Blueberry Banana Chia Seed Bread makes a great base for a sweet breakfast or on-the-go snack. Made with fruit, chia seeds, oat flour, and half the sugar, it’s a wholesome, healthy option for the whole family.
Happy Labor Day! I’m a little late in getting this post up because we spent all day yesterday picking apples, hiking, and exploring the Sierra Nevada Brewery with some friends (more on that to come).
Carbs are my soul sister. I think it’s pretty obvious from my favorite foods and recipes on this blog.
I was gifted a bag of this Splenda Naturals sweetener and wanted to find a way to use it. While it has 50% fewer calories than sugar, you can use it anywhere you would use sugar and it has no bitter after taste.
To make this chia seed bread (if using Splenda naturals), you use half the amount to get the same sweetness without any bitter aftertaste. The mixed blend gets its unique sweetness from Reb D, one of the tastiest parts of the stevia leaf.
I love the idea of having these on hand for future baking, and even for sweetening things like tea and coffee.
You guys know my food philosophy does not revolve around counting calories or anything like that. But, I’m all for reducing sugar intake if it’s a possibility.
I was in experimentation mode last week, and we happened to have blueberries and bananas on hand. Pretty common since those are part of my must have pantry staples.
But, I wanted it to make something a little more creative than just banana bread. So, I figured, why not make banana bread with chia seeds? You could use fresh fruit or another frozen variety as well.
Chia seeds are nutrition powerstars! They are full of protein, fiber, calcium, iron, and omega 3 fats. Many of these are nutrients that Americans may not be getting enough of, so adding chia seeds to banana bread is genius!
To make this chia seed bread, you’ll first preheat your oven to 350 degrees.
In a separate bowl, mix your wet ingredients from ripe bananas through coconut oil. Add in the blueberries last. The batter should be sticky.
Then, you’ll mix your wet and dry ingredients, and cook for 45-50 minutes, or until fully cooked (test with a toothpick).
I truly love the combination of all purpose and oat flour. To me, it creates an ideal texture in the bread. It’s soft and moist, but not overly soft that it falls apart.
Plus, butter and peanut butter melt nicely on these thick slices of chia seed bread. I recommend keeping it in the fridge so it firms up a little bit (if you don’t eat it all in one sitting).
I also love to sprinkle crumbs of this chia bread over oatmeal or yogurt. It’s so good and great for alternating between textures.
If you’re a sucker for spreads and love adding extra flavor, why not add these to your freshly baked chia bread;
At room temperate, banana chia bread will stay fresh for around 4 days.
You’ll need to make sure that you cool your bread completely otherwise it can end up going soggy – which no one wants, right?
Next, place a paper towel at the bottom of a tupperware container, place the bread inside, then place another paper towel over the top, adding the lid to the container and sealing! Make sure to consume within 4 days, or just freeze it!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Favorite type of quick bread?