Healthy Chia Banana Bread
A soft, moist, and naturally sweetened banana bread made healthier with chia seeds for added fiber, protein, and good fats. Easy to make in one bowl, this wholesome loaf is perfect for breakfast, snacks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- Measuring cups (set of 1 cup, ½ cup, ⅓ cup, ¼ cup)
- Measuring spoons (set of 1 tbsp, 1 tsp, ½ tsp)
- 1 rubber spatula or large spoon
- 1 bread loaf pan (lined with parchment paper)
Ingredients
- 3 large overripe bananas mashed
- ½ cup honey or maple syrup or ¾ cup white sugar
- 1 large egg
- ⅓ cup unsweetened applesauce or ⅓ cup vegetable oil or melted coconut oil
- 1 ½ cups unbleached all-purpose flour
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Prepare the Oven and Pan: Start by preheating your oven to 350°F (175°C) so it’s ready when the batter is mixed. Proper preheating is key to even baking and a golden crust. While the oven heats, take a standard bread loaf pan and line it with parchment paper, allowing a little extra paper to hang over the sides. This makes it easier to lift the loaf out once it’s baked. If you don’t have parchment paper, you can lightly grease the pan with oil or nonstick spray.
- Mash the Bananas Thoroughly: Place the three overripe bananas into a large mixing bowl. Using a fork, potato masher, or the paddle attachment of a stand mixer, mash the bananas until they are mostly smooth. A few small lumps are perfectly fine and actually add texture to the finished bread. Overripe bananas (with lots of brown spots) are best because they’re naturally sweeter and softer, which helps the bread stay moist without needing too much added sugar.
- Incorporate Wet Ingredients: To the mashed bananas, add the honey (or maple syrup), the egg, and the applesauce or oil of your choice. If you prefer a richer flavor, melted coconut oil works wonderfully, while applesauce keeps the bread lighter and lower in fat. Whisk or stir until the mixture is smooth and well combined. At this stage, you want all the wet ingredients to blend seamlessly so that the flavors are evenly distributed in the bread.
- Mix the Dry Ingredients Separately: In a medium mixing bowl, combine the flour, chia seeds, baking soda, baking powder, and salt. Stir these dry ingredients together with a whisk or spoon to ensure the leavening agents are evenly distributed and that the chia seeds are spread throughout. This step prevents clumps of baking soda or baking powder in the final batter, which could create uneven pockets in the bread.
- Bring Wet and Dry Mixtures Together: Gradually add the dry mixture into the bowl with the wet mixture. Use a rubber spatula or large spoon to fold everything together gently. Stir only until the flour is just incorporated—overmixing can make banana bread tough and dense instead of soft and tender. The batter should look thick and slightly speckled with chia seeds and banana bits.
- Transfer Batter to Pan: Pour the finished batter into your prepared loaf pan. Use the back of your spatula to spread it out evenly, making sure it fills the corners of the pan. Smooth the top gently so the loaf bakes evenly and doesn’t dome too much in the center.
- Bake Until Perfectly Set: Place the pan into the preheated oven and bake for 50 to 65 minutes. Baking times can vary depending on your oven and the ripeness of the bananas, so start checking around the 50-minute mark. The bread is done when the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine, but there should be no wet batter clinging to it).
- Cool Before Removing: Once baked, take the loaf pan out of the oven and place it on a cooling rack. Let the bread rest in the pan for about 10 minutes—this allows the structure to set, making it easier to remove without breaking. Using the parchment paper “handles,” carefully lift the loaf out of the pan and place it directly on the rack to cool completely.
- Slice and Serve Fresh: After cooling, slice the bread into even pieces using a serrated knife. This banana bread is delicious warm, at room temperature, or even lightly toasted. Serve it plain, with a spread of nut butter, or alongside your morning coffee or tea.
- Store for Freshness: If you have leftovers, store the bread in a sealed plastic bag or airtight container at room temperature for up to 5 days. There’s no need to refrigerate, as that can make the bread dry out faster. For longer storage, wrap slices individually and freeze them for up to 3 months; simply thaw at room temperature or warm in the toaster before serving.
Notes
- Use very ripe bananas (with plenty of brown spots) for the sweetest flavor and moist texture.
- Chia seeds add plant-based protein, fiber, and healthy omega-3 fats, making this bread more nutritious than classic versions.
- Choose honey, maple syrup, or sugar depending on your preferred sweetness level and dietary needs.
- Applesauce keeps the bread lighter and lower in fat, while oil or coconut oil gives a richer texture.
- Do not overmix the batter—a few small lumps are fine and help keep the bread tender.
- Line the loaf pan with parchment paper for easy removal and clean slices.
- Baking time may vary; check doneness with a toothpick test starting at 50 minutes.
- Add a sprinkle of chia seeds or oats on top before baking for extra crunch and a pretty finish.
- Bread keeps well for up to 5 days at room temperature or 3 months in the freezer.
- Great for meal prep—slice and freeze portions to enjoy a quick breakfast or snack anytime.
