Banana Cobbler Recipe. Amazing.
If I’m lyin’ I’m dyin’. This dessert is good. Surprisingly so, if you’re like me and not crackers for bananas. I especially dislike them in their various dessert forms (fostered, caramelized, puddinged) and extra especially the abominations that are banana candies (talking to you laffy taffy).
These days, though, I’m growing a couple of people and trying to keep fresh fruits and vegetables around the house to hopefully help them establish healthy eating habits that they can carry off to adulthood with them. Bananas almost always fit my budget, so I almost always have a few on hand that need to be eaten today or be bread tomorrow.
Sometimes I don’t want banana bread, however, and my quest for a fresh banana treat is what delivered unto me this amazing recipe. Manna from heaven. Mananas from heaven, maybe, snicker snicker.
I did make a few changes to the original recipe, some out of necessity and some out of curiosity. Also, I had some trouble with the food-togrophy portion of this endeavor and didn’t really get a very good picture of the final product, all apologies for that. Anyway, let’s get started.
The first step is mixing together the flour, salt, and baking powder. You can alternately use self-rising flour if you keep it on hand but I don’t always keep it on hand so I used this blend. Sugar and any dry spices you choose to use should be thoroughly stirred into the flour.
The next step is mixing in your liquid. In this case, I used a container of national brand flavored greek yogurt and 2.5 oz of milk, but you could just use milk or even use buttermilk if you have it.
After the flour mixture and milk mixture have been mixed together, the melted and cooled butter is mixed in to finalize the batter and the batter is poured into a buttered baking dish and topped with sliced bananas.
The topping ingredients (oats, flour, brown sugar, soft butter and optional spices) get cut or rubber together and sprinkled atop the batter and sliced banana mixture and the pan goes into a 375f oven to bake for 40 minutes until the topping is a deliciously crunchtasticified golden color.
Again, I have to apologize for not really getting a good picture of this dessert, but trust me, friends, you’ll barely have time to admire it aesthetic while you are shoveling it into your mouth and muttering ‘ohmygod’ over and over. Bet served still warm with a scoop of ice cream.
ITEMS WE USED TO MAKE THIS RECIPE