Banana Chia Bread!
Banana Chia Bread! While everyone is getting ready for fall! Summer has not left the desert, so I am not really in the mood for apples, cinnamon or pumpkins! Eventually temps will get lower and then pumpkins will be on my mind but I am hoping the weather cools off pretty soon.
Banana Chia Bread is moist and makes a great snack or quick breakfast; you could add just ¼ cup almond milk to the mixture and still get lovely bread. But I added a ½ cup of almond milk the second time I made this bread and the bread took longer to bake.
I found that you should eye ball the mixture to see if you need the extra milk. It really depends on the size of your bananas. If you cannot find muscovado you can always use maple, raw or brown sugar instead.
Banana Chia bread is loaded with chia seeds and lots of banana flavor. Cinnamon is a nice variation to the bread if you’re looking for a little more flavor. Especially if you’re in the mood for that nice cinnamon flavor that fall brings.
Banana Chia Bread Recipe
1 ½ cup flour
2 tsps. baking powder
¼ tsp. salt
1 large egg (room temperature)
2 tbsps. whipped butter, softened
½ cup sugar (I used muscovado)
1/3 cup chia seeds
2 large bananas (smashed)
½ cup almond milk
Recipe Directions: Preheat oven to 400 degrees and grease a medium loaf pan and set aside. In a large bowl mix butter, egg, banana and sugar. In a medium bowl add flour, salt, baking powder and mix until combine.
Slowly add flour mixture and milk to wet ingredients, alternating until incorporated. Fold in chia seeds. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.
Related Chia Seed Recipes:
Yummy! And it does indeed look promisingly moist <3 i love banana bread!
Aaw hopefully the weather isn’t too unbearably hot and it’s a comfortable hot where you are Shundara 🙂 Banana bread is something I can always have all year round – yours looks incredible! I love all the chia seeds in here – I would definitely love a couple slices of these for breakfast or my afternoon snack – yum!
Aw, it sounds so nice still to have some summer 🙂
I definitely wouldn’t be in the mood for pumpkin and stuff like that if it wasn’t for the cold weather.
This looks so yummy! I love how you can see how moist it is in the pictures!
This banana chia bread is gorgeous Shundara! I love it! Anything banana bread is a plus in my books 🙂 Pinned!
Oh my!! This looks soooo good!! I have to have to HAVE TO make this!! YUMMY!! What a great idea to add chia seeds to the mix!! Wouldn’t have even thought of that! Great call!
Don’t see an amount listed for the Chia Seeds.
Thanks I just listed the amount… 🙂
You were so in the mood for pumpkins though after reading your most recent posts 🙂 🙂 I still have a huge bag of chia seeds to use…I only used them for chia puddings and random Asian buns, but I need to use them more often! Thank you for the inspiration, Shundara, I must put chia seeds in absolutely everything! They are a great texture alternative to poppy seeds!
Ha ha ha ha thanks so much Rika! It’s so weird I have never made chia pudding I think I am going to half to try and make it once. I am going to keep you in mind when I do..
At what point do you add the milk? Thanks.
Oops, forget it. I see where. This recipe sounds so good. I can’t wait to try it!
Just made this – love the crunch from the chia seeds! I added cinnamon, nutmeg and cloves too – yum! Thanks.
I am so happy you enjoyed it 🙂
Sounds good. I’m wondering how it would go using coconut flour instead.
Also I would use coconut sugar but 1/2 the amount mentioned. The bananas should make it pretty sweet.
Lovely recipe to pin.
Thank you
I was going to sub those 2 ingredients as well… Have you tried it? Thought about applesauce instead of butter too.
do you have to use whipped butter? How much of a stick of butter? Or coconut oil? Or avacado oil?
I just made this and it’s perfect!!! Great recipe, thank you!
i made these muffins. Really good and moist. Great for on the go breakfast – specially picky eaters 🙂
How long did you bake the muffins?
I just tried this, it was delicious! thanks for the recipe! 🙂
Yay I am so happy you enjoyed it 🙂
Whipped butter is it the same with normal butter or u mean a whipped cream?
No it’s not the same as butter or whipped cream. Whipped butter is lower in calories and it can be found in lot’s of grocery stores. I wrote a blog post about it on the site.
I made a few changes…their currently baking, so let’s see how they turn out. I made muffins by the way …
Instead of using flour, I made 1 cup of oatmeal flour (1 cup of oats pulverized in the blender) and added also 1/2 cup almond flour. Added 1 tsp vanilla and 1/4 tsp cinnamon. Also added 1 tbsp almond butter.
Oh wow I hope it turned out well
This is a yummy recipe that I wanted to make using what I had on hand. I ended up using coconut oil instead of butter, and the switch seemed to work out just fine. I’m making it again, and this time I’m letting the chia seeds sit in the milk before I add to the batter. I’m curious to see what that does to the texture of the bread. In the first batch, I tasted the crunch of the chia seeds, and I’m hoping for a less prominent crunch this time.
Thanks so much for sharing this recipe!
Could I use coconut flour instead of plain flour?
You could try but I don’t know if it will work
I’m not sure how your bread looks like this in the picture, because I’ve made it twice, and both times it gets slightly over cooked on the top before the middle is done, and looks nothing like yours in the pictures. It’s also not as soft and has more of a firm texture. Am I missing something?
I have made this recipe so many times and it’s always moist and soft and most other readers have had the same experience. It could be your oven.
Banana bread is so good and this recipe looks awesome!
Thank you so much 🙂 It’s really good
This bread was DELICIOUS! I substituted coconut milk as almond milk does not agree with me. Also, for anyone using a “quick bake” or “convection” oven, it only took 35 minutes for the toothpick to come out clean. Nice and crunchy outside, while very moist inside. This will be a keeper for me. Thanks!
Can stevia be used as a sugar alternative as going sugar free.?
I have a lot of sugar free banana bread recipes on the blog you can try if your looking for one…
I made this banana bread today and it was quick and easy .. I added 1/2 tsp Allspice and 1/2 tsp vanilla. Next time I would use 1/4 tsp of allspice. I took it out of the oven after 45 minutes and just caught it before it was overdone. If I had left it in for the hour it would have been burnt, so just watch when you bake it. Yum yum, a keeper and a good way to get those good for you chia seeds in your food.
I guess every oven is different because I made this bread twice and it’s always done at exactly an hour 🙂
Yeah I guess this depends on the oven 45 minutes was perfect with 1/2 c milk any longer and it would’ve been too dry/burnt. Made the bread this morning and it was delicious!!
i loved the chia banana bread. Do you happen to have the nutricional value?