Recipe Background
Chocolate-Banana Pancake Casserole is a breakfast casserole like you've never had before! The flavors of fruity banana and rich chocolate chips blend perfectly to create a confection that will satisfy your sweet tooth. Chocolate-Banana Casserole tastes more like a dessert than breakfast, but it's perfectly acceptable to have it in the A.M.!
Chocolate-Banana Pancake Casserole is a breakfast casserole like you've never had before! The flavors of fruity banana and rich chocolate chips blend perfectly to create a confection that will satisfy your sweet tooth. Chocolate-Banana Casserole tastes more like a dessert than breakfast, but it's perfectly acceptable to have it in the A.M.!
Ingredients
- 4 tablespoons unsalted butter plus more, to taste, for greasing the baking dish
- 1 3/4 cups all-purpose flour
- 6 tablespoons granulated sugar divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt divided
- 1 3/4 cups buttermilk
- 7 large eggs divided
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 2 bananas thinly sliced
- 1 cup semisweet chocolate chips
- confectioners' sugar optional, for serving
Directions
- Using the extra butter, grease an 8-inch square oven-safe dish, and set it aside.
- Microwave about 3 tablespoons of the remaining butter in a small bowl or measuring cup until melted.
- Mix the flour, 3 tablespoons of the granulated sugar, the baking powder, the baking soda, and 1/2 teaspoon of the salt into a large mixing bowl.
- Mix together the buttermilk, 2 of the eggs, and the melted butter in a small bowl.
- Add the wet ingredients into the dry ingredients, stirring the mixture until it has just combined and being careful not to overmix.
- Heat a large non-stick skillet over medium heat.
- Melt the remaining 1 tablespoon of the butter in the skillet.
- In intervals, pour about 1/4 cup of the batter onto the skillet, cooking until the bottom is a golden-brown, about 2-3 minutes.
- Flip and cook the reverse side of the pancake until it is golden-brown, about 2 minutes. Reduce the heat if the pancake browns too quickly.
- Transfer the cooked pancakes to a plate and repeat the process until all of the batter is used, adding more of the extra butter to the skillet as needed.
- In a large mixing bowl, mix the half-and-half, vanilla, the remaining eggs, the remaining granulated sugar, and the remaining salt together.
- Put half the pancakes into the prepared baking dish.
- Sprinkle 1/2 of the sliced bananas and 1/2 of the chocolate chips over the pancakes.
- Pour 1/2 of the cream mixture evenly over the pancakes.
- Repeat with the remaining pancakes, the remaining bananas, the remainig chocolate chips, and the remaining cream mixture.
- Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F.
- Take off the plastic wrap, and cover the dish loosely with aluminum foil and bake for 30 minutes.
- Uncover the dish and continue to bake until golden-brown, the custard is set and the center feels firm but springy, about 30 minutes.
- Let the casserole cool for 15 minutes.
- Dust with the confectioners' sugar and serve.
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