Almond Flour Banana Bread with Chia Seed Swirl

Almond Flour Banana Bread with Chia Seed Swirl

Moist, nutty banana bread gets a speckled swirl of chia seeds for texture and crunch.

Total 1 hr 35 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Eggs

This gluten-free banana bread relies on almond flour for a tender, dense crumb and ripe bananas for natural sweetness. A chia seed swirl adds a subtle crunch and visual pattern throughout each slice. It works well for breakfast, an afternoon snack, or a lunchbox treat.

Ingredients

  • 3 ripe bananas, mashed
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons chia seeds
  • 2 tablespoons water

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, lining the bottom with parchment paper.

  2. In a small bowl, stir the chia seeds with the water and set aside to thicken into a gel.

  3. In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.

  4. In a separate bowl, mash the bananas, then whisk in the eggs, honey, melted coconut oil, and vanilla extract until smooth.

  5. Pour the wet ingredients into the dry ingredients and stir until just combined and no dry streaks remain.

  6. Pour half of the batter into the prepared loaf pan and spread evenly.

  7. Drizzle half of the chia gel over the batter and swirl gently with a knife.

  8. Pour the remaining batter over the swirled layer, top with the remaining chia gel, and swirl again with a knife.

  9. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 55 to 65 minutes.

  10. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Rate this recipe

★ 4.8 (1)

Almond Flour Banana Bread with Chia Seed Swirl

This gluten-free banana bread relies on almond flour for a tender, dense crumb and ripe bananas for natural sweetness. A chia seed swirl adds a subtle crunch and visual pattern throughout each slice. It works well for breakfast, an afternoon snack, or a lunchbox treat.

1 hr 35 min 14 slices 215 cal

Ingredients

  • 3 ripe bananas, mashed
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons chia seeds
  • 2 tablespoons water

Method

  1. 1

    Preheat the oven to 350°F and grease a 9x5-inch loaf pan, lining the bottom with parchment paper.

  2. 2

    In a small bowl, stir the chia seeds with the water and set aside to thicken into a gel.

  3. 3

    In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.

  4. 4

    In a separate bowl, mash the bananas, then whisk in the eggs, honey, melted coconut oil, and vanilla extract until smooth.

  5. 5

    Pour the wet ingredients into the dry ingredients and stir until just combined and no dry streaks remain.

  6. 6

    Pour half of the batter into the prepared loaf pan and spread evenly.

  7. 7

    Drizzle half of the chia gel over the batter and swirl gently with a knife.

  8. 8

    Pour the remaining batter over the swirled layer, top with the remaining chia gel, and swirl again with a knife.

  9. 9

    Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 55 to 65 minutes.

  10. 10

    Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.