Banana Chia Seed Cake

Banana Chia Seed Cake |

It’s Friday…It’s Friday! Can I get a whoop, whoop! I have a spectacular recipe to share with you today and I am excited about it, can you tell? If you like banana bread you will L.O.V.E. this banana cake recipe. Because doesn’t changing the name to end with “cake” make everything seem so much tastier? Here are some thoughts for your Friday… And feel free to ignore this part if you just want to cut to the chase and get the recipe.

1. Where is spring? It comes and it goes I suppose in typical March fashion but I must admit that once it started to warm up here in Iowa I just thought it should continue on that trend. I even packed away all of our winter stuff, so please no more winter. This is probably a little premature so if you see my children freezing please don’t judge. It was for my sanity.

2. I have a new logo that I am excited to share with you all. This spectacular designer I know started his own business and I loved his work. So we went with it and he developed everything I had envision and more. Can’t wait for you to see it. In the meantime you can check out some of his work here.

3. I am currently 22 weeks pregnant and growing daily. The baby is definitely active and making me crave all kinds of random and crazy weird combinations that I normally would not. I won’t go into all of my weird cravings as it may slightly freak some of you out. But just note, it is a problem.


4.  I am working on a big summer nutrition project that I hope some of you will choose to embark on. I will be hosting Simple Roots first ever Eight Week Nutrition Bootcamp. It will be all online with videos, recipes, and of course a little science to get your hormones (males and females) in control and your life back in a healthy and really delicious kind of way. Life changing, I tell you!

5. A few of my latest non-food obsessions: These Lifefactory water bottles are amazing. They are easy to clean and easy to drink out of. Plus they come in many different fashions including; flip top, straw cap, sippy cups and baby bottles. And need I say it again, they are glass! In case you didn’t know, you should not be drinking out of plastic or eating out of it so try one out, you won’t regret it.

Purchase a LifeFactory Bottle Here

And now… back to this super moist banana chia power cake. Payton (my husband) actually set out to make it this past weekend. As soon as he took it out of the oven we knew it was going to be spectacular. We patiently waited (some of us were more patient than others) as it cooled enough we could get it out of the pan. And from that point on this thing was history.

I inhaled more than one (or two) buttery pieces down. I thought about adding some frosting but I will tell you it really isn’t needed and there was no time. It was going fast so I had to get my share. My mom’s birthday is coming up and she is on this health journey with me. I made this in hopes that I can rework it to be a layer cake slathered with some coconut sugar cream cheese frosting. I think it will be a success, but stay tuned because you never know what might happen in my kitchen. I think she will enjoy it and if not I sure will!

Just a side note; I would eat this for breakfast. If it makes you feel better you could just call it banana chia power breakfast bars instead of “cake”. Enjoy!

Banana Chia Seed Cake
Prep time
Cook time
Total time
Serves: 4
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ¼ cup flaxseed meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 cup bananas, mashed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk
  • ⅓ cup honey
  • 4 tablespoons coconut oil
  1. In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt and chia seeds.
  2. In a separate bowl, cream together coconut oil (not melted) and honey with a hand mixer.
  3. Add in eggs one at a time and continue mixing.
  4. Add in mashed banana, vanilla extract and coconut milk, mix until fully incorporated. .
  5. Pour wet ingredients in with dry ingredients and mix together with hand mixer to form batter.
  6. Line an 8×8-inch baking pan with parchment paper, covering two sides. Leave extra long so you have a handle to pull cake out.
  7. Pour the mixture evenly in the pan.
  8. Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Set the pan on a wire rack when removing it from the oven and allow it to cool.



  • Maria

    I will try it out, looks great. Just wanted to say that I love your blog and I am glad I found it. I will be looking forward to your feature posts as well as your nutrition bootcamp.


    • Alexa

      Thanks Maria! I am looking forward to the nutrition bootcamp as well. More information will be coming!

  • Angie (@angiesrecipess)

    What a wholesome cake! I love every ingredients of this banana cake.

  • Rachel @LittleChefBigAppetite

    This looks incredible and I think I have most of these ingredients ready to go!

    • Alexa

      Great! Let me know how it turns out.

  • Chantel

    Just replaced the banana with 3/4 cup pumpkin (prob try a full cup next time) and added 1/4 cup real maple syrup, added some pumpkin spices…amazing!

    Also I like my cake dryer so for the banana one I added 1.5 tsp coconut flour and bake at least 35 minutes.

  • caraline

    Can you do a direct substitution of coconut flour for almond flour?

    • Alexa

      No, coconut flour and almond flour react very differently in recipes and cannot be exchanged evenly. Coconut flour is a very dry flour and requires more more liquid and/or eggs in order to achieve and edible product. Almond flour is more like regular flour.

  • Katie

    Can I substitute coconut flour ? Also, will the Chia seeds absorb and plump in the liquid mix, or will they absorb liquid in my intestine causing constipation ?

    • Alexa

      No you cannot make a direct substitution with coconut flour. They react differently as coconut flour is a much drier flour than almond flour requiring many more eggs and liquid to flour ratio. It would be best to find a recipe specific to coconut flour. Sorry about this! In regards to the chia seeds, they will absorb and plump in the liquid mixture and not in your intestines. In fact chia seeds are extremely beneficial to our bodies providing a good food source of omega-3 fatty acids (one of the best) as well as many nutrients including niacin. They should not cause any constipation.

  • Katie

    Ps.. Can I substitute almond meal for almond flour? Are they the same?

    • Alexa

      Almond meal and almond flour are similar. Almond flour is more finely ground where as almond meal is more course. The cake may not rise quite as much with almond meal with a more grainy texture than the flour which creates a cake like product. Hope it turns out!

  • Anne

    Could I add some cacao powder to make it chocolate flavored, or use cacao to make frosting?

    • Alexa

      Yes, I believe you could. The amount would vary on the flavor and you would want to eliminate some of the dry ingredients (in the amount you would add the cocao) so it doesn’t become dry. Let me know how it turns out!

  • ash

    Hi can we exclude tapioca flour? What can be a substitute? N will flax egg work in place of eggs?

    • Alexa

      Arrowroot powder is a 1:1 replacement for tapioca flour if you don’t have any. I haven’t tested this recipe with flax eggs so I’m not sure if it will work or not. If you try it out, let me know how it goes!

  • Angie1079

    My cake is in the oven as I write this. Can’t wait to try it! Do you have the nutritional value of a serving?

    • Alexa

      I don’t have the nutritional value…sorry! But how did it turn out?

  • Simon Kendrew

    Can this cake be frozen?

    • Alexa

      I would believe so! It should freeze like any other bread. But with that said, I’ve never tried it. We can’t seem to make anything like this last long enough for me to think about freezing. Keep me posted if you try it!