Healthy & moist banana bread made with roasted bananas, whole wheat and oat flours, avocado instead of butter and chia seeds for a protein punch. And did I mention it’s foolproof and so damn easy?! No need to sift the flour or beat the eggs.


Roasting bananas gives the bread deeper, richer and sweeter taste. Totally worth the extra step! I was up for a challenge and it took me only 2 tries to come up with moist, fluffy and healthy banana bread.

To roast bananas, select yellow with minimum brown spots, firm to the touch bananas. Just like in the photo above. Line them on a baking sheet and roast for 20 minutes. At the same time toast some quick oats to make this roasted banana bread’s flavour even richer. It’s totally OK to skip this step and FYI, oat flour is just finely ground quick oats.


Once you see the juice bubbles or in approximately 20 minutes, your roasted bananas are ready.


Peel and add to the batter. Bananas are a source of potassium which helps to maintain healthy blood pressure and protect you again ulcers.


Butter is replaced by avocado and I promise you won’t miss it. Avocado is a source of 18 essential amino acids, complete protein, fiber and healthy fats. I started to substitute butter with avocado this year and so far had a great success making Almond Pear TartProtein Chocolate Fudge and now this banana bread.

Do you see green little pieces? That’s avocado. And do you see those tiny black seeds? That’s chia. I added chia seeds for an extra complete protein, fiber and omega 3. That means this banana bread will help you stay full longer and even aid the weight loss.


The banana bread will keep fresh for up to 2 days at room temperature in an airtight container or a Ziploc bag (my preference). Refrigerate it for up to 1 week and freeze for up to 2-3 months. Serve plain, with a bit of organic butter or coconut oil. Makes healthy breakfast, school snack or a potluck dessert.

It is vegetarian and I’m pretty sure you can make it vegan by substituting the eggs with flax seed egg replacer or chia gel. Honestly, haven’t tried but I don’t see the reason why it wouldn’t work. Enjoy!


Roasted Banana Bread with Avocado & Chia

Roasted Banana Bread with Avocado & Chia


  • 3 medium bananas, yellow or with brown spots, roasted
  • 1 medium avocado, pitted and skinned
  • 2 large eggs
  • 1/4 cup almond milk, unsweetened
  • 2 tbsp agave nectar
  • 1 tsp pure vanilla extract
  • 1 cup whole wheat flour
  • 1 cup oat flour, toasted (toasting is optional)
  • 1/4 cup chia seeds
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • Cooking spray


  1. Preheat oven to 350 degrees.
  2. Line rimmed baking sheet with parchment paper, place bananas on it and bake for 20 minutes. Remove from the oven, let cool for 5 minutes and peel.
  3. Toasting oats is optional. It gives the bread even deeper roasted flavour. If you decide to do so, spread a cup of quick oats in a single layer on another rimmed baking sheet and bake at the same time with bananas, mixing once, until golden brown or roasting smell fills up your kitchen. Remove and grind in Magic Bullet or food processor until coarse powder consistency.
  4. In a small bowl, combine bananas and avocado. Mash with a fork or potato masher until only small pieces of fruit are left. Add eggs, almond milk, agave nectar and vanilla extract and mix to combine. Set aside.
  5. In another medium bowl, add whole wheat flour, oat flour, chia seeds, baking soda, baking powder and salt. Mix enough to combine. Add to the bowl with wet ingredients in Step 4 and gently mix just enough to combine.
  6. Line 9 x 13 loaf pan with parchment paper, spray with cooking spray, pour batter into it and bake for 60-70 minutes. Check with a toothpick inserted in the middle of the loaf. It should come out clean. Note: the inserted toothpick will come out clean after 40 minutes of baking time but the bread is not ready yet. Remove from the oven and cool on cooling rack for at least an hour before slicing.
  7. Storing Instructions: store at room temperature for 1-2 days in an airtight container or Ziploc bag, refrigerate for up to a week and freeze for 2-3 months.

