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.
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
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.
How to Make Banana Breakfast Casserole
- Preheat the oven, and prep your baking dish with cooking spray.
- Mix the torn bread pieces and banana slices in a large mixing bowl.
- 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.
- 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!
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!
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.
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.
More Breakfast Recipes You’ll Love
- Baked Oatmeal
- Apple Cinnamon Bun Breakfast Casserole
- Eggnog Breakfast Casserole
- Apple Pie French Toast Casserole
- Strawberry & Coconut Breakfast Casserole
- Cinnamon Raisin Breakfast Casserole
- Caramel Pecan Breakfast Casserole
- Overnight Bacon Breakfast Casserole
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.
Banana Bread Breakfast Casserole
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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
- ⅔ 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
Nutrition
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.
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If I use cinnamon and whipped cream for topping, how much do I use of each ?
Just a pinch of cinnamon – 1/4 tsp I’d say max. Whipped topping for each piece I’d use about 1/4 cup.
Could I leave out the sugar and have guests add their own syrup to sweeten to their liking?
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.
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?
You can substitute regular milk in its place.
Made this recipe and I used Hawaiian Bread. Sooo delicious! Thanks for sharing your recipe !
Do you think this could be made vegan? This looks delicious!
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.
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.
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.