Most bakers, even the occasional ones, have most likely made banana bread at least once. It’s a simple thing to whip up, it’s delicious, and it’s a good use of very ripe bananas. The problem, at least to me, is that I get a little bored with it. I am always looking for variations to make it a tad different and more interesting.
This recipe, from my beloved Southern Living, offers a definite twist on the traditional. It’s banana bread without the bread. All the good parts of banana bread are put in a baking dish, topped with oat-y/pecan-y goodness and baked into a bubbly, warm, yummy creation. Top it with some ice cream, and suddenly banana bread is a beautiful dish suitable not just for snacking, but for serving after a meal as dessert.
Some of the comments on the on-line recipe suggested the addition of coconut on top of the bananas. That’s definitely an intriguing idea I must try some time.
One of the best things about this cobbler is how amazingly easy it is to make. Measure a few things, slice a few bananas, stir a couple of times, and it’s ready for the oven. For the work that goes into it, you get an incredibly good return on your time/effort investment.
And, of course, being at least distantly related to banana bread, this dessert has the benefit of being completely appropriate for breakfast. Well, maybe minus the ice cream.