This Maple Banana Nut Breakfast Bake is here to ease us into fall. All the cozy scents we love from something baking in the oven, and also there for a nutritious breakfast alternative that is packed with fiber, protein, and healthy fats! Exactly what you need on a busy weekday morning.
I have a problem with breakfast foods that I love. I can eat them nonstop every day without growing bored. My most current obsession? This Maple Banana Nut Bake.
Finely coarse nuts, coconut, and chia seeds to give me the “oatmeal” texture that I love, sweetened with some maple syrup and bananas, eggs to bind and give us protein, and cinnamon for good measure.
Are you drooling yet?
SOOOOO GOOD!!! This was exactly what I was craving all week when I had no sense of taste (worst sinus infection ever and my own personal hell). I wanted something banana and nutty for breakfast. And that earthy maple syrup taste.
Threw together all the things in a bowl, and voila!!! I struggled with what to call this one….Not a bread, not muffin like, not oatmeal, not a pancake…. so I decided on breakfast bake. I am positive you guys are going to be obsessed like me!
How to make Maple Banana Nut Breakfast Bake
So to start off, I soaked some pecans and cashews in boiling water. This helps make it easier to digest, and gives us the texture we are going for. Once it’s soaked for at least 30 minutes, you can drain the water and toss in the blender.
I placed the drain nuts, bananas, coconut, and chia seeds into the blender (or food processor) to form a coarse mixture.
In a separate bowl we’ll whisk the eggs, full fat coconut milk, maple syrup, cinnamon, and some sea salt. Combine the nut mixture with the wet, then transfer to a baking dish or skillet. I topped with extra bananas and pecans!
Bake at 350 for about 30 minutes (depending on the type of dish we’re baking in, see below), and it’s ready to devour!
I let it cool for 10 minutes before digging in. Slice into servings and drizzle with some additional maple syrup. Pairs perfectly with a cup of coffee or tea!!!
Additionally, my kids LOVED it! It’s been breakfast for them all week. My daughter also shared with one of her friends at school who has celiac, and she loved it too. Very kid friendly!
Maple Banana Nut Breakfast Bake
- 1 cup raw pecans + more to garnish
- 1 cup raw cashews
- 1/3 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 3 large ripe bananas + 1 more to slice on top (optional)
- 4 large eggs
- 1 cup full fat coconut milk
- 3 tbsp real maple syrup + more to taste
- 2 tsp cinnamon
- 1/2 tsp sea salt + more to taste
- 1 tsp baking soda
Soak the pecans and cashews in boiling water for at least 15 minutes to soften (you can also do this overnight and don't need boiling water). Drain the water.
Preheat the oven to 350 degrees. Lightly grease a 9x9 baking dish or a 12 inch cast iron skillet.
In a food processor or blender, blend the bananas, both nuts, coconut, and chia seeds. Pulse until mixture is coarse (not smooth and overly mushy).
In a separate bowl, whisk together eggs, coconut milk, maple syrup, cinnamon and salt. Using a rubber spatula, remove the nut/banana mixture and add to the wet ingredients. Whisk until well combined. Now add in the baking soda.
Pour mixture in prepared pan. Top with additional sliced banana (if using), and diced pecans (if using). Transfer to the oven.
Bake for 30 minutes if using a large cast iron skillet. Bake for 40 minutes if using a square baking dish. Bake time will dependent on the size of the pan. At the 30 minute mark you can check the dish to see if the center is firm. Recipe will be toasty brown when ready. Remove from oven.
Let cool for at least 10 minutes before slicing and serving. Top with additional cinnamon or maple syrup (optional).