Howdy, friends! So turns out that half of my Instagram followers are as obsessed with banana desserts as I am! I received so many messages when I posted the making of this Bananas Foster Cobbler recipe! I made it multiple times until I could get the ratio of cinnamon, rum, and all the deliciousness justttt right. Hard job, huh?
With Mardi Gras around the corner, I figured this recipe would be the ultimate way to celebrate – that is – if you can’t wear beads and party on Bourbon Street. I love King Cake also, but I love easy cobbler recipes more. That’s why I created this one. Easy + Delish!
There is dark rum baked into the filling and the topping. Hello! We go big around here. Now if you want, you can leave the rum out. Just know that it won’t be as “bananas foster-y” tasting. It’s also not that much rum to begin with, so I say leave it in under all circumstances. YOLO. For reference, I used Myers Dark Rum because I had it on hand, but I am sure any dark rum would do the trick.
Ripe bananas work best in this cobbler, just like when you make banana bread. Don’t wait for them to turn black now, but the riper they are, the sweeter they are. I have used 4 bananas each time I’ve made this recipe, but if you’re using a larger or smaller dish, adjust accordingly. Also, sometimes bananas are tiny or massive. You get the gist. You can’t mess this recipe up.
I think serving it with a scoop of vanilla ice cream (or whipped topping) is sort of a requirement, but my husband wanted to note eating it with a spoon direct from the cobbler dish when it comes out of the oven is also an option. He’s obsessed with it, and I’m actually the banana fan in the house. Basically, this recipe is a WINNER.
I always order Bananas Foster if I see it a menu, but making it at home sounds like it would be a bit of an ordeal. One in which I could potentially burn my house down so let’s all go with this easier route, yes?
You can leave out the pecans if you wish or try a different nut (I love walnuts too), but the pecans were so southern and fitting in this recipe!
If you want to try another favorite banana recipe, this banana pumpkin bread is sooo delicious! If it’s not fall, you’re still allowed to have pumpkin, P.S. This is so good year-round! Usually I think apple reigns supreme when it comes to cobblers and pies, but it’s about time bananas has its day!
If you want to get fancy, you could bake this bananas foster cobbler into ramekins for individual sized portions (just reduce cooking time), but I’m a big fan of ease. I think it’s easier to bake it all at once and scoop into miniature serving dishes. Then your guests can go back for more and since it’s so delicious, they will be doing just that.
HOW TO MAKE BANANAS FOSTER COBBLER
- 4 medium ripe bananas
- 1 cup light brown sugar
- 6 tablespoons butter, melted
- 1 tablespoon cornstarch
- 2 tablespoons dark rum
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
- 1 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 1 cup butter, softened
- 2-3 tablespoons dark rum
- 1/2-1 cup chopped pecan or pecan halves
Heat oven to 400 degrees F. Spray a 9x13 baking dish with baking spray.
Cut bananas lengthwise and lay into baking dish.
In a mixing bowl, combine remainder of filling ingredients (brown sugar, melted butter, rum, cornstarch, and cinnamon). Stir well and spread on top of bananas, covering evenly.
In a separate mixing bowl, combine topping ingredients (flour, brown sugar, cinnamon, dark rum, and softened butter). Use the back of a fork to thoroughly combine mixture (will be crumbly). Stir in pecans. Sprinkle topping over bananas/filling. Add more pecans on top if desired. Just be sure to cover baking dish with aluminum foil halfway through baking if you used a lot of pecans (to prevent them from burning).
Bake 35 minutes or until golden brown and bubbly. Allow to cool and serve with a scoop of ice cream or whipped topping.