The Easy Banana Bread Casserole You Can Make Ahead
Ingredients
- Cooking spray Cooking spray Cooking spray
- 210 (1-pound) loavescups banana bread
- 6 large eggs
- 2 1/2 cups half and half
- 1/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 4 tablespoons salted butter
- 3/41/8 teaspoonteaspoon ground cinnamon
- 6 tablespoons pecans
- 1 tablespoon powdered sugar
- 1 banana banana
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Instructions
- Spray a 9x13-inch baking dish with cooking spray and set aside.
- Place the banana bread cubes in an even layer on a large baking sheet and place on the center rack of the oven. Bake until the banana bread is slightly dry to the touch and starting to crisp around the edges, about 30 minutes. Remove and set aside to cool.
- Whisk together the eggs, half and half, brown sugar, vanilla, salt, 2 tablespoons of the melted butter, and 3/4 teaspoon of the cinnamon in a large bowl until combined. Add the toasted banana bread and toss to coat.
- Pour half of the banana bread mixture into the prepared baking dish and sprinkle with 3 tablespoons of the pecans. Pour the remaining half of the banana bread mixture on top and sprinkle with the remaining 3 tablespoons pecans. Press the banana bread mixture down with clean hands to make sure all pieces are soaking in liquid. Cover and refrigerate for at least 1 hour or up to overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. While it comes to room temperature, preheat the oven to 350°F. Bake until the casserole is starting to crisp around the edges and looks slightly puffed, about 35 minutes. Remove from the oven and let cool slightly, about 10 minutes.
- Brush the casserole with the remaining 2 tablespoons melted butter. Combine the remaining 1/8 teaspoon cinnamon and powdered sugar in a small sieve and dust over the casserole. Serve warm with sliced bananas, if using.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original