This Banana Bread casserole is the type that is served at classy restaurants on the beach. It is tropical and light and quite refreshing. But you can make this at home and enjoy it just as much, if not more, because you get to eat the whole thing if you’d like!
Check out what our friends over at Table For Seven had to say about this recipe:
“This is best served warm with a nice dollop of whipped cream on it. I also topped ours with a little caramel sauce and walnuts. So fabulous and really delicious!”
This is going to drive you crazy, friend! The whipped cream or ice cream (or both!) and the perfect amount of creaminess plus the walnuts the perfect crunch. It is just what you’ll be craving for a relaxing afternoon!
Ingredients
4 medium size bananas ( still firm, not overripe )
12 oz bag Ghirardelli white chocolate chips
5 oz Carnation evaporated milk
14 oz box banana bread quick bread mix
1/2 cup ( 1 stick ) Land O’ Lakes butter, melted
Instructions
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
Slice bananas into coin-size pieces, about 1/4 inch thick. Then, layer evenly on the bottom of the pan.
Sprinkle white chocolate chips over the bananas. Then, pour evaporated milk over chocolate chips. Sprinkle dry quick bread mix on top of it all.
Drizzle top evenly with melted butter.
Bake for 40-50 minutes or until brown. Let cake cool for 15-20 minutes before serving.
If desired, serve with a dollop of whipped cream and caramel sauce.
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Quick Tip: Frost this with cream cheese frosting.
Thanks again to Our Table For Seven for this amazing recipe.
