Skip to main content

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.

Glaze:

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

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

Comments

  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.

    ReplyDelete
  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! :)

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un