Banana Bread with Chia Seeds

chia seed banana bread recipe easy and easy recipes for mashed bananas baking with banana in mini loaves or muffins, sliced on a plate with a mini loaf of banana bread in the background.

5 from 17 votes

Banana Bread with Chia Seeds

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

Prep Time5

Cook Time50

Total Time55

Course: Baking, Breakfast, Dessert

Cuisine: American

Servings:

Calories: 288kcal

Author: Kelly Jensen

Cost: $2

Equipment

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

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Sea 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

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

What Size Pan To Use

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.

- 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.

Substitutions and Variations

Add 1/2 of chocolate chips to the batter for a tasty version!

Instead of lemon juice, you can add in apple cider vinegar. Both give the batter a little extra tang and taste delicious!

if you want to add whole wheat flour, you can use half wheat and half all-purpose flour, or all whole wheat which will give the bread a denser texture.

Nutrition