Ingredients
- 4-5 ripe bananas, sliced
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon cinnamon
Directions
Preheat oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Arrange banana slices in the baking dish.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Whisk in melted butter and milk until just combined to form the batter.
Pour the batter evenly over the bananas in the baking dish.
In a separate small bowl, combine the remaining sugar and flour (assuming this refers to separate ingredients for the topping).
Cut in cold butter and cinnamon until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the batter.
Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Frequently Asked Questions
How should I store leftover Classic Southern Banana Cobbler to keep it fresh?
Store your cooled banana cobbler in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Because of the fresh bananas, refrigeration is recommended for longer storage to prevent spoilage. For best flavor, let it come close to room temperature or warm slightly before serving.
Can I make this Classic Southern Banana Cobbler ahead of time?
While it's best served warm from the oven, you can assemble the cobbler up to 12 hours in advance. Keep the assembled, unbaked dish covered tightly in the refrigerator, and add about 5-10 minutes to the 30-minute bake time when you are ready to serve.
What is the best way to reheat a slice of this banana cobbler?
The best way to reheat individual slices is in the microwave for about 20-30 seconds until warm throughout. For a slightly crispier topping, you can reheat slices on a baking sheet in a 350°F (175°C) oven for about 8-10 minutes.
