You guys… this Banana Bread Casserole is driving us wild… in all the best ways! We thought we loved just normal banana bread, but THIS. This cinnamon, buttery bread is covered in the richest, most syrup-y, and creamiest sauce we’ve ever tasted. There are crunchy pecans and slices of sweet banana for a concoction that will, well, drive you bananas! Banana Bread Casserole is just so good, y’all! It’s a must-try, for sure!
Ingredients
For the casserole:
- 1 (12-ounce) loaf French bread, cut into 1-inch cubes
- 2 cups half-and-half, can substitute light cream or whole milk
- 3 eggs
- 1/4 cup granulated sugar
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter
- 1/4 cup brown sugar, packed
- 1 cup toasted pecans, coarsely chopped
For the caramel-banana sauce:
- 3/4 cup brown sugar, packed
- 1/2 cup whipping cream
- 1/2 cup butter
- 2 tablespoon light-colored corn syrup
- 1 teaspoon vanilla
- 1 banana, thinly sliced
Directions
Step 1 –Preheat the oven to 300 degrees F.
Step 2 –Line a 3 1/2-quart slow cooker with a disposable slow cooker liner.
Step 3 –Arrange the bread cubes in a single layer on a baking pan and bake, stirring once or twice, until they are golden, about 10-15 minutes.
Step 4 –Let the bread cubes cool.
Step 5 –Place the bread cubes in the prepared slow cooker.
Step 6 –In a large bowl, whisk the half-and-half, the eggs, the granulated sugar, 1 tablespoon of the vanilla, the cinnamon, and the nutmeg together.
Step 7 –Pour the cinnamon mixture over the bread cubes and use the back of a large spoon to press down on the cubes slightly to ensure they are completely moist.
Step 8 –In a medium bowl, use a pastry blender to cut 2 tablespoons of the butter into 1/4 cup of the brown sugar until the pieces are pea-size.
Step 9 –Stir the pecans into the brown sugar mixture.
Step 10 –Sprinkle the pecan mixture over the bread mixture.
Step 11 –Cover the slow cooker and cook on low heat until a knife inserted into the center comes out clean, about 4-5 hours.
Step 12 –Transfer the liner from the slow cooker, if possible, or turn off the slow cooker.
Step 13 –Let the bread mixture cool for 30 minutes.
Step 14 –In a medium heavy saucepan over medium-high heat, combine the remaining brown sugar, the whipping cream, the remaining butter, and the corn syrup and bring to a boil, while whisking occasionally.
Step 15 –Reduce the heat to medium and gently boil the sauce mixture, uncovered, for 3 minutes.
Step 16 –Stir the remaining vanilla into the sauce.
Step 17 –Pour the sauce into a small bowl and let it cool to room temperature.
Step 18 –Stir the sliced banana into the sauce.
Step 19 –Drizzle the casserole with the sauce.
Step 20 –Serve.
