Healthy Recipe Group
18.2K Followers · 3.8K Items
Not-So-Devilish Eggs
Saved 10/19/11 to Healthy Recipe Group

Super Omega-3 Banana Nut Bread

Super Omega 3 Banana BreadThis is my Mom’s famous banana bread recipe. I think it originally came from the red and white checkered Better Homes and Gardens recipe book that everyone who got married in the 70′s has. It’s a bit updated with less sugar, more fiber, and an insane dose of heart-healthy omega-3s (flax seed, walnuts, and chia seed gel). To make gel, mix chia seeds with water – 1:9 ratio, 1 part seeds, 9 parts water, and let sit for 30 minutes.


Fear not if you’re short on chia gel – it’s not exactly mainstream, but definitely a worthy addition to your pantry. You can use virgin coconut oil instead, which gives it a really nice texture and flavor and adds a host of health benefits. This is a great breakfast bread or healthy after school snack for the kiddos! Use organic ingredients when possible.


Image courtesy of GoodNCrazy


* = good source of fiber

  • ½ cup chia gel * (or virgin coconut oil)
  • ½ cup maple syrup
  • 2 eggs
  • 2-3 ripe bananas *
  • 1 ¼ cups whole wheat flour *
  • ½ cup ground flaxseed *
  • ¾ tsp. aluminum-free baking soda
  • ½ cup chopped walnuts *


1. Preheat oven to 375 degrees.  In food processor or blender, cream chia gel and maple syrup until fluffy. Add eggs, one at a time. Add bananas.

2. In large bowl, combine dry ingredients. Add banana mixture and walnuts. Pour into loaf pan greased with coconut oil. Bake for 40 minutes.


For this and other fiberlicious recipes, visit

Nutrition Facts

Serving Size: 1 Slice

  • Calories: 180
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 35 mg
  • Sodium: 92 mg
  • Total Carbohydrate: 27 g
  • Dietary Fiber: 6 g
  • Sugars: 11 g
  • Protein: 5 g
Cheney14771325 Cheney14771325 2 years 41 weeks
I've made the version with coconut oil before, and it's turned out well. Today I used chia gel, but I wasn't expecting great things because of the previous comments. I don't have a food processor, so I just whisked the chia gel into the maple syrup until it was well combined. I poured the mix into 12 individual muffin tins and baked for 25 minutes. It turned out great - same as usual, with a more nutty, instead of coconut taste. It's got a dense texture, but that's because there's not a lot of rising agents in the mix - I really like it though.
krawl3r krawl3r 3 years 5 days
Ok, so I made it with the coconut oil instead of chia gel. Once you put maple syrup and coconut oil in a blender, then poof, you get butter. No fear, it turned out really yummy. I also substituted the flour with spelt flour. It was quite good.
SBirdy SBirdy 3 years 16 weeks
I agree with Nancy3033756, How do you get the chia gel and maple syrup to fluff? I did nuttyness of it. Next time I will make with the virgin coconut oil.
smwolfgang smwolfgang 4 years 25 weeks
How many slices does this recipe make?