Chia Seed Banana Bread – extra thick (Moist & Nutty)

Chia Seed Banana Bread – extra thick delivers a plush crumb, nutty crunch, and deep banana flavor. Bake a loaf today and bookmark this easy classic at home.

If you love a tall, bakery-style loaf with a tender crumb and a golden, craggy top, you’re in the right place. This recipe delivers just that, thanks to a simple trick: we hydrate chia seeds in the batter for structure and moisture. The result is Chia Seed Banana Bread – extra thick, with a nutty crunch and a plush, sliceable texture that holds up to toasting, smearing with butter, or serving plain.

Banana bread is a classic for a reason. It’s comforting, uses pantry staples, and fills the kitchen with warm, nostalgic aroma. Here, chia seeds add gentle crunch and extra juiciness without making the loaf heavy. You’ll get a high-rise top and a fine crumb that slices cleanly. No special equipment needed, just smart mixing and the right pan.

Why You’ll Love It

• Bakery-tall loaf: Hydrated chia and a short batter rest help the bread rise high and bake up extra thick.
• Moist, never gummy: Balanced wet-to-dry ratio gives you a plush crumb with no soggy streaks.
• Nutrient boost: Chia brings fiber, plant omega-3s, and a pleasant pop without turning the bread seedy.
• Simple method: One bowl for wet, one for dry, fold together, bake. That’s it.
• Flexible: Works with butter or oil, yogurt or sour cream. Easy swaps for dairy-free and gluten-free.

Chia Seed Banana Bread – extra thick

This loaf leans into height and texture. A parchment sling supports the batter, while a sprinkle of turbinado sugar creates a slight crunch on top. The batter rests twice: once to hydrate the chia, and again after mixing to relax the flour. These quick pauses are the difference between a standard loaf and a bakery-worthy, extra thick banana bread.

New to baking or short on time? Skim the Expert Tips below for doneness cues and make-ahead options. You can also see our guides for How to Freeze Bananas and Baking 101 if you’re refreshing your basics.

Ingredients

• 3 very ripe bananas, mashed (about 340 g peeled) — speckled or black skins are best for flavor.
• 2 large eggs, room temperature — for structure and lift.
• 1/2 cup (100 g) granulated sugar — sweetness without weighing down the crumb.
• 1/4 cup (50 g) light brown sugar — adds moisture and caramel notes.
• 1/2 cup (113 g) unsalted butter, melted and cooled — sub 1/2 cup neutral oil for dairy-free.
• 1/3 cup (80 g) plain yogurt or sour cream — tang and tenderness.
• 2 tsp pure vanilla extract — rounds out banana flavor.
• 2 cups (240 g) all-purpose flour — measure by weight or spoon-and-level for accuracy.
• 1/4 cup (36 g) chia seeds — hydrated for moisture and a thick crumb.
• 1 tsp baking soda — reacts with banana acidity for rise.
• 1 tsp baking powder — supports lift in a tall loaf.
• 1/2 tsp fine sea salt — balances sweetness.
• 1 tsp ground cinnamon (optional) — warm spice.
• 2 tbsp turbinado sugar + 1 tsp chia seeds (topping) — sparkly, gently crunchy finish.

Substitutions:

• No yogurt? Use sour cream, kefir, or plain dairy-free yogurt.
• No butter? Use neutral oil (like avocado or canola) for an extra-moist loaf.
• Gluten-free? Use a 1:1 gluten-free all-purpose blend that contains xanthan gum.
• Less sugar? Reduce granulated sugar to 1/3 cup; the loaf will still rise well.

Step-by-Step Instructions

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling and lightly grease. This supports the extra thick batter.
2. Mash the bananas. In a large bowl, mash until mostly smooth. Measure about 1 1/2 cups. If short, add applesauce to reach volume.
3. Whisk the wet. Add eggs, granulated sugar, brown sugar, melted butter, yogurt, and vanilla. Whisk until glossy and homogenous.
4. Hydrate the chia. Stir in chia seeds. Rest 10 minutes. Chia will swell, helping the loaf stand tall without being dry.
5. Mix the dry. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
6. Fold to combine. Add dry to wet. Use a spatula to fold just until no flour streaks remain. Overmixing can toughen the crumb.
7. Rest briefly. Let the batter sit 5 minutes. This tiny pause improves hydration and rise.
8. Fill and top. Scrape batter into the pan. Smooth the top. Sprinkle turbinado sugar and extra chia.
9. Bake. Bake 60–70 minutes. Rotate at 45 minutes. If the top darkens too fast, tent loosely with foil.
10. Check doneness. A skewer should come out with a few moist crumbs. Internal temp near 200–205°F (93–96°C). The top will have a deep split.
11. Cool and slice. Cool in the pan 15 minutes. Lift out and cool fully on a rack. Slice with a serrated knife for neat pieces.

