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 Banana Bread Recipe

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Gluten-Free Chia & Coconut Banana Bread Recipe

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

Ingredients

Scale
  • 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

Instructions

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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  1. 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.

  2. Genevieve Forde Reply

    Thanks Ross! Exactly my cup of tea!

  3. 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.

  4. 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.

  5. 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.

  6. Genevieve Forde Reply

    Sounds good Ross!

  7. Janice Berger Reply

    Is there a substitute for Brown Rice Malt Syrup?

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