Banana chia bread

Banana chia bread

Kenko Kitchen
10 mins
Cooking time
45 mins
Elisa Watson

Banana bread is always a staple. Walk into any cafe and, if they don’t have some banana bread sitting in the counter window, you can be pretty sure they will have it on their menu. Banana bread is also so simple to make. You can cook it, slice it and freeze it for later or just eat it straight away. It’s the perfect breakfast comfort food.


Quantity Ingredient
160g buckwheat flour
160g brown rice flour
55g ground almonds
2 teaspoons baking powder
80g coconut sugar
1 teaspoon bicarbonate of soda
30g flaxmeal
2 teaspoons cinnamon
1 teaspoon mixed spice
1/2 teaspoon salt
50g walnuts
30g chia seeds
60ml plant-based milk, plus 2 tablespoons extra
3 large overripe bananas, plus 1 ripe banana extra
125ml water
80ml maple syrup
60ml plant-based oil
2 teaspoons vanilla extract


  1. Preheat the oven to 180°C. Grease a 10 × 7.5 cm loaf (bar) tin and line it with baking paper.
  2. Place all the dry ingredients, except the chia seeds, in a mixing bowl and stir to combine.
  3. Soak the chia seeds for 10 minutes in the 2 extra tablespoons milk.
  4. In a bowl, mash the 3 overripe bananas until smooth. Add, along with the other liquid ingredients, including the chia seeds, to the dry ingredients and stir to combine with a wooden spoon. Once combined, transfer to the lined tin. Slice the remaining banana in half lengthways and place it on top of the mixture in the tin. Bake in the oven for 30–45 minutes or until a metal skewer comes out clean. Let the banana bread cool completely in the tin before you take it out and slice it, to avoid the bread falling apart.
  5. Spread with coconut oil or the nut butter of your choice and enjoy. If eating it after the first day, lightly grill (broil) the banana bread. Store in an airtight container for up to 3 days or slice and place in individual plastic bags to freeze.
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