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Enjoy this recipe from Harvest Homestyle Meals.
Submitted by: Lisa Green from Parkersburg, WV
1-1/2 c. self-rising flour, divided
1 c. sugar
3/4 c. milk
1/2 c. butter, melted
1 t. vanilla extract
4 ripe bananas, sliced
1 c. rolled oats, uncooked
3/4 c. brown sugar, packed
1/2 c. butter, softened
1/2 c. chopped walnuts
Garnish: vanilla ice cream
In a bowl, stir together one cup flour and sugar. Add milk, melted butter and vanilla; stir until smooth. Spread batter evenly in a buttered rectangular 3-quart casserole dish. Top with sliced bananas; set aside. In a separate large bowl, combine oats, brown sugar and remaining flour. With a pastry cutter, cut in softened butter until crumbly; stir in walnuts. Sprinkle mixture over bananas. Bake at 375 degrees for 25 to 30 minutes, until set and golden. Serve warm, topped with ice cream. Serves 12. | |
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In a bowl, stir together one cup flour and sugar. Add milk, melted butter and vanilla; stir until smooth. Spread batter evenly in a buttered rectangular 3-quart casserole dish. Top with sliced bananas; set aside. In a separate large bowl, combine oats, brown sugar and remaining flour. With a pastry cutter, cut in softened butter until crumbly; stir in walnuts. Sprinkle mixture over bananas. Bake at 375 degrees for 25 to 30 minutes, until set and golden. Serve warm, topped with ice cream. Serves 12. |
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