Banana Chia Seed Bread

A hybrid banana bread. Somewhat wholesome, and somewhat rich. This cake puffs up beautifully in the oven and is full of flavor. I added the chia seeds for their health benefit (their full of omega3 and fiber) and for their crunch. Poppy seeds may be substituted if chia seeds aren’t available. Both speckle the loaf and add just that extra layer of flavor that will make you want one more slice…after your second slice.

 

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Makes 1 large loaf

 

3 eggs

1 cup brown sugar

2 ripe bananas

1 cup 2% milk

¾ cup butter, softened

1/3 cup chia seeds

1 cup all-purpose flour

2 cups whole-wheat flour

2 tsp baking powder

½ tsp salt

1 tbsp cinnamon

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  1. Preheat the oven to 350 F or 180 C and grease a loaf pan.
  2. In the bowl of a stand mixer, whisk the eggs and brown sugar until mixture becomes light colored and frothy.
  3. Pour in the milk, the butter, and the bananas and beat until creamy.
  4. Add the chia seeds, the flour, the baking powder, the salt, and the cinnamon. Beat until smooth.
  5. Bake for 55 minutes until cake is golden and a toothpick inserted in the middle comes out clean.

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