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Introduction
Banana bread has long been a beloved comfort food, but this version takes the classic recipe to new heights of nutrition and flavor. The addition of oats and chia seeds not only boosts the bread's nutritional profile but also pays homage to the growing trend of incorporating ancient grains and superfoods into everyday baking. Chia seeds, once a staple in Aztec and Mayan diets, have experienced a modern resurgence due to their impressive nutritional benefits. By combining these powerhouse ingredients with the timeless appeal of banana bread, we've created a loaf that's not just a treat for the taste buds but a boon for overall health. Whether you're starting your day with a slice or enjoying it as an afternoon pick-me-up, this banana bread represents the perfect marriage of indulgence and wellness.
Ingredients
• 3 large ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsalted butter, melted and cooled slightly
• 1/2 cup honey or maple syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chia seeds
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tablespoon coconut oil or butter for greasing the pan
Step 1:
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or butter.
Step 2:
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Step 3:
Add melted butter, honey or maple syrup, beaten eggs, and vanilla extract to the mashed bananas. Mix well with a whisk.
Step 4:
In a medium bowl, combine whole wheat flour, rolled oats, baking soda, salt, and cinnamon.
Step 5:
Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined.
Step 6:
Fold in the chia seeds, milk, and chopped nuts (if using). Be careful not to overmix.
Step 7:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8:
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend and use certified gluten-free oats.
Q: How ripe should the bananas be?
A: The bananas should be very ripe with brown spots on the skin for the best flavor and natural sweetness.
Q: Can I make muffins instead of a loaf?
A: Absolutely! Pour the batter into a muffin tin and bake for about 20-25 minutes or until a toothpick comes out clean.
• Choose very ripe bananas with brown spots for the best flavor and natural sweetness.
• For a dairy-free version, use plant-based milk and coconut oil instead of butter.
• Honey can be substituted with maple syrup for a vegan option.
• Whole wheat pastry flour can be used for a lighter texture.
• For added nutrition, you can substitute 1/4 cup of the flour with ground flaxseed.
• This recipe contains nuts and eggs. Omit nuts for nut-free version.
• Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Slice the cooled bread and serve at room temperature. Optionally, toast slices and spread with a little butter or nut butter for added flavor.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.
While the oven is preheating, prepare the batter. This ensures the oven is ready when you are.
- Use overripe bananas for maximum sweetness and easy mashing.
- Don't overmix the batter; stop stirring as soon as the ingredients are combined to ensure a tender bread.
- If the top of the bread is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
For a chocolate chip version, add 1/2 cup of dark chocolate chips to the batter. For a fruit-nut bread, add 1/4 cup of dried cranberries or raisins along with the nuts.
Serve with a cup of hot coffee or tea for breakfast, or with a glass of cold milk for an afternoon snack.
This bread can be enjoyed year-round, but is especially comforting in fall and winter.
Contains wheat, oats, eggs, and optional nuts. May contain dairy if butter and milk are used. For nut-free version, omit chopped nuts.
