If you've never heard of banana cobbler you are missing out! This vegan banana cobbler is made up of a sweet, cake-y banana cobbler filling that is topped with an incredible nutty, buttery crumble. Super delicious and as easy to make as it is to eat!
Had never heard of anything like this but was very intrigued when I saw the recipe. It was ah-mazing and so easy to make! - Sara
When you picture fruit cobbler, you typically see berries and peaches. While a little untraditional, this vegan banana cobbler needs to be added to your repertoire!
Warm, gooey banana bread taste and a crisp, crumbly topping. When served with a scoop of vegan vanilla ice cream it is absolute magic.
If you're on a cobbler baking kick, be sure to also try my vegan peach cobbler and my vegan blackberry cobbler!
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ingredients you'll need
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- Rolled Oats: Create a hearty, crisp topping with plenty of texture.
- Light Brown Sugar: Sweetens the topping while adding rich caramel and molasses notes.
- All-Purpose Flour: Binds the topping and cobbler batter ingredients together, creating a tender, crumbly texture that holds up over the banana filling.
- Vegan Butter: Provides richness and moisture, helping the topping come together while creating flaky, buttery crumbles as it bakes.
- Chopped Pecans: Adds satisfying crunch and nutty flavor that pairs perfectly with the bananas and warm spices.
- Granulated Sugar: Sweetens the batter and encourages a lightly golden, tender crumb that balances the natural sweetness of the bananas.
- Baking Powder: Gives the cobbler its lift, creating a light, fluffy texture instead of a dense batter.
- Salt: Enhances the sweetness and brings out the flavors of the bananas, cinnamon, and buttery topping.
- Ground Cinnamon: Adds warm, cozy flavor that complements the ripe bananas and gives the cobbler a classic homemade taste.
- Nondairy Milk: Adds the moisture needed to form the batter while keeping the recipe completely dairy-free.
- Ripe Bananas: The star of the recipe, providing natural sweetness, a soft, jammy texture, and rich banana flavor that becomes even more delicious as they bake.
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why you'll love this recipe
- Easy to make: Simple pantry staples come together with just a few minutes of prep.
- Perfect for ripe bananas: A delicious way to use up overripe bananas instead of letting them go to waste.
- Crispy, buttery topping: The oat and pecan crumble bakes up golden, crunchy, and full of flavor.
- Soft, cake-like cobbler: The tender vanilla-cinnamon batter pairs perfectly with the caramelized bananas.
- Delicious with ice cream: A scoop of vegan vanilla ice cream takes this comforting dessert to the next level.
how to make vegan banana cobbler (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by stirring together the dry crumble ingredients. Work the vegan butter into the dry ingredients using your fingers. Set aside.
Whisk together the dry cobbler ingredients in a large mixing bowl. Pour in the nondairy milk, melted vegan butter and vanilla extract. Mix until just-combined.
Pour the cobbler mixture into a lightly-greased 9-inch square pan. Lay sliced bananas evenly over the top, overlapping slightly. Sprinkle the crumble mixture over the top.
Bake cobbler on center rack of an oven that has been preheated to 350 degrees F (175 C) for 30 minutes. Remove from oven and sprinkle over the chopped pecans. Return to oven and bake for another 15-20 minutes.
Tips and tricks
Here are a few tricks to help make sure your cobbler turns out perfect every time:
- Use ripe bananas: Bananas with plenty of brown spots are naturally sweeter and softer, giving the cobbler the best flavor and texture.
- Don't over-mix the batter: Stir just until the ingredients are combined. Over-mixing can make the cobbler dense instead of light and tender.
- Slice the bananas evenly: Similar-sized slices help the bananas cook evenly throughout the cobbler.
- Use cold or softened butter for the topping: Softened vegan butter blends easily into the oat mixture, creating perfectly crumbly clusters.
- Bake until golden brown: The topping should be crisp and golden, and a toothpick inserted into the cobbler portion should come out mostly clean.
- Let it cool slightly before serving: Allow the cobbler to rest for 10-15 minutes after baking so the filling and batter can set for cleaner servings.
- Serve warm: This cobbler is especially delicious served warm with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream.
ideal bananas for cobbler
For a vegan banana cobbler, you'll get the best flavor and texture by using ripe to overripe bananas.
Look for bananas that are:
- Bright yellow with plenty of brown spots (ideal)
- Mostly brown but not mushy or leaking (also great)
- Soft to the touch with a strong, sweet banana aroma
Avoid:
- Green bananas: They're too firm and starchy, so they won't become soft and sweet as they bake.
- Solid yellow bananas with no spots: These are still a bit firm and won't have as much banana flavor.
- Bananas that are moldy or leaking: While overripe is good, spoiled bananas should be discarded.
For this cobbler, the bananas should be soft enough to slice but still hold their shape. As they bake, they'll become tender and caramelized without completely dissolving into the batter.
frequently asked questions
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour and use certified gluten-free rolled oats for a gluten-free version.
Absolutely. The pecans add crunch, but you can omit them if you have a nut allergy or simply prefer a nut-free cobbler.
The topping should be golden brown and crisp, and a toothpick inserted into the cake-like portion should come out clean or with just a few moist crumbs.
Yes! You can prepare the topping a day in advance and refrigerate it separately. Assemble and bake the cobbler just before serving for the best texture.
Yes! Bananas pair well with berries, peaches, apples, or pears. You can replace some of the bananas with another fruit or create your own combination.
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recipe variations
Want to mix things up? Here are a few approved recipe additions and swaps!
- Add Chocolate Chips: Fold ½ cup of dairy-free chocolate chips into the batter or sprinkle them over the bananas for a chocolate-banana twist.
- Mix in More Fruit: Add sliced strawberries, blueberries, diced peaches, or chopped apples along with the bananas for extra flavor and color.
- Swap the Nuts: Replace the pecans with chopped walnuts or sliced almonds, or leave the nuts out entirely for a nut-free cobbler.
- Boost the Spices: Add a pinch of nutmeg, ground ginger, or cardamom to complement the cinnamon and enhance the warm, cozy flavors.
- Add Coconut: Stir shredded unsweetened coconut into the topping for extra texture and tropical flavor.
- Make It Extra Crunchy: Sprinkle a handful of coarse oats or additional chopped pecans over the topping before baking for even more crunch.
- Add a Caramel Drizzle: Finish the warm cobbler with a drizzle of vegan caramel sauce for an extra indulgent dessert.
troubleshooting
- Why is my cobbler soggy?
A slightly soft texture is normal because the bananas release moisture as they bake. However, if the cobbler is overly wet, make sure you are using the correct flour measurements and baking it until the topping is golden and the center is set. - Why didn't my topping get crispy?
The topping may not crisp if the vegan butter was too warm, there was too much moisture, or the cobbler was covered while cooling. Let it bake uncovered until the topping is golden brown, and allow it to cool slightly before serving. - Why is my cobbler too dense?
Over-mixing the batter can develop too much gluten and create a heavy texture. Stir the batter gently just until the ingredients are combined. - Why did my bananas disappear into the cobbler?
Very ripe, soft bananas can break down quickly while baking. For more defined banana pieces, use ripe bananas that are sweet and spotted but still firm enough to slice.ripe. - Why is my topping too dry or crumbly?
Make sure the vegan butter is evenly mixed into the topping ingredients. The mixture should resemble coarse crumbs and hold together slightly when pressed. - Can I fix an under-baked cobbler?
Yes. Return it to the oven and bake for an additional 5-10 minutes at 350°F until the topping is golden and the center is cooked through.
storage
Room Temperature: This cobbler can be left at room temperature for up to 2 days after baking. After that, refrigerate any leftovers to keep them fresh and safe to eat.
Refrigerator: Allow the cobbler to cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: For longer storage, place individual portions in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual servings in the microwave for 30-60 seconds, or reheat the cobbler in a 350°F oven for 10-15 minutes until heated through. The oven is the best option for restoring the crisp topping.
Serving Tip: Enjoy the cobbler warm with a scoop of vegan vanilla ice cream or dairy-free whipped cream for the best flavor and texture.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Banana Cobbler
Sweet, cake-y banana cobbler filling topped with a nutty, buttery crumble.
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 Servings 1x
- Category: crisps and cobblers
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Topping
1 cup rolled oats
¾ cup light brown sugar
½ cup all purpose flour
½ cup vegan butter, softened
½ cup chopped pecans
For the Cobbler
1 cup all purpose flour
⅔ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup nondairy milk
½ cup vegan butter, melted
3-4 ripe bananas, sliced*
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 9 inch square pan or equal-size dish. Set aside.
- Topping: Add rolled oats, brown sugar and flour to a medium-sized bowl and whisk together. Stir in the softened vegan butter until a wet crumble comes together. Use your hands to work the mixture together if necessary. Set aside.
- Cobbler Batter: In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Add the nondairy milk and melted vegan butter to the bowl and whisk together until just combined.
- Assemble: Pour the cobbler batter into the bottom of the prepared baking pan and spread out evenly using a rubber spatula. Evenly layer the banana slices over the batter. You want a single layer but the bananas can overlap slightly. Sprinkle the crumble topping evenly over the bananas.
- Bake: Place cobbler on center rack of preheated oven and bake for 30 minutes. Take cobbler out and sprinkle the top with chopped pecans. Return to oven to bake for an additional 15-20 minutes or until a toothpick inserted into the center of the cobbler comes out clean. Serve warm with nondairy vanilla ice cream.
Notes
*Cobbler will keep in an airtight container at room temperature for 1-2 days or in the refrigerator for 2-3 days. This is not a freezer friendly recipe.
*The amount of bananas you will need depends completely on their size. 3 large bananas or 4 small bananas should do the trick. Make sure they are nice and spotty before proceeding with recipe.
more vegan banana desserts
- vegan banana chocolate chip cookies
- vegan banana upside down cake
- vegan peanut butter banana cupcakes
- vegan banana bread
Had never heard of anything like this but was very intrigued when I saw the recipe. It was ah-mazing and so easy to make!
I'm so glad you liked it! Love any banana recipe!