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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
Apr 30, 2012 | Joy McCarthy

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.



Apr 30, 2012 BY Joy McCarthy
Marie-Sophie   •   May 1, 2012

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.


Liz (formerly VeggieGirl)   •   May 1, 2012

This sounds incredible!! Yum!!

Joy McCarthy   •   May 2, 2012

Tamzin   •   May 3, 2012

Wow that sounds so good!!


Scott Money   •   May 3, 2012

Definitely going to make this soon!


Rosa   •   May 3, 2012

I'm going to try this for my girls this weekend!


Jeanette   •   May 5, 2012

How do you use the Chia seeds in place of the eggs?


Diane   •   May 8, 2012

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.


Diane   •   May 8, 2012

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 :)

Joy McCarthy   •   May 9, 2012

jenny   •   May 18, 2012

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


Katherine   •   June 19, 2012

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!!


Linda Leo   •   July 27, 2012

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.

Joy McCarthy   •   July 28, 2012

Mary Lou Hulan   •   November 4, 2013

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!


Heather   •   November 10, 2013

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?

Joy McCarthy   •   November 11, 2013

Khadijah   •   January 12, 2014

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? Thanks!

Joy McCarthy   •   January 14, 2014

Tabitha Laing   •   February 6, 2015

Hi Joy, Do you think the recipe would turn out the same if made with quinoa instead of the brown rice? Thanks, Tabitha

Joy McCarthy   •   February 6, 2015

Betty Edwards-Sanchez   •   March 8, 2015

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.

Joy McCarthy   •   March 9, 2015

Mary   •   October 3, 2015

How many servings? Portion size?

Joy McCarthy   •   October 5, 2015

Ellen Saffels   •   July 18, 2019

can i used white rice?

Joy McCarthy   •   July 19, 2019

Sina C.   •   February 28, 2020

Hey Joy! Inherited a bunch of ripe bananas, lol. I’d like to make this but don’t have brown rice or quinoa. I’m hoping to use oatmeal ( like your blueberry bake).

Joy McCarthy   •   March 1, 2020

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