Nutritional Info

Servings Per Recipe: 10 slices

Amount Per 1 Slice:
Calories: 168.8
Total Fat: 5.1 g
Cholesterol: 37.2 mg
Sodium: 288.0 mg
Total Carbs: 28.5 g
Dietary Fiber: 5.3 g
Sugars: 7.6 g
Protein: 5.2 g
WW Points+: 4

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21 Responses to “Roasted Banana Bread with Avocado & Chia”

  1. Amy

    Can I use all oat flour instead of using the whole wheat flour? Or maybe I could substitute almond flour for the whole wheat flour?

    • Olena (iFOODreal)

      Hi Amy. I’m not a huge expert in gluten free baking but I would probably try using all oat flour and 4 eggs instead of 2. Just to hold it together. I’m concerned about almond flour…Just because I tried to make this bread with 1/2 coconut flour and 1/2 oat flour and 2 eggs and it was falling apart a bit. So go from there…Either way it will be tasty.:)

    • claudia

      Hi Amy

      I replaced the whole wheat flour with gram flour (gluten free) and it’s holding together nicely.

      Great recipe

    • Olena (iFOODreal)

      I definitely didn’t. Maybe you are not an avocado lover? Too much vanilla could make food taste bitter too.

  2. Kim

    Hmm, I love avocado. And I’ve tried this recipe twice just to make sure I hadn’t messed up with the amount of ingredients. Some people I’ve shared the banana bread have noticed the bitterness and others have not. I’ll try to substitute something else for the avocado to see if the baking process makes it more bitter. Suggestions on what to use?

    • Olena (iFOODreal)

      I wonder if it’s the roasted banana taste that doesn’t work for you…You can replace avocado with coconut oil or butter. 1/4 – 1/2 cup, just add gradually until the proper quick bread consistency.

  3. Stephanie

    Made this and I have to be honest :( Not really a yummy banana bread… Use coconut oil instead and some greek yoghurt… So much better!

    • Olena

      I guess to each their own. Some people do not like baking with avocado and baked avocado period. That’s perfectly fine and I appreciate your honesty.:) No worries.

  4. Paula

    This sounds sooo good! Any advice on what to use if I wanted to make it gluten free? I have bananas that are ready to go with this recipe for this weekend :)

      • Paula

        Thank you! I’m not completely gluten free but try to stay away from it since it makes me feel terrible sometimes. Ended up following your recipe and it turned out great! And it was good to my tummy :) My husband and I made banana french toast out of it that next morning. SO good!

        • Olena

          You are welcome. I’m not gluten free either just keep it in balance. I’ve heard about tummy problems from many people. It’s all those GMO wheat unfortunately. Wheat in Europe is completely healthy…

  5. Paula

    How unfortunate is that? I’m from Guatemala and can drink milk straight out the cow once it’s boiled when I go visit… But I’m lactose intolerant in the U.S!

    • Olena

      OMG I know! I’m still shocked with all allergies I come across here – nuts, lactose, gluten. In Europe we drank milk from cows and eggs from under under chickens. Drank hose water. We’re much healthier. Here it’s horrible. I have seen people taking Tylenol with beer and at same time telling me be careful with that fork that touched raw you wanna kill us?! I think beer will kill you sooner combined with chemicals in your tummy. The relationship with food is so screwed up in America…

  6. Anna

    Is it possible that the bitterness could be coming from too much baking powder? Should it be a tsp of baking powder instead of a Tbsp? Just curious. I think this recipe sounds great but am a bit wary of the high amount of baking power listed in the ingredients. Would love to know what others used before I try it out!

    • Olena

      You are safe to use 2 tsp. I make all muffins and breads and on average use 2 tsp. You know, this recipe is older. I baked it back when I didn’t have that much experience as I have now. However, it was tasty, I swear. I wonder if people do not like a taste of baked avocado cause you can really taste it there. Some people can’t stand it, I love it.


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