Vegan Chia Seed Maple Banana Bread

4.74 from 30 votes

Vegan Chia Seed Maple Banana Bread

Make this rich, soft Vegan Chia Seed Maple Banana Bread that's incredibly moist and flavorful for your next breakfast or brunch.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: baked, banana, banana bread, bread, brunch, chia seeds, classic, dairy-free, dessert, easy, gluten-free, healthy, homemade, indulge, loaf, maple, plant-based, recipe, snack, sweet, vegan

Servings: servings

Calories: 285kcal

Author: Shanika

Ingredients

BREAD:

4 very ripe Bananas, mashed
2 cups organic All-Purpose Flour (You can also use 1 cup all-purpose + 1 cup bread flour for a 'bread-like" texture)
½ cup organic brown sugar
2 tsps baking powder
½ teaspoon baking soda
¼ cup chia seeds
2 tsps ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon sea salt
¾ cup Almond milk, unsweetened (You can use your favorite plant-based milk!)
1 tablespoon apple cider vinegar (You can also use lemon juice)
1 teaspoon vanilla extract
¼ cup melted coconut oil (See Notes!)
¼ cup pure maple syrup (See Notes!)

TOPPINGS:

Sliced banana
Chia seeds, for garnish
Pure maple syrup, for drizzle

US Customary - Metric

Instructions

TO MAKE THE VEGAN BUTTERMILK:

In a measuring cup or bowl, add the milk and apple cider vinegar, whisking together to combine. Let it sit for 5-10 minutes until it slightly thickens and "activates".

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
In a large bowl, combine the mashed bananas, coconut oil, brown sugar, maple syrup, vanilla, chia seeds, and Almond milk-AVC mixture, whisking them together until combined.
Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt into the wet ingredients, stirring with a wooden spoon or spatula until just combined. NOTE: DO NOT OVER-MIX!
Pour/scoop the batter into the prepared loaf pan and evenly spread it out.

TOP THE BREAD:

Add the sliced bananas atop the bread batter, lining them side by side until the top is fully covered. Add sprinkles of chia seeds atop everything.
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice, drizzle with a bit of maple syrup (if desired), and enjoy!
Bon Appetit!

Notes

STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Date syrup, organic cane sugar, or organic brown sugar as well.
GLUTEN-FREE OPTION: SEE RECIPE POST FOR GREATER DETAILS FOR MAKING THIS BREAD GF!
OIL: Instead of coconut oil, you can also use melted vegan butter, avocado oil, or olive oil, if preferred.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.

Nutrition