Not Your Mama's Banana Bread 

Prep Time

15 min

Prep Notes

Ok, this IS my Mama's banana bread recipe that I grew up on and love but it's got the Chia Leah boost—swapped out some ingredients for more healthy choices, without compromising the comforting taste of fresh baked, made-with-love banana bread. When I bake this, everyone smells the oven breeze and comes running. Due to my boys severe egg allergy, I swap out the eggs as seen below. Flax meal is a great alternative to eggs but only if there's an allergy since eggs are full of nutrition. This bread also freezes well for a last minute dessert to serve.

Cooking Time

1 hour (25-30 minutes for muffins)


  • 1 3/4 Cup unbleached flour or whole wheat flour

  • 2 tsp aluminum free baking powder

  • 1/2 tsp baking soda

  • 1 Tbsp chia seeds

  • 2/3 Cup coconut sugar

  • 2 eggs, beaten (or 2 Tbsp flax meal plus 6 Tbsp warm water stirred and let stand for 5 minutes)

  • 1/3 Cup non-GMO canola oil (or 1/3 cup applesauce)

  • 1 Cup overripe bananas, mashed


Preheat over to 350 degrees

  1. Hand mix wet ingredients plus sugar in one bowl

  2. Hand mix dry ingredients in a separate bowl

  3. Slowly add dry ingredients to the wet ingredients

  4. Scary bread pan with non-GMO canola oil

  5. Pour mixture into pan and bake 1 hour (or place muffin liners into muffin tin and bake 25-30 minutes)

  6. Enjoy!


Chia Leah

TreatsBill Bostrom