Banana Chocolate Pancake Breakfast Casserole

Ingredients:

• 4 tbsp unsalted butter, plus more as needed and for greasing the pan
• 1 and 3/4 cups premium flour
• 6 tablespoons of granulated sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 and 3/4 cups of sour milk or kefir
• 7 large eggs
• 2 cups light cream
• 1 tsp vanilla extract
• 2 bananas, thinly sliced
• 1 tbsp. semi-sweet chocolate granules
• Powdered sugar, for dusting

Preparation:

1. Grease an 8-inch (20 cm) square baking pan with butter; set aside. In a small microwave-safe bowl or liquid measuring cup, melt 3 tablespoons of butter in the microwave for 30 seconds to 1 minute.
2. In a large bowl, combine flour, 3 tablespoons granulated sugar, baking powder, baking soda, and 0.5 teaspoon salt. In a separate small bowl, combine sour milk, 2 eggs, and melted butter. Add the liquid mixture to the flour mixture and knead into a dough.
3. Heat a large nonstick skillet over medium heat; melt some of the remaining butter. Working in batches, pour 1/4 cup batter per pancake and cook until golden brown on the bottom and bubbles form on the surface, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes are cooking too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Cook the pancakes until all the batter is used, adding more butter to the skillet as needed. You should make at least 12 pancakes.
4. In a large bowl, whisk together the cream, vanilla extract, remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt.
5. Place half the pancakes in the prepared baking dish. Spread half the sliced ​​bananas and chocolate chips on top. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips, and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the pancakes to soak in the cream.
6. Preheat the oven to 175°C (350°F). Remove the film from the pan, cover loosely with foil, and bake for 30 minutes. Then remove the foil and continue baking until golden brown, the frosting is set, and the pancakes feel springy to the touch, about 30 more minutes. Let cool for 15 minutes. Dust with powdered sugar.