Banana Bread Cobbler with Butterscotch Chips Recipe
This Banana Bread Cobbler is a delightful fusion of classic banana bread flavors and a warm, comforting cobbler texture. Made with ripe bananas, a buttery cake mix base, and a cinnamon-scented oat topping, it’s perfect served warm with vanilla ice cream for a cozy dessert or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cobbler Base
- 1 box (15.25 ounce) yellow cake mix
- 1 cup whole or 2% milk
- ½ cup unsalted butter, melted
- ½ cup butterscotch chips
- 4-5 medium bananas, sliced
Cinnamon Banana Topping
- 1¼ cup packed light brown sugar, divided
- ½ cup water
- 1 teaspoon ground cinnamon
Oat Topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup chopped walnuts (optional)
- ½ cup unsalted butter, softened
To Serve
- Vanilla ice cream
- Additional banana slices
Instructions
- Prepare the base mixture: In a large mixing bowl, combine the yellow cake mix, milk, and melted butter until smooth. Stir in the butterscotch chips and sliced bananas gently to incorporate the flavors evenly without mashing the bananas completely.
- Make the cinnamon banana syrup: In a small saucepan over medium heat, combine half of the brown sugar (about ⅝ cup), water, and ground cinnamon. Bring to a gentle boil while stirring occasionally, then reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
- Assemble the cobbler base: Pour the cake mix banana mixture into a greased baking dish, smoothing the top evenly. Drizzle half of the cinnamon banana syrup over the surface to add moisture and flavor.
- Prepare the oat topping: In another bowl, mix old-fashioned oats, flour, baking powder, the remaining brown sugar, and chopped walnuts if using. Cut in the softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the topping and finish assembly: Sprinkle the oat topping evenly over the cobbler base. Drizzle the remaining cinnamon banana syrup on top of the oat mixture for extra sweetness and moisture.
- Bake the cobbler: Preheat your oven to 350°F (175°C). Bake the cobbler in the center rack for 40 minutes or until the top is golden brown and a toothpick inserted into the oat topping comes out clean.
- Serve warm: Allow the cobbler to cool for 10 minutes. Serve warm slices topped with vanilla ice cream and additional banana slices for an indulgent, comforting dessert.
Notes
- Use ripe bananas for the sweetest flavor and best texture.
- Butterscotch chips add a rich flavor twist but can be substituted with chocolate chips if preferred.
- The brown sugar cinnamon syrup can be prepared in advance to save time.
- Walnuts are optional but add a nice crunch and nutty flavor to the topping.
- Ensure the cobbler is slightly cooled before serving to avoid burns from hot filling.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving.
