This cozy Banana Bread Breakfast Casserole mixes banana bread, eggs, brown sugar, cinnamon, and pecans for the ultimate weekend brunch treat.

this recipe

So, here’s the thing. Last month, I was staring at two loaves of banana bread that were a few days past their prime — you know, just a little too dry for coffee but not quite ready for the compost. I made them during one of those “I’m totally going to start baking more often” moods that hit at 9 PM and disappear by the next morning.

Anyway, it was a Sunday, kind of chilly, and I was too lazy to make pancakes but also too stubborn to waste perfectly good banana bread. I remember sitting there with my coffee, thinking, there’s gotta be a way to turn this into something new… And that’s when it hit me — banana bread breakfast casserole.

I started throwing ingredients together like I knew what I was doing — eggs, brown sugar, cinnamon, a splash of vanilla — and hoped for the best. When I pulled it out of the oven, my kitchen smelled like one of those cozy little cafés that charge too much for brunch. The top was golden, the edges a little crisp, and it was still steaming when I sliced into it.

My husband wandered in, half-awake, and said, “Did you bake again?” which, let’s be honest, is code for can I eat that? We sat down and devoured half the pan before I even remembered to take pictures. That’s when I knew I had to share this Banana Bread Breakfast Casserole recipe — because if it can save my old banana bread and my lazy Sunday morning, it can probably save yours too.

Why You’ll Love This Banana Bread Breakfast Casserole Recipe?

Okay, confession time: I’m usually skeptical of casseroles. Some are either too soggy or too dry, and others look great but taste… like nothing. But this one? It’s different. Here’s why:

• It’s easy. Like, make-it-in-your-sleep easy. You can even prep it the night before.

• It’s the perfect rescue mission for leftover banana bread. Slightly stale? Perfect.

• It’s cozy and comforting. Imagine banana bread and French toast had a baby — sweet, buttery, and warm.

• It’s a total crowd-pleaser. I’ve served it at brunches, holidays, even on random Tuesdays. It never disappoints.

• It smells incredible. Seriously, if you’re trying to sell your house, just bake this.

It’s the kind of dish that makes you feel like you’ve got your life together — even if you’re still wearing pajamas at noon.

Ingredient Notes:

Let’s talk about what makes this Banana Bread Breakfast Casserole so good — and yes, it’s worth reading before you start mixing.

• Banana Bread: Use your favorite recipe or grab a loaf from the store. Slightly stale works best since it soaks up the custard beautifully.

• Eggs: The glue that holds this cozy breakfast together.

• Half and Half: Creamy, rich, and gives that custard texture you’ll swoon over.

• Brown Sugar: Brings in that warm, caramel flavor that pairs perfectly with bananas.

• Vanilla Extract: Because you can’t bake something this homey without it.

• Cinnamon: The quiet hero — it turns “good” into “oh wow.”

• Pecans: Add crunch and a buttery bite. Toast them if you want to feel fancy.

• Butter: Always butter. It’s not optional in life or baking.

Each ingredient plays a role, kind of like a breakfast symphony — and when they all come together, it’s magic.

How To Make Banana Bread Breakfast Casserole?

You don’t need to be a baker to pull this off — trust me. Just follow along.

Step 1: Toast your banana bread.
Preheat your oven to 350°F. Spread the cubed banana bread on a baking sheet and toast for about 30 minutes, until the edges are crisp. This keeps the casserole from turning soggy later — plus, your kitchen will start smelling incredible already.

Step 2: Make the custard.
In a big bowl, whisk together eggs, half and half, brown sugar, vanilla, salt, melted butter, and cinnamon. It’ll smell like the holidays. Try not to drink it (I know you’ll think about it).

Step 3: Soak it up.
Toss your toasted banana bread cubes into the custard and give them a good mix until everything’s coated. It should look glossy and slightly messy — that’s how you know it’s right.

Step 4: Assemble the magic.
Pour half of the mixture into your greased baking dish, sprinkle some pecans, then add the rest. Press it down gently so the bread really soaks up that custard. Cover it and pop it in the fridge for an hour — or overnight if you’re doing this ahead (which makes you officially smarter than me).

Step 5: Bake and bask in the aroma.
Bake at 350°F for around 35 minutes, until it’s puffed, golden, and smells like pure comfort. Brush it with melted butter and sprinkle cinnamon sugar on top if you’re feeling extra.

Step 6: Serve and smile.
Let it rest for a few minutes, then serve it warm with sliced bananas, maple syrup, or even whipped cream. Don’t overthink it — it’s already perfect.

Storage Options:

If you’re lucky enough to have leftovers (which, let’s be honest, you probably won’t), store them in an airtight container in the fridge for up to four days. To reheat, pop them in the oven at 350°F — not the microwave, unless you want soggy sadness.

You can also freeze portions for up to two months. When you reheat it, it’ll taste just as good as the day you made it. Maybe better, actually. Some foods just improve with time, like banana bread, wine, and, apparently, this casserole.

