Banana Bread Cobbler
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. |