This blueberry banana and chia loaf is delicious. Chock full of blueberries with a gorgeously golden crust – this loaf makes the perfect mid-morning or lunch box snack. You’ll need 4 spotty bananas for this recipe.
This post was originally published on 26/6/2015 and updated on 21/10/2019.
This blueberry banana and chia loaf recipe is our family favourite, one we’ve baked for years! It’s the recipe I instantly go-to when I see a bunch of spotty bananas on the bench. And it’s the one you’ll find stashed away in our freezer ready for a quick toasting and smear of butter and honey. This is the best ever banana loaf recipe and if you haven’t tried it yet, today’s the day.
Why this blueberry banana and chia loaf recipe works
Overripe bananas add natural sweetness and tonnes of moisture to the loaf, as well as LOADS of banana flavour.
Coconut sugar (or brown sugar) adds a unique depth of flavour with heavenly notes of caramel and butterscotch to the loaf.
Blueberries strewn throughout the loaf caramelise in the oven creating pockets of jammy blueberry heaven. Delicious!
Maple syrup and cinnamon scent the loaf perfectly. Seriously as this loaf bakes it fills your entire house with the most amazing perfume.
The extra banana and sprinkle of coconut sugar on top of the loaf caramelise in the oven to create the most epic golden crust.
How to freeze blueberry banana and chia loaf
I get asked all the time how to freeze banana bread, so let me share the method that works. If you freeze your loaf using these instructions, you’ll preserve its fresh flavour and texture for months and always have a treat ready for lunch boxes!
- Cool the blueberry banana and chia loaf completely.
- Cut into slices and wrap individually using plastic wrap.
- Place the wrapped slices of banana loaf into a large freezer-safe container or reusable bag.
- Label the bag with the recipe name and date.
- Stash in the deep freeze for up to 3-4 months.
- Thaw on the bench, in the fridge or lunch box.
- To reheat – pop slices of banana loaf into the toaster (or sandwich press) until golden and smother with butter and honey. YUM!
What to do if your banana loaf is wet in the middle and cooked on top
- Simply pull the loaf out of the oven.
- Cover with a piece of aluminium foil.
- Pop the covered loaf back into the oven and continue to bake until a skewer inserted removes cleanly.
BAKERS TIP: The foil wrapped over the loaf prevents the banana bread from browning further whilst the middle continues to cook through.
How to serve blueberry banana and chia loaf (two ways)
- Straight from the oven (still warm), generously sliced and topped with a smear of butter and drizzle of honey. Amazing.
- Toasted in the sandwich press and topped with fresh ricotta, berries and a drizzle of maple syrup. Delicious.
How to make blueberry banana and chia loaf
Begin by preheating your oven to 160 degrees celsius (325 F) and line a standard (1.75 L) loaf tin with baking paper.
Place the buckwheat flour, coconut sugar, baking powder, bicarb soda and cinnamon into a large bowl and mix to combine.
Add the mashed banana, yoghurt, vegetable oil, maple syrup and vanilla bean paste and mix to combine.
Fold through the blueberries and chia seeds.
Pour the batter into the prepared tin, top with a halved banana and sprinkle with a little extra coconut sugar and blueberries. Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly.
Favourite banana recipes
Banana peanut butter chocolate chip cookies
Banana blueberry and coconut loaf
One bowl banana and carrot mini loaves (or muffins)
Raspberry and banana breakfast muffins
Banana peanut butter and choc oat cookies
Strawberry banana and cacao nib muffins
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blueberry, banana & chia loaf
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
This blueberry banana and chia loaf is delicious. Chock full of blueberries with a gorgeously golden crust – this loaf makes the perfect mid-morning or lunch box snack. You’ll need 4 spotty bananas for this recipe.
Ingredients
- 1 1/2 cups (225 grams) buckwheat flour
- 1 cup (220 grams) coconut sugar (alternative – brown sugar), PLUS extra to decorate
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon, ground
- 1 cup mashed ripe banana (approx. 3 bananas) PLUS 1 banana, halved (to decorate the loaf)
- 1 egg
- 1/2 cup (140 grams) plain greek (or natural) yoghurt
- 1/4 cup (60 ml) extra virgin olive oil (alternatives – macadamia nut oil or grape seed oil))
- 1/3 cup (80 ml) maple syrup
- 2 teaspoons vanilla bean paste
- 1 cup (150 grams) blueberries (fresh or frozen)
- 1/4 cup (45 grams) white chia seeds
Instructions
- Preheat oven to 160 degrees celsius (325F) and line a standard loaf tin (1.75L) with baking paper.
