Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 3 minutes
This Chia Seed Banana Bread is a healthier alternative to your classic banana bread recipe, made with nutritiously satisfying coconut oil and Greek yogurt, for a soft and moist texture. The chia seeds act as a fantastic substitute using eggs, while also adding a hearty crunch to each bite.
Hello bread lovers! Banana bread is one of my favorite breakfast or midday snacks, so being able to formulate this recipe while keeping it healthy has been very exciting.
This recipe is a tasty alternative due to its natural fiber, omega-3 fatty acids, and protein.
As a college student studying culinary arts, I am always looking for ways to eat healthy without a boring diet and keep up with my meal prepping, so baking was an easy way to plan ahead for what my meals will be looking like.
You won't regret adding this delicious recipe to your weekly meal prep and bringing new excitement into your day!
I love serving this Chia Seed Banana Bread sliced and slightly toasted with cream cheese and jam for breakfast or an afternoon pick-me-up.
Chia Seed Banana Bread is made without any eggs but instead made with a "chia egg".
A Chia egg is made by combining chia seeds with water (ratio 1:3), creating a natural binding agent.
It also includes Greek yogurt to add softness to the bread without any extra added fats. I hope you enjoy this recipe!
This Chia Seed Banana Bread is a healthier alternative to your classic banana bread recipe. Made with nutritiously satisfying coconut oil, Greek yogurt, and chia seeds.
1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat it with nonstick spray. Set aside.
2. Mix chia seeds and water together, and set aside for 15 minutes until thickened to “chia egg”
3. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl.
4. Using a whisk or stand mixer with a paddle or whisk attachment, beat the butter or coconut oil, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the chia eggs.
5. Beat in the yogurt, mashed bananas, and vanilla extract until combined. Start eating at a slower speed, then add the dry ingredients to the wet ingredients.
6. Pour batter into an oiled loaf pan (don’t forget to scrape the sides!) and smooth out the top with a rubber spatula.
7. Bake for 60 minutes or until the top is golden brown and you can stick a toothpick in it and it comes out clean.
8. Let cool on a cooling rack. Eat while still warm or cover once cooled. This can be kept for up to a week. My favorite is serving it with cream cheese or peanut butter spread on a warmed slice!
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Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
Kelsey Harvath says
Hello there! I made this banana bread and I’m not sure if I did something wrong, as I followed the ingredient list completely, but the bread was not close to being fully cooked after the 1 hour that it called for. I checked it again after 10 additional minutes, being on 350°, and it was still goopy. I left it in for 5 more minutes and let it sit on the counter. It rose really high in the oven but quickly deflated after a couple minutes of cooling. I used a glass 9x5 pan. After a few hours of it sitting on the counter, I cut through it and was surprised to see that the bread was still mushy and wet on the inside. I cut the loaf in half lengthwise and put it back in the oven for 20 more minutes on 350° but after it cooled, the bread was pretty much still the same texture it had been. The flavor was good but the texture was wet and didn’t feel cooked.
Carly Hanellin says
Hi Kelsey! I am so sorry you had issues with this recipe. Because you used a glass dish this can actually change the cooking process. Glass slows to flow of heat between the oven air and your batter, but then works quite well once it is hot enough. So to have a similar baking experience as you would in a metal pan for this bread I would reduce the heat by 25 degrees and bake it for about 20 minutes longer than you would. If you use a metal loaf pan, it should work with the recipe provided! I also find that depending on the oven you have (some need to be re calibrated) that your oven may run high or low. The best way to go about worrying if something is under cooked is by shaking the pan just a little bit once the top is golden brown. You can also poke it with a tooth pick and see if anything sticks to it. If not, then it is cooked through. Hope this works 🙂
Julianne says
I actually had this exact same result. I was thinking it may have been too much banana. 2 cups mashed was about 5 bananas which is the most I’ve ever used for banana bread.