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This Banana Chia Pudding takes just 10 minutes to prep and makes the perfect make-ahead breakfast, snack or healthy treat the whole family will love. For more banana breakfasts also try these Banana Overnight Oats!
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If there’s one recipe that’s always on rotation in my home, it’s chia pudding. From classic Vanilla Chia Pudding to Matcha Chia Pudding or Strawberry Chia Pudding, there’s a chia pudding flavour for everyone.
As a long-time recipe developer and a mom to a toddler, I’m always looking for easy, nourishing recipes that the whole family will actually eat. This Banana Chia Pudding is a winner for both adults and kids. It’s naturally sweet, full of fibre and healthy fats, and tastes like banana cream pie in pudding form!
I’ve been creating chia pudding recipes on Choosing Chia for years now. It’s one of my favourite ways to use chia seeds and this recipe remains one of my favourites. It’s simple, delicious, and easily to customize!
Why You’ll Love This Recipe
- Tastes like dessert: The flavour is just like banana cream pie, but it’s made with healthy, simple ingredients.
- Great for meal prep: Takes 10 minutes to prep, and keeps well in the fridge for days.
- Kid-friendly: Toddlers and kids will LOVE this pudding. For another kid-favourite also try this Cottage Cheese Chocolate Mousse.
- Nourishing: Packed with fibre, omega-3s, and potassium from Bananas.
Key Ingredients
- Banana: Use ripe bananas for natural sweetness. If you don’t love the taste of overripe bananas, choose one that’s just yellow, or that’s yellow with a few spots and save the overripe bananas for Healthy Banana Oatmeal Cookies or Banana Bread Baked Oatmeal.
- Milk: Chia pudding with coconut milk makes the creamiest chia pudding. Full-fat or light coconut milk both work. You can also substitute with any milk you prefer, just keep in mind it can change the final texture of the chia pudding.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Banana Chia Pudding
Step 1: Chop or mash the banana and add it to a bowl with the chia seeds and cinnamon.
Step 2: Add the milk, maple syrup and vanilla.
Step 3: Stir until combined. Cover and place in the fridge at least 2 hours, or overnight.
Step 4: When the chia pudding is ready it should be thick and creamy like this. Serve as is or with your favourite toppings.
Recipe Variations
- Banana peanut butter: Peanut butter chia pudding is delicious, and combining it with banana is a perfect match! Add 1 tbsp peanut butter to the blender for a rich, nutty twist.
- Banana chocolate: Chocolate chia pudding is one of my most popular flavours on the blog. To make a chocolate banana variation blend in 1-2 tbsp cocoa powder for a chocolate banana version.
- High-protein: Add 1/4 cup Greek yogurt or cottage cheese to boost protein.
How To Store
Store banana chia pudding in an airtight container in the fridge for up to 4 days. Stir before serving. If adding extra banana on top add it fresh before serving.
Jess’s Tips
- Choose your banana ripeness: If you don’t love the strong taste of overripe bananas, use a banana that’s just ripe or with a few spots for a milder flavour.
- A note on the milk: Coconut milk will make the pudding thicker and richer, while other milks like almond milk will create a lighter consistency. You may need to adjust the amount of milk amount slightly based on the milk used.
- Stir after 5–10 minutes: Give the pudding a stir after it starts to set to prevent clumps and ensure an even texture.
- Chill long enough: Let the pudding chill in the fridge for at least 2 hours, or overnight for the thickest, creamiest pudding!
- Adjust the consistency: If the pudding is too thick after chilling, stir in a splash of milk. If it’s too thin, add 1–2 teaspoons more chia seeds and let it sit longer.
- Top it up: Add banana slices, homemade chocolate granola, nut butter, yogurt or your favourite toppings.
Frequently Asked Questions
Yes, thaw them first them mash them and add to the pudding. If you have extra frozen overripe bananas use them to make a batch of these Oat Flour Banana Muffins.
Absolutely! This is one of my favourite chia puddings to serve to my toddler. It’s healthy, easy to eat and tastes like banana cream pie!
Try These Chia Pudding Recipes Next!
Chia Seeds
Blueberry Chia Pudding
Breakfast
Cinnamon Apple Pie Chia Pudding
Desserts
Snickers Chia Pudding
Breakfast
Mango Coconut Chia Pudding
If you tried this Banana Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Banana Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast/dessert
- Method: mix
- Cuisine: American
- Diet: Gluten Free
Description
This Banana Chia Pudding takes 10 minutes to make and will be a favourite for the whole family!
Ingredients
- 1/4 cup chia seeds
- 1 1/4 cup light coconut milk (sub any milk)
- 1-2 tbsp maple syrup (honey or agave work too)
- 1 tsp vanilla extract
- 1 banana, chopped or mashed
- 1/2 tsp cinnamon (optional)
Instructions
- Finely chop or mash the banana, then add it to a bowl with the chia seeds, cinnamon, milk, maple syrup, vanilla and vanilla extract.
- Whisk the mixture together. Then let it sit for 5-10 minutes and whisk again to prevent clumping.
- Cover and place it in the fridge for 2 hours or overnight.
- Serve as is or top with chopped banana, coconut flakes or your favourite toppings.
Notes
- Choose a banana that’s just ripe or with a few spots.
- Coconut milk creates a richer and creamier chia pudding than other types of milk.
- Stir the pudding after 5–10 minutes to prevent clumps.
- Chill for at least 2 hours, or overnight for the best texture.
- If too thick, add a splash of milk; if too thin, add 1–2 teaspoons more chia seeds.
- Enjoy as is or with your favourite toppings.
- Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 350
- Sugar: 18g
- Fat: 13g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 5.5g
This is soooo delicious! I made the older version with 1/2 cup light coconut milk and 1/2 cup almond milk. Soooo tasty! Thank you for the recipe.
Glad to hear you love it 🙂
We totally love this recipe! Can you tell me what kind of coconut you used. I can’t seem to find the same as you have pictured. Thank you
Hi Peggy, I use full-fat canned coconut milk for this recipe!
This was delicious! I would like to make it higher in protein. Have you added protein powder to it and if so what if any adjustments do I need to make?
So happy you enjoyed it!
DELICIOUS
Happy you loved it 😀
If I use coconut milk that isn’t full fat like silk 40 calorie type coconut milk would I use less milk or add more chia seeds?
Hi Shelly! it will be roughly the same ratio of chia seeds to liquid.You can always adjust at the end if you find it too thick
Two words…..DE. LICIOUS!!!! 😉
So happy you enjoyed! 🙂
Recipe looks great! Could I make this with all coconut milk instead of half almond?
Hi Amy, absolutely! 🙂
I like the flavor so this pudding a lot. However with the coconut milk I’m getting solid clumps of the milk. Thinking of trying coconut water instead. Has anyone else tried any modifications?
Hi Melanie, you probably just need to mix it more to incorporate it 🙂
This was so good. And I don’t even like chia seeds.
My husband loved it. Thanks for sharing your recipe. ❤
I’m glad this recipe turned you into a fan of chia! 🙂
THE BEST chia pudding recipes ever!!! Thank you!!!