Banana Protein Bake

Nov 5, 2013 BY Joy McCarthy

— found in Food —

Hello my joyous readers!

You may be a fan of this recipe on my site originally adapted from my friend Julie Daniluk's recipe. I've updated it again this past Sunday. It's perfect for those weeks when you know it's going to be busy with little time for food prep and you want to eat a nutritious breakfast.

When you eat a good breakie, you truly set the stage for a joyous day! What does a joyous day mean?

Balanced energy all day long (no extreme highs or lows)

Balanced blood sugar all day (no 3pm lull where you are reaching for cookies)

Cravings in check!

Mood in check!

Metabolism churning like a Ferrari's engine

Good digestion = bowel movements with ease

If you've never made the original version of this recipe before you are in for a real treat because your kitchen is going to smell like rice pudding!! In fact, this tastes a little like rice pudding but far healthier for you. It is gluten-free, refined sugar free and will keep your belly full for hours. It's the perfect breakfast. If you live on your own, then you can freeze the extras.

Breakfast & Brunch

Banana Protein Bake Save Print

Ingredients

2 cups cooked brown rice
1 cup coconut milk
3 large organic eggs, whisked or 3 eggs substitutes ie. 3 tbsp chia seeds + 1/2 cup water, mix and let sit for 3-4 minutes
1/4 cup protein powder (I used vanilla vegan proteins+ by Genuine Health)
1/4 cup ground almonds (sometimes called "almond flour")*
3 tbsp real maple syrup
2 tbsp pure vanilla extract**
1/2 tsp nutmeg
2 tbsp ground cinnamon
1 tsp ground ginger
2 tbsp pumpkin seeds
3 bananas, sliced

Instructions

Preheat oven to 350F. Use a fork to mix all the ingredients together in a large mixing bowl excluding the banana slices. Pour mixture into greased 11 x 7 x 2 baking dish (or any large size glass baking dish, the smaller the dish the thicker the bake) and place banana slices on top. Bake at 350F for 35-40 minutes. If you are using an egg substitute, bake 10-15 minutes longer. Makes 8 servings.

Notes

*If you can't find ground almonds you can very easily do it yourself. Simply using your food processor grind up whole raw almonds to a flour consistency. That easy!
**Only use if your protein powder is not flavoured.
Enjoy with some sheep's milk yogurt or for an non-dairy option use plain coconut yogurt, some sliced bananas and sprinkle of cinnamon.

Nov 5, 2013 BY Joy McCarthy

9 Comments

Liz Stark • November 6, 2013

As much as I love the original recipe, this update is even better! Wow! Definitely going to try this.

Joyous Health • February 11, 2014

[…] sugar and reduce cravings, plus provide essential amino acids to build neurotransmitters. Recipes: Banana Protein Bake or Overnight Strawberry Chia Pudding, page 157 in my […]

Lindsay • September 6, 2014

Just made this and it is delish... and so easy!

Rebecca • December 13, 2014

Sounds tasty and convenient. How long will this keep in the fridge?

Joy McCarthy • December 15, 2014

4-5 days. You could also cut it up into individual portions and freeze for longer.

Margot • June 4, 2015

What could I use to substitute the almond flour and pumpkin seeds. We have a tree nut allergy in our home and cannot use either of these things due to possible cross contamination. Thank you in advance for your reply.

Joy McCarthy • June 4, 2015

Hi Margot, the pumpkin seeds are a small amount so you could just avoid those. As for the ground almonds, I would suggest brown rice or quinoa flour instead. I haven't tried it with this, but I'm pretty sure it will work. Good luck!

Jackie • October 1, 2016

Hi! Looking forward to trying this recipe. When you have coconut milk in a recipe is this canned? Thanks! Jackie