Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
Recipe courtesy of Food Network Kitchen
Chocolate-Banana Pancake Breakfast Casserole
Total:
9 hr 25 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
9 hr 25 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Breakfast Casserole

Recipe courtesy of Cyleen Friman

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Breakfast Smoothie

Recipe courtesy of Mama Lolly's Vegetarian Cafe

Pancakes

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking