4.49 from 54 votes

Banana Bread Breakfast Casserole

This Banana Bread Breakfast Casserole is the perfect sweet breakfast recipe or easy dessert! Use those brown bananas and leftover bread in this bread pudding casserole, which is ready in an hour.

Banana Bread Breakfast Casserole in a white pan.


Normally, I’m a savory breakfast fan, but sometimes, you just need a little sweetness in the morning. Enter Banana Bread Breakfast Casserole! It’s just like bread pudding, but it’s acceptable to eat before noon. 

If you’re like me, you’re always buying fresh produce, never to finish it all. No matter how hard I try, I always end up with a couple of very brown bananas. This is the best recipe to use them! And, like bread pudding, it’s a great way to use the last of some almost stale bread. 

Breakfast or dessert? Your choice! I’m going for breakfast here. I’m obsessed with breakfast casseroles for a couple of reasons. One is that they are so easy to make with minimal prep work and no babysitting a hot stove. They are also an awesome way to use up leftovers!

Ingredients

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    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Bread: For this breakfast casserole, you want thick slices of bread. I’ve used Italian bread and brioche, and both worked great! 
    • Bananas: The browner the bananas, the better for this recipe. 
    • Eggs: Everything is held together with a simple scrambled egg mixture. 
    • Evaporated milk: Milk makes the fluffiest scrambled eggs, but have you tried evaporated milk? It can boost the richness of this easy casserole. 
    • Brown sugar: I love the extra richness of brown sugar, but you can always make your own with white sugar and molasses.
    • Toppings: I add maple syrup or vanilla yogurt to this breakfast casserole. You can always mix it up with a sprinkle of cinnamon or whipped cream, or just enjoy it plain. It’s decadent enough on its own or with a side dish.

    You don’t have to add toppings unless you want to. I drizzled some maple syrup and added a dollop of vanilla yogurt on top.

    The recipe in a pan.

    How to Make Banana Breakfast Casserole

    1. Preheat the oven, and prep your baking dish with cooking spray.
    2. Mix the torn bread pieces and banana slices in a large mixing bowl.
    3. In another mixing bowl, beat the eggs, evaporated milk, water, and brown sugar. Pour it over the bread and bananas, and toss until everything is coated.
    4. Pour the mixture into the prepped baking dish, and bake until golden brown on top. I like to garnish mine with maple syrup or vanilla yogurt!
    A slice of the recipe on a plate.

    Can I Make Ahead?

    Absolutely! You can easily make this casserole the night before and bake it on Christmas morning when you wake up.

    Mix everything and add it to the baking dish. The bread will absorb even more flavor overnight! Then, let it come to room temperature on the counter while you preheat the oven.

    Now, you can spend the morning with your family while the oven does all the work for an hour!

    A slice of the recipe on a plate.

    Storage Instructions

    We rarely have leftovers of this sweet breakfast casserole for more than a day. I usually have another slice after dinner—it’s THAT good.

    This casserole can be stored in the fridge for up to 4 days. To reheat, simply microwave it in 15-second intervals or pop it into a warm oven. 

    If you want to freeze it, I recommend doing so before baking! Cover it with plastic wrap and foil for the tightest seal. You can keep it frozen for up to 2 months. It’s perfect for holiday mornings or last-minute house guests.

    Drizzling maple syrup over a slice of the recipe on a plate.

    What To Serve With It

    If you’re planning a big brunch, you’ll want to add these cheddar dill muffins to the menu. They’re perfectly savory and great for snacks! 

    There’s no more impressive breakfast dish than a quiche lorraine! It’s flavorful with bacon, cheese, cream, and eggs. 

    Double up on the sweetness for Christmas morning with this eggnog breakfast casserole! It’s a great stress-free breakfast that’s super rich with eggnog and croissants.

    Drizzle pancake syrup on top.

    A slice of the recipe on a plate.

    More Breakfast Recipes You’ll Love

    You’ll also like Banana Cupcakes and Crockpot Banana Bread.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.49 from 54 votes

    Banana Bread Breakfast Casserole

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Use up your brown bananas and leftover bread in this crowd-pleasing breakfast recipe! It comes together in 10 minutes, bakes for 1 hour and is a recipe you’ll find yourself making again and again.

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    Ingredients
     
     

    • 7 cups thick slices of bread ripped into cubes
    • 2 bananas peeled and sliced
    • 3 large eggs beaten
    • 1 can evaporated milk 12oz/354ml can
    • ¼ cup water
    • cup brown sugar
    • maple syrup and/or vanilla yogurt for toppings

    Instructions

    • Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray.
    • Add bread pieces and banana slices to a large bowl. Set aside.
    • In another bowl, mix together eggs, evaporated milk, water and brown sugar. Pour over the bread mixture and toss to combine making sure all the bread pieces are covered with the liquid mixture.
    • Pour into prepared baking dish. Bake for 60 minutes or until the top is golden brown. Top with maple syrup and/or vanilla yogurt to serve.

    Notes

    I’ve used Italian bread and brioche bread in the past.
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    Nutrition

    Serving: 1g | Calories: 326kcal | Carbohydrates: 60g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 311mg | Fiber: 2g | Sugar: 33g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Breakfasts
    Cuisine American
    Keyword bananas, breakfast casserole

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    4.49 from 54 votes (54 ratings without comment)

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    58 Comments

    1. Lee Ann Tucker says:

      If I use cinnamon and whipped cream for topping, how much do I use of each ?

      1. Just a pinch of cinnamon – 1/4 tsp I’d say max. Whipped topping for each piece I’d use about 1/4 cup.

    2. Could I leave out the sugar and have guests add their own syrup to sweeten to their liking?

      1. I’ve never made it without the brown sugar so I’m not sure what it would be like. You could try it though and see.

    3. I don’t have access to evaporated milk, only regular milk, condensed and powedered. Do you have any suggestions on how to sub for the evaporated milk?

    4. Made this recipe and I used Hawaiian Bread. Sooo delicious! Thanks for sharing your recipe !

    5. Do you think this could be made vegan? This looks delicious!

      1. Hi Maria,

        I’m not that familiar with vegan cooking so I’m not 100% sure! If you do try it, let me know how it turned out.

    6. I made this for breakfast this morning and it was very good. My picky eater even said it was delicious! I followed the recipe exactly with the addition of one more banana sliced on top. I was surprised when I read the instructions calling for a 9 X 9 pan. I used a 10 X 10 Corning Ware pan and everything just barely fit. I used some (REAL) maple syrup on mine. This would be a great dish to serve to guests. Thanks for posting.

    7. For easier clean up I always use parchment paper to line my baking dish. This recipe would be great with any kind of fruit. I’m going to use some of my canned peaches.

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