21 In Breads and Sweets/ Recipes

Skinny Banana Bread w/ Chia Seed

I have my new banana bread recipe from here on out.  I am a sucker for banana bread, but I know it is usually made with a lot of butter and a lot of sugar.  This one I made has:

  • No butter (used applesauce and coconut oil)
  • No white sugar (used agave nectar)
  • Chia seeds
  • and is whole wheat

And this is why I have named this… “Skinny” Banana Bread!

Applesauce is great substitute for butter when making quick breads, but if you substitute 1 for 1, it doesn’t always come out that great.  In addition to the applesauce, I chose to use a little bit of coconut oil.  According to the Huffington post and Dr. Oz, although coconut oil is made of majority saturated fats, the “bad fats”, studies have found that coconut oil has amazing health benefits:

Health Benefits of Coconut Oil

  • Disease fighter:  50% of the saturated fat is lauric acid, a type of medium chain triglyceride (MCT).  This is a “miracle” fat because of its health benefiting properties.  Your body coverts lauric acid into monolaurin, which has an anti-viral and anti-bacterial effect.  It is claimed to help with viruses and bacteria causing diseases such as herpes, influenza, and even HIV.
  • Lowers cholesterol: Lauric acid also increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels (whereas vegetable oils increase LDL levels).  This will keep your heart happy!
  • Boost your thyroid and metabolism:  these MCT’s mentioned above are easier to digest/breakdown than long chain triglycerides (found in vegetable oils).  Your liver can burn these fats extremely efficiently, without the insulin spike, and therefore increase your metabolism.  You can burn your fat, instead of storing it!
  • Hair and skin care:  when applied directly to the skin, it serves as a great moisturizer and conditioner.

Also I used agave nectar instead of white sugar.   Agave is still as sweet as sugar, but it has a lower glycemic index that white sugar.  This means that it won’t spike your blood sugar levels as much as sugar.

I also used Chia seeds.  You might remember my Superfood Spotlight on Chia Seeds a few weeks back.  These little wonders will add omega 3’s, protein, fiber, and calcium! Check the post for more health benefits.

And lastly, they were whole wheat!  Here is my post on why whole grains are better for you.

They sound so healthy, which is why I was hesitant on how good they would taste.  But these passed the test of my roommates and co-workers.  We all loved them!  What else would I do with these ripe bananas?

 

Skinny Banana Bread (w/ Chia Seeds and Nuts)
Makes 20 regular-sized muffins

  • 2 cups whole wheat flour
  • 1 cup wheat bran
  • 1.5 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chia seeds
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup agave nectar
  • 4 ripe bananas, mashed
  • 1.5 T coconut oil
  • 1 cup chopped walnuts

Optional Topping:

  • 2 tsp cinammon
  • 2 tsp brown sugar
  • Walnuts, chopped
Directions:
Combine all the dry ingredients
In a separate bowl, lightly beat the eggs and add the wet ingredients.
Fold the wet ingredients into the dry ingredients.
Pour into muffin tins or a loaf and add cinnamon topping, if desired.
Bake at 350 degrees until a toothpick comes out clean!
Mini-Muffins: 7-10 min
Regular Muffins: 10-15 min
Loaf: 25-30 min
I couldn’t get over how cute these little guys were, especially with the awesome natural light my apartment was getting!
Yum, now you can enjoy these little treats, guilt-free!
Want more Chia?  Check these other Chia recipes out!
Overnight Oats w Chia | www.thefreshfind.com
Chia Seed Pudding side | www.thefreshfind.com

Low-fat Banana Nut Chia Bread

by Kristin Hong

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Keywords: bake

 

Ingredients (20 muffins)

  • 2 cups whole wheat flour
  • 1 cup wheat bran
  • 1.5 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chia seeds
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup agave nectar
  • 4 ripe bananas, mashed
  • 1.5 T coconut oil

Instructions

Combine all the dry ingredients

In a separate bowl, lightly beat the eggs and add the wet ingredients.

Fold the wet ingredients into the dry ingredients.

