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Banana Cream Cheese Cobbler

A creamy, caramelized dessert that combines banana pudding and cheesecake in a cozy cobbler. Perfect for potlucks or as a comforting weeknight treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Banana Layer
  • 4 ripe bananas, sliced The riper the bananas, the sweeter the cobbler.
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice Prevents bananas from browning.
Cream Cheese Filling
  • 8 oz cream cheese, softened Must be at room temperature.
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
Cobbler Batter
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
Optional Toppings
  • Crushed vanilla wafers Highly recommended
  • Caramel drizzle Highly recommended
  • Vanilla ice cream Highly recommended
  • Whipped cream Highly recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Slice the 4 ripe bananas and lay them evenly in the baking dish.
  3. Sprinkle brown sugar, then cinnamon, and drizzle lemon juice over the bananas.
Cream Cheese Filling
  1. In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract.
  2. Beat until smooth and fluffy, then drop spoonfuls over the banana layer.
Cobbler Batter
  1. In another bowl, mix flour, granulated sugar, baking powder, and salt.
  2. Add milk and melted butter, stirring until combined.
Assembly
  1. Pour cobbler batter gently over the banana and cream cheese layers.
Baking
  1. Bake in the preheated oven for 40-50 minutes until golden brown and bubbly.
  2. Let it rest for about 10-15 minutes before serving.
Serving
  1. Serve with your choice of optional toppings like vanilla ice cream, caramel drizzle, or whipped cream.

Notes

For the best flavor, use very ripe bananas. This cobbler can be made ahead of time and refrigerated before baking.