Easy Banana Cobbler Recipe with Buttery Pecan Crumble

a close up of banana crumble in a white baking dish with two slices missing

Easy Banana Cobbler Recipe with Buttery Pecan Crumble

This easy banana cobbler layers sweet, spiced ripe bananas with a buttery brown sugar and pecan crumble for a cozy dessert that is gooey on the bottom and crunchy on top. Serve it warm with a scoop of vanilla ice cream for a simple banana dessert the whole family will love.

5 from 4 votes

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Prep Time 5

Cook Time 40

Total Time 45

Course Dessert

Cuisine American

Servings people

Calories 398 kcal

Equipment

Ingredients

For the crumble crust

1½ cups fresh bread crumbs see note below
¼ cup brown sugar firmly packed
¼ cup granulated white sugar
½ cup pecans chopped
1 teaspoon pumpkin pie spice or plain cinnamon
1 teaspoon vanilla bean paste
5 tablespoons butter melted, divided

For the gooey banana filling

6 large bananas peeled and sliced into ½" thick slices, divided
1 tablespoon Angostura bitters
½ cup brown sugar packed
¾ teaspoon pumpkin pie spice
1 tablespoon cornstarch
1 teaspoon vanilla bean paste

For serving

vanilla ice cream optional

Instructions

Stir breadcrumbs, sugars, pecans, spices, 4 tablespoons butter, and vanilla bean paste with a fork in a large bowl to make a crumb.
Grease pie plate with 1 tablespoon of melted butter.
Stir together the sliced bananas, bitters, brown sugar, spice, cornstarch, and vanilla bean paste in a medium bowl.
Arrange half of banana mixture in the pie plate.
Sprinkle half of the crumb over the bananas.
Repeat, making another layer of bananas and another layer of crumb.
Bake for 40 minutes, until slightly browned.

Notes

To make fresh breadcrumbs, allow a loaf of bread to become stale by leaving it sit out overnight. If it's sliced, separate the slices slightly to allow for airflow between them. If it's not sliced, cut it into thick slices with a bread knife. In the morning, when the bread has become a little crunchy, place all the bread into a food processor and pulse until crumbs have formed. Measure the breadcrumbs after removing them from the food processor.

Nutritional information does not include ice cream.

Store leftovers in the fridge: Cover the pie plate tightly or move leftovers to an airtight container and refrigerate for up to 3 days.

Reheat before serving: Warm individual portions in the microwave for 20 to 30 seconds, or reheat the dish in a 350°F oven until warmed through, to soften the filling and re-crisp the topping.

Freezing is not recommended: Baked bananas turn mushy and watery after thawing, so this dessert is best enjoyed within a few days.

Nutrition

Keyword banana, cobbler, crisp

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