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Healthy Banana Bread Recipe With Chia and Flaxseeds

A Reader Recipe: Omega-3 Banana Nut Bread

Start your day off with this fiber-rich banana bread from FitSugar reader For The Love Of Fiber. She posted her recipe in our Healthy Recipe community group.

This is my Mom's famous banana bread recipe. I think it originally came from the red-and-white-checkered Better Homes and Gardens recipe book that everyone who got married in the '70s has. This recipe is a bit updated with less sugar, more fiber, and an insane dose of heart-healthy omega-3s (flaxseed, walnuts, and chia seed gel). To make chia seed gel, mix chia seeds with water: one part seeds, nine parts water, and let sit for 30 minutes.

Learn how to make the recipe after the break!

Fear not if you're short on chia gel — it's not exactly mainstream, but definitely a worthy addition to your pantry. You can use virgin coconut oil instead, which gives it a really nice texture and flavor and adds a host of health benefits. This is a great breakfast bread or healthy after-school snack for the kiddos! Use organic ingredients when possible.



  • ½ cup chia gel * (or virgin coconut oil)
  • ½ cup maple syrup
  • 2 eggs
  • 2-3 ripe bananas *
  • 1 ¼ cups whole wheat flour *
  • ½ cup ground flaxseed *
  • ¾ tsp. aluminum-free baking soda
  • ½ cup chopped walnuts *

* = good source of fiber


1. Preheat oven to 375 degrees. In food processor or blender, cream chia gel and maple syrup until fluffy. Add eggs, one at a time. Add bananas.

2. In large bowl, combine dry ingredients. Add banana mixture and walnuts. Pour into loaf pan greased with coconut oil. Bake for 40 minutes.

For this and other fiberlicious recipes, visit For the Love of Fiber.

Nutrition Facts
Serving size: one slice

  • Calories: 180
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 35 mg
  • Sodium: 92 mg
  • Total Carbohydrate: 27 g
  • Dietary Fiber: 6 g
  • Sugars: 11 g
  • Protein: 5 g

Share your own healthy creations in our community Healthy Recipe group, and we may feature you on our homepage!

Photo courtesy of GoodNCrazy

Cheney14771325 Cheney14771325 4 years
I've made the version with coconut oil before, and it's turned out well. Today I used chia gel, but I wasn't expecting great things because of the previous comments. I don't have a food processor, so I just whisked the chia gel into the maple syrup until it was well combined. I poured the mix into 12 individual muffin tins and baked for 25 minutes. It turned out great - same as usual, with a more nutty, instead of coconut taste. It's got a dense texture, but that's because there's not a lot of rising agents in the mix - I really like it though.
krawl3r krawl3r 4 years
Ok, so I made it with the coconut oil instead of chia gel. Once you put maple syrup and coconut oil in a blender, then poof, you get butter. No fear, it turned out really yummy. I also substituted the flour with spelt flour. It was quite good.
SBirdy SBirdy 4 years
I agree with Nancy3033756, How do you get the chia gel and maple syrup to fluff? I did nuttyness of it. Next time I will make with the virgin coconut oil.
Nancy3033756 Nancy3033756 5 years
I wanted to love this, but it came out extremely dense.\u00a0 The chia gel and maple syrup never did get fluffy, so I guess the problem started there.\u00a0\u00a0 I didn't drain the seeds out... was I meant to?
smwolfgang smwolfgang 5 years
How many slices does this recipe make?
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