Banana Bread Cobbler Recipes

BANANA BREAD COBBLER

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 1 cup of the flour, the granulated sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into baking dish.
• In small bowl, mix brown sugar, remaining 1/2 cup flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture.
• Bake 50 to 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary. Serve warm with ice cream.

GRANDMA'S BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.

BANANA BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BANANA BREAD COBBLER

Steps:

• 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.

BANANA BREAD COBBLER WITH STREUSEL TOPPING

Steps:

• To make the streusel - Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans. Set aside.
• To make bread pudding - 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.

WARM BANANA COBBLER

Steps:

• In a large bowl, whisk eggs with sugar and set aside.
• In saucepan, heat cream and milk together until bubbles form around the edge, then whisk into egg mixture.
• Return to pan and cook over medium-low heat, stirring until thick enough to coat the back of a spoon, about 10 minutes.
• Transfer to clean bowl and stir in vanilla.
• Place plastic wrap directly on top of custard and refrigerate until cold.
• Slice bananas and gently fold into custard.
• Spoon into eight 4" ramekins.
• In small bowl, mix flour with almonds and sprinkle evenly over custard and pat lightly.
• Broil until topping is crusty and golden, but bananas remain cool- about 2 minutes.