Chocolate-Banana Pancake Casserole
Time: 9 hours 25 minutes
Yield: 6 servings
About
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
Step 1 -Using the extra butter, grease an 8-inch square oven-safe dish, and set it aside.
Step 2 -Microwave about 3 tablespoons of the remaining butter in a small bowl or measuring cup until melted.
Step 3 -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.
Step 4 -Mix together the buttermilk, 2 of the eggs, and the melted butter in a small bowl.
Step 5 -Add the wet ingredients into the dry ingredients, stirring the mixture until it has just combined and being careful not to overmix.
Step 6 -Heat a large non-stick skillet over medium heat.
Step 7 -Melt the remaining 1 tablespoon of the butter in the skillet.
Step 8 -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.
Step 9 -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.
Step 10 -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.
Step 11 -In a large mixing bowl, mix the half-and-half, vanilla, the remaining eggs, the remaining granulated sugar, and the remaining salt together.
Step 12 -Put half the pancakes into the prepared baking dish.
Step 13 -Sprinkle 1/2 of the sliced bananas and 1/2 of the chocolate chips over the pancakes.
Step 14 -Pour 1/2 of the cream mixture evenly over the pancakes.
Step 15 -Repeat with the remaining pancakes, the remaining bananas, the remainig chocolate chips, and the remaining cream mixture.
Step 16 -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.
Step 17 -Preheat the oven to 350 degrees F.
Step 18 -Take off the plastic wrap, and cover the dish loosely with aluminum foil and bake for 30 minutes.
Step 19 -Uncover the dish and continue to bake until golden-brown, the custard is set and the center feels firm but springy, about 30 minutes.
Step 20 -Let the casserole cool for 15 minutes.
Step 21 -Dust with the confectioners' sugar and serve.