Variations and Substitutions:

Here’s where you can play a little — no rules, just ideas.

• Add chocolate chips. Because why not? Bananas and chocolate are a power couple.

• Try walnuts instead of pecans. A little more bite, a little more rustic.

• Make it dairy-free. Use almond milk, oat milk, or coconut milk instead of half and half.

• Add fruit. Blueberries or strawberries add a burst of color and flavor.

• Use flavored banana bread. If you’ve got one with chocolate chunks or nuts, even better.

This recipe is like that one friend who goes with everything — it just works, no matter what you throw at it.

What to Serve with Banana Bread Breakfast Casserole?

This Banana Bread Breakfast Casserole can totally shine on its own, but it’s also great with:

• Fresh fruit salad – to add a little brightness.

• Crispy bacon or sausage – for that sweet-and-salty combo we all secretly live for.

• Greek yogurt or whipped cream – a cool contrast to the warm casserole.

• Coffee or chai – the drink that makes everything taste better.

If you’re hosting brunch, just add a mimosa and call it a good day.

Frequently Asked Questions:

Can I use store-bought banana bread?
Yes — and honestly, no one will ever know the difference.

What if I don’t have pecans?
Use walnuts, almonds, or skip them entirely. It’s your breakfast, your rules.

Can I make it lighter?
Sure, but… do you want to? Joking aside, use milk instead of half and half, and skip the butter topping. It’ll still be delicious.

There’s something about this Banana Bread Breakfast Casserole that feels like home. It’s simple, comforting, and smells like someone’s been baking all morning — even if you just rolled out of bed 15 minutes ago.

It’s also a little nostalgic for me. It reminds me of my grandma’s bread puddings, the kind she’d make whenever we had too much bread and not enough time to run to the store. I think she’d approve of this one — though she’d probably say, “Add more butter,” because that was her answer to everything.

Anyway, if you’ve got a couple of banana bread loaves lying around and a craving for something sweet, this is your sign. Go for it. You’ll end up with a dish that’s warm, golden, and impossible to stop eating.

And hey, if you do try it, let me know — team maple syrup or team whipped cream? I’m honestly still torn.

Keep the Flavor Coming – Try These:

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Banana Bread Breakfast Casserole

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cool & Rest time 1 hour hr 40 minutes mins

Total Time 3 hours hrs

This Banana Bread Breakfast Casserole transforms leftover banana bread into a warm, comforting breakfast bake with eggs, brown sugar, cinnamon, and pecans—perfect for cozy mornings or make-ahead brunch gatherings.

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8 Servings

Ingredients

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For the Casserole:

• Cooking spray for greasing
• 2 1-pound loaves banana bread cut into 1-inch cubes (about 10 cups)
• 6 large eggs
• 2 ½ cups half and half
• ¼ cup packed light brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 4 tablespoons salted butter melted and divided
• ¾ teaspoon plus ⅛ teaspoon ground cinnamon divided
• 6 tablespoons chopped toasted pecans divided
• 1 tablespoon powdered sugar for garnish (optional)
• 1 banana sliced, for serving (optional)

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Instructions

 

Prepare the oven and baking dish.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.

Toast the banana bread.

1. Arrange the banana bread cubes evenly on a large baking sheet. Bake on the center rack until the bread is lightly crisp and dry to the touch, about 30 minutes. Remove from the oven and allow to cool completely.

Prepare the custard mixture.

1. In a large bowl, whisk together the eggs, half and half, brown sugar, vanilla extract, salt, 2 tablespoons of the melted butter, and ¾ teaspoon cinnamon until well combined.

Combine the banana bread and custard.

1. Add the cooled banana bread cubes to the custard mixture and toss gently until every piece is coated and evenly soaked.

Assemble the casserole.

1. Pour half of the banana bread mixture into the prepared baking dish and spread evenly. Sprinkle 3 tablespoons of the chopped pecans over the layer. Add the remaining banana bread mixture on top and sprinkle the rest of the pecans. Gently press the mixture down with your hands to ensure the bread is fully submerged in the custard.

Rest the mixture.

1. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight. This allows the custard to fully absorb into the banana bread.

Bake the casserole.

1. Remove the casserole from the refrigerator and allow it to rest at room temperature for 30 minutes while preheating the oven to 350°F (175°C). Bake for 35–40 minutes, or until the casserole is puffed, set in the center, and golden around the edges.

Finish and serve.

1. Brush the casserole with the remaining 2 tablespoons melted butter. In a small bowl, combine the remaining ⅛ teaspoon cinnamon with powdered sugar, then dust evenly over the top. Serve warm, garnished with sliced bananas if desired.

Notes

To make this Banana Bread Breakfast Casserole gluten-free, use a certified gluten-free banana bread or bake your own using a gluten-free flour blend. Ensure the baking powder and vanilla extract you use are also labeled gluten-free. For added texture, consider using gluten-free oat flour or almond flour in your banana bread recipe. The rest of the ingredients, including the custard mixture, are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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