Friday, September 30, 2011

Banana Bread Cobbler

I had some bananas that were getting extra ripe so I was looking for a new way to use them up. I typically make muffins or banana bread, but I wanted something different. I found a recipe from Southern Living for Banana Bread Cobbler and decided to try it. Of course, I tweaked it a bit. Boy, was it super yummy! Charles had some for breakfast this morning. Though it's good cold, it is out of this world fantastic when it's warm!

Here's what you need:

For the topping
3/4 cup packed brown sugar
1/2 cup self-rising flour - see my note below if you don't have self-rising flour
1/2 cup melted butter
1 cup oats (quick or regular, doesn't matter)
1/2 cup chopped pecans
1/2 teas cinnamon

Mix these ingredients together and set aside. The topping will resemble granola.

For the filling
1 cup self-rising flour - see note
1 cup sugar
1 cup milk
1/2 cup melted butter
3 ripe bananas, mashed

Whisk the flour, sugar and milk together just until blended. Stir in the melted butter. Pour into a greased 8x8 pan. Drop the mashed bananas by spoonfuls over the batter. Top with the oat mixture. Bake at 350 degrees for 35-45 minutes. Cover the top with foil if it browns too quickly.

The original recipe suggested serving this cobbler with ice cream, but we all felt it was wonderful without it.

Note: If you don't have self-rising flour, don't run out to the store to get it! Just use what you have already. For every cup of flour the recipe calls for, add 1 teaspoon baking powder and 1/4 teaspoon salt. So for this recipe, you need a total of 1 1/2 cups flour, 1 cup for the filling and 1/2 for the topping. So you'll add a total of 1 1/2 teaspoons baking powder and 1/4 plus 1/8 teaspoon salt to the flour. Make sense?

Click here for a printable version of the recipe.

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