This breakfast casserole takes everything you love about banana bread and turns it into an easy, make-ahead dish perfect for feeding a group. It’s soft, sweet, and loaded with banana flavor. Plus, it’s customizable and simple to prepare. Whether you’re using up overripe bananas or planning for a weekend brunch, this recipe delivers comfort and convenience in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Day-old bread (such as brioche or French bread)
Ripe bananas
Eggs
Milk or half-and-half
Brown sugar
Vanilla extract
Ground cinnamon
Ground nutmeg (optional)
Salt
Butter (for greasing the dish)
Optional toppings: chopped walnuts, pecans, or chocolate chips
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Cut the bread into 1-inch cubes and place in a large mixing bowl.
In another bowl, mash the bananas until smooth.
Add the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt to the bananas. Whisk until well combined.
Pour the banana custard over the bread cubes and gently stir to coat evenly. Let the mixture sit for 10–15 minutes to soak.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle chopped nuts or chocolate chips on top, if desired.
Bake for 40–45 minutes, or until the top is golden and the center is set.
Let cool slightly before serving. Serve warm as-is or with a drizzle of maple syrup.
Servings and timing
This recipe serves 8 and takes about 15 minutes to prep and 40–45 minutes to bake, for a total time of approximately 1 hour.
Variations
Add blueberries or sliced strawberries for a fruity twist.
Use coconut milk or almond milk for a dairy-free version.
Swap brown sugar for maple syrup or honey.
Add a swirl of peanut butter or Nutella before baking.
Use gluten-free bread for a gluten-free alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or in the oven at 300°F until warmed through. You can also freeze the casserole in portions for up to 2 months—just thaw overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it the night before, refrigerate, and bake it fresh in the morning.
What type of bread is best for this recipe?
Brioche, challah, or French bread works best because they’re sturdy and absorb the custard well.
Can I use overripe bananas?
Absolutely. Overripe bananas add the most flavor and sweetness.
Do I need to toast the bread first?
Not necessarily, but using day-old or slightly dry bread helps prevent the casserole from getting too soggy.
Can I make this dairy-free?
Yes, substitute the milk with almond, soy, or oat milk.
How do I keep the casserole from getting too soggy?
Use slightly stale bread and let the mixture sit before baking to absorb the custard fully.
Can I freeze banana bread breakfast casserole?
Yes, freeze it baked or unbaked. If unbaked, thaw overnight before baking.
What toppings go well with this casserole?
Chopped nuts, maple syrup, whipped cream, or sliced bananas are all great options.
Is this casserole sweet enough on its own?
Yes, but you can always add a dusting of powdered sugar or syrup if you prefer extra sweetness.
Conclusion
Banana bread breakfast casserole is a cozy, crowd-pleasing dish that combines the beloved taste of banana bread with the ease of a baked casserole. Whether you’re prepping breakfast for a holiday, brunch with friends, or just a lazy Sunday morning, this sweet and satisfying recipe is sure to become a favorite.
Banana bread breakfast casserole combines the rich, comforting flavor of banana bread with the ease of a baked French toast casserole. Perfect for brunch or cozy mornings, it’s soft, sweet, and packed with banana flavor in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 loaf day-old bread (such as brioche or French bread), cut into 1-inch cubes
3 ripe bananas, mashed
6 large eggs
2 cups milk or half-and-half
1/2 cup brown sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp salt
1 tbsp butter (for greasing the dish)
Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Place cubed bread in a large mixing bowl.
In another bowl, mash bananas until smooth. Add eggs, milk, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until fully combined.
Pour banana custard over the bread cubes and stir gently to coat evenly. Let sit for 10–15 minutes so the bread can absorb the mixture.
Transfer mixture to the prepared baking dish and spread evenly.
Sprinkle with optional toppings such as chopped nuts or chocolate chips.
Bake for 40–45 minutes, or until golden on top and the center is set.
Let cool slightly before serving. Serve warm, optionally topped with maple syrup or sliced bananas.
Notes
Use slightly stale or day-old bread to prevent sogginess.Overripe bananas add the best flavor and natural sweetness.Make it dairy-free by using almond, soy, or oat milk.Customize with fruit, nut butters, or chocolate for different variations.Assemble the night before for a no-fuss morning bake.
