Lemon Banana Cobbler

Is there anything more warm and cozy than the sweet scent of bananas baking away in the oven? The next time you have ripe bananas that need to be used, skip the banana bread and make this cheerful Lemon Banana Cobbler!

Lemon Banana Cobbler

There’s something so comforting about a cobbler. Whether it’s Fresh Strawberry Cobbler topped with a biscuit topping or this sweet and tart confection, it’s always a family favorite. Using just a few simple ingredients and coming together in less than an hour, this dessert is perfect for any night of the week.


Lemon Banana Cobbler takes six simple ingredients and transforms them into an easy sweet treat. As the sugared banana bake with the cobbler crust, they slightly caramelize and become something completely new.

Banana Cobbler Ingredients
  • Bananas – The star of this banana cobbler. You want to pick ripe bananas for the maximum amount of sweetness and flavor. They also keep this cobbler tender and moist.
  • Self-Rising Flour Part of why this easy cobbler recipe requires so few ingredients is the use of self-rising flour. It combines salt and baking powder with all-purpose flour. This is also a great ingredient to make biscuits.
  • Sugar – Sugar is used to both lightly sweeten the cobbler portion of this dessert, and also help the bananas slightly caramelize as they bake.
  • Milk – Provides the liquid for the cobbler portion of this dessert. Use whole milk for the most flavor and richness.
  • Lemon – Both the juice and the zest is used to give this dessert a bright sunny pop that balances the sweetness.

How to Make Lemon Banana Cobbler

Have you ever wanted to make a sweet treat on a Tuesday just because? While some desserts are more labor intensive and are suited to weekend baking, this cheery cobbler recipe is perfect for any day of the week.

Time needed: 50 minutes

A lemon kissed cobbler crust is combined with sugared bananas for a cozy and sweet treat.

  1. Prep

    Preheat your oven to 375 degrees. Add your butter to the baking dish and allow it to melt in the oven. Melted Butter

  2. Mix

    Add your flour, milk, and lemon zest and juice to a bowl and mix to combine. Cobbler Batter

  3. Assemble

    Pour the batter on top of the melted butter. Arrange the banana slices on top of the batter and lightly sprinkle the remaining two tablespoons of sugar over the top of the cobbler.Banana Cobbler

  4. Bake

    Allow the lemon banana cobbler to bake for 45 minutes or until it is golden brown and slightly puffed.

How to Serve Lemon Banana Cobbler

Lemon Banana Cobbler

This is one of those desserts that will perfume the entire house and have your family flocking to the kitchen. It is best served warm straight from the oven. Top it off with cold vanilla ice cream or even cool whipped cream. No judgement if your dive into the baking dish for a bite first!


For a slightly different flavor profile, you can swap out the lemon juice and zest in this recipe for sweeter Meyer lemon. You can also use orange juice and zest.



Just like this easy fruit cobbler only requires a few ingredients, you only need a few tools to easily bake this up at home.

  • Mixing Bowl
  • Whisk
  • Baking Dish


This is one of those desserts that you want to eat warm, straight from the oven. However, it can be stored for up to three days covered in the refrigerator. You can reheat it in the oven on a low temperature between 275-300 degrees.

Top Tip for Lemon Banana Cobbler

Lemon Banana Cobbler

Using self-rising flour makes this dessert easy and budget friendly! However, if you don’t have self-rising flour you can make it with pantry ingredients you already have, flour, fine salt, and baking powder. Add one cup of flour, one and a half teaspoons of baking powder, and a quarter teaspoon of fine salt to a bowl and mix to thoroughly combine. This will ensure that the leavening agent, the baking powder, is properly distributed. You can use this for other baked goods such as pancakes, biscuits, and certain types of bread.

Because of the baking powder in self-rising flour, it has a shorter shelf life than other types of flour. For the best results only make enough for your recipe calling for it. In addition, the flour used in self-rising flour is usually a little softer than all-purpose flour. This means your final product won’t be quite as tender if you make your own.

Lemon Banana Cobbler

Lemon Banana Cobbler

A lemon kissed cobbler batter is joined with sugared bananas that caramelize as they
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 6


  • 1 mixing bowl
  • 1 whisk
  • 1 baking dish 11" oval or 9×13 pan


  • 2 bananas, halved
  • 1 cup self-rising flour
  • 3/4 cup sugar plus 2 tbsp for topping
  • 1 cup milk
  • 1 stick butter
  • juice and zest from 1 lemon


  • Preheat the oven to 375 degrees.
  • Add the butter to the baking dish and place in the oven until the butter is melted.
  • Add the flour, 3/4 cup of sugar, lemon juice and zest, and milk to a bowl. Whisk to combine.
  • Pour the batter over the melted butter.
  • Top with the banana halves.
  • Sprinkle the 2 tbsp of sugar over the top.
  • Bake for 45 minutes, or until golden brown and slightly puffed.
  • Serve warm with ice cream and enjoy!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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  1. 5 stars
    Thanks Albana, this is a delicious dessert (and breakfast if you are lucky enough to have leftovers!). You live up to your name of being the Uncomplicated Chef given how easy it is including so few ingredients and steps!
    I’m in Australia so I followed the recipe with no conversions i.e. the recipe said 1 cup so I used 1 cup even though our metric cup is slightly bigger. Otherwise I only adapted the recipe (but with great results) as follows:
    I used 1/2 cup caster sugar (instead of 3/4 cup) in the recipe but sprinkled the top with raw sugar for a crunchier top
    I used 1 cup of lite milk as that is all I had (but I’m sure full cream would be yummier!)
    I used 100g of unsalted butter as they don’t sell in sticks here that I am aware of
    I did it in a rectangular Pyrex dish that was about 10×6″
    Highly recommend!

  2. I tried this today and it was a hit at my home. Thank you so much for this wonderful recipe.
    Used coconut cream instead of milk, but only because I had run out of milk. The outcome was creamy and comforting. I think next time, I will reduce the sugar by 1/4 cup in the batter, and still keep the 2 tablespoons of sugar sprinkled over as topping. The topping then becomes carmelized The chewiness of the top surface along the baked batter along the edges of the baking dish were wonderful.

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