Once upon a time, the clouds parted, and Mama was able to open her weary and sleepy eyes. She sipped enough coffee down to make her sane before the herd of children woke up from their slumber and there also happened to be some stale bread in the kitchen.
Stars aligned. The Lord showed mercy.
And the family-famous Blueberry and Banana Breakfast Bake made it's way to the table for breakfast.
Children smiled. Husbands sang praises. Mama was happy.
And then Mama ate three servings. Because, ya know, breastfeeding and all that.
Blueberry and Banana Breakfast Bake
You will need:
– 3 large bananas, peeled and sliced
– 5-7 slices of thick cut bread (such as French or artisan bread… something a bit stout)
– 8 eggs
– 3 cups whole milk
– 1/2 cup maple syrup or honey
– 2 teaspoons cinnamon
– 2 teaspoons vanilla extract
– 1/8 teaspoon ground nutmeg
– Pinch of sea salt
– 1 1/2 cups blueberries (fresh or frozen)
– 6 tablespoons butter
– Maple syrup or honey, for serving
1. Butter a 9×13 baking dish generously. Lay the bananas in a single layer on the bottom of the pan. Here's a picture, just in case any of that was confusing. Ahem.
2. Cut the bread into 1″ cubes. Layer the bread on top of the bananas. You still with me? Not too complicated, am-I-right?
3. Whip together the eggs, milk, maple syrup, cinnamon, vanilla, nutmeg, and salt. No need to aggressively whip. No one has that type of energy in the morning, am-I-right?
4. Pour the mixture of the bread and bananas.
5. Layer on the blueberries. Mmm! Blueberries! Blueberries are good, am-I-right? Let's pinch the butter on there too….
6. Bake in a preheated 350 degree oven for 40 minutes or until the top is golden and a bit crusty. During this baking time, you can:
– Nurse your one month old
– Drink another much needed cup of coffee
– Feed the farm animals yelling at you from the barn
– Try and convince a 5, 3, and 1 year old to clean their room, get dressed, brush their teeth, and let you comb their hair. Or, forget that, and just drink another cup of coffee.
To serve, dust with a bit more cinnamon and a little drizzle of maple syrup. Because breakfast is enhanced by maple syrup, am-I-right?
Sorry. I'll stop now. Because I know I'm right.
I also know that you'll love this Blueberry and Banana Breakfast Bake. As will your littles. And anything that can put a smile on faces before 7:00 am is a good thing in my book.
Like coffee.
And Amen.
Blueberry and Banana Breakfast Bake
Ingredients
- 3 large bananas peeled and sliced
- 5-7 slices of thick cut bread such as French or artisan bread… something a bit stout
- 8 eggs
- 3 cups whole milk
- 1/2 cup maple syrup or honey
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground nutmeg
- Pinch of sea salt
- 1 1/2 cups blueberries fresh or frozen
- 6 tablespoons butter
- Maple syrup or honey for serving
Instructions
- Butter a 9×13 baking dish generously. Lay the bananas in a single layer on the bottom of the pan.
- Cut the bread into 1″ cubes. Layer the bread on top of the bananas.
- Whip together the eggs, milk, maple syrup, cinnamon, vanilla, nutmeg, and salt.
- Pour the mixture of the bread and bananas.
- Layer on the blueberries. Chop up the butter and sprinkle on the top.
- Bake in a preheated 350 degree oven for 40 minutes or until the top is golden and a bit crusty.
- To serve, dust with a bit more cinnamon and a little drizzle of maple syrup.
Krissy
May 11, 2016 at 10:27 amWhen does the butter get used? Is it a mixture with the blueberries and maple syrup to go on to 🙂
Krissy
May 11, 2016 at 10:29 amJust as I posted that I saw the butter photo….lol, don’t cook with a screaming 16 month old at your foot, you miss steps!!
Melissa
May 11, 2016 at 1:53 pmNice work mama!!!
Krystle
May 16, 2016 at 6:41 amThis was amazing. My toddlers loved it!
Ginger
May 16, 2016 at 8:46 amYou are so right!!!
Madison
May 18, 2016 at 7:41 amShaye – just wanted to leave a random comment to say I love your blog. I’ve been following for a while and follow a couple of others but yours is just my favorite! Your personality seeps through every post and your family is precious. I love hearing about your farming… You keep me inspired! The closest I am to you is I make my own soap and have two cats. But quitting my desk job and having a full homestead seems so dreamy to me. Maybe one day! For now I’m trying to not kill my five tomato plants in the yard.
Just wanted to say thanks for the inspiration and entertainment.
Shaye Elliott
May 19, 2016 at 12:34 pmThank you so much for reading, Madison!
Suzanne Stapler
May 18, 2016 at 7:47 amI’m gluten free. Could this be made without bread — it would be kinda like a fruit omelet without as much texture.
Shaye Elliott
May 19, 2016 at 12:34 pmOr perhaps use a gluten free bread?
Jessica
May 21, 2016 at 8:25 amI’m Maki g it right now with gluten free bread. Smells heavenly, bit it is taking forever to bake! It’s been over an hour and still not done!
Debbie Byman
May 18, 2016 at 8:22 am…sounds so good! We’ll be making this, sounds easy enough for the girls to make and good enough that The Picky One will eat it too!
Love your blog. Love your life. Your family sounds beautiful & makes me miss having babies around even more…????
Cari
May 18, 2016 at 11:43 amThis looks so yummy! I think my kiddos would love it. Thanks for sharing. And, oh, I am so excited for your cookbook to come to my house!
Alicia
May 19, 2016 at 7:47 amSince my family is grain free right now, I decided to apply the banana/blueberry theme to your Dutchbaby Apple Pancake recipe (which has become a family favorite). I got it all going on the stove top, put it in the oven, set the timer on my phone and went out to milk the goats. When the timer went off, I ran in, pulled it out of the oven, set it on the stovetop to cool and ran back out to finish milking. Half an hour later, when I came back in, I discovered I had forgotten to turn the stovetop burner off! Fortunately, I had left it on low, but burnt banana and blueberry pancake is not very tasty! I’m looking forward to trying again on another day.
Jesse
June 2, 2016 at 12:13 pmMade this this morning and it was very good! I used sourdough for the bread. I am wondering something though…did anyone else have too much egg mixture to put in? I could tell it was going to be too much and take way longer to bake, so I put some into a loaf dish, sprinkled chia seeds on top and baked it along with the bread bake. There also was quite a bit of water at the bottom of the bread bake as well. Anybody else notice this? /my husband wasn’t too fond of the texture. I liked it though 😉
Rosa
January 28, 2018 at 10:26 pmMmmmmm! This sounds so good! I’ve been scrolling through your website saving all the posts I like. But I realized that I’m basically saving the entire website! It’s a wealth of information!
Angela Sullivan
February 7, 2018 at 11:55 amWhat a great recipe!
We don’t drink dairy at our house, so I substituted the whole milk for 2 parts coconut milk and 1 part chai tea mix.
I also added in about 1/4 teaspoon ground ginger, orange zest, and substituted the bread with some old cinnamon raisin bagels.
Such a yummy breakfast on a rainy Washington morning 🙂 thank you!
María
July 27, 2018 at 4:35 pmHi! I hope it’s not too late to get feedback since this was posted a long time ago…Is it possible to prepare it overnight and bake it in the morning?