Gluten-Free Chia Seed Banana Bread
Banana bread is the ultimate “save the bananas” recipe, and adding chia seeds takes it up a notch in both texture and nutrition. This version is gluten-free, simple to make, and flexible enough for different flours and mix-ins.
Ingredients
- 1.5 cups gluten-free flour almond flour or GF all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- ¼ tsp salt
- 2 eggs room temperature
- 2 tbsp softened butter or coconut oil (vegan butter works too)
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 3 ripe bananas mashed
- 1/2 cup oat milk
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 400°F. Grease a loaf pan with coconut oil or olive oil.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs with softened butter (or coconut oil), maple syrup, and vanilla until combined. Mix in the mashed bananas.
- Gradually add the dry ingredients, alternating with oat milk, until well incorporated.
- Fold in chia seeds and optional mix-ins (walnuts or chocolate chips).
- Pour batter into prepared loaf pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for at least 10 minutes before slicing.
Notes
Meal Prep Tip
Bake two loaves at once and freeze one for later. Banana bread freezes well — just slice it, wrap individual pieces, and thaw as needed for quick breakfasts or snacks.Flour Choices
- Almond flour gives the bread a moist, tender crumb.
- Coconut flour tends to dry out, so increase the liquid if you choose it.
Sweeteners
- Maple syrup gives a warm, caramel-like sweetness.
- Coconut sugar can replace maple syrup for a slightly lower-glycemic option.
Mix-Ins That Work Well
- Walnuts or pecans for crunch
- Dark chocolate chips for indulgence
- Shredded coconut for extra texture