- Place the flour, sugar, baking powder, bicarb soda and cinnamon into a large bowl and mix to combine.
- Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine.
- Fold through the blueberries and chia seeds.
- Pour the batter into the prepared tin, top with the remaining banana and an extra sprinkle of coconut sugar.
- Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly.
- Allow to cool for 10 minutes or so before placing the loaf on a wire rack to cool completely.
Notes
This recipe is adapted from Donna Hay Light and Fresh Magazine.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
Would whole wheat flour work? I don’t have buckwheat flour and have been wanting to try this recipe ever since you put out the teaser on IG and FB! 😄
Thanks much!
Yes! Whole wheat flour will work beautifully too. Happy baking honey xxx
Yum yum
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Thank you for your delicious recipe! I just made it for the first time this morning. I only used 60 g of coconut sugar and 40 mL of maple syrup. And it tasted perfect for my level of sweetness. I was just wondering do you think this would work out well in muffins? Thank you.
I made this delicious loaf with my son this afternoon. I had high hopes and was not disappointed! It took a little longer to bake but it was worth waiting for. Hope the little darling enjoys it as much as Mummy and Daddy did this evening! 🙂
I love your recipes! I have been making your recipes since my little girl was around 8 months old. I had been wanting to make this loaf all week and today I finally made it. I did not have all the exact ingredients, so I have to see how it turns out with my “substitutions”. I mixed 1 cup of whole wheat flour with 1/2 cup of coconut flour. I used coconut yogurt because I didn’t have plain. And I forgot to add the brown sugar altogether! So I just sprinkled a little bit before baking. My bananas were very ripe, so that might make up for the lack of sugar. Ah, and I didn’t have maple syrup so I used coconut syrup. I will let you know how it turns out. Thank you for the all wonderful ideas, love of food, BEAUTIFUL pictures, and passion for baby-led weaning that you share in your posts!
The loaf turned out really moist and yummy. It could have used a bit more sweetness, but it is fine. And it is a bit more gooey than what yours appears to be in the pictures, but I guess that is because of the coconut flour. Have to make it again and follow it more closely! Thanks again for all the wonderful recipes you share with us!
Hi there, do you think I could try to replace the yogurt with anything different for a dairy free option? Thanks.
Could I use coconut flour? Would that be healthier than whole wheat flour as only have the,
This looks delish! My LO is 7 months, would this be okay for him, what with the sugar content?
I see that most of your recipes have sugar, is it ok for a 1 year old baby?
I love your recipes..I have a question I am avoiding sugar all together (apart from fruit ) can I add extra banana instead of maple syrup and coconut sugar or another fruit ?
Hello! I hope this isn’t a silly question, but should the chia seeds go in raw or do they need to be soaked? Thank you and looking forward to trying this with my little one!
Not a silly question at all – chia seeds go in raw lovely. Happy baking xx
I’ve made a few grain free banana breads and this one is by far the best. Dense, moist and lots of flavour. I reduced the sugar slightly to 180g and will probably try and reduce a bit more next time I bake it just as a personal preference. Because this is definitely a keeper. ☺️ A great recipe. Thanks so much Kayla!
Hi Danielle! Wonderful, I’m so happy you enjoyed this banana bread and thank you so much for letting us know your sugar reduction worked (it’s great for other readers to know, who may wish to do the same). And a big thank you for leaving a rating! Happy baking hun. Kayla x
I think that this is an amazing idea to be considered. I like that and would be happy to make this blueberry banana and chia loaf!
Dear Kayla,
Thank you for the healthy take on Blueberry, Banana & Chia Loaf. The My Lovely Little Lunchbox community may be interested to know that Sydney Markets featured a similar recipe in their Spring 2019 recipe collection, which is what lead me to your website wondering how other bakers have adapted the recipe.
https://www.sydneymarkets.com.au/recipes/pdfs/banana-blueberry-and-chia-loaf.pdf
I effectively substituted Goat Milk Kefir for the Greek yoghurt and used 1 cup wholemeal spelt flour + 1/2 cup buckwheat flour. Serving slices with ricotta (sweetened with honey and flavoured with grated orange rind) also works wonders!
Really moist and tasty. I used less sugar (about half) as I didn’t think it would need it all as well as the maple syrup and bananas. I think it was sweet enough, and it’s been very popular in our house.
Can I use black chia seeds?
I made this but didnt have coconut sugar so i used light brown sugar but oh wowww its sooo delicious!
This will be going in my 2 year olds lunch box. I love that i can freeze this so i can keep food varied.
Thank you so much