Chocolate-Banana Pancake Casserole

Butter an 8-inch square oven-safe dish, and set it aside.

Microwave about 3 tablespoons of the butter in a small bowl or measuring cup until melted.

Mix the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda, and 1/2 teaspoon of the salt into a large mixing bowl.

Mix together the buttermilk, 2 of the eggs, and the melted butter in a small bowl.

Add the wet ingredients into the dry ingredients, stirring the mixture until it has just combined and being careful not to overmix.

Heat a large nonstick skillet over medium heat.

Melt the remaining 1 tablespoon of the butter in the skillet.

In intervals, pour about 1/4 cup of the batter into the skillet, cooking until the bottom is a golden brown, about 2-3 minutes.

Flip and cook the other side of the pancake until done, about 2 minutes. Reduce the heat if the pancakes brown too quickly.

Move the cooked pancakes onto a plate and repeat the process until all of the batter is used, add more butter to the skillet until necessary.

Mix together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons of the granulated sugar, and 1/4 teaspoon salt in a large mixing bowl.

Put half the pancakes into the prepared baking dish.

Sprinkle half of the sliced bananas and chocolate chips over the pancakes.

Pour half the cream mixture evenly over the pancakes.

Repeat with the remaining pancakes, bananas, chocolate chips, and cream mixture.

Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.

Preheat the oven to 350 degrees F.

Take off the plastic wrap, and cover the dish loosely with aluminum foil and bake for 30 minutes.

Uncover the dish and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes.

Let the casserole cool for 15 minutes.

Dust with the confectioners' sugar and serve.