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Banana Chia Pudding is the kind of treat that turns simple stuff into a seriously rich and creamy snack you’ll want to eat any time. Sweet bananas and nutty chia seeds hang out together, and as the pudding chills, those flavors just get better. Serve it up for breakfast, as a midday boost, or as a better-for-you dessert you actually look forward to.
After lots of tries at home, I’ve noticed this pudding turns out tastier if you leave it in the fridge overnight. The extra chill time lets the banana taste sink in deep, with results that get almost caramel-like. So good.
Must-have Ingredients
- Chia Seeds: Go with either black or white, whatever you have on hand. Just check they’re not old—they won’t thicken right if they are. Store the seeds in something airtight someplace cool and dark. That way the healthy fats stay fresh.
- Non-dairy Milk: Pick the one that fits your needs. Almond’s mild and nutty, coconut’s way creamier. Use a fresh carton so it won’t separate when you’re making your pudding.
- Overripe Bananas: Find bananas covered in brown spots—they’ve got the best sweetness and banana punch. They should feel soft to the squeeze, but don’t grab them if they’re mushy or leaking.
How to Make It
- Step 5:
- Seal the bowl up tight and chill it in the fridge for at least 6 hours—overnight is even better. The pudding will firm up and the flavors will really come alive by morning.
- Step 4:
- After it’s been sitting out for half an hour, give it all another solid stir. Make sure no chia seeds are hiding at the bottom or off to the sides, so every bite is super smooth.
- Step 3:
- Let the mixture sit at room temperature for about 30 minutes. The chia seeds will soak up all that liquid and start to get thick and gel-like. Give it a good mix when time’s up.
- Step 2:
- Pour in the non-dairy milk you like, toss in the chia seeds right after, then whisk it hard for about a minute. This is what keeps the seeds from turning into weird clumps and makes your pudding nice and even.
- Step 1:
- Start off by smushing your bananas in a mixing bowl until they’re super smooth—no big pieces left. Getting it as smooth as you can really pays off in the final bite.
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Serving It Up Smooth
You’ll get four big helpings out of this, making it awesome for prepping ahead. It keeps well in the fridge, so you’ve got a tasty breakfast ready, or a quick fix when you need something sweet but still healthy.
Switch It Up
The fun part is how easy this base is to tweak. Toss in cinnamon or cardamom for a warm vibe, or spoon in some cocoa for a chocolatey twist. Each mix-in keeps the whole thing healthy but changes up the taste so you never get bored.
My crew especially likes that gut-friendly starch part. Since learning about it, we make this all the time for breakfast, and it keeps us full straight through to lunchtime. No crashes, just steady energy.
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I’ve tried loads of chia puddings, and this banana one tops the list because you get sweet flavor without having to toss in sugar. Plus, chia makes it nice and thick, so you feel full. It really shows that eating healthy can taste just as good as dessert and doesn’t have to be hard.
Frequently Asked Questions
- → How long does banana chia pudding last in the fridge?
- Keep it sealed in the fridge and it’s good for up to 5 days.
- → Can I use frozen bananas for this recipe?
- Sure! Let frozen bananas thaw out, mash them, and you’re good. They're often even sweeter.
- → Why isn't my chia pudding thickening?
- You’ve got to give it two good stirs in the first hour. If it’s runny, add a spoon of chia seeds and let it chill out longer.
- → Can I make this without banana?
- No problem. Try mashed mango or strawberries if you want a change in flavor.
- → Is this recipe suitable for meal prep?
- Yep! Make a bunch ahead and store in small containers for quick breakfasts throughout the week.