Banana Bread Cobbler With Streusel Topping Recipes

BANANA BREAD COBBLER WITH STREUSEL TOPPING

Banana Bread Cobbler With Streusel Topping image

Make and share this Banana Bread Cobbler With Streusel Topping recipe from Food.com.

Provided by Ceezie

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans
1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium ripe bananas, sliced

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

Warm Banana Cobbler image

Just found this recipe and it looks like a dynamite dessert that I will be trying real soon! Sliced bananas are folded into a creamy homemade custard, then topped and broiled with a crusty golden almond topping. Recipe from Canadian Living magazine.

Provided by Marie

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1/3 cup sugar
1 1/2 cups heavy cream
1 1/4 cups milk
1 teaspoon vanilla
8 bananas
1 cup flour
1/2 cup chopped almonds

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.

Nutrition Facts : Calories 462.2, Fat 25.5, SaturatedFat 12.4, Cholesterol 172.2, Sodium 101.4, Carbohydrate 52.1, Fiber 4.5, Sugar 23.5, Protein 10.1

STREUSEL-TOPPED BANANA BREAD

Streusel-Topped Banana Bread image

This is a classic quick bread recipe with a special twist, a crunchy cinnamon-y streusel topping. I sometimes add more mashed bananas than the recipe calls for to make the bread really moist.

Provided by J. Michael Long

Categories Breads

Time 40m

Yield 3 mini loaf pans or two regualr loaf pans

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup mashed banana (3 small overripe ones)
2 eggs
1/3 cup sugar
1/16 cup butter, melted
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/16 cup butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Steps:

Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
Beat bananas, eggs, sugar and butter in a large bowl until smooth.
On low speed, gradually beat in flour mixture.
Divide among the prepared pans.
Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
Sprinkle evenly over batter.
Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
If streusel is browning too quickly, cover loosely with foil.
Cool cakes in pan on wire rack for 10 minutes.
Remove cakes from pans to racks to cool completely.

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