Warm Banana Bread Cobbler

I got a new cookbook yesterday called 9x13 The Pan That Can, put out by Better Homes and Gardens. I don't know about you guys, but I love cookbooks. I can waste away a whole day looking through a new cookbook, I almost proved it today! I like to find things that I think different people in my family will like. This time I found a breakfast to make for Mom and Marv next time we are together; Tropical Breakfast Ambrosia. What do you think, Mom, will this help get you over not going to Mexico this year? The ingredients are fresh pineapple, mandarin oranges, mango, cherries, amaretto, bananas and coconut.

The Trucker already found a new recipe in there last night that he thought we needed to try. He just goes right to the desserts and looks for what he thinks we need to test out. I start at the beginning and read every page. He came up with Warm Banana Bread Cobbler. I did not eat any of it yet, but he put away two pieces of it with three scoops of ice cream last night while it was still warm. I had to laugh, the recipe said to let it cool for thirty minutes before cutting into the dessert, so the Trucker sets the timer for thirty minutes so he would not be late! As he was eating, he never said a word to me, but I did get the thumbs up, so I assumed that to mean it is worth making again. The Princess and the King also ate some last night and I didn't hear any complaints out of them, either. Seeing as how you aren't hear to share some with us; I will give you the recipe and you can try it out for yourself. Let me know what you think.

1 cup self-rising flour
1 cup granulated sugar
3/4 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
4 medium bananas, peeled and sliced
1 cup rolled oats
3/4 cup packed brown sugar
1/2 cup self-rising flour
1/2 cup butter

1. Grease a 9x13 inch-inch baking pan or baking dish; set aside. Preheat oven to 375*F.
2. In a medium bowl stir together the 1 cup self-rising flour and the granulated sugar; add milk, melted butter, and vanilla. Stir until smooth. Spread evenly in the prepared pan or dish. Top with sliced bananas.
3. In a large bowl combine oats, brown sugar, and the 1/2 cup self-rising flour. Using a pastry blender, cut in 1/2 cup butter until crumbly. Sprinkle mixture over bananas. Bake, uncovered, for 25 to 30 minutes or until browned and set. Cool in pan or dish on a wire rack for 30 minutes. Serve warm with vanilla ice cream.

I think I might go try my piece now before Trucker gets home from school and polishes the rest of the pan off!

What more could a girl ask for today? I had a new cookbook to look through and a gorgeous day outside for walking with the hound doggers. It is in the upper thirties, sun shining, blue skies and a warm breeze blowing. God is good!