Saturday, April 24, 2010

Banana Bread Cobbler

For I know that the Lord is great and that our Lord is above all gods! Psalm 135:5

This recipe was in Southern Living a couple of months ago. I just decided to try it because I had a few bananas that were about to go to waste. I was surprised at how yummy it was. The streusel topping is particularly delicious and could be used with other recipes that require a topping. It is a must to serve it with vanilla ice cream!

1 C. self-rising flour
1 C. sugar
1 C. milk
1/2 C. butter, melted
4 ripe bananas, sliced

3/4 C. firmly packed light brown sugar
1/2 C. self-rising flour
1/2 C. butter, softened
1 C. uncooked regular oats
1/2 C. chopped pecans

Preheat oven to 375. Whisk together flour and next 2 ingredients until just blended. Whisk in melted butter. Pour into a lightly greased 11 by 7 baking dish. Top with banana slices, and sprinkle with topping. Bake for 40-45 min. or until golden brown and bubbly. Serve with ice cream.

To make topping: Use a fork to stir together sugar, flour and butter until crumbly. Stir in oats and pecans.

Serves 8
Southern Living, Feb. 2010

Tips: This can easily be cut in half... I did that since I just had 2 bananas.

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