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1
Butter an 8-inch square baking dish; set aside.
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2
Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
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3
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl.
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4
Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl.
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5
Add the wet ingredients to the dry ingredients, and stir until just combined.
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6
Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet.
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7
Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes.
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8
If the pancakes brown too quickly, reduce the heat to medium-low.
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9
Transfer the cooked pancakes to a plate.
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10
Repeat until all the batter is used, adding more butter to the pan as necessary.
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11
(You should have at least 12 pancakes.)
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12
Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
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13
Shingle half the pancakes in the prepared baking dish.
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14
Scatter half the sliced bananas and chocolate chips over the pancakes.
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15
Pour half the egg mixture evenly over the pancakes.
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16
Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture.
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17
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.
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18
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes.
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19
Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more.
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20
Let cool 15 minutes.
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21
Dust with confectioners' sugar.
