Banana chocolate chip breakfast bake

Sunday breakfast is pretty much the thing I most look forward to the entire week. Well, besides the sleeping in part that coincides with them. Sleep might actually be my favorite thing about life in general, but Sunday breakfast is right behind it.

It’s lazy, unrushed and I try and make it a point to never have the same thing twice. Hence why there are quite a few breakfast recipes on here.

Welcome to the newest concoction.

Banana chocolate breakfast bake

If you like banana bread, chocolate chip and/or oatmeal cookies, you will like this. And if there are actually people out there who don’t like one of those things, my world has just been turned upside down.

The best part of course is that it’s a pretty healthy version of those three desserts. Considering I spent my Saturday night at Dick’s buying clearance spandex shorts (like the short, short ones) that’s a good thing.

Banana bread breakfast bake with chocolate chips

And considering I spent the rest of my Saturday night at Harbor Freight Tools, Ulysses is lucky I’m sharing this with him.

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5 from 1 vote

Banana Chocolate Chip Breakfast Bake

Servings: 1 serving
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Banana chocolate chip breakfast bake
This banana chocolate chip breakfast bake tastes like a combination of banana bread and chocolate chip oatmeal cookies.


  • 1/4 cup rolled oats
  • 2 tablespoons spelt flour
  • 2 tablespoons almond flour
  • 1 tablespoon vanilla whey protein powder, *optional
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon cacao nibs
  • 1/2 small banana, mashed
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons liquid egg whites
  • 1 1/2 tablespoons milk
  • 1/2 tablespoon maple syrup


  • Preheat oven to 350 degrees and grease an oven safe ramekin.
  • Combine dry ingredients (oats through cacao nibs in a small bowl).
  • Combine remaining wet ingredients in another small bowl and mash/whisk together.
  • Pour wet ingredients into dry and stir until combined.
  • Pour batter into ramekin and bake for about 20 minutes until fully cooked.


If you don't use the protein powder start with 1 tablespoon milk and only add more if the batter is too dry.


Serving: 1SERVINGCalories: 428kcalCarbohydrates: 53gProtein: 25gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 488mgPotassium: 386mgFiber: 8gSugar: 16gVitamin A: 372IUVitamin C: 5mgCalcium: 186mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Looks delicious! Definitely pinning this one to try soon. Always looking for more breakfast options. Oatmeal gets a little old.

  2. I don’t think there can possibly be any better combination than you’ve created here. I’m going to have to surprise my roomies with breakfast sometime this week.

    1. Kelly- I think that would sub fine for the spelt. If you don’t have almond flour, it’s just ground up almonds so would it be possible to make your own? I’m not sure how it would turn out if you use white/wheat exclusively. I wouldn’t use 100% whole wheat unless it’s ww pastry otherwise it will probably turn out too gritty and dry.