Chocolate Banana Pancake Breakfast Casserole Recipes

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!

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In large bowl, mix flour, sugar, baking powder and salt until blended; set aside.
• In medium bowl, beat eggs, milk, melted butter, vanilla and 1/2 cup mashed banana with whisk until blended. Stir egg mixture into flour mixture until just blended (batter will be lumpy). Pour into pan. Sprinkle chips on top.
• Bake 20 to 24 minutes or until golden brown, center is set and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Top with Toppings. If desired, serve with additional maple syrup.

Steps:

• To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
• Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
• When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
• Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Steps:

• Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
• Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
• Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

Steps:

• Combine flour, sugar, baking powder and cinnamon in a large bowl.
• After mixing well stir in milk, banana, egg and vanilla.
• Fold in 1/4 cup chocolate chips.
• Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
• Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
• Prepare remaining pancake batter as directed adding more spray if needed.
• Place on individual plates and sprinkle with remaining chocolate chips.

Steps:

• Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
• In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
• Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.