Adding just a little lemon juice not only keeps the bananas from turning dark but it also adds bright flavor to this creamy casserole.
- 12 slice(s) whole wheat bread, or oatmeal bread, cut into quarters (about 1 oz per slice)
- 5 spray(s) cooking spray
- 1 cup(s) 2% reduced fat milk
- 1/2 cup(s) maple syrup
- 6 large egg(s)
- 4 oz Neufchâtel cheese, (1/3-less-fat cream cheese)
- 4 medium banana(s), ripe, divided
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- 3 Tbsp powdered sugar
Preheat oven to 350°F.
Coat a 13- X 9-in baking dish with cooking spray; stand bread quarters up in prepared dish so it lines the sides and bottom in a single layer.
Place milk, syrup, eggs, cream cheese, 2 bananas, vanilla, juice, nutmeg, cinnamon and salt in a blender; process until smooth, 1-2 minutes. Slowly pour mixture over bread; press bread into egg mixture, making sure it is completely submerged. Cover with foil; chill for 30 minutes (or up to overnight).
Just before baking, thinly slice remaining 2 bananas; tuck slices in between pieces of bread. Bake, covered with foil, 25 minutes. Remove foil; bake until golden brown and set, about 10 minutes more. Sprinkle top of casserole with powdered sugar; slice into 12 pieces and serve immediately.
Serving size: 1 piece
- Serve with fresh berries if desired.