Gluten-Free Chia & Coconut Banana Bread Recipe

GF Chia Banana Bread Recipe

Ooooohhh, this one is a treat – it’s the perfect banana bread.  Okay, okay, it’s not HIGH alkaline, but it’s also very low in acidity, yet sweet, moist, cake-y and delicious.  You’ll love it, the kids will love it.

It’s totally gluten-free, and provides loads of healthy fats from the chia, plus fibre, protein and actually comes in at only 2g of fructose per serve, which is almost nothing.   About the same as 1.5 carrots.

I have used a mix of coconut and buckwheat flour, but you can use most GF flours.  Just be mindful that some are dryer than others, so if you want to increase the moistness – go for coconut and/or almond flour.


Gluten-Free Chia & Coconut Banana Bread Recipe

  • Author: Ross Bridgeford
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 12 slices 1x


  • 2 tablespoons chia seeds
  • 1/2 cup of filtered water
  • 1/2 cup Organic extra virgin olive oil
  • 1/4 cup Organic rice malt syrup
  • 3 medium bananas, mashed with a fork
  • 3 tsp GF baking powder
  • 100g coconut flour
  • 100g buckwheat flour
  • 25g shredded coconut


Start by preheating your oven 320F / 160C and then to get started, put your chia seeds into a bowl or measuring jug and combining with the water.  Give them a good stir, and then set aside for 10 minutes or until the chia has formed into a gel, by absorbing all of the water.  It may need stirring a couple of times.

Then in a large mixing bowl, mix the chia gel with the rice malt syrup, oil, and mashed banana.

Then stir through the flour and baking powder

And all that’s left then is to pour this into a baking / loaf tin and bake for around 45 minutes, or until it’s cooked through and golden on top.

Remove from the oven and allow to cool (although like me, you’ll probably dig in while it’s still warm!)

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Recipe rating

  1. Mary Ellen Gardner Reply

    I need a bread that can be used for sandwiches that doesn’t add any potato starch, tapioca or sugars. Using millet, oat, brown rice and/or quinoa flours. Is this possible?

  2. Louanne Kelley Reply

    Super healthy banana bread 👍

  3. Cynthia Reply

    Thank you Ross . Does this loaf freeze well if batch cooking?

  4. Cheryl Reply

    Great recipe! I’ve got this recipe from you previously.Thsnk you Ross.
    I added walnuts and a bit more water to combine the dry ingredients more easily.
    I toasted a slice today and used solid coconut oil( its my butter substitute) to butter it!
    So yum! I had to store it away quickly! it is very moreish.😊🌻🦋🌷

  5. Mrs Sarah Parkhouse Reply

    It’s like powder


    Such a waste of ingredients, I followed the recipe to the letter too, gutted

  6. Karen Reply

    Wonderful, really so good

  7. Dalbir Mavi Reply

    Didn’t turn out the same as it shown. It is very soft like a cake not like a bread. I used almond flour instead of coconut flour may be that’s the reason. It is also very oily not sure why.

  8. Lynn Reply

    Thankyou Ross. This is so delicious. I made the medium size with the 6 bananas. It’s quite dense in texture and very filling. Was wondering about sugar levels for diabetes?
    It has become a family favourite! ❤️

  9. Cheryl Reply

    Yes I have made this recipe a couple of times Ross and it is delicious! Thank you! It’s so easy! Trying to avoid the fructose, what are your views on bananas?

  10. Nan Reply

    Thanks for mentioning the dryness level of different GF flours. That explains a lot! I never knew this before. Nan

    • ross Reply

      My pleasure 🙂

  11. Sue Reply

    So good

  12. Charmaine Liliane Barber Reply

    Absolutely lush! I wanted to eat it raw, it was so delicious. I didn´t use syrup, rather coconut sugar and I left the coconut out as I really don´t like it (except as sugar). I also just used a GF cake mix flour which worked too.

  13. Ann Reply

    Can you just use all coconut flour and forget the buckwheat?

  14. Judymay Merrick Reply

    Any substitute for rice malt syrup? I live in Jamaica

    • Lynn Reply

      How about maple syrup? That would be delicious 😋

  15. Cheryl Challis Reply

    Hi Ross
    Just made your banana bread. I used the ingrefients you suggested except for rice syrup which i had run out of, so used golden syrup instead! I found the dough quite dry so i added some pureed pears , which made it like a bread dough, which i pressed into the loaf tin as opposed to pouring it in as the recipe stated.
    All in all it is out of the oven and yes couldn’t wait for it ro cool had a hot slice!! Yum!
    Forgot the shredded coconut but added walnuts and cranberries. Thank you for this yummy treat!
    *Not sure why the dough was so dry before i added the pureed pear. Wonder if you might have an explanation. Unless your bananas were bigger, mine were perhaps a medium to small size.
    Thank you Ross now that yhe year is winding down i will find myself in my kitchen trying out some of your other recipes thst i have noted.

  16. Genevieve Forde Reply

    Thanks Ross! Exactly my cup of tea!

  17. SB Reply

    This was really nice but too much olive oil. Next time I make this I’m only going to put in a quarter cup.

  18. Carolle Reply

    I noticed you changed from imperial to metric measuring. How would the metric be converted to imperial for your new chia coconut banana bread.

  19. Paula Plaster Reply

    Hi Ross,

    I have chronic Gastritis, reflux and IBS. I have tried your alkaline oats for breakfast, I have even made Quinoa flakes using your method for the alkaline Oats, this seems to make the Gastritis worse, and my throat is constantly sore from the reflux . please can you suggest a diet plan, particularly for breakfast as I want to heal from this. I’m also being tested for H Pylori. I would be very grateful for a reply.

    Many thanks, Paula.

  20. Genevieve Forde Reply

    Sounds good Ross!

  21. Janice Berger Reply

    Is there a substitute for Brown Rice Malt Syrup?