Banana Cobbler

5 bananas
9 Tbsp. butter
1/2 c. brown sugar
2 Tbsp. brandy or rum
1 1/2 c. sifted flour
1/4 c. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
1/2 tsp. vanilla
2 c. half-and-half
1/4 tsp. salt

Peel bananas, halve lengthwise and cut halves crosswise into 1-inch sections. Melt 4 tablespoons butter in frying pan, stir in brown sugar and brandy and add banana pieces, tossing them to coat. Cook, stirring occasionally, about five minutes. Pour into greased 8-inch by 8-inch pan. Sift together flour, salt, sugar and baking powder. Cut remaining five tablespoons butter into small chunks and work into the flour, leaving small particles of butter, maybe the size of small peas. Beat egg lightly and combine with milk and vanilla. Stir liquid into flour mixture until dry ingredients are moistened. Spoon batter onto banana mixture in three rows of three heaps each, and don’t smooth over uncovered spaces inbetween. Bake about 40 minutes at 375°. Serve warm in deep dishes with half-and-half or whipped topping. Nine servings.