Hooray for blueberry season! This time of year yields bountiful, big, juicy sweet blueberries, and I couldn’t be happier. You can eat them plain, in salads, sweets, you name it. Well, if you love banana bread and blueberries, then you have to try my Blueberry Banana Chia Bread recipe.
This bread is so moist and delicious, and it’s kind of healthy, right? I added fiber-rich chia seeds and used whole wheat flour - plus lots of fruit. You can definitely use enriched white flour if you don’t have any wheat flour around. Mashing tip: A muddler works great to mash the bananas.
If you want your Instagram-worthy Blueberry Banana Chia Bread to have those blueberries showing on the top of the loaf, then add a small handful on the surface right before you place it in the oven. This banana bread is a great snack or dessert, and if you happen to enjoy it within an hour of bringing it out of the oven, it tastes amazing with a small bit of butter smothered on top! Are you with me here?
Because this banana bread is so moist, I would probably only leave unrefrigerated for about a day, and if you don’t freeze it or refrigerate it, make sure and wrap it very well. You don’t want any fruit flies hanging around.
I hope you enjoy this Blueberry Banana Chia Bread, and if you make it, please tag me @lovehappyhour with your beautifully baked creation.
1. Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the oil, granulated sugar, and brown sugar on low until well combined. Add in eggs, vanilla, and mashed banana. Continue to mix for about 2 minutes.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Then stir in the chia seeds and fold in the blueberries.
5. Scoop the batter into the prepared loaf pan and spread it around into one even layer. You can add some extra blueberries to the top if desired. 6. Bake at 350°F for 65-75 minutes or until a knife inserted into the center comes out clean. I add a tinfoil tent halfway through baking to prevent over-browning. 7. Remove from the oven and let cool on a wire rack for 20 minutes. If you are using 3 mini baking tins for this recipe, bake 35-40 minutes.
