Flax & Chia Light Banana Bread

35 min 12 servings


160 Kcal
11g Fat
12g Carbs
8.2g Net Carbs
5.7g Sugars
5.6g Protein


  • 2 ripe bananas
  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 1/4 cup or 30g of coconut sugar
  • 3 tbsp of milled flaxseeds
  • 3 tbsp of milled chia seeds
  • 1/2 cup or 120ml of coconut milk (the fresh kind)
  • 1 tbsp of arrowroot powder (optional)
  • 1 tsp of bicarbonate of soda
  • 1 tbsp of cinnamon powder for the mix (or to taste)
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon powder to decorate
  • Chia and Flax seeds to decorate


  1. Preheat your oven to 175 C / 350 F.
  2. Mash 2 bananas in a large bowl and whisk in the eggs.
  3. Add the coconut sugar, vanilla extract, cinnamon, ground almonds*, arrowroot powder, and bicarbonate of soda.
  4. Combine well before stirring in the milled flax and chia seeds, as well as the coconut milk. You replace the flax seeds with chia seeds and vice versa if you do not have both.
  5. Pour the mix into a greased cake tin lined with baking paper and decorate with chia and/or flax seeds and a sprinkle of cinnamon powder.
  6. Bake for 35 minutes at 175C/350F. The cooking time can vary depending on ovens. To make sure it is cooked through, insert a toothpick and see if it comes out clean. If not, it needs cooking longer.
  7. Let the banana bread cool down completely before eating it. Enjoy!
  8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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