Its Thursday, January 13th and that means I'm on my way to spend the weekend in Charleston, SC. I've been anxiously awaiting this weekend for such a long time -- 18 weeks to be exact. That's how long I've been training for the Charleston Marathon. So on Saturday, Molly, my friend Caitlin and I will be running 26.2 miles.... HOWEVER the rest of the weekend, we will be enjoying the city and indulging in the fine Southern cuisine, which I love so much.
You can get a taste of the South this weekend by making this Banana Bread Cobbler (it really does belong on the menu at, perhaps, Magnolia). So go ahead and indulge this weekend, make this cobbler. You'll love it. Top it with ice cream and you'll love it even more. I promise.
This really was heavenly...
Banana Bread Cobbler
Source: Bake or Break, originally found on Southern Living
Yields: 8 servings
3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped walnuts (or pecans)
1 cup self-rising flour
1 cup granulated sugar
1 teaspoon cinnamon 1 cup milk
1/2 cup butter, melted
4 medium bananas, sliced
Preheat oven to 375°. Lightly grease an 11″x 7″dish.
For the streusel topping, stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. I used a fork but you could also use a pastry cutter. Set aside.
For the filling, whisk flour, sugar, cinnamon and milk just until blended. Whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 40-45 minutes or until brown and bubbly.