Description
This Banana Bread Casserole features ripe bananas and rich bread, creating a custardy breakfast or brunch dish with a hint of cinnamon. Perfect for make-ahead preparation, it’s a delicious crowd-pleaser that can be served warm with maple syrup.
Ingredients
Scale
- 1 loaf of day-old bread (preferably brioche or challah)
- 4 ripe bananas, sliced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the loaf of day-old bread into 1-inch cubes. If using fresh bread, let it sit out for a few hours to dry.
- In a large bowl, combine sliced bananas with a sprinkle of lemon juice to prevent browning. Set aside.
- In another bowl, whisk together the eggs until well beaten.
- Add the whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt to the eggs. Whisk until smooth.
- Pour in the melted butter and whisk until fully incorporated.
- Grease a 9×13-inch baking dish and layer the bread cubes evenly across the bottom.
- Sprinkle the sliced bananas over the bread cubes, and add nuts if using.
- Pour the egg mixture evenly over the top, pressing down gently to ensure the bread absorbs the mixture.
- Cover with aluminum foil and let sit for 30 minutes, or refrigerate overnight.
- Remove the foil and bake for 45-50 minutes, until golden brown and a knife inserted in the center comes out clean.
- Let cool for 10 minutes before serving.
- Cut into squares and serve with warm maple syrup and optional powdered sugar.
Notes
- For best results, use day-old bread to prevent sogginess.
- Feel free to customize with your favorite nuts or add-ins like chocolate chips.
- This casserole can be prepared the night before for a hassle-free morning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes