Happy Friday, everyone! I was up early this morning and for once my boys slept in a little. By little, I mean they woke up at 7:15 AM instead of 6:30 AM. We are making progress in the Hiller household with this sleeping-in situation.

I decided to treat my co-workers this morning, and made this easy banana bread. I had several ripe bananas laying around and a little time on my hands.

The finished product was quite tasty and it was well received.

As for the Chia Seeds, I’ve been using the Wheat Montana – Organic Whole Black Chia Seeds, which you can find here Chia Seeds.

I hope you all have a wonderful Father’s Day weekend!

Banana Bread + Chia Seeds

  • Servings: 10-12
  • Difficulty: Easy
  • Print


  • 1 Stick of unsalted butter
  • 1 Cup sugar
  • 2 Eggs, beaten
  • 2 Bananas, mashed
  • ½ Teaspoon vanilla extract
  • 1 Tablespoon Chia Seeds + more for sprinkling on top
  • ½ Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 ¼ Cups All-Purpose flour
  • 1/3 Cup walnuts, chopped


  1. Pre-heat oven to 350 degrees.
  2. Using a stand mixer at medium speed, cream together the butter and the sugar until nice and frothy; about 5 minutes.
  3. Stir in the beaten eggs, vanilla, chia seeds, mashed bananas, and let mix until well incorporated.
  4. Turn the mixer to slow speed and add the salt, baking soda and the flour. Mix until well incorporated once more.
  5. Remove the mixing bowl from the stand, and fold in the walnuts using a spatula.
  6. Pour the batter into a well-greased loaf pan, sprinkle with Chia seeds and bake for 50-55 minutes.

OPTIONAL: Line the loaf pan with parchment paper.


Recipe written and tested by Hannah Hiller of


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I'm a home cook and hobby photographer of the dishes I create.

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