Banana chia pudding

This banana chia pudding is a super easy, tasty breakfast or snack that's good for you too. With just a handful of ingredients and minimal effort, it's a great little pick me up.

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I remember when I shared my coconut chia pudding with white peach a while ago now, I was a little reluctant at first. I've always been one to more steer away from trends rather than be drawn to them, and chia pudding always felt a bit that way. However I quickly grew to like it, as did the kids. Some version of chia pudding is now something I make now and then as a tasty easy snack or breakfast.

I love that it's super easy to prepare, then you just leave it for a little while before finishing up. You can make it shortly before you eat it or prepare overnight. Plus, like a smoothie bowl, it's fun to add toppings to!

This banana version is a lovely variation on the theme. You have the natural sweetness of the banana that also adds flavor, as well as lots of other good things like fiber and potassium.

You can make it dairy free if you like (in which case it's also vegan) or use dairy milk, as you prefer. Either way it's quick to prepare, adaptable and tasty.

What are chia seeds?

Chia seeds are the seed from a plant that's actually part of the mint family. The plant is native to Central and Southern Mexico. They've become popular in recent years due to their many health benefits, including being high in fiber, protein and omega-3 fatty acids.

They come in both white and black form, which are essentially the same apart from color. You can use either here as you prefer - the black seeds stand out a little while the white ones blend in a little more. But flavor-wise they're the same.

Chia seeds absorb moisture quickly - up to 10 times their weight, apparently! - and so are usually best combined with liquid before you eat them to avoid issues. This is why chia puddings generally require soaking time, but it also helps give a nicer thicker texture.

As the seeds soak, they swell and form a kind of jelly layer on the outside. The seeds lose their crunch and become more jelly-like balls - it can seem strange at first, but personally I quite like it. If you prefer, you can avoid some of that mouthfeel by blending the seeds in with the banana and milk to break them up, or use ready ground chia seeds.

Making banana chia pudding

While I love the more 'regular' chia pudding, I have to say this one is a lovely twist, being that bit more filling from the banana. As a general rule of thumb, you want to use about 1:4 chia seeds to liquid. Here the banana is in effect extra, so if you like, you can reduce the milk a little for a slightly thicker pudding.

I recommend using a ripe, but not overly ripe, banana for this. You want it to have a good "banana" flavor and enough natural sweetness, hence yellow rather than slightly green is best for this. However you don't really want one with a blackened skin as you would for banana bread as the banana will turn more grey (though it does tend to a bit anyway) and may feel too banana-y. Though as you prefer.

If you like, you can mash the banana in a bowl then add in the other ingredients, but I prefer the smoother texture from blending the banana and milk together.

You can use dairy or non-dairy milk, as you prefer. If you use non-dairy, I would suggest coconut milk is the best pairing flavor-wise, but almond milk would also work well. Soy and oat milk will work, but personally I don't feel the flavor goes quite as well.

I've added a little cinnamon and vanilla for added flavor, but you can skip these if you prefer. If you want it a little sweeter, you can add some maple syrup but this is optional too as the banana does sweeten it.

Leave the pudding a good 20 minutes for the seeds to swell up, or you can cover and refrigerate overnight. If left longer, the banana will discolor a bit more, but it will still taste the same.

Toppings!

As I mentioned, one of the fun things with chia pudding is you can add toppings. Banana slices are an obvious choice, and banana and coconut also pair really well, so some toasted coconut also goes nicely. The crunch adds a great texture, too, along with the flavor being great.

I've also made this with some date caramel on the side, which is basically softened dates blended with water to make a paste. It's SO tasty, and pairs wonderfully with the banana flavor. If you don't want to make the paste but want some dates in there, just chopping some dates to add on top would be great too.

For a bit more of a topping, you can also add things like chopped pecans, granola or other fruits like strawberry that pair well. Really whatever you feel like to dress it up!

This banana chia pudding is easy to make and easy to enjoy. Only a few ingredients, and a few minutes of prep lead to such a delicious but guilt-free treat. You'll be looking for an excuse to have it again.

Try these other healthier treats:

• Date oatmeal cookies (with only date as the sweetener)
• Sweet potato brownies (drawing on the natural sweetness from the sweet potatoes, and some maple syrup, these are wonderfully fudgy and tasty. Vegan, too)
• Maple oatmeal cookies (with a lovely warm spice flavor, these are sweetened with maple and apple)
• Plus get more breakfast recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in April 2017 and has been updated primarily with additional information, tips and new photos.

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