Breakfast,  Foods For Health,  Snacks

Banana Chia Bread….gluten-free

So I tried this recipe out on the weekend….now it’s going in lunch boxes for the week!!  😉


  • 1 1/4 C gluten-free flour mix (or buckwheat flour)
  • 1C brown rice flour
  • 1/2 C LSA, ground (or equal parts ground linseed & sunflower seeds to be nut free)
  • 2 tsp baking powder
  • 1/3 C coconut sugar
  • 2 tsp cinnamon
  • 1 tsp mixed spices
  • 1/2 C walnuts (or pepitas to be nut free)
  • 1/4 C chia seeds
  • 1/4 C almond/coconut/soy milk, plus extra 2 Tbsp
  • 3 overripe large bananas
  • 1/2 C water
  • 1/4 C maple syrup/agave/honey
  • 1/4 C coconut oil


  1. Preheat oven to 180 °C. Grease loaf tin & line with baking paper.
  2. Place all dry ingredients, except chhia seeds, into bowl & stir to combine.
  3. Soak chia seeds for 10 mins in extra 2 Tbsp milk.
  4. In another bowl, mash bananas & then add in all wet ingredients including the soaked chia seeds. Combine with a wooden spoon.
  5. Add all wet ingredients to the dry ingredients & stir to combine.
  6. Transfer to lined tin & bake in oven for 35-40 mins, or until metal skewer is ‘clean’.
  7. Let banana bread cool down completely before taking out of tin.

Banana bread can be enjoyed lightly grilled if you wish & will keep in airtight container for 3-4 days.

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