Begin by slicing 6 ripe bananas into approximately 1/4 inch thick rounds. Arrange the slices neatly on a plate, ready to incorporate into your Southern Banana Cobbler filling.

In a large mixing bowl, gently toss the sliced bananas with granulated sugar, light brown sugar, melted unsalted butter, water, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir until well combined.

Allow the banana mixture to rest for about 15–20 minutes to enhance their sweetness and flavor.

In another large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate small bowl, whisk together cold buttermilk, melted butter, and vanilla extract.

Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined.

Preheat your oven to 375°F (190°C).

Pour the banana filling into a greased 9x13 inch baking dish, spreading it evenly.

Gently pour the cobbler topping over the banana mixture, covering as much of the filling as possible.

Sprinkle turbinado sugar lightly over the cobbler topping.

Bake for 35–45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the cobbler to cool for about 15–20 minutes before serving.

Serve the Southern Banana Cobbler warm, optionally topped with whipped cream or a scoop of vanilla ice cream.