This chia seed banana bread is moist, delicious, and packed with real ingredients like chia seeds and Greek yogurt. It's quick and easy to whip up and makes a nourishing breakfast, snack, or dessert.
If you have leftover overripe bananas laying around, this recipe is for you! This chia seed banana bread recipe is a twist on the classic banana bread we all know and love. This comforting quick bread is super moist and will satisfy your sweet tooth.
Chia seeds add great texture and crunch to the bread and have so many benefits. This recipe also uses Greek yogurt, which is full of protein, calcium, and probiotics.
If have some overripe bananas on your counter you need to use up, try making these delicious banana recipes next- honey banana bread, banana bread without baking soda, pistachio banana bread, and banana bread with cream cheese frosting.
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Key Ingredients
- Bananas- Overripe bananas are best for making banana bread because they have the sweetest flavor. Use bananas that are soft with brown skins or speckles. Avoid green/light yellow bananas since they'll be stiff, not very sweet, and won't provide enough moisture.
- Oil- Making banana bread with oil adds so much moisture! I like to use avocado oil because of its mild flavor, but any neutral oil woks. You can also use melted coconut oil.
- Eggs- Large eggs bind the ingredients together and add moisture.
- Greek yogurt- Use full-fat, plain Greek yogurt to add even more moisture.
- Maple syrup- This adds additional sweetness and a warm flavor similar to brown sugar.
- Chia seeds- You can find chia seeds at your local health food store and most regular grocery stores. You can use leftover seeds to make chia pudding, overnight oats, bliss balls, and more.
Substitutions
- Greek yogurt substitute: Sour cream, buttermilk, or kefir are suitable substitutes.
- Maple syrup substitute: Honey is the best substitute.
- Chia seeds substitute: You can swap them for flax, pumpkin, sunflower, or poppy seeds.
How to Make It
Step 1: Mash the bananas. In a large bowl, mash the bananas with a fork. Some clumps are ok! You can also use a potato masher.
Step 2: Whisk the wet ingredients. Whisk the eggs, maple syrup, oil, vanilla extract, and Greek yogurt into the mashed ripe bananas until well incorporated.
Step 3: Whisk the dry ingredients. In a separate mixing bowl, whisk the flour, baking powder, baking soda, and salt.
Step 4: Add the dry ingredients to the wet. Fold the flour mixture into the wet ingredients until the batter is about 90% combined. Then gently fold in the chia seeds.
Step 5: Bake! Pour the batter into a lined 9x5-inch loaf pan and bake until a toothpick inserted in the center comes out clean.
Transfer the banana bread to a wire rack to cool completely. Then slice and serve!
Expert Baking Tips
- Measure the flour correctly. Measure the flour with a food scale or use the spoon and sweep method. Compacted flour can make banana bread dry.
- Use room temperature eggs and yogurt. Cold dairy ingredients don't mix in as well. Pull them out of the fridge 1-2 hours before baking.
- Check the bread as it bakes. If the banana bread looks like it's browning too quickly, cover the pan with aluminum foil and continue baking.
- Cool on a wire rack. Make sure to take the loaf out of the pan after it has cooled for 10 minutes. Leaving the bread in the pan to cool can cause condensation to form that will make the bottom soggy.
Storage Instructions
Allow the chia seed banana bread to cool completely before transferring slices to an airtight container. Store at room temperature for 3-5 days. It is best served warm.
Frequently Asked Questions
Yes, you can! Simply portion the batter into a 12-cup muffin tin with liners, filling each liner ยพ of the way full. Bake them for 20-25 minutes.
I have not tried making this recipe vegan, but you could try! Maybe experiment using vegan yogurt and an egg substitute, like a chia egg or flax egg. Let me know how it goes!
If your banana bread doesn't rise or sinks in the middle, you probably didn't use enough baking soda and baking powder or they might be expired. You may have overmixed the batter too.
More Breakfast Recipes to Try
๐ Recipe
Chia Seed Banana Bread
Equipment
- 1 loaf pan
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Ingredients
- 3 bananas extra ripe
- 2 eggs room temperature
- ยฝ cup maple syrup
- โ cup vegetable oil
- 1 teaspoon vanilla extract
- ยฝ cup Greek yogurt room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 tablespoon chia seeds
Instructions
- Preheat the oven to 350ยฐF and grease a loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas with a fork or potato masher until no large pieces remain. Some clumps are ok.3 bananas
- Add the eggs, maple syrup, vegetable oil, vanilla, and yogurt to the mashed ripe bananas. Whisk vigorously until everything is well incorporated.2 eggs, ยฝ cup maple syrup, โ cup vegetable oil, 1 teaspoon vanilla extract, ยฝ cup Greek yogurt
- In a separate mixing bowl, combine the all purpose flour, baking powder, baking soda, and salt. Whisk until evenly distributed.2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- Pour the dry ingredients into the wet and fold with a rubber spatula until the batter is about 90% combined. Then, gently fold in the chia seeds until no dry streaks of flour are left.1 tablespoon chia seeds
- Pour the batter into the prepared loaf pan, smooth out the top, and sprinkle with additional chia seeds. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes. Transfer to a wire cooling rack, let cool completely, slice, and enjoy.
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