I had some bananas that where about to be over ripe and instead of making the usual thing that comes to mind (banana bread) I thought I would give this recipe a try. It’s also egg free if you have an allergy. I really like how light the dessert came out. There’s just enough sweetness in the dish to finish off a meal. It’s also got that rustic feel to it, so you don’t have to plate it so perfect, just top with ice cream and you’re done. I heated mine a little before I added the ice cream, because I really like the cold ice cream with a warm dessert.

Banana Bread Cobbler
(Adapted from Southern Living)

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1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced

Streusel Topping
Vanilla ice cream

Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter.


Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.


Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.


Streusel Topping
3/4 cup firmly 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

Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.



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