Description
A warm, comforting Southern‐style dessert with sliced bananas topped by a buttery, oat‑pecan streusel.
Ingredients
- ¾ cup packed light brown sugar
- ½ cup self‑rising flour
- ½ cup (1 stick) unsalted butter, softened (for streusel)
- 1 cup old‑fashioned oats
- ½ cup chopped pecans
- 1 cup self‑rising flour (for filling)
- 1 cup granulated sugar
- 1 cup milk
- ½ cup butter, melted (for filling)
- 2 teaspoons banana extract (optional, for extra flavor)
- 4 ripe bananas, sliced
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×9‑inch or 2‑quart baking dish.
- In a bowl, mix the streusel: combine ¾ cup light brown sugar, ½ cup self‑rising flour, and softened ½ cup butter until crumbly. Stir in oats and pecans; set aside.
- In another bowl, whisk together 1 cup self‑rising flour, 1 cup granulated sugar, and milk until just blended. Stir in melted ½ cup butter (and banana extract, if using).
- Pour the batter into the prepared baking dish.
- Arrange the sliced bananas in a single layer over the batter.
- Sprinkle the streusel mixture evenly over the banana layer.
- Bake for 45–50 minutes, until the top is golden and the filling is set (no longer jiggly). Let rest slightly before serving.
- Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- For stronger banana flavor, add banana extract to the milk mixture. :contentReference[oaicite:0]{index=0}
- Use very ripe bananas (with brown spots) for the best sweetness. :contentReference[oaicite:1]{index=1}
- If you don’t have self‑rising flour, you can substitute all‑purpose flour plus baking powder and salt (adjust accordingly).
- Bake covered with foil during the last 10 minutes if the top browns too quickly. :contentReference[oaicite:2]{index=2}
- This dessert is best served warm and can be reheated gently before serving again.
Nutrition
- Serving Size: 1 serving (of 8)
- Calories: 581
- Sugar: 54 g
- Sodium: 23 mg
- Fat: 29 g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: —
