Most bakers, even the occasional ones, have most likely made banana bread at least once. It’s a simple thing to whip up, it’s delicious, and it’s a good use of very ripe bananas. The problem, at least to me, is that I get a little bored with it. I am always looking for variations to make it a tad different and more interesting.
This recipe, from my beloved Southern Living, offers a definite twist on the traditional. It’s banana bread without the bread. All the good parts of banana bread are put in a baking dish, topped with oat-y/pecan-y goodness and baked into a bubbly, warm, yummy creation. Top it with some ice cream, and suddenly banana bread is a beautiful dish suitable not just for snacking, but for serving after a meal as dessert.
Some of the comments on the on-line recipe suggested the addition of coconut on top of the bananas. That’s definitely an intriguing idea I must try some time.
One of the best things about this cobbler is how amazingly easy it is to make. Measure a few things, slice a few bananas, stir a couple of times, and it’s ready for the oven. For the work that goes into it, you get an incredibly good return on your time/effort investment.
And, of course, being at least distantly related to banana bread, this dessert has the benefit of being completely appropriate for breakfast. Well, maybe minus the ice cream.
- 3/4 cup packed light brown sugar
- 1/2 cup self-rising flour
- 1/2 cup butter, softened
- 1 cup uncooked regular oats
- 1/2 cup chopped pecans
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup butter, melted
- 4 medium bananas, sliced
To make the streusel:
Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.
To make the filling:
Preheat oven to 375°. Lightly grease an 11″x 7″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 40-45 minutes or until brown and bubbly.
Recipe adapted from Southern Living.