Not my Grandma’s Banana Bread

Since before I even knew how to eat, the Mondas (my mother’s side of the family) have been making this banana bread recipe. It was originally zucchini bread, but as long as I can remember, it has been made as banana bread. My mother Frances used to make this for our family all the time and once I got to college I started makitng it myself. Well, Junior year of college here at Purdue we took at Nutrition Chemistry class where we had to choose a project to develop using objective and subjective testing to find the best possible product of our food project. For mine, I found that using chia seeds as a replacement for eggs turned out to be a better product than the regular eggs, AND they remove the cholesterol form the picture, while still providing Omega-3 fatty acids and plenty of fiber! And this version of the bread was still preferred over the original recipe when we used all whole wheat flour!

So with that being said, here is the recipe for the Grandma approved, scientifically proven BEST recipe for banana bread!



3c Whole Wheat Flour

2c Granulated Sugar

3 “Chia Eggs” (3T chia seeds: 9T warm water)

3/4c Vegetable Oil

2t Vanilla Extract

1t Salt

1t Baking Soda

1t Baking Powder

1t Ground Cinnamon

~3c Pureed Banana


Step 1: Preheat oven to 350º

Step 2: Combine 3T chia seeds with 9T warm water (1:3 ratio) in a small bowl (let sit for about 15min)



Step 3: In a large bowl sift together flour, salt, baking soda, baking powder, and cinnamon


Step 4: In a separate bowl, mix sugar, vegetable oil, vanilla extract, and chia eggs.


Step 5: Using an electric hand mixer or blender, puree 3c ripe bananas in a large bowl and transfer to a liquid measuring cup. (maybe a lil more!)


Step 6: Combine the dry to the liquid ingredients in 3rds.


Step 7: Add pureed bananas to the mix!

Step 8: Divide batter between 3 bread pans and bake on middle rack for 1hr or until a toothpick comes out clean from the center of each loaf.


aaaaaand one hour later…


Now, take the loaves out of the oven and let them cool on a cooking rack for about 10 minutes and then separate the bread from the pan with a thin knife. Flip the loaves onto a cutting board and then cut into 1in. thick slices and serve with a slice of butter on them or white icing drizzled over the top! Mwaah, bellissimo!

Leave your comments or question below! ps… if you want to make muffins, bake for 20 min…



By; Sam Martinez, DTR

Purdue University ’15

Cooking Instructor




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