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Irresistibly Moist Banana Bread Cobbler

A warm, moist banana bread base topped with a buttery cinnamon crumble, perfect for a cozy dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 4 medium ripe bananas peeled
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1/4 cup plain Greek yogurt room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup buttermilk room temperature
Cobbler Topping
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 1/2 cup chopped walnuts or pecans optional garnish

Equipment

  • 8-inch square baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

Instructions
  1. Preheat your oven to 350°F and grease an 8-inch square baking dish.
  2. Mash bananas in a large bowl until mostly smooth with some texture.
  3. Stir in melted butter, granulated sugar, and brown sugar until glossy.
  4. Beat in eggs one at a time, then add Greek yogurt and vanilla extract.
  5. Whisk flour, baking soda, baking powder, cinnamon, and salt in a separate bowl.
  6. Combine lemon juice with buttermilk and let sit for one minute.
  7. Gradually add dry ingredients and buttermilk mixture to the banana batter, alternating and ending with dry. Mix until just combined.
  8. Spread the batter evenly into the prepared baking dish.
  9. Combine topping ingredients in a medium bowl until crumbly.
  10. Sprinkle the topping evenly over the batter.
  11. Bake for 45-50 minutes until a knife inserted in the center comes out clean.
  12. Cool on a wire rack for 15 minutes before serving.

Notes

Ensure ingredients are at room temperature for the best emulsion. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.