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Strawberry Banana Pancake Casserole
Samantha Jones

Strawberry Banana Pancake Casserole

A fluffy, fruit-packed breakfast casserole combining bananas, strawberries, and classic pancake batter, baked to golden perfection with a moist interior and caramelized crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 medium ripe bananas, sliced
  • 2 cups fresh strawberries, diced
  • 2 tbsp granulated sugar (for topping)
  • 1 tsp cinnamon

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish
  2. In a large bowl, whisk flour, granular sugar, baking powder, and salt
  3. Add melted butter, milk, eggs, and vanilla; mix until just combined
  4. Spread 1/3 of batter into prepared dish
  5. Layer banana slices and strawberries evenly over batter
  6. Sprinkle with 2 tbsp granulated sugar and 1 tsp cinnamon
  7. Repeat layers twice, finishing with a topping layer
  8. Bake for 40–45 minutes until golden and toothpick inserted in center comes out clean
  9. Let cool slightly before serving

Notes

Bananas add natural sweetness; strawberries should be slightly underripe for structure
Top with flaked sea salt or maple glaze if desired
Store leftovers in airtight container for up to 2 days
Substitute coconut oil for butter (dairy-free)
Use almond/oat milk for lactose-free version
Replace eggs with flax eggs for vegan option