Description
This chia seed banana bread is a moist and flavorful treat made with ripe bananas, Greek yogurt, and real ingredients. It’s quick and easy to prepare, perfect for breakfast, a snack, or dessert, offering a nutritious twist with the inclusion of chia seeds for added texture and health benefits.
Ingredients
Wet Ingredients
- 3 extra ripe bananas
- 2 eggs, room temperature
- ½ cup maple syrup
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt, room temperature
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon chia seeds
- Additional chia seeds for sprinkling
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mash the bananas: In a large bowl, mash the ripe bananas using a fork or potato masher until no large pieces remain. Some small clumps are fine for texture.
- Mix wet ingredients: Add the eggs, maple syrup, vegetable oil, vanilla extract, and Greek yogurt to the mashed bananas. Whisk vigorously until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Incorporate dry ingredients: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until the batter is about 90% combined, avoiding overmixing.
- Add chia seeds: Gently fold in the tablespoon of chia seeds until no dry streaks remain.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan, smooth the top evenly, and sprinkle additional chia seeds on top for garnish and extra crunch.
- Bake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your moist, flavorful banana bread!
Notes
- Flour measurement: Use spoon and level method for flour or a kitchen scale to avoid compacted flour, which can dry out the bread.
- Storage: Once cooled, store banana bread slices in an airtight container at room temperature for 3-5 days.
- Freezing: Freeze individual slices wrapped in cling wrap inside a freezer-safe bag for up to 30 days. Thaw on the counter for 1 hour or warm in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
