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?
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.
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!
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!
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}
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!
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
-
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.
-
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.
-
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.
-
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
What I Used To Make My Maple Pecan Banana Breakfast Bake:
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!
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 🙂
Got them on Amazon! I’ll link to them above 🙂
Thanks! Tiny skillet recipes here I come ?
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.
I would say 8-10, the nutrition is calculated for 10 servings.
Ok great, thank you!
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!
I think halving it would work well – not sure about freezing though!
Michelle, I am allergic to almonds! Do you have a coconut flour substitute measure?
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!
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.
Could we use eggs instead of the flax eggs?
I haven’t tested this, but 2 whole eggs should give you a similar result.
I made this today with eggs instead of flax eggs! Delish! Kids loved it. Thank you for the recipe!
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?
My question too!
I wonder if subbing pumpkin for applesauce would work?
We have been in a breakfast rut, and this was spectacular (and easy) and will be going into the rotation. Thanks!
Could I use regular flour in place of the almond flour?
I’m looking for vegan baking options and all this looks amazing, I’ll give a shot. Thank you for sharing.
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.
Amazing recipe! It’s our favorite breakfast!
So great to hear!
Delicious! Love this recipe!! Wouldn’t change a thing.
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.
Oh man! I just realized I don’t have applesauce! Does anyone have a good sub they’ve tried??
I just made these and they were delicious!
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.
Is there anyone who substituted the almond flour for something different. I’m allergic to almonds.
Sooo yummy! I will definately make this again!
I had to bake about 10 min longer than suggested. I think I’d like to try chocolate chips in this recipe next time!
Made this this morning for breakfast and I will definitely be making this again! I didn’t have over ripe bananas and I used maybe a tablespoon of maple syrup because I don’t like this really sweet and try and keep my sugar intake low. I would probably leave out all together next time. I added resins as well. I love that this is a good base to add anything into. Blueberries will be my next flavor and I’ll even try and add protein/or collagen powder next time. Thank you for making such a easy recipe.
I could never get this recipe done. I see in your notes that it is supposed to be gooey? I left it in 15 minutes longer than suggested and used the 6 inch skillet. I was wondering if you left out either the applesause or the maple syrup, you might have a better result?