Banana Bread Cobbler

Hello to all! I have missed sharing recipe with you guys for the past couple of weeks. My dad got sick and ended up being hospitalized for a week. He is home now, but still has a bit of recuperating to do. I sincerely appreciate your concerns and prayers for us. It really means a lot!

I have say, that as much as I enjoy cooking, I am so grateful for restaurants at times like this! We all managed to eat well during Dad’s ordeal, thanks to Pontotoc’s and Oxford’s eating establishments and our dear friends. Our Sunday school class and Aunt Jean’s Sunday School class so kindly sent us money for eating out! What a blessing! God’s people are so, so good!!! I’ll take this opportunity to give a little shout out to Sunday school. As Brother Ken says repeatedly, Sunday school is the most important hour of worship at our church each week. It is there that we find Christian fellowship, friendship and love. We laugh together. Cry together. Celebrate and rejoice together, and grieve together. Most of all, it provides the opportunity for us to study God’s word together and interact with others about what God is saying to us through the Bible. If you’re not a part of an active Sunday school class, I encourage you to find one. You’ll be blessed!

Banana Bread Cobbler

Banana Bread Cobbler

At some point last week, I did manage to make this yummy dish. The recipe is in the current issue of Southern Living magazine. It was really, really good! Many thanks to my sweet husband for taking a quick photo of it for me!
I only used half of the butter called for in the batter and half of the butter called for in the topping. Larry and I both thought the amount I used was plenty. 

Even cutting it in half, it still had a full stick of butter!!

1  cup  self-rising flour
1  cup  sugar
1  cup  milk
1/2  cup  butter, melted (I used ¼ cup.)
4  medium-size ripe bananas, sliced

Preheat oven to 375 degrees. Coat an 11x7-inch baking dish with cooking spray.
Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into prepared baking dish. Top with banana slices, and sprinkle with streusel topping - recipe below.
Place dish in oven and bake at 375 degrees for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream. (Since we were eating this for breakfast, I drizzled mine with glaze - recipe below.)

Streusel Topping

I omitted the oats and cut the butter in half.

3/4  cup  firmly packed light brown sugar
1/2  cup  self-rising flour
1/2  cup  butter, softened (I use ¼ cup.)
1  cup  uncooked regular oats (I omitted these, but I think they would be good!)
1/2  cup  chopped pecans

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


1 cup confectioner’s sugar
1 tablespoon melted butter
1 tablespoon milk

Whisk together all glaze ingredients until smooth.  Drizzle over cobbler.


  1. So sorry to hear of your dads illness, glad his is doing better !
    Have missed your great recipes, this sounds wonderuful, have a wonderful week dear friend.

  2. It is so good to have you back. Sorry to hear your dad was ill but glad he is home and getting better! I've had some difficulties myself. My husband was laid off from his job last Friday! Don't know yet for how long or when (or if) he will be called back. I am trusting God to bring us through!!

    I will most definitely be trying this recipe. It sounds simply delicious. And I like the idea of cutting the butter in 1/2. Best wishes for your dad! :)


Thanks for sharing! I love comments!