Food and Recipes Breakfast Banana Bread French Toast Casserole Recipe Be the first to rate & review! If you're looking for a new way to enjoy your morning banana bread, this breakfast casserole is a sweet option. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on March 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Active Time: 30 mins Total Time: 3 hrs 5 mins Yield: Serves 6 (serving size: about 1 1/3 cups) Ingredients Banana Bread 1 cup (8 oz.) salted butter, softened 2 cups firmly packed light brown sugar 3 large eggs 1/4 cup sour cream 1 teaspoon vanilla extract 3 1/4 cups (about 13.81 oz.) all-purpose flour, plus more for dusting pans 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 table salt 2 1/2 cups cups mashed bananas (about 5 medium-size ripe bananas) 1 cup toasted chopped pecans Vegetable shortening 2 tablespoons salted butter, melted Custard 4 large eggs 1/4 cup firmly packed light brown sugar 1/4 teaspoon table salt 1/4 teaspoon ground cinnamon 2 cups whole milk 1 1/2 cups heavy cream Additional Ingredient Honey-Banana Topping Directions Prepare the Banana Bread: Preheat oven to 350°F. Beat 1 cup softened butter with a heavy-duty electric stand mixer at medium speed until creamy. Add 2 cups brown sugar, and beat until light and fluffy. Add 3 eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended. Stir together flour, baking powder, baking soda, 1 teaspoon cinnamon, and 3/4 teaspoon table salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in mashed bananas and toasted chopped pecans just until blended. Grease 2 (8- x 4-inch) loaf pans with vegetable shortening, and dust with flour. Divide batter evenly between 2 prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour. Preheat oven to 350°F. Slice 1 loaf into 11 (1/2- to 3/4-inch) slices. Wrap other loaf in plastic wrap; reserve for another use. Place 11 slices on a baking sheet; brush each with melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Set aside. Prepare the Custard: Whisk together 4 eggs, 1/4 cup brown sugar, 1/4 teaspoon table salt, and 1/4 teaspoon cinnamon in a large bowl until blended. Whisk in milk and cream until well blended. Prepare the Casserole: Lightly grease an 11- x 7-inch baking dish with cooking spray. Cut 4 toasted banana bread slices in half. Place remaining 7 toasted banana bread slices, slightly overlapping, in prepared dish. Place half slices, overlapping slightly, alongside whole slices, filling dish completely. Slowly pour custard mixture evenly over bread slices. (The baking dish will be very full.) Cover and let stand at least 1 hour or overnight to allow bread slices to absorb the custard. Preheat oven to 350°F. Uncover casserole. Bake in preheated oven until set and lightly browned, 55 to 60 minutes. Pour half of the Honey-Banana Topping evenly over the casserole; serve with remaining topping. Rate it Print