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This low sugar Banana Chia Bread makes a great base for a sweet breakfast or on-the-go snack when you find yourself with ripe bananas. Made with fruit, chia seeds, oat flour, and half the sugar, it’s a wholesome, healthy banana bread recipe with chia seeds for the whole family. 

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Did you know you can put chia seeds in bread? I hadn’t tried it until recently but I honestly love the texture of this little addition.  

Is it any surprise that I love quick breads?

Judging from my healthy sweetpotato bread to apple cinnamon potato bread to chocolate chip sweet potato bread, I don’t think so!

Quickbreads and muffins are easy to have around for easy snacks.

In fact, many of these healthy muffins for toddlers are actually great for the whole family.

As a dietitian, I try to keep nutritious snacks on hand each week.

If you’ve never added chia seeds to bread, this is your chance. This chia banana bread recipe is one you’ll want to make over and over.

Why You’ll Love Banana Chia Bread

• Uses frozen blueberries – I’m always looking for uses for frozen fruit because we buy huge bags from Costco! They are so economical, and this chia and banana bread recipe is great with them!
• Easy to freeze – The prepwork leading up to the baking time is easy! Plus, this chia seed banana bread freezes beautifully, so I’ll often make two at once.
• High in nutrition – Chia seeds are such a versatile and nutritious add to nearly any recipe! I love chia seeds for kids for that reason, but they also pump up the nutrition for adults, by adding fiber, protein, calcium, iron and more!
• Lower in sugar – Don’t we all want to reduce the amount of sugar in our diets? This high fiber chia bananan bread recipe is a great way to cut some of the sugar.

Ingredients

• oat flour – I love oat flour in a quickbread because it’s nice and fluffy! I prefer to buy pre-ground oat flour, but you can grind up your own oats.
• all purpose flour
• chia seeds – Chia seeds are high in iron, fiber, omega-3 fats, calcium and more. I love the nutrition they bring. We always have chia seeds on hand —-they are one of my must have pantry staples. I order them in bulk from Thrive Market and set and forget it until I need them again.
• eggs
• vanilla extract
• ripe bananas – The riper the bananas, the more natural sweetness.
• coconut oil – You can also use butter.
• blueberries – I actually love to use frozen blueberries but you can also use fresh.
• sugar – To reduce the sugar content, I used SPLENDA Naturals Sugar & Stevia Blend.
• salt
• cinnamon
• baking soda
• baking powder

To make this a lower sugar banana bread with chia seeds, I used Splenda Naturals sweetener.

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While it has 50% fewer calories than sugar, you can use it anywhere you would use sugar and it has no bitter after taste.

The ultimate end product is high in fiber (which makes it a great snack for toddlers) and has multiple servings of fruit, plus healthy fats.

How to Make Banana and Chia Bread Recipe

• To make chia seed banana bread, first preheat your oven to 350 degrees F. 
• Mix your dry ingredients, from oat flour through baking powder in a large bowl. If you don’t have oat flour on hand, you can easily make your own by blending oats in a blender or food processor.
• In a separate bowl, mix your wet ingredients from ripe bananas through coconut oil.
• Mix the wet and dry ingredients and bake!

How To Store Chia Seed Banana Bread

At room temperate, banana chia bread will stay fresh for around 3-4 days.

You’ll need to make sure that you cool your bread completely before covering otherwise it can end up going soggy.

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! You can freeze for up to 3 months.

I will also store it in the fridge so it firms up a bit.

Tips and Tricks

Here are some tricks and modifications you can make.

• I recommmend following the servings for all purpose and oat flour. Together, they create an ideal texture in the bread. It’s soft and moist, but not overly soft that it falls apart.
• What to serve it with – Both butter and peanut butter melt nicely on these thick slices of chia seed banana bread. I also love to sprinkle crumbs of this chia bread over oatmeal or yogurt. It’s so good and great for alternating between textures. 
• Other seeds to add to bread – Not a chia seed fan? You could also try another seed option – pumpkin seeds, flax seeds, or sunflower seeds would all be delicious as well.
• I prefer to add the blueberries last to prevent staining.

Other fun toppings for banana and chia bread:

• Cream Cheese
• Whipped Cinnamon Butter
• Cinnamon peanut butter
• Nutella
• Homemade Dark Chocolate Frosting
• Compotes & Jams

More Chia Seed Recipes and Snacks

• Cranberry strawberry chia sauce
• Banana chia seed pudding
• Chocolate Coconut Milk Chia Pudding
• Vegan Hemp Protein Bars (these use hemp seeds, but you could add chia seeds in too!)

Continue to Content

Yield: 6

Lower Sugar Banana Chia Bread

Print

This low sugar Banana Chia Bread makes a great base for a sweet breakfast or on-the-go snack when you find yourself with ripe bananas. Made with fruit, chia seeds, oat flour, and half the sugar, it's a wholesome, healthy banana bread recipe with chia seeds for the whole family. 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 cup oat flour (ground up oats)
• 1 cup all purpose flour
• 3 Tbsp chia seeds
• 1/3 cup SPLENDA® Naturals Sugar & Stevia Blend
• ½ tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 3 large ripe bananas, mashed
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup coconut oil, melted
• 1 cup blueberries

Instructions

1. Preheat oven to 350.
2. Mix the dry ingredients, from oat flour through baking powder in a large bowl.
3. In a separate bowl, mix your wet ingredients from ripe bananas through coconut oil. Add in the blueberries last. The batter should be sticky.
4. Mix your wet and dry ingredients. Be careful not to overmix. Pour into bread pan.
5. Cook for 45-50 minutes, or until fully cooked (test with a toothpick).
6. Let cool for 10-15 minutes before enjoying.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SPLENDA Stevia Zero Calorie Sweetener for Baking, Plant Based Sugar Substitute Granulated Powder, 9.7oz Resealable Pouch
• 
  Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz
• 
  Viva Naturals Organic Raw Chia Seeds (2 LB)
• 
  Anthony's Organic Oat Fiber, 1.5lb, Gluten Free, Non GMO, Keto Friendly, Product of USA

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 336Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 386mgCarbohydrates: 39gFiber: 5gSugar: 10gProtein: 7g

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