Oh, you simply must try this loaf! If you’re anything like me, you keep finding bananas turning that perfect shade of brown on the counter, just begging to be used. Forget those dry, crumbly loaves from the past because I’ve cracked the code on making the absolute best Vegan Chia Seed Maple Banana Bread. This isn’t just any quick bread; it’s unbelievably moist, naturally sweetened with cozy maple syrup, and the chia seeds add that incredible texture that makes every slice feel special. Trust me, this recipe has replaced every other banana bread in our house. It’s foolproof, so easy to put together, and tastes like comfort in a slice!

Why This Vegan Chia Seed Maple Banana Bread is Your New Favorite

I swear, this loaf is magic. It hits every mark, especially when you need something quick but totally satisfying. We keep making this specific recipe because it never lets us down. It’s so much better than store-bought stuff!

The texture is ridiculously moist—you’d never guess there’s no butter or eggs in here.
It’s totally diet-friendly! Vegan, dairy-free, and egg-free means everyone at the table can enjoy a slice without worry.
The maple syrup gives it this warm, luxurious sweetness that just sings alongside the bananas.
Those little chia seeds you add? They sneak in fiber and help hold the whole thing together beautifully. If you’re looking for other amazing vegan bakes, you should check out my vegan pumpkin bread recipe!

Key Ingredients for the Best Vegan Chia Seed Maple Banana Bread

The beauty here is in the simplicity, but you need the right players on your team! We’re talking about two cups of all-purpose flour to form our base, balanced perfectly with just one teaspoon of baking soda and half a teaspoon of salt. Don’t forget the stars: a quarter cup of chia seeds and that lovely quarter cup of pure maple syrup. Liquid comes from half a cup of plain, unsweetened plant milk, mixed with a splash of vanilla extract and a third cup of neutral oil for richness. But honestly, the heart of the flavor needs three very ripe, almost black bananas, mashed up just so!

Gathering Supplies for Your Vegan Chia Seed Maple Banana Bread

Before the mixing even starts, you need your battlefield ready! Organizing your tools first makes the whole process fly by. Seriously, having your bowls clean prevents that last-minute scramble.

For this loaf, you just need a standard loaf pan, of course. Grab two mixing bowls—one for all the dry stuff and one for the banana mixture—and a trusty whisk to bring those wet ingredients together. That’s honestly it! A spatula for scraping down the sides helps too.

Step-by-Step Instructions for Perfect Vegan Chia Seed Maple Banana Bread

Okay, let’s roll up our sleeves! This is where the magic happens, and honestly, it’s so much faster than you think. The key to this particular Vegan Chia Seed Maple Banana Bread is staying calm when mixing—no frantic stirring allowed! If you’re out of plant milk, you can whip up some amazing homemade oat milk first; I have a great starter guide for that right here.

Preheat and Prepare the Pan for Vegan Chia Seed Maple Banana Bread

First things first: crank that oven up to 350 degrees Fahrenheit (that’s 175 Celsius). While it’s heating, get your standard loaf pan ready. I always lightly grease mine, but if you really, really want peace of mind, cut a strip of parchment paper and line the bottom—it makes removal completely foolproof, even if the loaf sticks a tiny bit!

Combine Dry Ingredients for the Vegan Chia Seed Maple Banana Bread Batter

In your biggest bowl, that’s where the structure lives. Whisk together the flour, baking soda, and salt until they are totally integrated. Now, this is important: toss in your quarter cup of chia seeds and give everything one last quick whisk. Getting the chia seeds dispersed here prevents clumps later on.

Mix Wet Ingredients for the Vegan Chia Seed Maple Banana Bread

In your second bowl, we need pure banana bliss! Mash those bananas—the spottier, the better, they add so much necessary sweetness. Once they’re mostly smooth, stream in the maple syrup, your plant milk, the neutral oil, and that lovely vanilla extract. Just stir until it looks like a uniform, sweet, creamy liquid.

