. Ok, it’s not hunger, it’s a craving, but still going to make this cobbler. With some ice cream, of course. And maybe even some chocolate sauce.

  20. sarabara April 2, 2010 Reply

    Looks great! thumbs up!

  21. Tay April 2, 2010 Reply

    I’ve made banana bread before. It was okay, but I’m not a huge fan of the smell of bananas. This could be a recipe to try though.

  22. Natalie April 2, 2010 Reply

    Oooh wow this would be perfect for leftover bananas..which i always seem to have! Looks delicious!

  23. ingrid April 3, 2010 Reply

    You called this a cobbler but I think it’s really a crisp. :) I actually made one last year and it was a HUGE hit with the family. Either way, whatever name it’s called it’s wonderful! We adore bananas! Thanks for the reminder that it’s been awhile.
    ~ingrid

  24. Lori April 5, 2010 Reply

    I made this from Southern Living and my husband LOVED it. It was soo easy and tasted great with some ice cream. Its been added to my recipe collection for those days when I just have to get rid of the bananas on the counter.

  25. Lisa April 5, 2010 Reply

    I made your banana cobbler! It was amazing!! It is one of the best desserts I have ever had. I did change s few things though. Wonderful recipe.

  26. Angela April 5, 2010 Reply

    Can you use all-purpose flour instead of self-rising flour that it calls for in the recipe? It looks delicious!

    • jennifer April 14, 2010 Reply

      Angela, Jeff beat me to telling you how to substitute all-purpose flour for self-rising. Or, take Angela’s advice and just interchange them without the addition of baking soda and salt. For something like this, I think either way is fine. Enjoy!

  27. Vicky April 7, 2010 Reply

    I really liked it…thanks..just wondering, is it possible not to use a dish but a normal cake tin?? cheers

    • jennifer April 14, 2010 Reply

      Vicky, I think a cake tin would be fine. Most anything roughly the same size the recipe suggests should work.

  28. Lisa April 7, 2010 Reply

    Angela I used all purpose white flour when I made it, and it turned out very well.

  29. Jeff April 8, 2010 Reply

    This recipe is amazing. I’ll never make another loaf of banana bread again. By the way, self-rising flour is really easy to make — 1 1/4 tsp baking soda and 1/2 tsp salt per cup of AP flour.

  30. Debbie April 10, 2010 Reply

    This looks absolutely divine, and warm and gooey. I love old style baked banana pudding. This looks just as good.

  31. Alisa-Foodista April 11, 2010 Reply

    Thanks for sharing this. I just happen to have some bananas I could use for this recipe! It looks really good.

  32. Anna April 12, 2010 Reply

    Yes. OMG Yes. Will be making it tomorrow! Thanks!

  33. CaSaundra April 14, 2010 Reply

    Bananas are such a good flavor star of a dish–this looks fabulous!

  34. simauma April 21, 2010 Reply

    Hello!! My name is SIMAUMA. I write blog about the food.Please look.And I am glad if I link to your blog. (URL)http://food-collection-simauma.blogspot.com/

  35. lisa April 22, 2010 Reply

    Another great recipe for those ripe bananas. I’m always on the lookout for something other than banana bread. This looks delicious.

  36. Anna April 22, 2010 Reply

    I made it last week. Best dessert ever. My husband said it might even nudge creme brulee from the top of his list – you have no idea how ground-breaking that is…

  37. EzSweets April 24, 2010 Reply

    I love this blog. It has so many authentic homey recipes!

  38. EzSweets April 24, 2010 Reply

    Love bananas, great recipe!

  39. Crimson Apron April 28, 2010 Reply

    This is sinful! I might just have to whip it up, park my fanny in front of the tube and go to town!

  40. Mama Holli May 4, 2010 Reply

    I LOve this blog!!! I will spend hours drooling over these recipes! OH MY GOODNESS!
    So glad I found you!
    I would love for you to post up some recipes on Midchix!!!
    I am a fellow blogger! I have linked up on Midchix.com and have had so much fun sharing my recipes! It is like Facebook but for women only! It is free and I am able to link back to my blog with my recipes! I have met some great bloggers and enjoy swapping recipes too! Check it out and join the flock named “Mama Can Cook” we need more recipes!!! Especially recipes like these!!! I will add your link to the Blog Roll today!
    Mama Holli

  41. Cigars Online May 7, 2010 Reply

    Oh this sounds divine! I love cobbler and LOVE LOVE banana bread. I can’t wait to try this recipe.. With some homemade vanilla ice cream on top I bet it is divine. The pictures look greaT!
    -Sylvia

  42. SHORTBREAD NYC May 17, 2010 Reply

    Im making this tomorrow!!

  43. Rhapsody June 21, 2010 Reply

    Is the sugar really necessary? Bananas have natural sugar and when cooked, they just get sweeter. I might try this ‘au naturel.’

  44. taahine July 5, 2010 Reply

    Made it last night. Loved it. Very good and very easy to make. Thanks for the recipe!

  45. zach August 14, 2010 Reply

    this looks yummy!!

  46. Lindsey August 23, 2010 Reply

    This looks supper yummy!!! I think i’ll try it this weekend :)

  47. Megan September 1, 2010 Reply

    I love that I could have dessert for breakfast. Looks delish!

  48. Jules September 21, 2010 Reply

    It is so true that banana bread gets boring this looks like a yummy recipe that I’ll be making next time I have ripe bananas. Thanks.

  49. Matt Peebles September 26, 2010 Reply

    This looks phenomenal! I want to preheat the over right now, except it’s the middle of the night. :)

    Does anyone have any suggestions on adapting this for gluten free? I could try substituting gluten free all purpose flour. But I’m not sure what’s meant by “self rising flour”. Is that different that regular flour? Would the conversion be different than 1 to 1 for gluten free all purpose? Or should I substitute something different like tapioca flour?

    Thanks,
    Matt

  50. Sara September 30, 2010 Reply

    I made this yesterday morning and thought it was pretty good. I cut the sugar by 1/2 in the “bread” part, but next time I would cut it out completely…it was very sweet for my taste. This recipe is even better the next day :)

  51. Amanda November 10, 2010 Reply

    This was fabulous – thank you! I’m a preschool teacher and we were trying to figure out this morning what to do with all the overripe bananas in our snack cache. We decided to do a last minute baking project with the kids but had no eggs – and were so happy when we found this recipe! We had no oats and not enough butter for the topping, so used extra flour and cream cheese. It was easy and fun for the kids to make, and very tasty!

  52. Kelly January 19, 2012 Reply

    Would it work the same if I used quick oats?

    • jennifer January 19, 2012 Reply

      Kelly, the only problem is that quick oats cook faster than regular oats. They can taste a bit different and have a different texture, too. If it were me, I would use quick oats if I didn’t have regular. In this recipe, it probably won’t make that much difference.

  53. Kayleigh January 19, 2012 Reply

    The 5 bananas in my kitchen are screaming! Excited to try this! :)

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