Best Banana Casserole Recipes

SWEET POTATO AND BANANA CASSEROLE

Steps:

• Scrub potatoes; place in large saucepan with salt. Add boiling water to cover; bring to boil over high heat. Cover pan and reduce heat to low; simmer 30-35 minutes or until potatoes are tender. Drain, peel and cut potatoes crosswise into 1/4" thick slices.
• Preheat oven to 375. Using butter, margarine or solid vegetable shortening, thoroughly grease a 2 qt deep casserole dish.
• Peel bananas; cut into 1/4" thick slices. In medium bowl, place bananas and orange juice; toss to coat. In small bowl, mix brown sugar with cinnamon. Set aside.
• In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping the slices slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter.
• Repeat layering with another 1/3 of the potato slices and the remaining bananas, reserving some bananas for the top. Sprinkle with 1/3 of the sugar mixture and 1/3 of the butter. Top with remaining potato slices; arrange several banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly.

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
• Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
• Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. 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.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.

CUBAN BANANA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
• Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
• Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

BANANA CINNAMON ROLL CASSEROLE

Steps:

• Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl.
• Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve.

BANANA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
• Lightly butter a 2 quart baking casserole.
• Use the remaining butter to "butter" the bananas.
• Arrange half of the banana halves in the casserole.
• Sprinkle half of the brown sugar on top.
• Sprinkle with half of the raisin mixture and all of the pecans.
• Repeat the layering with the remaining ingredients.
• Bake until bubbling, about 30 minutes.
• Let rest 5 minutes, then serve hot.

SWEET POTATO-BANANA CASSEROLE

Steps:

• Cook potatoes in small amount of water until tender.
• Mash and beat.
• Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a little cream or orange juice to moisten.
• Pour 1/2 of the sweet potato mixture into a buttered casserole.
• Cover with mashed bananas and then top with rest of sweet potato mixture.
• Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
• Cover top of sweet potatoes.
• Bake at 350 degrees for 20 minutes.

BANANA-YAM CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Set aside
• In a heavy medium pot add the yams and cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. (The color of the yams will turn brighter).
• Meanwhile, put the crackers, almonds, cinnamon, and salt in a food processor and pulse a few times to combine until coarse but not fully ground. Add 6 tablespoons butter and pulse until the mixture forms lumps slightly larger than peas. Refrigerate the streusel topping until ready to use.
• Spread half of the bananas and yams in 1 layer in the bottom of the prepared dish. Sprinkle with half of the streusel and half of the marshmallows. Repeat to make 1 more layer. Bake until the marshmallows are golden, about 25 minutes. Serve warm.

RIPE BANANA (OR PLANTAIN) CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Bake the bake bananas (plantains) for about 25 minutes. Let them cool and peel.
• Mash the bananas (plantains) and add the eggs, ground cinnamon, coconut milk, ½ cup melted butter and sugar.
• Pour into a casserole dish.
• In a medium bowl mix all the topping ingredients, until well combined.
• Sprinkle over the banana (plantain) mixture and bake at 350°F for about 40 minutes or until golden brown.
• Serve.

CURRIED PORK & BANANA CASSEROLE

Steps:

• Cut meat in 1/2 inch cubes and brown in the butter.
• Slice the bananas and place in layers in the casserole pan. Place the meat ontop of the bananas.
• Mix the curry and salt with the cream, blend well.
• Pour the curried cream mixture over the meat and the bananas.
• Bake in a 350 degree oven for 1 hour.
• Serve with rice and a nice green salad.

PAULA DEEN'S HAM AND BANANA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.

BANANA SPLIT CASSEROLE

Steps:

• 1. In lg bowl, cream together the cream cheese and sugar. Stir in pineapple, strawberries and bananas.
• 2. Fold in cool whip and walnuts. Spoon into a 9" x 133" casserole dish.
• 3. Cover, freeze for 8 hrs. Let stand 15 mns before serving.

BANANA OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cube or tear bread into 1-2 in chunks. I like to use great harvest bread Apple cinch bread but any French, Italian, etc works. Put them in a sprayed or greased 13x9 in baking dish.
• mash 2 very ripe bananas with 1/4 c brown sugar.
• Whisk in 6 eggs.
• add 3 cups of milk, hazelnut and vanilla extract (double vanilla if you don't have hazelnut) and whisk until combined.
• Pour over the bread and refrigerate 4 hours or overnight.
• mix the remaining 1/2 c brown sugar with the cinnamon and walnuts and sprinkle evenly over the top of the bread in the morning.
• Slice the 1/2 stick of butter very thin and dot the top of the casserole with them.
• bake at 350 for 50-60 minutes, let stand 10 minutes before cutting.
• Serve alone or with maple syrup. This reheats very well!

