Banana Bread Breakfast Casserole
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.
8 Servings
Ingredients
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)
Instructions
Prepare the oven and baking dish.
- 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.
- 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.
- 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.
- Add the cooled banana bread cubes to the custard mixture and toss gently until every piece is coated and evenly soaked.
Assemble the casserole.
- 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.
- 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.
- 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.
- 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.