banan, pecan and chia seed bread

Banana, Pecan and Chia Seed Bread

Banana bread is one of my go-to afternoon snacks, it’s not too sweet and will get me through the last bit of the day. This particular recipe uses wholemeal flour and oats to give a dense texture and makes it a good portion of slow release energy. It’s also a great way to use up old banana’s that are lying around in the fruit bowl. In this bake, I raided the store cupboard to see what I could add to make it a little more interesting, so I used pecan nuts and raisins. It’s great for kids as there’s only a small amount of added refined sugar, a lot of the sweetness comes from the fruit.

Why don’t you try my recipe and let me know how you get on?

banana, pecan and chia seed bread


3 ripened bananas

1 large egg

120 g melted butter

180 ml whole milk

150 g caster sugar

90 g wholemeal flour

90 g plain white flour

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

45 g rolled oats

20 g chia seeds

45 g chopped pecan nuts (you could use other nuts such as walnuts)

45 g raisins

making banan bread
Ready for the Oven


  1. Mash the bananas in a bowl and add in the egg, milk and melted butter. Mix them well, I used a whisk.
  2. In a separate large bowl mix together the remaining dry ingredients.
  3. Slowly add the wet ingredients to the dry mix using a wooden spoon.
  4. Pour the batter into a greased, lined loaf tin and bake for 50-60 mins. To check it is cooked through, insert a clean knife or skewer into the middle and wait until it cleanly emerges.
  5. Leave to cool in the tin for 15 mins then transfer to a wire cooling tray.
  6. Slice and enjoy!

 slice of banana, pecan and chia seed bread

Do you have a favourite afternoon snack? Share your recipes with me and let me know which ones your children enjoy the most.


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