1 1/2 c self-rising flour
1 c granulated sugar
1 c milk
1/2 c butter, melted
3/4 c packed light brown sugar
1/2 c butter, softened
1 c old-fashioned oats
1/2 c chopped pecans
4 ripe medium bananas, sliced
Vanilla ice cream & caramel topping, if desired
Preheat oven to 375*F. Spray 11x7 pan with cooking spray.
In medium bowl, mix 1 cup of the flour, sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into pan.
In small bowl mix brown sugar, remaining 1/2 c flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture.
Bake 50 - 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary. Serve warm with ice cream and drizzle with caramel topping.
Recipe featured in the Betty Crocker Fall Entertaining 2013 magazine.
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