BANANA BREAD COBBLER

1 cup self-rising flour

1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced
struesel topping, recipe below
vanilla ice cream, optional

Preheat oven to 375 degrees.
Lightly grease a an 11 x 7-inch baking dish; set aside.

In a medium to large bowl whisk the flour, sugar, and milk together just until blended.  Whisk in the melted butter.  Pour into the prepared baking dish.  Cover with the banana slices and sprinkle the struesel topping over all. 

Bake at 375 degrees for 40 to 45 minutes or until golden brown and bubbly.

Serve with the ice cream, if desired.  (I suggest it!)

STRUESEL TOPPING:
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Using a fork, stir the brown sugar, flour, and butter together until crumbly.  Stir in the oats and the pecans.  Use as directed above.

Yield: 6 to 8 servings                                                          
This is a North Carolina recipe.I believe I got this around 10-years-ago from a Reiman's magazine.