Since I went with a “comfort food” theme for Easter, I decided to make this Banana Bread Crisp I saw on one of my favorite baking blogs, Bake or Break. What’s not to like here? No, it’s not actually banana bread but it contains so many of the best parts of banana bread (bananas, sugar, butter) and combines it with the crispy, oat-y topping that you come to associate with a fruit crisp. A few things you should know: One, this recipe is actually titled Banana Bread Cobbler but it really is more of a crisp so I changed the name. Two, the only things I actually changed in the recipe were the cooking vessel (I used small crocks to make this in), replaced the pecans with walnuts, and I added a ½ tsp of cinnamon to the topping, although I will probably add a tad bit more the next time around (and you better believe there will be a next time). This dessert was so creamy and crunchy and gooey it almost seemed like it shouldn’t be allowed to exist. It really was that good. We also had it with a scoop of vanilla ice cream and it was pure heaven. For the recipe click here.