Description
This Chia Seed Banana Bread is a moist and wholesome twist on a classic favorite, featuring ripe bananas, Greek yogurt, and nutrient-packed chia seeds. Naturally sweetened with maple syrup and perfectly spiced, this easy-to-make bread is ideal for breakfast, snacks, or a healthy dessert option.
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, plus additional for topping
Instructions
- Prepare Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the bananas using a fork or potato masher until there are no large chunks remaining, leaving some small clumps 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 fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until the batter is about 90% combined to avoid overmixing.
- Add Chia Seeds: Fold in the chia seeds until no dry streaks of flour remain, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chia seeds over the surface for a decorative touch. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire cooling rack and cool completely before slicing and serving.
Notes
- Flour Measurement: Use the spoon and level method or a kitchen scale to measure flour accurately. Avoid compacting the flour to ensure moist banana bread.
- Storage: Allow the bread to cool completely before placing slices in an airtight container. Store at room temperature for 3-5 days.
- Freezing: Freeze individual slices by wrapping them in cling wrap and placing in a freezer-safe zip-top bag. Freeze up to 30 days. Thaw at room temperature for 1 hour or microwave before eating.
