This chia seed banana bread is moist, delicious, and packed with superfoods 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 healthy twist on the classic banana bread we all know and love. This comforting quick bread is super moist, tasty, and a great healthy option that will satisfy your sweet tooth.
Chia seeds add great texture and crunch to the bread and have so many health benefits. They're loaded with fiber, minerals, and omega-3 fatty acids. This recipe also uses Greek yogurt, which is full of protein, calcium, and probiotics.
Why You'll Love This
- Easy recipe- This recipe is super easy to make and no mixer is required!
- Moist banana bread- The banana bread is so soft because it has Greek yogurt in the batter.
- Healthy ingredients- Chia seeds are baked into the bread! The chia seeds, maple syrup, and Greek yogurt make this a healthy banana bread recipe that'll satisfy your cravings.
Watch How to Make This Recipe
Here are some notes about the ingredients used. For quantities, see the recipe card below.
- Bananas- Overripe bananas are best for making banana bread because they have the sweetest flavor. Use bananas that are soft with brown speckles; avoid green/light yellow bananas since they'll be stiff, not very sweet, and won't provide enough moisture.
- Oil- I like to use avocado oil because of its mild flavor. You can also use melted coconut oil or unsalted butter.
- Eggs- Eggs bind the ingredients together and add moisture. Make sure they're at room temperature; pull them out 1-2 hours before baking.
- Greek yogurt- Use full-fat, plain Greek yogurt to add even more moisture. Make sure it's room temperature too!
- Maple syrup- This adds additional sweetness and a warm flavor similar to brown sugar. However, maple syrup is full of antioxidants and other nutrients.
- Vanilla- Enhances the other flavors.
- Flour- All purpose flour will yield the best consistency and crumb.
- Baking soda and baking powder- These react with the acid in the Greek yogurt and help the banana bread rise.
- Salt- This rounds out the flavor profile.
- Chia seeds- You can find chia seeds at your local health food store and most regular grocery stores. Adding chia seeds boosts the nutrition, and you can use leftover seeds to make chia pudding, overnight oats, protein balls, and more.
- Oil: Any mild oil (like vegetable, canola, avocado, or grapeseed) or melted and cooled coconut oil can be used instead.
- Greek yogurt: Sour cream, ricotta, or kefir are suitable substitutes. Don't use almond milk, buttermilk, or anything super liquidy.
- Maple syrup: Honey is the best substitute, but there are many other healthy sugar and maple syrup substitutes.
- Flour: Measure-for-measure gluten free flour can be used if you have gluten sensitivities.
- Chia seeds: Not a fan of chia? No problem. You can swap them for flax, pumpkin, sunflower, or poppy seeds.
Helpful Equipment and Tools
To make chia banana bread, you'll need measuring cups, measuring spoons, 2 large mixing bowls, a fork, a whisk, and a rubber spatula.
You'll also need a loaf pan to bake the bread in. I recommend using a 9x5" or 1 pound loaf pan, but you can use smaller pans if needed.
Step by Step Instructions
Here's how to make banana bread with chia seeds! Before you start, preheat the oven to 350°F and grease your loaf pan or line it with parchment paper.
STEP 1: Mash the bananas. In a large bowl, mash the bananas with a fork until no large pieces remain; some clumps are ok! You can use a potato masher, stand mixer, or electric hand mixer to do this too.
STEP 2: Whisk the wet ingredients. Add the eggs, maple syrup, oil, vanilla extract, and Greek yogurt to the mashed ripe bananas. Then, whisk the ingredients vigorously until everything is well incorporated.
STEP 3: Whisk the dry ingredients. In a separate mixing bowl, combine the all purpose flour, baking powder, baking soda, and salt. Whisk until everything is evenly distributed. Don't add the chia seeds yet!
STEP 4: Add the dry ingredients to the wet. Pour the flour mixture into the wet ingredients and fold with a rubber spatula until the batter is about 90% combined. Then, gently fold in the chia seeds.
STEP 5: Bake! Pour the batter into the prepared loaf pan and smooth out the top. 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 before transferring it to a wire cooling rack. Let it cool completely, slice, and enjoy.
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 extra-ripe bananas. Bananas that have browned are the sweetest! Avoid green bananas.
- Use room temperature eggs and yogurt. Cold dairy ingredients don't mix in as well.
- 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.
Additions and Variations
There are many ingredients you can add to chia banana bread for a fun twist! Here are some of my favorite ideas.
- Spices: Cinnamon, cardamom, and nutmeg would be delicious.
- Nuts and seeds: Add walnuts, pecans, macadamia nuts, or flax seeds for more healthy fats and fiber.
- Dried fruit: Raisins, dried cranberries, or apricots would be delicious.
- Nut butter: Add a swirl of peanut butter or almond butter.
- Chocolate chips: Add some dark chocolate chips for more sweetness.
Storage and Freezing
Allow the 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.
You can freeze the chia banana bread in individual slices. Wrap each slice in cling wrap, place in a freezer-friendly zip top bag, and freeze for up to 30 days.
Thaw the frozen slices on the counter for 1 hour. You can also reheat in the microwave.
Frequently Asked Questions
I recommend using a traditional 9-inch loaf pan. You can use mini loaf pans too, but the bake time will be a little shorter. Start checking the bread after 30 minutes.
Yes, you can! Simply portion the batter into a 12-cup muffin tin with liners, filling each liner ¾ 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
Chia Seed Banana Bread
- Preheat the oven to 350°F 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, ½ cup maple syrup, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ 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, ½ 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.