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10.25.17

Maple Pecan Banana Breakfast Bake {Paleo & Vegan}

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Vegan Egg Free

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

Last week, after coming home from a family weekend away in Woodstock, Vermont, I was pretty obsessed with maple syrup.

Yes, it’s ALWAYS showing up in my recipes, but after doing a maple syrup tasting (my kind of tasting!) and coming home with a couple of (BIG) jugs of it, I was even more inspired by maple syrup than usual. So much so, that I made three new recipes with it since then, and probably won’t stop just yet!

Anyway, I came home to find myself with a bunch of too-ripe-to-eat banana (this happens every time I go anywhere) and lots of deliciously robust flavored pure maple syrup.   So many options, what comes first?

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

I ALSO came home with a couple of new food-photo props (the linen striped napkins and cute little white creamer) that were begging to be shot.   With skillets, or so they told me.  So that started narrowing down my decision making process.

In truth, I didn’t feel like making pancakes or muffins, plus little skillets are my favorite for photos, anyway.  Everything just looks and feels more fun in its own little skillet!

And so, this maple pecan banana breakfast bake came to be, in all its paleo and vegan glory.

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

I do realize that “breakfast bake” is sort of a vague term.  One that I probably overuse (oops!)  Naming recipes is not an exact science!  You see, this is not really a pancake, not an actual cake, and not a loaf of bread.  But, it’s also sort of all of those things – and this is my dilemma.

What this breakfast bake is, is a soft, moist, slightly gooey (in a good way) sweet and healthy breakfast treat that my whole family loved – even the members who aren’t thrilled with pecans.

Maple syrup and bananas make up for a lot, I will say that!

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

The recipe itself is incredibly easy to throw together – all the ingredients are mixed in one bowl, no gadgets necessary, and then transferred to either 2 small cast iron skillets or a larger baking pan to bake.

Aside from the banana breakfast bake being paleo (duh), egg free, and vegan (score!) it also happens to be coconut free and oil free – something I didn’t actually plan on in advance, but nonetheless it worked out to be a nice change!

Surprisingly, I’ve heard from many readers lately who are not fans of coconut and have asked for coconut-free recipes and substitutions, so yes – this one is safe and yummy for anti-coconutters!

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

Anti-coconutters.  Not sure about that one!  In any case, instead of coconut oil, I used a combination of almond butter and applesauce for texture and moistness and I loved the result.  It’s almost a cross between a moist banana bread and banana blondies, if that makes sense!

It’s definitely best when still warm out of the oven, but you can also refrigerate leftovers too, just as you would with blondies or banana bread.   After refrigerating, just warm up for a few minutes in the oven to get that fresh out of the oven flavor.

Since this breakfast bake is more dense and gooey than a bread, it won’t exactly “slice” out of the oven – as you can see from the photos!   Definitely no shame in eating this right out of the skillet/baking pan – I always eat at least one of my meals straight out of a skillet and wouldn’t have it any other way.

Okay, let’s wrap this up so we can start baking!  Gather up the ripe bananas and preheat your oven – let’s go!

Maple Pecan Banana Breakfast Bake {Paleo & Vegan}

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

Maple Pecan Banana Breakfast Bake {Paleo & Vegan}

This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Baking/Dessert, Breakfast
Cuisine: Paleo and Vegan
Servings: 10
Print this Recipe
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4.79 from 14 votes

Ingredients

  • 2 medium overripe bananas mashed
  • 1/3 cup smooth almond butter unsweetened
  • 3 Tbsp pure maple syrup
  • 3 Tbsp unsweetened applesauce
  • 1 1/2 tsp pure vanilla extract
  • 2 flax eggs: 2 Tbsp flaxseed + 5 Tbsp water set aside for 10-15 mins
  • 1 1/4 cup blanched almond flour
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees and grease 2 small skillets (6") or 1 larger skillet (9-10") with coconut oil, or line a square baking pan with parchment paper.

  2. In a large bowl, whisk together the mashed bananas, almond butter, maple syrup, applesauce, and vanilla until smooth. Add in the flax eggs and whisk to combine.
  3. Stir in the almond flour, cinnamon, baking soda and salt until a smooth batter forms. Fold in pecans, leaving 2 Tbsp to sprinkle over the top.
  4. Divide batter between the 2 6 inch skillets or a 9" baking dish/pan and bake in the preheated oven for about 25-30 minutes if using skillets and 35-40 if using a single baking dish.

Serve warm, drizzled with additional maple syrup if desired. Enjoy!

    Recipe Notes

    *To make the flax eggs, mix 2 Tbsp flaxseed with 5 Tbsp water and set aside for 10-15 mins, then add to recipe as you would raw eggs.

    Nutrition

    Calories: 221kcal
    Carbohydrates: 16g
    Protein: 5g
    Fat: 16g
    Saturated Fat: 1g
    Sodium: 123mg
    Potassium: 199mg
    Fiber: 4g
    Sugar: 8g
    Vitamin A: 15IU
    Vitamin C: 2.1mg
    Calcium: 80mg
    Iron: 1.2mg

    Did you make this recipe?

    Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

    What I Used To Make My Maple Pecan Banana Breakfast Bake:


    This healthy paleo and vegan banana breakfast bake is loaded with maple flavor, cinnamon and hearty pecans for a sweet satisfying breakfast treat.  Gluten free, dairy free, egg free, refined sugar free, oil free and kid approved!

    Want More Paleo and Vegan Baking Recipes?  Try One of These!