Want to compare texture? Save a slice for day two. As the loaf rests, moisture redistributes and the crumb becomes even more tender.

Expert Tips

• Use very ripe bananas. Spotty to black skins give sweetness and strong banana flavor. Frozen bananas work too; thaw and drain excess liquid.
• Measure flour accurately. Weigh it or spoon-and-level. Too much flour causes a dry, short loaf. See these measuring tips.
• Let chia hydrate. The 10-minute soak in the wet mix is key. It traps moisture and helps create that tall, extra thick slice.
• Check your oven temp. An oven thermometer helps avoid underbaking. A tall loaf needs thorough heat in the center.
• Pan matters. A true 9×5-inch pan gives height without overflow. Smaller pans may require a couple of muffins from excess batter.
• Tenting 101. If the top browns fast, loose foil prevents over-browning while the center finishes.
• Doneness cues. Look for a pronounced split, set edges, and 200–205°F internal temp. A clean skewer can mean it’s dry; aim for moist crumbs.
• Clean slices. Cool fully and use a serrated knife with a gentle sawing motion. Wipe the blade between cuts.

Storage

Cool the loaf completely, then wrap tightly.

• Room temperature: 3–4 days, wrapped or in an airtight container.
• Refrigerator: Up to 1 week. Wrap well to prevent drying. Bring to room temp or warm in a low oven to serve.
• Freezer: Up to 3 months. Slice first, then freeze with parchment between slices. Reheat in a toaster oven or 300°F (150°C) oven for 8–10 minutes.

For more storage tips and freshness tricks, see How to Store Baked Goods and the USDA cold storage guide.

Variations

• Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Use oil and dairy-free yogurt.
• Gluten-free: Substitute a 1:1 gluten-free baking blend with xanthan gum. Let the batter rest 10–15 minutes before baking to hydrate.
• Dairy-free: Use neutral oil and plant-based yogurt. Coconut oil works but adds a subtle coconut note.
• Refined sugar-free: Use 1/2 cup coconut sugar and 2 tbsp maple syrup; add 1 extra tbsp flour to balance moisture.
• Nutty swirl: Fold in 1/2 cup chopped walnuts or pecans for crunch.
• Chocolate chip: Add 3/4 cup semisweet chocolate chips. Reduce turbinado topping if you prefer less sweetness.
• Spice it up: Swap cinnamon for chai spice or pumpkin spice for a cozy twist.
• Pan swap: Bake as 12 muffins at 350°F (175°C) for 18–22 minutes; check early.

FAQ

How do I make Chia Seed Banana Bread – extra thick without it sinking?
Hydrate the chia, measure flour accurately, and bake until the center reaches 200–205°F (93–96°C). Use the correct pan size and avoid overmixing.

Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid. You should still measure about 1 1/2 cups mashed banana for the right moisture level.

Why add chia seeds to banana bread?
Chia holds moisture, supports structure, and adds gentle crunch. It makes a taller loaf with a soft crumb that slices cleanly.

My loaf has a gummy line at the bottom. What happened?
That streak often comes from underbaking or cutting too soon. Bake to the temp cues above and cool fully before slicing.

Can I reduce the sugar?
Yes. Drop the granulated sugar to 1/3 cup. The loaf will be less sweet but still moist and tall, thanks to the banana and chia.

How should I measure flour?
Weigh 240 g, or spoon flour into the cup and level. Avoid scooping, which packs flour and leads to a dry loaf. See this guide.

Call to Action

If you bake this loaf, I’d love to hear how it turns out. Leave a comment and a star rating, save it to your recipe box, and share a photo. For more cozy baking, explore Breakfast & Brunch and our favorite Banana Muffins. Happy baking!

Craving more tall, sliceable treats after this extra thick banana bread? Try our seasonal quick breads under Desserts and weeknight sweets you can keep simple under Easy Weeknight Dinners desserts add-ons.