You can enjoy a healthy and delicious treat with this Chia Seed Lemon Banana Bread, a perfect twist on classic healthy banana bread recipes. This recipe adds a bright, zesty flavor and a nutritional boost, making it a wonderful way to use ripe bananas.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. No good substitutes here!
- Chia Seeds: Add texture and omega-3s. Flax seeds can be used as a substitute.
- Lemon Zest & Juice: Provides a fresh, tangy lift. Orange zest and juice could be an alternative.
- Whole Wheat Flour: Adds fiber and a hearty texture. All-purpose flour or a gluten-free blend can be used.
- Maple Syrup: A natural sweetener. Honey or agave nectar work well as substitutes.
Ingredients:
Main:
- 3 ripe medium bananas, mashed
- 1/4 cup chia seeds
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 10 slices
- Calories per serving: Approximately 220 calories
- Tools Needed: Loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your healthy banana bread won’t stick.
2. Combine Wet Ingredients
In a large bowl, mash your ripe bananas thoroughly. Stir in the chia seeds, lemon juice, lemon zest, maple syrup, unsweetened applesauce, and almond milk. Add the vanilla extract and mix until everything is well combined.
3. Whisk Dry Ingredients
In a separate medium bowl, whisk together the whole wheat flour, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed for a consistent texture in your healthy banana bread.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough loaf. A few small lumps are perfectly fine.
5. Bake Your Banana Bread
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
6. Cool and Serve
Once baked, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and enjoying this delicious healthy banana bread.
Variation Ideas:
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the batter.
- Berry Boost: Fold in 1/2 cup fresh or frozen blueberries (do not thaw).
- Spice It Up: Add 1/2 teaspoon ground cinnamon or nutmeg for a warmer flavor.
- Chocolatey Goodness: Stir in 1/2 cup dairy-free chocolate chips.
Storage Instructions:
Store your Chia Seed Lemon Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator or warm gently in a toaster oven.
Frequently Asked Questions (FAQ):
- Can I use frozen bananas for this healthy banana bread?
Yes, just thaw them first and drain any excess liquid.
- What if I don’t have whole wheat flour?
You can use all-purpose flour, but the texture will be slightly different and it won’t be as high in fiber.
- How ripe should the bananas be?
The riper the bananas (brown spots and all), the sweeter and more flavorful your banana bread will be.
- Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free baking flour blend in place of whole wheat flour.
- Why is my banana bread dry?
Overmixing the batter or overbaking can lead to a dry loaf. Always mix until just combined and check for doneness with a skewer.
- Can I reduce the maple syrup?
You can reduce it slightly, but it might affect the moisture and sweetness. Try reducing by 1-2 tablespoons first.