BANANA NUT FRENCH TOAST CASSEROLE

Steps:

• 1. Grease and flour a baking dish, preferably a 9"x13". Be aware the deeper the dish, the longer this takes to bake. Preheat the oven to 300 degrees Fahrenheit. On a cutting board, make two stacks of bread, four slices to a stack. Make sure the edges are even and carefully trim off the crusts on all four edges with a serrated knife. Then cut the bread into cubes no smaller than 1 1/2". Put into a large mixing bowl and set aside.
• 2. Crack the ten eggs into a smaller mixing bowl. Add 1 c. milk, 1/2 c. half and half, 2 t. vanilla extract, and a dash of cinnammon. Whisk until smooth.
• 3. Pour egg mixture over the bread cubes and toss gently, so as not to turn the bread into mush. When the bread has soaked up most or all of the egg mixture, spread 1/3 of the cubes in a thin layer on the bottom of the pan. Sprinkle on 1/3 cup of the pecan pieces, a handful of brown sugar, and the spices. Lay out banana slices, evenly spaced on the bread. Take pats of butter and lay those on as well, again evenly spaced. Put another 1/3 of the bread/egg/milk mixture, and repeat the steps with the nuts, spices, sugar, butter, and banana. Finish up with the last 1/3 of the bread/egg/milk mixture and top with the last 1/3 c. of pecans, another handful of brown sugar and spices, and a few more pats of butter. Cover with aluminum foil and bake 20 minutes or until the center is moist but no longer runny. You may take the foil off for the last 5-10 minutes to toast the sugar on the top. Serve with sausage, eggs and coffee, and top with a little maple syrup and whipped cream.

SWEET POTATO AND BANANA CASSEROLE

Steps:

• In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30 to 40 minutes or until tender; drain.
• Peel potatoes; mash with an electric mixer at low speed.
• Beat in mashed banana, butter or margarine, lemon peel, and salt.
• Beat until fluffy; add egg yolks and beat well.
• Beat egg whites until stiff peaks form; fold into sweet potato mixture.
• Spoon sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350° for 20 minutes; uncover and bake 20 to 25 minutes longer.

CARAMEL-BANANA-PECAN BREAD CASSEROLE

Steps:

• Preheat oven to 300 degrees. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool. Place cubes in slow cooker.
• In a large bowl whisk together half and half, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With the back of a large spoon, press bread down slightly to moisten cubes completely.
• In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
• Cover and cook on low heat setting for 4 to 5 hours or until a knife inserted in the center comes out clean. Turn off and let cool for 30 minutes. Serve with Caramel-Banana Sauce (recipe below).
• CARAMEL-BANANA SAUCE: In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter or margarine, and 2 tablespoons light-color corn syrup (I use clear). Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla extract. Stir in 1 banana, thinly sliced. Makes 1.5 cups. Serve immediately over bread.

EASY SLOW COOKER CARAMEL-BANANA-PECAN BREAD CASSEROLE

Steps:

• Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.
• Preheat oven to 300 degrees F. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until bread cubes are golden, stirring once or twice; cool. Place bread cubes in prepared slow cooker.
• In a large bowl whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With back of a large spoon, press bread down slightly to moisten cubes completely.
• In a medium bowl, using a pastry blender, cut butter into brown sugar until pieces are pea-size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
• Cover and cook on low-heat setting for 4 to 5 hours or until a knife inserted into the center comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool mixture for 30 minutes.
• Serve casserole with Caramel-Banana Sauce.
• Caramel-Banana Sauce
• Ingredients:
• 4 cup packed brown sugar
• 2 cup whipping cream
• 2 cup butter
• tablespoons light-color corn syrup
• teaspoon vanilla
• banana, thinly sliced
• Directions:
• In a medium heavy saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in vanilla. Pour sauce into a small bowl; cool to room temperature. If desired, cover and chill in the refrigerator overnight. To serve, let chilled sauce stand at room temperature for 1 hour. Stir in banana.

APPLE, BANANA CASSEROLE WITH ALMONDS

Steps:

• Preheat oven to 350°F.
• Grease a 8x8 or other casserole dish.
• Wash, peel, core and thinly slice apples.
• Layer in dish and sprinkle with almonds.
• Peel banana and break into pieces into a medium bowl.
• Add eggs, vanilla, cinnamon, and cream and beat well.
• Pour over the apple slices.
• Bake 30 minutes.
• Serve hot, this is great served with a couple of scoops of vanilla ice cream.
• Enjoy.

SWEET POTATO- BANANA CASSEROLE

Steps:

• cook sweet potatoes until soft. drain and mash add 4 Tbsp. butter,nuts,coconut 1/4 c. brown sugar and mix together may add a small amount of milk if it seems to dry.Place 1/2 of this mixture in a buttered casserole dish.Cover with mashed bananas.
• Add remaining potatoesto cover.Combine cornflakes with 2 Tbsp butter & 2 Tbsp brown sugar.Sprinkle over top of dish.Bake at 350 degrees for 20 mins.

CUBAN BANANA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
• Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
• Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

BANANA SQUASH AND LEEK CASSEROLE

Steps:

• 1. Preheat the oven to 400° 2. Butter a 9-by-13-inch ceramic baking dish. 3. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. 4. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool. 5. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. 6. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly. 7. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. 8. Fold in the squash, prosciutto and the cooled leeks. Transfer the mixture to the prepared baking dish 9. Bake for about 1 hour, until lightly golden on top. 10. Let stand for 15 minutes before serving. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.