Banana Cobbler


Banana Cobbler

Course Baking, Breakfast, Dessert
Cuisine American
Author Catherine’s Plates


  • 9 13 baking dish
  • whisk
  • large mixing bowl
  • medium mixing bowl (microwave safe)
  • measuring spoons & cups
  • cutting board & sharp knife
  • spoon


  • 1/2 cup butter
  • 2 cups all purpose flour
  • 1 cup white granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 cups milk
  • 4 medium ripe bananas
  • 1 cup pecan pieces
  • 1 (8oz) block cream cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 TBS brown sugar


  • Preheat oven to 400 degrees. Place 1/2 cup butter (1 stick) into a 9 x 13 baking dish and place into hot oven. Allow to melt for about 8-10 minutes.
  • In the meantime, in a large bowl whisk together flour, sugar, baking powder, salt, cinnamon, and milk.
  • Remove baking dish with melted butter from oven. Pour batter all over butter. DO NOT MIX TOGETHER. Set a side.
  • Slice bananas and place over batter in a single layer. Top with pecan pieces to cover.
  • In a medium bowl place cream cheese. Heat in microwave for 10 seconds to warm up cream cheese. Stir in egg, brown sugar, and vanilla until combined. (The mixture may appear lumpy from the cream cheese, which is fine.)
  • Dollop the cream cheese mixture over the the batter, bananas, and nuts in baking dish.
  • Place back in 400 degree oven and bake for 38-45 minutes, until golden brown and cooked through. Serve up with ice cream, if desired.

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