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Chia Seed Banana Bread Recipe

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4.3 from 2 reviews

This moist and hearty Chia Seed Banana Bread is a delicious twist on a classic favorite, packed with the natural sweetness of extra ripe bananas and the added nutrition of chia seeds. Using simple ingredients like Greek yogurt and maple syrup, this banana bread offers a perfect balance of flavor and texture, ideal for breakfast, snacks, or a wholesome dessert.

Ingredients

Wet Ingredients

  • 3 bananas (extra ripe)
  • 2 eggs (room temperature)
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 1 tsp vanilla bean paste
  • 1/2 cup Greek yogurt (room temperature)

Dry Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp chia seeds

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent the banana bread from sticking.
  2. Mash the Bananas: In a large bowl, mash the three extra ripe bananas with a fork or potato masher until there are no large chunks remaining, allowing for some small clumps to maintain texture.
  3. Whisk Wet Ingredients: Add the two eggs, 1/2 cup maple syrup, 1/3 cup vegetable oil, 1 teaspoon vanilla bean paste, and 1/2 cup Greek yogurt to the mashed bananas. Whisk vigorously until the mixture is smooth and evenly combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well blended.
  5. Fold Dry into Wet: Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until the batter is approximately 90% combined, avoiding overmixing to keep the bread tender.
  6. Add Chia Seeds: Gently fold in 1 tablespoon of chia seeds until there are no dry streaks of flour left in the batter.
  7. Prepare for Baking: Pour the batter into the prepared loaf pan, smooth the top with a spatula, and sprinkle additional chia seeds on top for added texture and visual appeal.
  8. Bake the Bread: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
  9. Cool the Bread: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire cooling rack to cool completely before slicing and serving.

Notes

  • For extra moist banana bread, ensure your bananas are very ripe with brown spots.
  • You can substitute the vegetable oil with melted coconut oil for a subtle flavor twist.
  • If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
  • The chia seeds add texture and boost fiber content but can be omitted if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/chia-seed-banana-bread-recipe/