Banana Bread Cobbler
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| Yield | 10 servings |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Total time | 1 hours, 10 minutes |
| Meal type | Dessert |
| Source | Betty Crocker |
| Serving Size 1/10th of recipe | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 490 kcal | ||
| Protein | 5g | ||
| Total Carbohydrate | 68g | ||
| Total Fat | 24g | ||
| Saturated Fat | 12g | ||
| Fibre | 3g | ||
| Sodium | 420mg | ||
Ingredients
- 1 1/2 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup butter, melted
- 3/4 cups packed light brown sugar (5 1/4 ounces)
- 1/2 cup butter softened
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 4 ripe medium bananas, sliced
- Vanilla ice cream, if desired
Directions
| 1. | |
| Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.xs | |
| 2. | |
| In medium bowl, mix 1 cup of the flour, the granulated sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into baking dish. | |
| 3. | |
| In small bowl, mix brown sugar, remaining 1/2 cup flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture. | |
| 4. | |
| Bake 50 to 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary. Serve warm with ice cream. | |