Vegan Banana Nut Bread with Chia Recipe
This soft, nutrient-rich banana nut bread stars chia seeds and walnuts for a cozy, crunchy vegan loaf with zero drama—just flavor.
Ingredients
- 3 ripe bananas 1 ¼ cups mashed
- 1 ¾ cups all-purpose flour or gluten-free mix
- ¼ cup maple syrup
- ⅓ cup neutral oil like avocado or melted coconut
- 2 tablespoons chia seeds
- ⅓ cup chopped walnuts
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk almond or oat works great
Instructions
- Preheat oven to 350°F (175°C). Line or grease a loaf pan like your life depends on it.
- In a small bowl, mix chia seeds with plant milk. Let it sit 5 minutes—it becomes your vegan egg.
- In a large bowl, mash bananas. Add oil, maple syrup, vanilla, and chia mix. Stir like you mean it.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Add to the wet mix slowly.
- Stir just until combined. Fold in chopped walnuts with gentle grace—or rage, whatever works.
- Pour into your pan. Level the top. Sprinkle more nuts or chia if you’re feeling Pinteresty.
- Bake 50–55 minutes. Toothpick should come out clean or at least not covered in goo.
- Cool in pan 10 minutes, then transfer to a rack. Or don’t and eat it standing over the sink.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 13 g
- Saturated Fat: 1.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
🌿 Vitamins and Minerals (Per Serving)
- Omega-3 (ALA): 15%
- Magnesium: 10%
- Iron: 8%
- Vitamin E: 6%
- Potassium: 9%
💡 Additional Notes/Tips
- Use frozen bananas? Defrost first, drain extra liquid.
- Add chocolate chips if you’re spiritually depleted.
- Store leftovers in the fridge. Warm slices with almond butter? Life-changing.
- Turn it into muffins: bake 20–25 minutes instead.
- Chia seeds can be swapped with flax, but don’t tell the chia stans.