Chloe’s Chia Banana Bread

Do you want banana bread that tastes like my mother's recipe but doesn't have all the white flour, butter, and sugar? This recipe is healthy enough that you can feel good about your kids eating it for breakfast, and tasty enough that they will. Chia seeds soaked in apple juice add sweetness, replace fat, and add extra nutrition. This recipe does require bananas that are on the ripe side for more flavor and extra sweetness. The pure maple syrup gives the bread additional sweetness in place of sugar, and it has a low glycemic index. The baking soda and yogurt (or buttermilk) are mixed together prior to adding to wet ingredients. Chloe, my eight year old friend, has been especially happy with my original banana bread, so this recipe had to pass her ranking test. It did!  
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3 tbsp chia seeds 1/2 cup apple juice (or similar 100% juice) 2 cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 2 eggs 2 tbsp butter, melted or Canola oil 1 cup pure maple syrup 4 medium very ripe bananas (1 1/2 cups) 1 tbsp vanilla 1/2 tsp baking soda (mix with yogurt) 1/2 cup plain or vanilla Greek nonfat yogurt or buttermilk walnuts or pecans, chopped or ground (optional)


1) Add chia seeds to apple juice.  Set aside while the seeds absorb the juice and thicken. Preheat the oven to 350 degrees and grease two pans.
2) Stir flour, baking powder and salt together, and set aside. Beat eggs and then add pure maple syrup and melted butter. Mix well. Add banana, vanilla and chia seed mixture. Add baking soda to Greek yogurt (or buttermilk) and mix, then add this mixture to the wet ingredients. Mix well and add flour mixture (and nuts if you are using ground rather than chopped).  Avoid over mixing.
3) Fold in chopped nuts (optional). Pour into greased loaf pans and bake for about 45 minutes or until a toothpick comes out clean, but watch carefully to not over cook. Enjoy!


  • Jessica
    May 12, 2015

    I tried this recipe today and although it tasted good, the bread fell flat once it cooled. I followed recipe exactly. Any thoughts or suggestions?

    • Judith Scharman
      May 12, 2015

      I haven’t had trouble with this recipe, but it’s been a while since I made it. Let me make it again and get beck to you with my results. Thanks for taking the time to tell me!

    • Patty Burns
      March 14, 2021

      Definitely add the baking powder and flour last and pop it right into the oven.

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