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Maple Banana Nut Breakfast Bake

Course Breakfast
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 390 kcal
Author Amy Rains


  • 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


  1. 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.

  2. Preheat the oven to 350 degrees. Lightly grease a 9x9 baking dish or a 12 inch cast iron skillet.

  3. 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).

  4. 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.

  5. Pour mixture in prepared pan. Top with additional sliced banana (if using), and diced pecans (if using). Transfer to the oven.

  6. 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.

  7. Let cool for at least 10 minutes before slicing and serving. Top with additional cinnamon or maple syrup (optional).

Nutrition Facts
Maple Banana Nut Breakfast Bake
Amount Per Serving
Calories 390 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 105mg35%
Sodium 207mg9%
Potassium 501mg14%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 13g14%
Protein 10g20%
Vitamin A 193IU4%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.