Talk about a glimpse of fall weather. After what seemed like endless days of heat and humidity, we’ve had a couple rainy, cool days here in NY. This (and a 12 mile run) made me want to bake something warm and comforting. One of my favorite fall comfort recipes is apple crisp, but I try to wait until September before making it. So, what was I to make?
Peanut Butter Banana Cobbler! I wasn’t really sure how this one would turn out, but I really love it. It baked up just the way I wanted it to. And just wait ’til you see how simple it is.
Yep, the supply of overripe bananas feeding my dessert efforts hasn’t run out yet! And thanks to a pouch of Betty Crocker cookie mix, you only need four items to make this. That’s right, four!
Add softened butter to the cookie mix, and mix until it’s nice and crumbly. Spread half of it into a eight- or nine-inch square pan. Then chop those trusty ripe bananas into chunks.
Toss the ‘nanners with some brown sugar. This here is a dessert in itself.
Spread the bananas into the pan over the cookie mix crumbs, then sprinkle on the remaining crumbs. Patiently wait while it bakes…
Your warm ‘n gooey cobbler is ready. Grab a fork!
Or, pile some cobbler into a dish, top with ice cream, and grab a spoon. I opted for this version. 🙂
Peanut Butter Banana Cobbler
Makes about 9 servings
1 pouch peanut butter cookie mix (such as Betty Crocker)
5 tbsp. butter, softened
6 ripe bananas
1/3 cup brown sugar
Heat oven to 375 degrees F. Grease eight- or nine-inch square pan with butter or spray with nonstick spray.
In a large bowl, combine cookie mix and butter, using a fork to mix until small crumbs form. Spread half of mixture into pan.
Cut bananas into 1 inch chunks. Toss bananas with brown sugar. Spread into pan over cookie mix crumbs. Top with remaining cookie mix crumbs.
Bake 15 to 20 minutes, until golden brown. Cool for about 30 minutes before serving. Serve with ice cream, if desired.