Since moving to Florida last year, I have been on a quest to acquire every Southern Living annual that I can get my hot little hands on. I have found them all over the place from an abandoned garage to library sales to thrift stores. I keep a little notebook in my purse with the years that I own so I don’t accidentally buy a duplicate. I haven’t read my way through all the books. A few weeks ago, I decided it was time to just start cooking my way through them. I actually started with the most recent one, 2010. It was a very good year.
I was particularly intrigued by the Banana Bread Cobbler. I am always looking for new and different ways to use bananas. Muffins, cake, pie yes, but cobbler? It conjured mental images of a slimy filling topped with biscuits. After reading through the recipe, I realized it was remarkably similar to my mother-in-law’s fruit cocktail cake.
The interesting thing about this recipe was that as the dessert bakes, the fruit and topping get wrapped into the cake like a tunnel of love. As I dished up seconds for my kids, they kept saying, “Make sure to get lots of that oatmeal stuff in my bowl!”
- 1 cup self rising flour
- ¾ cup sugar
- 1 cup milk
- 1 stick butter, melted
- 3 bananas
- ¾ cup packed brown sugar
- 1 stick butter, softened
- ½ tsp ground nutmeg
- ½ cup self rising flour
- 1 cup oatmeal
- In a bowl, stir together the flour, sugar and milk until smooth.
- Add the melted butter.
- Spread the batter into a greased 11X7 pan.
- Slice bananas evenly over batter.
- In another bowl, combine remaining ingredients.
- Sprinkle over bananas.
- Bake at 375 degrees for 40 minutes or until filling bubbles.
- Serve with whipped cream or ice cream.