Blueberry and Banana Breakfast Bake
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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 9x13 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
My family famous breakfast treat
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)
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.