Gently Combine Wet and Dry for the Vegan Chia Seed Maple Banana Bread

Now, pour the wet mixture right into the dry ingredients. Here is my #1 rule for moist bread: mix until they are *just* combined. I mean it! Stop as soon as you don’t see pockets of dry flour anymore. If you overmix this batter, you’ll develop the gluten too much, and your lovely, light loaf will turn out dense and tough. We want tender crumbs, not cement!

Bake and Cool Your Vegan Chia Seed Maple Banana Bread Loaf

Pour that beautiful batter into your prepared pan and slide it into that preheated oven. It usually takes about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted right into the center comes out clean—no wet crumbs allowed! Remember to let it chill out in the pan for a solid 10 minutes before you try to turn it out onto a wire rack to cool completely. Patience is key here!

Expert Tips for the Ultimate Vegan Chia Seed Maple Banana Bread

You mastered the basic steps, which is fantastic, but if you want this loaf to transcend from ‘good’ to ‘I need to hide this loaf from my family’ good, you need my little secrets! First, always hunt for those bananas that look like they’ve had a little too much sun—the spottier, the sweeter, and the more moisture they offer the batter. Seriously, don’t settle for yellow bananas here; they need that deep brown camouflage!

Remember how I kept saying this recipe is flexible? If you want some crunch, definitely fold in half a cup of toasted pecans or walnuts right at the end with your last gentle stir. They add such a lovely bite against the soft bread. Also, if you’re feeling fancy, try drizzling just a tiny bit of warm maple syrup right over the top of the batter before it goes into the oven for an extra caramelized crust! It’s divine, and you can find some other great maple ideas on my irresistible maple banana bread recipe page.

Ingredient Notes and Substitutions for Vegan Chia Seed Maple Banana Bread

I always get questions about substitutions when baking vegan—it’s totally understandable! Don’t panic if you’re missing one thing; we can usually swap it out gracefully. For the plant milk, honestly, whatever you have on hand works! Soy milk offers a bit more protein, while almond milk is lighter. If you happen to have homemade oat milk, that works wonderfully because it adds a little extra creaminess.

Now for the oil. The recipe calls for a neutral oil like canola because it lets the banana and maple flavor shine through. But if you want a subtle tropical note, melted and slightly cooled coconut oil is a magnificent swap! Just make sure it’s melted completely before you add it to the wet ingredients, even if you have to warm it up for just a few seconds.

Serving Suggestions for Your Vegan Chia Seed Maple Banana Bread

This bread is honestly amazing all on its own, still slightly warm from the rack. But oh, if you want to elevate it for a weekend brunch? Slice it thick and lightly toast those slices. A spread of good quality vegan butter that melts right into those little nooks and crannies is perfection. It’s also my absolute favorite thing to enjoy alongside a steaming mug of strong coffee in the morning. For something a little sweeter later, maybe a fun afternoon treat, you could blend a slice into one of my caramel banana smoothies!

Storage and Make-Ahead Tips for Vegan Chia Seed Maple Banana Bread

One of the best parts about any great quick bread is that it tastes even better the next day, and this Vegan Chia Seed Maple Banana Bread is no exception! Once it’s completely cooled down, aim to store leftovers tightly wrapped at room temperature. This keeps the ambient air from drying out that gorgeous, moist crumb we worked so hard to achieve. It stays perfectly delicious for up to three days this way.

Now, if you made a double batch—because who doesn’t want to—freezing is your best friend! Slice the cooled loaf first, which is a smart move. You can wrap individual slices tightly in plastic wrap, then slip them into a zip-top freezer bag. That way, you can just pull out one piece at a time whenever a craving hits. They thaw out beautifully on the counter in under an hour!

Frequently Asked Questions About Vegan Chia Seed Maple Banana Bread

It’s always good to have questions because baking, especially vegan baking, can feel a little like chemistry sometimes! I’ve gathered up the ones I hear most often about our favorite maple banana bread. Don’t hesitate to ask if something else pops into your head after you try the recipe—leave a comment below!

Can I make this Vegan Chia Seed Maple Banana Bread without oil?

