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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.

Banana Bread with Chia Seeds

Kelly Jensen
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 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 15 votes
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
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
  

  • 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

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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