This Banana Bread Breakfast Casserole is the perfect sweet breakfast recipe or easy dessert! Put those brown bananas to use with some leftover bread in this bread pudding casserole that’s 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 a bread pudding, but it’s acceptable to eat before noon.
If you’re like me, you’re always buying fresh produce just to never finish it all. No matter how hard I try, I always end up with a couple 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 with breakfast here. I’m obsessed with breakfast casseroles for a couple reasons. One being 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 your leftovers!
- Bread: You want thick slices of bread for this breakfast casserole. I’ve used Italian bread and brioche in the past, and both worked great!
- Bananas: The browner the bananas, the better they are 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? Bump up the richness of this easy casserole with evaporated milk.
- Brown sugar: I love the extra richness of brown sugar! 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, whipped cream, or just enjoy it plain. It’s definitely decadent enough on its own or with a side dish.
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You don’t have to add toppings unless you want to. I drizzled some maple syrup (the real stuff — try Maple Lifestyle!) and added a dollop of vanilla yogurt on top.
What I Used For This Recipe
- Whisk: Use a whisk or a fork to scramble the eggs with the evaporated milk and brown sugar. It helps combine everything perfectly with no clumps!
- Mixing bowls: You only need 2 mixing bowls for this banana bread casserole.
- Square pan: I use a 9×9 square baking dish for this casserole recipe. It’s big enough to feed a family but not so large you’ll be swimming in leftovers. If you need to double the recipe, use a 9×13 Pyrex dish.
How To Make It
- First, preheat the oven, and prep your baking dish with cooking spray.
- Then, 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.
- Finally, 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 this Breakfast Casserole in Advance?
Absolutely! You can easily make this casserole the night before and simply wake up and bake it on Christmas morning.
Mix everything together and add it to the baking dish. The bread will absorb even more flavor overnight! Then, simply 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!
How to Store Leftovers
Honestly, 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.
You can store this casserole in the fridge up to 4 days. To reheat, simply microwave in 15-second intervals, or pop it into a warm oven.
If you want to freeze it, I recommend doing so before baking! Be sure to 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 This
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 full of flavor 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
You’ll also like this Crockpot Banana Bread.
Do you have any amazing breakfast casserole recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Banana Bread Breakfast Casserole
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.
- 7 cups thick slices of bread, ripped into cubes
- 2 bananas, peeled and sliced
- 3 eggs, beaten
- 1 can (12oz/354ml) evaporated milk
- 1/4 cup water
- 2/3 cup brown sugar
- Maple syrup and/or vanilla yogurt, for toppings
- Preheat oven to 350F. 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.
I've used Italian bread and brioche bread in the past.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 311mgCarbohydrates: 60gFiber: 2gSugar: 33gProtein: 11g
Pat Weldon says
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.
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.
Do you think this could be made vegan? This looks delicious!
Stacie Vaughan says
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.
Made this recipe and I used Hawaiian Bread. Sooo delicious! Thanks for sharing your recipe !
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?
Stacie Vaughan says
You can substitute regular milk in its place.
Could I leave out the sugar and have guests add their own syrup to sweeten to their liking?
Stacie Vaughan says
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.
Lee Ann Tucker says
If I use cinnamon and whipped cream for topping, how much do I use of each ?
Stacie Vaughan says
Just a pinch of cinnamon – 1/4 tsp I’d say max. Whipped topping for each piece I’d use about 1/4 cup.