Oh yes, you can definitely try to cut the oil! If you want to skip it entirely, try substituting the 1/3 cup of oil with an extra 1/3 cup of mashed banana, or you could use unsweetened applesauce. Just be aware that because oil adds a certain richness and tenderness, using a fruit substitute might make the bread turn out slightly denser. It will still be delicious, though!

Why are my chia seeds sinking to the bottom of the Vegan Chia Seed Maple Banana Bread?

That’s the classic chia seed hiccup! They don’t like to stay suspended if the batter is too thin. Since our recipe calls for mixing the chia seeds into the dry ingredients first, they have a head start soaking up a little moisture before hitting the wet stuff, which usually keeps them floating right where they should. If they still sink, it means your batter might have been a little looser than intended, so make sure your bananas are properly mashed and not too runny!

What is the best plant milk to use for this Vegan Chia Seed Maple Banana Bread?

You have great flexibility here! Regular old almond milk works perfectly fine since it’s neutral, and soy milk is also a reliable choice. But if you want to boost that moisture factor and give the bread a little more body, I highly recommend using oat milk. It’s just a bit richer than the others, which translates to an even softer crumb in the final loaf. You can see how I make my own oat milk here if you want to go the extra mile!

Estimated Nutritional Snapshot for Vegan Chia Seed Maple Banana Bread

Now, I always feel a little funny talking about nutrition because, let’s be honest, we are eating banana bread! But for those of you who like to track things, here is a rough peek at what’s in a slice of this delicious loaf. These numbers are just estimates, though, so keep in mind that they will change depending on the exact brand of flour or oil you decide to use.

Calories: About 250
Sugar: Around 15 grams (that’s natural sweetness from the maple and bananas!)
Fat: Roughly 10 grams
Carbohydrates: About 38 grams
Protein: A solid 4 grams
Fiber: We get 3 grams in there too!

This bread is completely cholesterol-free because it’s plant-based, which is a win! Just remember, these figures are based on the recipe as written, so if you add a cup of pecans, you might need to adjust your math!

Share Your Perfect Vegan Chia Seed Maple Banana Bread Creations

Whew! Now that you’ve baked up this incredible, moist loaf, I really want to see what you created! There is nothing that makes me happier than seeing someone else’s kitchen filled with the smell of sweet maple and banana.

Did you stick with the basic recipe, or did you sneak in those walnuts I mentioned? Tell me everything! Please click over to the contact page just to let me know if you baked this loaf for a special occasion or just because Tuesday felt like a good day for banana bread. Seriously, drop a star rating right below where this article ends!

And please, if you snap a picture of your perfectly golden-brown Vegan Chia Seed Maple Banana Bread, tag me on social media! I love scrolling through and seeing your beautiful bakes. If you have any suggestions for my next plant-based quick bread adventure, pop those ideas over on my contact page too. Happy baking, friend!

Vegan Chia Seed Maple Banana Bread

Author: cocktailmixguide.com
Total Time: 70 min
Yield: 1 loaf 1x
Diet: Vegan

Print Recipe

Description

A simple recipe for moist, vegan banana bread featuring chia seeds and maple syrup.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds
1/4 cup maple syrup
1/2 cup unsweetened plant milk
1/3 cup neutral oil (like canola or vegetable)
1 teaspoon vanilla extract
3 ripe bananas, mashed

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a standard loaf pan.
In a large bowl, whisk together the flour, baking soda, and salt. Stir in the chia seeds.
In a separate bowl, combine the mashed bananas, maple syrup, plant milk, oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use very ripe, spotty bananas.
You can add 1/2 cup of chopped walnuts or pecans if desired.
Store leftover bread tightly wrapped at room temperature for up to three days.

Prep Time: 15 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15
Sodium: 150
Fat: 10
Saturated Fat: 1.5
Unsaturated Fat: 8.5
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 4
Cholesterol: 0

Keywords: vegan, banana bread, chia seeds, maple syrup, quick bread, dairy free, egg free