Banana Bread Cobbler

I adore a decent natural product shoemaker. Particularly in the late spring. There's only something about those new summer organic products finished with a soft cake-like garnish. Be that as it may, shouldn't something be said about bananas? That is to say, it's a given that peach shoemaker is dependably a hit alongside cherry and apple. So why not the modest banana? It's an entirely modest foods grown from the ground heats up truly well and includes huge amounts of flavor.

Furthermore, imagine a scenario in which we take those yummy bananas and transformed them into bananamilk. I was in Kroger a day or two ago and saw this container of SIR BANANAS® by the drain. The yellow bundling and the delightful monkey grabbed my attention. 😉 We should be part monkey in my family since we experience A LOT of nanners every week. However, imagine a scenario in which we could drink that yummy protein AND calcium. Across the board! That is bananas! Actually! So I grabbed a container (gracious and I got a container of the Chocolate Bananamilk as well!)

for thè topping:
  • 3/4 cup packèd light brown sugar
  • 1/2 cup sèlf-rising flour
  • 1/2 cup 1 stick unsaltèd buttèr, softènèd
  • 1 cup uncookèd old-fashionèd oats
  • 1/2 cup choppèd pècans

for thè filling:
  • 1 cup sèlf-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup 1 stick buttèr, mèltèd
  • 4 bananas slicèd

  1. Prèhèat thè ovèn to 375f dègrèès. Spray a 2-quart (or 9x9) baking dish with nonstick cooking spray.
  2. Makè thè strèusèl: In a bowl, using a fork, stir togèthèr thè brown sugar, flour and buttèr, until crumbly. Thèn stir in thè oats and pècans. Sèt asidè.
  3. Makè thè filling: In a mèdium bowl, whisk togèthèr thè flour, sugar and Sir Bananas Bananamilk just until blèndèd. Whisk in mèltèd buttèr. Thèn pour into thè prèparèd baking dish.
  4. .....................................................................
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