This is a sponsored conversation written by me on behalf of Sir Bananas. The opinions and text are all mine.
I love a good fruit cobbler. Especially in the summer. There’s just something about those fresh summer fruits topped with a fluffy cake-like topping. But what about bananas? I mean, it’s a given that peach cobbler is always a hit along with cherry and apple. So why not the humble banana? It’s a pretty inexpensive fruit and it bakes up really well and adds tons of flavor.
Bananamilk. Say What?
And what if we take those yummy bananas and turned them into bananamilk? I was in Kroger the other day and noticed this carton of SIR BANANAS® by the milk. The yellow packaging and the adorable monkey caught my eye. 😉 We must be part monkey in my family because we go through A LOT of nanners each week. But what if we could drink that yummy protein AND calcium? All in one! That’s bananas! Literally! So I picked up a carton (oh and I got a carton of the Chocolate Bananamilk too!)
This milk is bananas.®
I can honestly say this was really good! I am not a huge milk drinker but SIR BANANAS® has actually made me want to drink it. And it’s kinda awesome because it has 7 grams of protein! That protein helps fill me up so it’s a really great pick-me-up snack in the morning and afternoon. It is delicious straight outta the carton.
The little Monkey Mates™are perfect for on-the-go and I can pack them into my son’s lunch. It’s made with real bananas and has no high-fructose corn syrup, no artificial flavors, sweeteners or colors, is gluten-free, and carrageenan-free. It’s also AMAZING in smoothies. I also have been substituting the bananamilk in recipes that call for regular milk. I have used it in pancakes and in my banana bread and banana pudding. You can find a bunch more recipes HERE. And now I am using it in this Banana Bread Cobbler. It takes that banana flavor over-the-top!
for the topping:
3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup (1 stick) unsalted butter, softened
1 cup uncooked old-fashioned oats
1/2 cup chopped pecans
Preheat the oven to 375f degrees. Spray a 2-quart (or 9×9) baking dish with nonstick cooking spray.
Make the streusel: In a bowl, using a fork, stir together the brown sugar, flour and butter, until crumbly. Then stir in the oats and pecans. Set aside.
Make the filling: In a medium bowl, whisk together the flour, sugar and Sir Bananas Bananamilk just until blended. Whisk in melted butter. Then pour into the prepared baking dish.
Layer banana slices on top.
Then crumble streusel topping evenly on top of the banana layer.
Bake for about 45-50 minutes until golden brown and no longer jiggly.
- for the topping:
- 3/4 cup packed light brown sugar
- 1/2 cup self-rising flour
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup uncooked old-fashioned oats
- 1/2 cup chopped pecans
- for the filling:
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup Sir Bananas Bananamilk
- 1/2 cup 1 stick butter, melted
- 4 bananas sliced
- Preheat the oven to 375f degrees. Spray a 2-quart (or 9x9) baking dish with nonstick cooking spray.
- Make the streusel: In a bowl, using a fork, stir together the brown sugar, flour and butter, until crumbly. Then stir in the oats and pecans. Set aside.
- Make the filling: In a medium bowl, whisk together the flour, sugar and Sir Bananas Bananamilk just until blended. Whisk in melted butter. Then pour into the prepared baking dish.
- Layer banana slices on top.
- Then crumble streusel topping evenly on top of the banana layer.
- Bake for about 45-50 minutes until golden brown and no longer jiggly.
- Dig in! Optional: Serve with a scoop of vanilla ice cream.