• 1. Preheat the oven

  Preheat oven to 350°F.

  2. Prepare the bananas

  Slice the bananas into about 1-inch pieces and place them in a bowl.

  Add the brown sugar, vanilla, cinnamon, nutmeg. Toss gently to combine.

  Let the bananas sit while the oven preheats, allowing the sugar to dissolve and create a light syrup.

  3. Melt the butter

  Place a 10-inch cast iron skillet in the oven with the butter.

  Allow the butter to melt completely and become hot.

  4. Prepare the dry batter mixture

  In a bowl whisk together:

  flour

  sugar

  baking powder

  salt

  Do not add the buttermilk yet.

  5. Finish the batter

  Once the skillet comes out of the oven, whisk the buttermilk into the dry ingredients just until smooth.

  6. Assemble the cobbler

  Carefully remove the hot skillet from the oven.

  Pour the batter evenly over the melted butter without stirring.

  Arrange the banana pieces evenly over the batter, then pour the syrup from the bowl over the bananas.

  Sprinkle pecans over the top if using.

  7. Bake

  Bake for 40–50 minutes, until:

  the top is golden brown

  the edges are bubbling

  the center is set

  8. Rest and serve

  Let the cobbler rest 10–15 minutes before serving so it can set properly.

  Serve warm with ice cream, whipped cream, or a drizzle of caramel.

Notes

• Letting the bananas sit with the sugar creates a natural syrup that adds flavor and moisture to the cobbler.

  Mixing the buttermilk into the batter just before pouring keeps the baking powder active for the best rise.

  Do not stir the layers. The batter rises up around the fruit as it bakes