The other morning I found a recipe for Chia Banana Pancakes. They looked promising, and I had several ripe bananas just waiting to be turned into something scrumptious. I gave the recipe a whirl, but it was a disaster! The pancakes burned on the bottom before the top set enough to flip. I only made 4 little black pancakes before giving up. I knew my kids weren’t going to eat them. It was definitely a Pinterest fail. I didn’t want to waste the batter, so I added some whole wheat flour and a little sugar, baked it, and VOILA-banana bread! It turned out amazing. The chia seeds give the bread a pleasant crunch, much like poppyseeds, but with all of the amazing benefits of Chia. The best part about it, it is totally dairy free and made with only 6 ingredients.
I like to spread peanut butter on mine but regular butter is delicious too. There is very little added sugar, and the bread is loaded with fiber and protein. It is the first banana bread that has kept me full from breakfast until lunch. Enjoy!
2 large really ripe bananas
4 large eggs
3 TBSP chia seeds
2 cups whole wheat flour
1/4 cup brown sugar or honey
1 1/2 tsp. baking powder
Preheat your oven to 350 degrees. In a large bowl, mash bananas until they are completely liquefied. Add eggs and mix until smooth. I used a hand blender for this, and it worked great, but if you don’t have one, you can do it by hand. Add the chia seeds, whole wheat flour, brown sugar or honey, and baking powder. Mix until all ingredients are incorporated. Pour batter into an 8×4 bread pan that has been oiled. Bake for 35-40 minutes, or until a toothpick comes out clean. Let cool, (if you can wait that long) cut into slices and serve with butter, honey, or peanut butter.