• Place your 6-Loaf Tray on top of your medium perforated baking sheet. Set aside.
• Preheat oven to 340F/170C.

BANANA BREAD PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3 oz butter
• In a mixing bowl, stir the all-purpose flour together with the baking powder, baking soda, sea salt, dried blueberries and chia seeds. Set aside.
  6.17 oz all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 3 oz dried blueberries, 1 Tbsp chia seeds
  
• In another mixing bowl, whisk together the cooled melted butter together with the granulated sugar. Add the buttermilk and the eggs. Then, add the mashed bananas and vanilla bean paste.
  5.29 oz granulated sugar, 2 eggs, 4 bananas, 1 tsp vanilla bean paste, 1.76 oz buttermilk
  
• Fold the dry ingredient into the banana mixture until just combined. NOTE: The batter will not be smooth because of the bananas ; that's completely normal.
  
• Pour your batter into your 6-Loaf Tray (You will only fill 3/4 of 3 wells). Then, coat the tip of your spatula with vegetable oil and dip it into the center of your batter to form a line (lengthwise). This will create a beautiful line on your baked cake.
  

BAKE!

• Bake for 40 minutes at 340F/170C. (Every oven heats differently, monitor your Cake from 35 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Blueberry and Chia Seeds Banana Bread is out of the oven, let it cool down for about 15 minutes in the mold, then transfert it to a cooling rack. When ready, slice and enjoy with your favorite warm beverage. Bon Appétit!
• N.B. This banana bread is best kept when wrapped in plastic wrap up to 3 days.