Tuesday, June 1, 2010

Banana Bread Cobbler

I found this recipe a while ago on bake or break and saved it to try when I had excess bananas. Veronica made it yesterday and...if you like banana bread and the like, you will probably enjoy this.

Streusel topping
3/4 cup brown sugar
1/2 cup self-rising flour*
1/2 cup butter, softened
1 cup regular oats (she used quick 1 minute oatmeal)
1/2 cup pecans
Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.

Filling
1 cup self-rising flour*
1 cup granulated sugar
1 cup milk
1/2 cup melted butter
4 medium bananas, sliced

Preheat oven to 375. Lightly grease an 11 x7" baking dish.
Whisk flour, sugar, and milk just until blended, whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 35-40 minutes or until brown on top and bubbly.

*Veronica is 12 years old and didn't know about self-rising flour and I didn't realized it called for that until I was typing this up. It was really good with all-purpose flour.
If you don't have all-purpose flour, to make 1 cup of self-rising flour, use 1 cup all-purpose flour and add 1 1/2 tsp baking powder and 1/2 tsp salt

1 comment:

T's Daily Treasures said...

We always have an excess of bananas that I make into muffins but this sounds like something I will definitely have to try. Those cupcakes in the previous post sound divine! Best wishes, Tammy