Banana, linseed and chia bread

Banana, Linseed & Chia Bread

Nutty, caramel-sweet, hearty, and deeply comforting — our forever favourite banana loaf.

Banana bread has always been a staple in our home — familiar, warm, dependable. Over the years we’ve tried so many versions. Some too dry, some too sweet, some that crumbled into a disappointing heap. But this loaf… this is the one we return to again and again. Soft-crumbed, golden, and rich with the deep caramelised sweetness of very ripe bananas.

It’s the kind of loaf that disappears slice by slice, sometimes eaten for breakfast, though mostly toasted for afternoon snacks — crisp on the outside, warm and yielding within, slathered generously with butter that melts instantly into its cracks.

This version is quietly wholesome. Linseed meal and chia seeds weave through the batter, bringing gentle nuttiness and added nourishment without ever stealing the spotlight. Golden syrup adds warmth and colour, mixed spice and cinnamon wrap everything in a cosy, fragrant hug.

I always let the bananas go fully blackened before baking — when they’re at their absolute sweetest, almost collapsing in their skins. And when the fruit bowl goes wild and too many ripen at once, I peel and freeze them. Defrosted, drained and mashed, they’re perfect for spontaneous baking.

This is a loaf made for slow afternoons, for familiar routines, for comfort you can slice.

Why You’ll Love This Banana Bread

• Dense, moist and naturally sweet with deeply caramelised banana flavour

• Boosted with chia and linseed meal for texture + nutrition

• Gluten-free but fluffy and tender — no gumminess

• Perfect toasted with butter

• Freezer-friendly and great for lunchboxes

• Simple to mix, no special equipment needed

It’s everyday baking elevated by thoughtful ingredients.

There’s something grounding about banana bread — a recipe that feels like home no matter where you are in life. This loaf, enriched with seeds and spice, feels especially comforting: familiar but elevated, wholesome but indulgent enough to feel like a treat. Slice it thickly, toast it until the edges crisp, and enjoy those little moments of quiet comfort that good baking brings.

Recipe: Banana, Linseed & Chia Bread

Serves 10 | Prep 5 mins | Bake 1 hr

Ingredients

• 1 cup mashed ripe banana (about 3 small bananas)

• 1 ¾ cups plain gluten-free flour

• 2 tsp baking powder

• ½ cup linseed meal

• 1 heaped tbsp chia seeds (white or black)

• 1 tsp mixed spice

• ½ tsp ground cinnamon

• ½ tsp bicarb soda

• ½ cup rapadura or brown sugar

• 3 eggs

• ½ cup neutral oil (olive, coconut, macadamia or a mix)

• ⅓ cup coconut milk or any milk of choice

• 2 tbsp golden syrup

• Banana halves + flaked almonds for topping (optional)

Method

1. Preheat oven to 150°C fan-forced. Line a loaf tin with baking paper.

2. Sift flour, sugar, spices, bicarb, linseed meal and chia seeds into a bowl. Whisk to combine.

3. In another bowl, whisk oil, eggs, milk and golden syrup until smooth and emulsified.

4. Add wet ingredients and mashed banana to the dry mix. Stir gently until just combined.

5. Pour into tin. Smooth top. Add sliced banana and almonds if using.

6. Bake 1 hour or until a skewer comes out clean.

7. Cool 10 minutes in tin, then transfer to a wire rack.

8. Store wrapped in the fridge for up to 1 week, or slice + freeze up to 3 months.

Tips & Variations

• Linseed meal substitute: blend whole linseeds until fine.

• No golden syrup? Use honey, rice syrup or maple syrup.

• Nut-free: skip the flaked almonds.

• Add-ins: dark chocolate chips, chopped dates, or walnuts for extra richness.

• For a lighter crumb, replace ¼ cup flour with almond meal if nut allergies aren’t a concern.

Serving & Storage

• Best served toasted with butter or nut butter.

• Keeps in the fridge 5–7 days.

• Freeze individual slices wrapped or stored in layers; toast straight from frozen.

• Lovely served warm with yoghurt and extra banana for a simple breakfast.

FAQ

Q. Can I use frozen bananas?

Yes — just thaw, drain excess liquid, and mash.

Q. Can I make it dairy-free?

Absolutely. Use any plant milk.

Q. My loaf looks dark — is that normal?

Yes. Golden syrup and ripe bananas caramelise beautifully, giving a rich colour.

Q. Can I make muffins instead?

Yes — bake 18–22 minutes at the same temperature.

Banana, Linseed and Chia bread

A moist, nutty Banana, Linseed & Chia Bread packed with caramelised banana flavour. Gluten-free, wholesome, freezer-friendly and perfect toasted with butter.

Servings 10

Prep Time 5 minutes mins

Cook Time 1 hour hr

Ingredients

• 1 cup Mashed ripe banana about 3 small bananas
• 1 3/4 cup Plain Gluten Free flour
• 2 tsp baking powder
• 1/2 cup Linseed meal
• 1 tbsp Chia seeds heaped I used white
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/2 tsp bicarb soda
• 1/2 cup Rapadura sugar or brown sugar
• 3 Eggs
• 1/2 cup any neutral flavoured oil of choice i used a mix of olive oil, coconut oil and macadamia oil
• 1/3 cup Coconut quench or milk or any milk of choice
• 2 tbsp Golden syrup
• banana halved length ways and almond flakes to top optional

Instructions

• Line a loaf tin with silicone paper and preheat the oven to 150C (fan forced)
• Sieve the gluten free flour, sugar, spices, bicarb soda, linseed meal and chia seeds into a bowl and whisk to combine.
• In a separate bowl combine the oil, eggs, milk and golden syrup. Mix until emulsified.
• Pour the wet ingredients along with the mashed banana into the dry ingredients and mix until just combined.
• Pour into the lined loaf tin smooth out. Lay the 2 halves of banana on top and scatter with some flaked almonds.
• Place onto the middle shelf of the preheated oven and cook for 1 hour or until cooked through when tested with a skewer. Allow to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
• Keep wrapped in the fridge, to be eaten within a week, or slice, wrap and freeze for up to 3 months.

Notes

• Linseed meal can be found in health food shops, online and in some major super markets. If you can’t find it pre ground, make your own by whizzing some whole linseed in a food processor until it resembles almond meal.
• You can substitute the golden syrup for any other syrup or honey in equal proportions.
• Rapadura sugar can be found in health food shops or online, or find it as jaggery in Indian grocery stores.
• The banana loaf can be nut free, just leave the scattering of almonds off the top of the batter.

 

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Course: baking

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