Name: Comforting Banana Bread Cobbler
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 cup all-purpose flour; 2 tsp baking powder; ½ tsp ground cinnamon; ½ cup brown sugar, packed light; ½ cup chocolate chips; ½ cup walnuts or pecans, chopped; ½ tsp salt; 1 cup granulated sugar; 1 tsp vanilla extract; 1½ cups milk; 113 g (½ cup) unsalted butter, melted

A warm, gooey twist on classic banana bread — this Comforting Banana Bread Cobbler brings together buttery golden edges and a soft, banana-rich center. It’s everything I want in a comforting dessert or indulgent brunch treat. It takes familiar flavors and textures and transforms them into something scoopable, melty, and deeply satisfying. Whether I’m serving it with a scoop of vanilla ice cream or enjoying it straight from the dish, this cobbler is pure cozy magic.

Why You’ll Love This Recipe

I love how this banana bread cobbler takes the nostalgic taste of banana bread and turns it into a warm, gooey dessert that feels both comforting and indulgent. The golden baked edges give just enough texture to balance the soft, pudding-like center. The addition of chocolate chips and nuts adds depth, crunch, and bursts of sweetness that make every bite interesting. It’s incredibly easy to make with everyday ingredients and always gets rave reviews when I share it with family or friends. Plus, it’s versatile — equally fitting for dessert or a cozy brunch dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed

1 cup all‑purpose flour

½ tsp ground cinnamon

½ cup brown sugar, packed light

2 tsp baking powder

½ cup chocolate chips

½ cup walnuts or pecans, chopped

1 cup granulated sugar

½ tsp salt

1 tsp vanilla extract

1½ cups milk (see Note)

113 g (½ cup) unsalted butter, melted

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a medium bowl, I whisk together the flour, baking powder, cinnamon, salt, brown sugar, and granulated sugar.

I stir in the mashed bananas, milk, vanilla extract, and melted butter until everything is just combined.

Then I gently fold in the chocolate chips and chopped nuts.

I pour the batter into the prepared dish, smoothing out the top.

I bake it for 30–35 minutes, until the edges turn golden and the center is set but still soft and gooey.

After baking, I let it cool for about 10 minutes before serving warm. It’s amazing on its own, but I sometimes top it with vanilla ice cream or whipped cream for extra indulgence.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: ~290 per serving (estimated)

Variations

I sometimes swap the chocolate chips for white chocolate or butterscotch chips for a different flavor spin.

If I’m out of nuts, I just leave them out or replace them with shredded coconut.

For a slightly tangy note, I stir in a few tablespoons of sour cream or Greek yogurt into the batter.

To make it gluten-free, I use a 1:1 gluten-free baking flour.

I’ve even added a handful of chopped dried fruit like dates or raisins for a more festive feel.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I scoop a portion into a microwave-safe bowl and heat it for 30–45 seconds until warm. For a crispier edge, I sometimes reheat it in the oven at 325°F for 10–15 minutes. It freezes well too — I let it cool completely, then wrap portions tightly and freeze for up to 2 months. I reheat from frozen in the oven or microwave.

Related Recipes:

Caramel Pumpkin Cobbler with Pecans

FAQs

How ripe should the bananas be for this recipe?

I use very ripe bananas — the kind with brown spots all over. The riper they are, the more natural sweetness and banana flavor they add to the cobbler.

Can I make this banana bread cobbler ahead of time?

Yes, I often make it a day ahead. I just store it covered in the fridge, then reheat it in the oven before serving. The texture stays beautifully gooey.

Can I use plant-based milk or butter?

Absolutely. I’ve made this with almond milk and vegan butter with great results. It still turns out rich and delicious.

What if I don’t have a 9×13-inch dish?

I’ve used slightly smaller or larger baking dishes before. I just keep an eye on the baking time — a smaller dish may need a bit longer to set in the middle.

How do I know when it’s done baking?

I look for golden edges and a center that’s set but still a little soft. It should jiggle slightly but not look wet. A toothpick inserted near the edge should come out mostly clean.

Conclusion

This comforting banana bread cobbler is my go-to when I want something easy, cozy, and delicious. It has all the flavor of classic banana bread with the gooey texture of a cobbler — a perfect hybrid that feels like a warm hug. Whether I’m serving it for dessert, bringing it to a potluck, or just treating myself on a quiet weekend, it never disappoints.

📖 Recipe: