Banana Bread with Chia Seeds (Easy + Healthy!)

This easy, healthy banana bread with chia seeds is nutritious, super flavorful and uses wholesome ingredients like white whole wheat flour, chia seeds and Greek yogurt. It’s topped with a simple brown sugar cinnamon topping you and your family will love.

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A shot of a loaf of chia seed banana bread with thick slices on a wooden board.

Why you’ll love this recipe

  • Made with 100% whole wheat flour (we’re using white whole wheat!).
  • Packed with nutrients like fiber, healthy fats and protein.
  • Moist, perfectly sweet, and flavorful.
  • Easy! This recipe takes less than 10 minutes to mix up before baking in the oven.

Nutritious baked goods that are also delicious can be hard to come by. And don’t get me wrong, I’m not anti-regular baked goods as a dietitian. I like to make both!

But, if I can have the best of both worlds- a more nutritious baked good that’s also super delicious, yes please!

Whole grains and chia seeds put a healthy twist on a classic banana bread recipe. This easy recipe has the perfect balance of “healthier” ingredients with all of the same flavor and moist texture you love in classic banana bread.

I love having a slice of this warmed up as a part of my breakfast or for a snack. So good.

Ingredients for banana bread with chia seeds in small bowls with labels on a white countertop.

Ingredients

Dry Ingredients

White whole wheat flour: I LOVE using white whole wheat flour because it’s lighter and less dense than regular whole wheat, but it still has all of the benefits of whole wheat. This flour from King Arthur is my favorite.

Chia seeds: The best part about the chia seeds in this recipe is that you don’t even notice them! They add healthy fats, fiber and protein to the bread.

Baking soda & salt: These are pretty standard in baked goods, so it’s good to have them on hand.

Cinnamon: Personally, I like a cinnamon-y banana bread, so we’re using a whole tablespoon for this recipe!

Brown sugar: The bread itself is sweetened with honey, but I like to use just a little bit of brown sugar for a super simple cinnamon brown sugar topping.

Wet Ingredients

Overripe Bananas: Use bananas that are super, super ripe. I hate to be dramatic, but this part is so important. Under-ripe bananas just don’t work the same. Ripen your bananas until they’ve got lots of brown spots for the best results.

Eggs: Eggs are essential for the texture of this banana bread, and they add some protein too!

Honey: Honey is usually my go-to for baked goods, but you can use any sweetener that you want to. Brown sugar, regular sugar, and maple syrup will all yield similar results.

Plain Greek yogurt: Greek yogurt is a great addition to banana bread because it helps it stay moist and adds a boost of protein. Win win!

Oil: You’ll need a neutral cooking oil. I like using either canola oil or avocado oil in baked goods. You can also use coconut oil

Vanilla extract: Any vanilla or vanilla bean paste will work

How to make banana bread with chia seeds

  1. Preheat the oven to 350 degrees.
  2. Add all of your dry ingredients (white whole wheat flour, chia seeds, baking soda, salt, brown sugar, and 1 tbsp of cinnamon) to a large bowl. Combine flour mixture by whisking for about 30 seconds until thoroughly combined.
Two side by side photos: a bowl of unmixed flour, chia seeds, cinnamon and baking powder, and then a bowl with all of the ingredients mixed.
  1. Mash bananas really well, and then add all of your wet ingredients (mashed banana, eggs, honey, Greek yogurt, oil, and vanilla extract) to a medium bowl. Whisk the ingredients together for 30-60 seconds until thoroughly combined.
Two side by side photos: a clear bowl of mashed banana, eggs, vanilla, honey and Greek yogurt, and then a clear bowl with all of the ingredients mixed.
  1. Add your banana mixture to the large mixing bowl with the flour mixture. Stir gently until thoroughly combined without over-mixing.
  2. Pour batter into a greased non-stick metal loaf pan (or lined with parchment paper) or silicone loaf pan. *Note: metal loaf pans typically cook more evenly than silicone loaf pans. Use a 9×5 inch loaf pan.
Two side by side photos: the photo on the left shows a clear bowl with the mixed banana bread batter and the photo on the right shows banana bread in the loaf pan with topping.
  1. Bake for 35-40 minutes in a metal pan, 40-45 minutes in a silicone pan, or until a toothpick comes out clean. Keep in mind, the baking time may differ depending on your oven, so start keeping an eye on it around the 30 minute mark.

Recipe Tips for Success

Don’t skip these tips to make sure your chia seed banana bread recipe comes out perfect every time!

  • Use extra ripe bananas for the best banana bread. The riper and browner the banana, the sweeter and more moist it will make the bread. Under-ripe or yellow bananas just don’t perform the same way.
  • Don’t over-mix the batter. Over-mixed batter can produce tough and dense baked goods. We don’t want that, especially since the high fiber ingredients in this recipe already produce a bit of a denser loaf.
  • Use a metal pan like this one for the most even cooking. I’m guilty of using silicone loaf pans because I love how non-stick they are, but they just don’t bake quite as evenly, so keep that in mind if you choose to use that kind!
  • Don’t pack the flour when you’re measuring. It’s important to either sift the flour or at least “fluff it up” before putting into the measuring cup. It should be light and fluffy cups of flour, not packed ones.
  • Make the topping! This recipe calls for a super simple brown sugar and cinnamon topping and I promise it’s worth the extra (super simple) step. It’s only adds a super small amount of added sugar per slice and makes the biggest flavor difference!
Slices of chia banana bread stacked on a wooden board with a kitchen towel.

Recipe FAQ

Do I have to use white whole wheat?

White whole wheat is my favorite here because you get all of the benefits of whole wheat flour, but a less dense product. You can absolutely use white all purpose flour too, or 50/50. You can swap in regular whole wheat, but it may be more dense.

How do I ripen my bananas faster?

To help your bananas ripen more quickly, put them inside a brown paper bag. If you have an apple, throw it in there to help it ripen even faster. The ethylene gas from the fruit will help speed up the process.

If you’re in a major rush, you can “ripen” your bananas in the oven at 350 for about 20 minutes on a baking sheet. When they’re done (they’ll turn black), scoop out the inside and let them cool before using to bake.

I only recommend using this as a last resort, because they don’t produce the same moistness or sweetness as naturally ripened bananas.

How can I store my banana bread?

Store your banana banana bread right on your counter in an airtight container for up to 2-3 days or in the fridge for about a week. It’s delicious as is, but leftovers are even better warmed up!

You can also freeze in individual slices and enjoy for up to 2 months from the freezer.

A loaf of chia seed banana bread with brown sugar cinnamon topping being sliced.

Variations:

  • Add a 1/2 cup of semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips to the batter.
  • Add a 1/2 cup of chopped pecans or walnuts to the batter.
  • Top your banana bread slice with peanut butter, almond butter or cashew butter.
  • Make banana bread muffins by following the same recipe and baking in a muffin pan.

You’ll also love:

Banana Blueberry Oatmeal Muffins

Healthy Lemon Chia Seed Muffins

Maple Brown Sugar Overnight Oats (High Protein)

Chocolate Oat Milk Chia Pudding

A loaf of chia seed banana bread with brown sugar cinnamon topping being sliced.

Banana Bread with Chia Seeds (Easy + Healthy!)

Easy and healthy banana bread with chia seeds made with wholesome ingredients like whole wheat flour, chia seeds and Greek yogurt
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12

Ingredients

  • 2 cups white whole wheat flour sifted, not packed
  • 1/4 cup chia seeds
  • 1.5 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup Greek yogurt
  • 3 overripe bananas mashed
  • 1/3 cup canola oil or avocado oil
  • 2 tsp vanilla

Topping

  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees.
  • Add all of your dry ingredients (white whole wheat flour, chia seeds, baking soda, salt, and 1 tbsp of cinnamon) to a large bowl. Combine flour mixture by whisking for about 30 seconds until thoroughly combined.
  • Mash bananas really well, and then add all of your wet ingredients (mashed banana, eggs, honey, Greek yogurt, oil, and vanilla extract) to a medium bowl. Whisk the ingredients together for 30-60 seconds until thoroughly combined.
  • Add your banana mixture to the large mixing bowl with the flour mixture. Stir gently until thoroughly combined without over-mixing.
  • Pour batter into a greased non-stick metal loaf pan (or lined with parchment paper) or silicone loaf pan. Top with brown sugar cinnamon topping. *Note: metal loaf pans typically cook more evenly than silicone loaf pans. Use a 9×5 inch loaf pan.
  • Bake for 35-40 minutes in a metal pan, 40-45 minutes in a silicone pan, or until a toothpick comes out clean. Keep in mind, the baking time may differ depending on your oven, so start keeping an eye on it around the 30 minute mark.
  • Serve warm and enjoy!

Notes

  • Metal loaf pans typically cook more evenly than silicone loaf pans, so keep that in mind if you choose to use a silicone loaf pan. Use a 9×5 inch loaf pan.
  • Make sure to use very ripe bananas for a moist, perfectly sweet banana bread. Underripe bananas will produce a less sweet, more dry banana bread.
  • Cook time will vary based on your oven and pan. Be sure to start checking on your banana bread when it gets close to the end of the cooking time and test for doneness.
Course: Breakfast, Dessert, Snack

Nutrition

Calories: 223kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 195mg | Fiber: 5g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?