Thyme In The Mountains -- Banana Bread Cobbler

Thyme In The Mountains

My family seems to go through food phases. You know, when it seems that you are buying the same thing more often than usual because they are inhaling it as soon as you bring it home.

Most of the time it is some type of cereal or they are begging me to make that certain chicken or pasta dish two or three times a week. It seems that by the time I catch on to the fact that I better stock up on a certain item ormake extra batches of that cookie, the phase has long past and I find myself staring at bowls, boxes or jars of the now neglected and forgotten item.

This week the neglected food happens to be a lonely bundle of bananas. Even the grandkids won't eat them, and I thought I had a couple of little monkeys in my midst!

Now they are on to yogurt.....hmmm.

Usually when I have left over bananas, I peel them and put them in freezer bags to freeze for future banana bread, but this time I thought I would put a little twist on them.

This dessert is freezes really well and can be served with ice cream for an extra special treat.

BANANA BREAD COBBLER BREAD PUDDING

1/2 box glazed donut holes (about 10 or 12)

1 cup self-rising flour

1 cup sugar

1 cup milk

4 or 5 medium bananas

1/4 cup oats

1/4 cup brown sugar

1/4 cup butter or margarine, melted

 Directions:

* Prepare a 9 or 10-inch baking dish with a cooking spray. Quarter the

donut holes and evenly layer the bottom of the dish.

* In a medium bowl, whisk together the flour, sugar and milk until smooth.

* Slice bananas into 1/8" pieces and stir into flour mixture to coat.

*Pour banana mixture over the donut pieces, filling in the gaps so

that the donuts are covered.

* Mix together oats, brown sugar and butter. Mix until crumbly. Sprinkle on top of banana mixture.

*Bake at 350 degrees for 40-45 minutes or until golden and middle tests done.

Serve warm with ice cream or let cool, cover and freeze.

*Can also be made in muffin cups for individual servings.

Enjoy!