Banana Cream Cheese Cobbler with a Soft Cake Layer
Sliced bananas and plain cream cheese dollops between layers of cinnamon-vanilla batter, baked as a soft spoonable dessert.
Ingredients
Fruit and Cheese
- 4 medium ripe bananas about 2 cups slices
- 8 oz full-fat block cream cheese softened
Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter melted and slightly cooled
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Preparation and Finish
- 1 teaspoon butter for greasing dish
- 1 tablespoon powdered sugar optional light dusting
Instructions
- Preheat to 350°F and grease a 9-by-13-inch dish. Beat softened cream cheese briefly until spoonable. Whisk flour, granulated sugar, baking powder, salt, and cinnamon together.
- Combine eggs with milk and vanilla, then whisk in the slightly cooled melted butter, then stir into the dry mixture just until combined.
- Spread half the batter in the dish. Arrange roughly 2 cups banana slices evenly, add small cream cheese dollops, and spoon remaining batter over them, spreading gently.
- Bake about 40–45 minutes, extending if needed for a set cake center. Test a batter section away from cheese pockets with a skewer and confirm no raw batter remains. Rest 15 minutes, optionally dust lightly with powdered sugar, and spoon into 8 portions.
Notes
This is a soft dessert, not firm cheesecake bars. Banana sizes vary; use about 2 cups slices. Check batter away from cream cheese pockets and refrigerate leftovers promptly.