Bake at 350 degrees until a toothpick comes out clean! (Mini-Muffins: 7-10 min, Regular Muffins: 10-15 min, Loaf: 25-30 min)

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21 Comments

  • Reply
    Dara Reppucci
    April 10, 2013 at 6:29 pm

    Yummy! I also reject butter in favor of applesauce. I have not yet tried coconut oil, I’ll put that one on the list.

    • Reply
      Kristin H
      April 10, 2013 at 6:31 pm

      Yeah it was a great substitute. Thanks for checking this out Dara!

  • Reply
    mars_landing
    April 10, 2013 at 7:46 pm

    mail me some mail me some mail me some!!!!

  • Reply
    Samantha Gosnell
    April 16, 2013 at 7:52 pm

    Abbs and I made these on Saturday and they are delicious! Plus, they really make you feel full for quite some time. I had to eat one fresh out of the oven and almost scalded my mouth in the process- 100% worth it.

    Quick question for the next batch – do you need to melt the coconut oil before you blend it in with the wet ingredients? Our’s was at room temperature but it wouldn’t smooth out entirely, despite some vigorous beating, and we ended up with little clumps of coconut oil in our muffins. What’s your secret to smooth success?

  • Reply
    Chia Seed Pudding | The Fresh Find
    June 25, 2013 at 4:46 pm

    […] Anyway… give these Chia babies a shot! You can also put them in banana bread! […]

  • Reply
    Rachel
    September 28, 2013 at 10:43 am

    Does this make one or two loaves?

  • Reply
    Healthy Chia Seed Recipes | For Women
    October 11, 2013 at 12:00 pm

    […] Recipe […]

  • Reply
    freedomfoodjournal
    October 27, 2013 at 12:25 pm

    I know what I am doing with my over ripe bananas! Yum

    • Reply
      thefreshfind@gmail.com
      October 30, 2013 at 10:36 pm

      You won’t regret it! Let me know how you like it! :)

      • Reply
        Swee Bee
        April 29, 2017 at 11:53 pm

        what does T stand for – 1.5 T coconut oil

        • Reply
          thefreshfind@gmail.com
          June 14, 2017 at 10:00 pm

          T = tablespoon! :)

  • Reply
    S
    November 10, 2013 at 8:00 pm

    These sound amazing! I don’t have bran, can I add more flour?

    • Reply
      thefreshfind@gmail.com
      November 17, 2013 at 5:30 pm

      Hi! Yes, you can. Or you can use oats and grind them up… that also works! I hope you enjoy!

  • Reply
    mollie
    January 25, 2014 at 8:47 am

    do you have the nutrition info

  • Reply
    Pam
    February 22, 2014 at 11:27 am

    Made these this morning….I left out the agave and added 2 extra bananas. I didn’t have any wheat germ, but I grind my own wheat, so I used 3 cups fresh ground whole wheat. Super yummy! This recipe made 24 regular sized muffins. Going to freeze them for a quick breakfast on the go. Thanks!

    • Reply
      thefreshfind@gmail.com
      February 24, 2014 at 9:56 pm

      Hi Pam! I am so glad you tried these. I love the substitutions, I will have to give it a shot. Thanks for sharing! :)

  • Reply
    Morgan McAlpin
    April 1, 2014 at 12:06 pm

    Have you explored making this with Gluten Free flour? I love banana bread but have to eat gluten free. I usually use Pamela’s baking mix.

    • Reply
      thefreshfind@gmail.com
      April 2, 2014 at 6:54 pm

      Hi Morgan! No, I have not experimented with that, but I would love to try. Some of my friends are also gluten-free so I want to try to make a few more things. Do you have any favorite gluten-free recipes?

  • Reply
    gloria
    March 23, 2015 at 7:42 am

    What is the sub amount for the ground oats if substituting for the wheat bran? Also can I sub with flax seed for the egg?

    • Reply
      thefreshfind@gmail.com
      October 24, 2015 at 4:54 pm

      Hi Gloria, those are great questions! I have not used ground oats or flax for the egg, but they are great substitutions. I would use the same amount of ground oats as wheat bran. I have baked and used flax before, but not in this recipe. I’m sure it would be great. If you do, let me know how it turns out!

  • Reply
    Isabella Munoz
    May 31, 2015 at 2:49 pm

    Amazing … It tastes delicious .. Thanks

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