Banana Bread with Chia Seeds Recipe (High Protein & Fiber)

Banana bread with chia seeds is light, fluffy, and high protein recipe for ripe bananas! Chia seeds add a great texture and extra fiber to this easy bread.

Elevate classic banana bread with a healthy twist by baking chia seeds into the bread. You can bake this recipe into a normal sized loaf pan, into these adorable mini loaves, or even as banana bread muffins too!

There is no better way to use ripe bananas than baking up a nice homemade loaf of banana bread with chia seeds!  I love adding chia seeds to as many meals as I can. They are high in protein, fiber, and have amazing health benefits like omega 3 fatty acids. They simple to add to recipes, and give this banana bread a fantastic texture.

Growing up, my mom would make my great-grandma’s family recipe for banana bread… it was our favorite!  I especially loved adding walnuts to the batter, which gives each bite of this bread a nice crunch.  My great-grandma’s original recipe didn’t include chia, but I decided to add them in, and they were fantastic!

This Banana Bread with Chia Seeds Recipe Is:

• Light
• Fluffy
• Comforting
• Flavorful
• Satisfying
• Fun to Bake with the Family
• High in Protein and Fiber 

What Size Pan Should I Use for Banana Bread?

I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them!  Cooking time will vary, however, so you have to adjust accordingly.  In the images above I used these mini loaf pans, because I wanted smaller loaves freeze for later (and also they are cute as heck).

• For a traditional 9-inch loaf pan, bake at 350 degrees Fahrenheit for 50-60 minutes.
• For mini loaf pans bake at 350 for 30-35 minutes.
• For muffins – bake at 20-25 minutes.

How Do I Know When Banana Bread Is Done?

Take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again. I found these little bamboo toothpicks work great.

What’s In This Chia Seed Banana Bread Recipe?

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• Bananas
• Chia Seeds – a nutritious thickener for fresh jams and jellies – chia seeds are fantastic to add into smoothies or enjoy as a chia seed pudding. These little seeds are super versatile  and are wonderful to cook and bake with!
• All Purpose Flour: I use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces.
• Eggs
• Butter
• Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning.  This baking soda works great for both.
• Granulated Sugar: I like this organic sugar for my recipes, it’s great for cooking and baking.
• Milk – I used almond milk, but any kind you have works great!
• Lemon Juice or Apple Cider Vinegar – both give this recipe a great acidity, I actually liked using a combination of both ACV and lemon juice for a little extra flavor.
• Walnuts: because I love adding heart-healthy and brain-healthy ingredients to my foods when I can. I stocked up a few bags of these walnuts which are super cheap and a great value for the quality.

One of the BEST Pantry Staple Baking Recipes

This banana bread with chia seeds recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards (except the bananas, of course) – most of which you likely have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Banana Bread with Chia Seeds?

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, mix together the all purpose flour, baking soda, and salt. 
3. In another large mixing bowl, whisk together the melted butter, sugar, egg.  Then add the mashed banana, chia seeds, and the milk, lemon juice/apple cider vinegar, and combine into a thick batter.
4. Slowly stir 1/2 cup of the flour mixture into the banana mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. Add walnuts into the batter.
5. Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans.  Bake for 40-50 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
6. When the bread is cooked through, remove from oven and allow to cool before slicing.  Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.

More High Protein Breakfast Recipes You’ll Love!

Healthy Lemon Poppy Seed Muffins Recipe

Apple Toast with Honey Butter Recipe 

Banana Protein Shake Recipe (Dairy Free, High Protein)

Scrambled Eggs with Greek Yogurt Recipe

Oatmeal with Flaxseed Recipe

Get the Same Ingredients for this Chia Seed Banana Bread Recipe

As always, if you make this easy and high protein banana bread recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Banana Bread with Chia Seeds

The Herbeevore

Banana bread with chia seeds is light, fluffy, and high protein recipe for ripe bananas! Chia seeds add a great texture and extra fiber to this easy bread. Elevate classic banana bread with a healthy twist by baking chia seeds into the bread. You can bake this recipe into a normal sized loaf pan, into these adorable mini loaves, or even as banana bread muffins too!

5 from 7 votes

Print Recipe Pin Share Tweet

Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Baking, Breakfast, Dessert

Cuisine American

Servings 12

Calories 288 kcal

Equipment

• 2 Mixing Bowl
• 1 Loafpan or mini loaf pans, see note below!

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 1 cup granulated sugar
• 2 eggs
• 1/3 cup milk
• 3 very ripe bananas mashed (about 2 cups mashed)
• 1 teaspoon lemon juice or apple cider vinegar
• 1/2 cup walnuts chopped
• 1.5 tablespoons chia seeds plus extra for the top

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Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, mix together the all purpose flour, baking soda, and salt.
• In another large mixing bowl, whisk together the melted butter, sugar, egg.  Then add the mashed banana, chia seeds, lemon juice/apple cider vinegar, and the milk, and combine into a thick batter.
• Slowly stir 1/2 cup of the flour mixture into the banana mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. Add walnuts into the batter.
• Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans, and top with extra chia seeds if desired.  Bake for 50-60 minutes - then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
• When the bread is cooked through, remove from oven and allow to cool before slicing.  Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.

Video

Notes

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Nutrition

Calories: 288kcalCarbohydrates: 41gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 263mgPotassium: 178mgFiber: 2gSugar: 21gVitamin A: 308IUVitamin C: 3mgCalcium: 34mgIron: 1mg

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