Why does this recipe call for almond milk and apple cider vinegar?

Combining almond milk with apple cider vinegar creates a homemade vegan buttermilk, which helps to activate the baking soda and contributes to the bread's moist and tender texture.

What is the role of chia seeds in this banana bread?

Chia seeds act as a binder and add a subtle textural element to the banana bread, helping to hold the ingredients together and providing a slight chewiness.

How can I tell if my Chia Seed Maple Banana Bread is fully baked?

The bread is done when a toothpick or knife inserted into the center comes out clean. The recipe also suggests poking small holes midway through baking to ensure even cooking.

Can I use different types of flour for this vegan banana bread?

Yes, the recipe suggests using 2 cups of organic all-purpose flour, or a combination of 1 cup all-purpose and 1 cup bread flour for a more 'bread-like' texture.

What is the best way to store leftover Chia Seed Maple Banana Bread?

Once completely cooled, slice the bread and store it in an airtight container at room temperature for a few days, or freeze individual slices for longer storage.

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Chia Seed Maple Banana Bread
[Vegan]

SG By: Shanika Graham-White

Author Bio

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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A slice of moist vegan Chia Seed Maple Banana Bread, topped with fresh banana slices and a drizzle of pure maple syrup, on a white plate.

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Chia Seed Maple Banana Bread [Vegan]

Dairy Free

Vegan

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

Ingredients You Need for Chia Seed Maple Banana Bread [Vegan]

For the Banana Bread:

4 very ripe bananas, mashed
2 cups organic all-purpose dlour (You can also use 1 cup all-purpose + 1 cup bread flour for a 'bread-like" texture)
1/2 cup organic brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup chia seeds
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
3/4 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
1/4 cup melted coconut oil (See Notes!)
1/4 cup pure maple syrup (See Notes!)

For the Toppings:

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

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How to Prepare Chia Seed Maple Banana Bread [Vegan]

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°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.

To 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.
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.