JH_WebsiteIcons_V2 Food
JH_WebsiteIcons_V2 Well-Being
JH_WebsiteIcons_V2 Beauty
JH_WebsiteIcons_V2 Family
JH_WebsiteIcons_V2 Business
JH_WebsiteIcons_V2 Shop
ABOUT
BOOKS
COURSES & PROGRAMS
SHOP
Herbal Teas 
It's a Sale 
CONTACT
ABOUT
BOOKS
COURSES & PROGRAMS
CONTACT
Nov 5, 2013 BY Joy McCarthy

Banana Protein Bake

—  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.

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
  1. 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.

Reply

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 […]

Reply

Lindsay   •   September 6, 2014

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

Reply

Rebecca   •   December 13, 2014

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

Reply
Joy McCarthy   •   December 15, 2014

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.

Reply
Joy McCarthy   •   June 4, 2015

Jackie   •   October 1, 2016

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

Reply
Joy McCarthy   •   October 1, 2016

Post Comment
Celebrate the holidays joyously with our Be Merry & Joyous holiday menu!
Sign in or create an account to save your favourites