Best Banana Bread Breakfast Bake Recipes

JOY'S EASY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

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 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

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

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!