    Apple Cinnamon Breakfast Bake {Sugar Free}

    Soft Paleo and Vegan Chocolate Chip Cookies

    Banana Blueberry Breakfast Cookies

    Triple Chocolate Paleo and Vegan Brownies

    Fudgy Paleo and Vegan Chocolate Chip Blondies 

    Paleo and Vegan Chewy “Oatmeal” Raisin Cookies

    Tell Me!

    Favorite use for maple syrup?

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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    About Michele

    More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

    Reader Interactions

    Reader Reviews & Comments

    1. Laketia says

      October 25, 2017 at 6:12 am

      Michele, where did you get your tiny skillets? I am with you on everything looking better in tiny skillets…or tiny anything! It not only looks good but means you don’t have to share 🙂

      Reply
      • Michele says

        October 25, 2017 at 6:15 am

        Got them on Amazon! I’ll link to them above 🙂

        Reply
        • Laketia says

          October 25, 2017 at 7:06 am

          Thanks! Tiny skillet recipes here I come ?

          Reply
    2. Nicole says

      October 25, 2017 at 9:25 am

      Hey Michelle, this looks so delicious and I can’t wait to make it! How many servings are you saying this makes? I didn’t see it on the nutrition facts.

      Reply
      • Michele says

        October 25, 2017 at 10:45 am

        I would say 8-10, the nutrition is calculated for 10 servings.

        Reply
        • Nicole says

          October 25, 2017 at 5:59 pm

          Ok great, thank you!

          Reply
        • Bev says

          May 24, 2018 at 9:44 pm

          Hi, Michele, Does this recipe halve well? I eat solo and couldn’t possibly get those ten services (more likely 8 for my appetite!) in a reasonable time. I’d like to make half if you don’t think it would mess with taste, etc. Also, do you have any idea if this would freeze well? Thanks!

          Reply
          • Michele says

            June 1, 2018 at 10:39 pm

            I think halving it would work well – not sure about freezing though!

            Reply
    3. Michelle says

      October 25, 2017 at 9:36 am

      5 stars
      Michelle, I am allergic to almonds! Do you have a coconut flour substitute measure?

      Reply
      • Michele says

        October 25, 2017 at 10:47 am

        Unfortunately I’m not sure this one would work with coconut flour due to the lack of eggs! However, if I were to guess/try it, I would say maybe 6 Tbsp coconut flour total, replace the almond butter with any other nut butter. Also, using 2 whole eggs instead of the flax eggs might help if you go with the coconut flour!

        Reply
        • Michelle says

          October 25, 2017 at 10:49 am

          Thank you, Michele! I will give it a try and post back. It looks wonderful as breakfast and as a teatime snack on a beautiful fall day.

          Reply
    4. Leanne says

      October 25, 2017 at 9:46 am

      Could we use eggs instead of the flax eggs?

      Reply
      • Michele says

        October 25, 2017 at 10:48 am

        I haven’t tested this, but 2 whole eggs should give you a similar result.

        Reply
        • Deanne says

          February 24, 2018 at 11:22 am

          5 stars
          I made this today with eggs instead of flax eggs! Delish! Kids loved it. Thank you for the recipe!

          Reply
    5. Kim says

      October 26, 2017 at 2:36 am

      This looks delish!

      My son is on a low FODMAPs diet as well as paleo. Would subbing in coconut oil for the applesauce work? If so would it be equal ratios?

      Reply
      • stephanie says

        October 30, 2017 at 10:03 am

        My question too!

        Reply
        • Kristen says

          December 6, 2017 at 9:20 pm

          I wonder if subbing pumpkin for applesauce would work?

          Reply
    6. Bret says

      November 13, 2017 at 1:33 pm

      5 stars
      We have been in a breakfast rut, and this was spectacular (and easy) and will be going into the rotation. Thanks!

      Reply
    7. Amanda says

      November 16, 2017 at 12:06 am

      5 stars
      Could I use regular flour in place of the almond flour?

      Reply
    8. Rosse says

      November 23, 2017 at 11:53 am

      I’m looking for vegan baking options and all this looks amazing, I’ll give a shot. Thank you for sharing.

      Reply
    9. cake-delivery.in says

      December 18, 2017 at 8:06 am

      4 stars
      Really cake. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.

      Reply
    10. Brenda says

      June 3, 2018 at 10:19 am

      5 stars
      Amazing recipe! It’s our favorite breakfast!

      Reply
      • Michele says

        June 3, 2018 at 3:40 pm

        So great to hear!

        Reply
    11. Debbie says

      September 17, 2018 at 11:35 am

      5 stars
      Delicious! Love this recipe!! Wouldn’t change a thing.

      Reply
    12. Sheila says

      October 8, 2018 at 5:13 pm

      5 stars
      Delicious! I made 1 and 1/2 recipe in a 9X13. Prepped it the night before, refrigerated and baked in the morning while i got ready for
      Work. Coworkers loved it. Thanks for a healthy, delicious breakfast option.

      Reply
    13. Mara says

      June 7, 2019 at 5:16 pm

      Oh man! I just realized I don’t have applesauce! Does anyone have a good sub they’ve tried??

      Reply
    14. Collette says

      January 9, 2020 at 2:31 pm

      5 stars
      I just made these and they were delicious!

      Reply
    15. TAMMY says

      June 7, 2020 at 3:05 am

      5 stars
      It won’t let me write this recipe, but the far end away this is one of the best breakfast recipes without eggs I’ve ever had. Hands-down.

      Reply
    16. Heather says

      January 1, 2021 at 4:24 am

      Is there anyone who substituted the almond flour for something different. I’m allergic to almonds.

      Reply

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