Banana Walnut Breakfast Bake


Hopefully you’ve tried out the Apple Spice Rice Bake inspired by my nutritionista friend Julie Daniluk recipe in her Meals that Heal book. Since I love this recipe so much, I’ve updated it again — with bananas this time!

Here’s the deal. I’m all about making your mornings quick and easy, but that MUST include eating a healthy breakfast. I made this on Sunday night so that I could enjoy a quick, insanely joyously delicious and nutrient-dense breakfast for most of the week. So I recommend you do the same and I know this is a recipe your whole family (including your kidlets, if you have any) will enjoy.

Nutritional Highlights:

  • Great source of bioavailable protein from the brown rice, walnuts and eggs (use chia if you are a vegan).
  • Good fats from the nuts to keep your belly from growling until lunchtime and your blood sugar in check.
  • Fibre to slow down digestion from the brown rice, bananas and nuts.
  • Source of nutrients including: selenium, magnesium, potassium, tryptophan, manganese, vitamin B6, vitamin E
  • A study published in the American Journal of Clinical Nutrition stated the importance of choosing whole grains such as brown rice rather than refined grain in keeping weight in check.


  • 2 cups cooked brown rice
  • 1 cup almond milk
  • 1/2 cup chopped walnuts
  • 3 tbsp real maple syrup (Want it sweeter? You could also add 4-5 drops stevia liquid)
  • 2 tbsp pure vanilla extract
  • 1/2 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3 bananas, sliced like how you slice pepperoni for a pizza
  • 3 large organic eggs, whisked or 3 eggs substitutes ie. chia seeds

Method: Use a fork to mix all the ingredients together in a large mixing bowl. Pour into a greased 11 x 7 x 2 baking dish and bake at 350F for 35-45 minutes. If you are using an egg substitute, bake 10-15 minutes longer. Makes 8 servings.

How to enjoy it:

Breakfast: I recommend that you schlop some greek yogurt and a drizzle of honey or maple syrup with a sprinkle of cinnamon on top when you make it for breakie.

Dessert: Add about 1/4 cup of vanilla bean coconut milk ice cream – Oh.My.Gawd – foodgasmic with those warm bananas!!

Another great breakfast recipe and it’s a meal-in-a-cup if you like a slightly sweet taste is my last post for Dreamy Banana Cream Smoothie.



Joy McCarthy

Joy McCarthy is the vibrant Holistic Nutritionist behind Joyous Health. Author of JOYOUS HEALTH: Eat & Live Well without Dieting, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at Institute of Holistic Nutrition and co-creator of Eat Well Feel Well. Read more...

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  • I really enjoyed the brown rice apple bake so I am sure I will enjoy this recipe!!! It’s such a great breakfast switch-up! I must say there isn’t a single recipe from you, Joy, that I haven’t liked! Favourites so far (sweet ones as I looove dessert): chocolate banana bread and your gluten-free choc chip cookies! I freeze half of it and then have healthy sweets whenever I crave them.

  • Hi Joy!
    I really love your website! I have a question with regards to this recipe. It sounds delicious but I was wondering what you would suggest as a substitution for the walnuts. My daughter is allergic to walnuts, actually to most nuts, making a lot of the nut recipes impossible to make. She is not allergic to almonds, hazelnuts and pine nuts though.

  • Hi Joy!
    I love your website! I have a question with regards to this recipe that sounds delicious. I cannot make it as my daughter is allergic to walnuts, actually to most nuts (except for almonds, hazelnuts and pine nuts). What would you recommend I substitute the walnuts with? And would you know whether soaking nuts can reduce chances of an allergic reaction? Thanks so much :)

    • If your daughter is allergic then I would play it safe and definitely not give them to her. I would suggest you just eliminate them from this recipe!

  • Hi joy your recipe sounds good, how much chia i use? please let me know!!!!! thanks.

  • Hi Joy!!

    Such fabulous + easy recipes ~ thank so much!

    Hey, I would really appreciate it if you could please give the alternate measurement of chia to replace egg for this banana walnut bake. Looking forward to trying this!!

  • Hi Joy as Jeanette mentioned on May 5th how do you use Chia seeds as an egg substitute, I couldn’t see an answer anywhere? Thank you.

    • Oops sorry! I missed the question. To 1 tbsp of chia + 4 tbsp of water equals 1 egg. There are varying options for this, but this is the one I stick to.

  • We have a busy day that we usually do a make-ahead breakfast. Can you prep this the night before and pop in the oven in the morning? Or, can it be cooked ahead and re-heated? Thanks!

  • I just baked these…and they smell delicious! I threw in some pumpkin seeds and raisins just for fun. Serving myself a chunk for dessert!
    Suggest storing these in the frig?

    • Just make sure that you store in an airtight container and it will last about 4-5 days!

  • Hi Joy,

    I tried this recipe and it was great! I was just wondering, it looked like it had a very raw looking consistency after I had baked it. Is this how it is supposed to look because there is no flour? Or did I do something wrong?


    • I’m not sure what you mean? The egg should be fully cooked throughout the bake so if it wasn’t then you probably need to cook it for longer. Did it taste good?

  • Hi Joy,

    Do you think the recipe would turn out the same if made with quinoa instead of the brown rice?



    • Yes, for sure. I’ve done it with quinoa and it’s just as yummy! You will need increase the amount of quinoa because it’s a smaller grain then brown rice. I haven’t really ever measured it so you’ll have to estimate. It’s not really a recipe you can mess up because if you make too much quinoa then you’ve got leftovers for another dish! Enjoy!

  • I just made your “Banana Walnut Breakfast Bake” and it is VERY nice, delicious. …just topped it with a couple of tablespoons of the maple syrup. Nothing fancy. Another nice thing about the bake time is that the recipe is quite forgiving. I left it in the oven almost 10 minutes longer and the edges came out soooo nice and crisp and no where near burning. It was a hit with my daughter and husband as well. It’s definitely a keeper.

    • Glad you loved it Betty! Thanks for letting me know :)

    • 6-8 servings based on a serving the size of a large piece of pie.