Banana Bread Breakfast Bake Recipes

BANANA BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
• In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
• Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
• Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

BANANA BREAD BREAKFAST BAKE

Steps:

• Preheat the oven to 375°F Brush a sheet pan with the melted butter.
• Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a medium bowl.
• Slice the banana bread into 1/2 inch to 3/4 inch slices.
• Dip the slices into the egg mixture to coat and layer into the sheet pan. The bread should be slightly overlapping.
• Pour any remaining custard over the banana bread.
• Bake for 30-35 minutes, rotating the pan halfway through.
• Meanwhile, add the ingredients for the cream cheese glaze to a bowl. Beat with a hand mixer until creamy and combined.
• Drizzle the glaze over the French toast and garnish with sliced strawberries and bananas.
• Serve any remaining glaze on the side.

BANANA BREAD BREAKFAST BAKE

Steps:

• Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
• In a medium bowl, combine oats, oat bran, flour, baking powder, cinnamon, and salt.
• In a separate bowl, combine banana, almond milk, and honey.
• Add wet to dry and gently stir to combine. Fold in any add-ins and transfer to prepared ramekin.
• Bake for 25 - 30 minutes, and allow to cool before adding toppings of your choice.

BANANA BREAD BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350F. Spray a 9 inch square baking pan with cooking spray.
• Add bread pieces and banana slices to a large bowl. Set aside.
• In another bowl, mix together eggs, evaporated milk, water and brown sugar. Pour over the bread mixture and toss to combine making sure all the bread pieces are covered with the liquid mixture.
• Pour into prepared baking dish. Bake for 60 minutes or until the top is golden brown. Top with maple syrup and/or vanilla yogurt to serve.

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
• In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
• Add the sugar mixture to the custard mixture and stir to combine.
• Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
• While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
• Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
• Add the salt, vanilla, and pecans and stir to combine.
• Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
• Spoon the brioche-custard mixture evenly over the bananas.
• Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
• Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
• Slice and serve.
• Enjoy!