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Ch-ch-ch-chia….Do you remember the commercial for Chia Pets? That song plays over and over in my head every time I make chia pudding, and it was one of the reasons I was so hesitant to try eating those tiny seeds. Fast forward a few years and now chia pudding is one of my favorite healthy desserts! It’s so easy to make in just a couple of minutes, and the variations are essentially endless. This banana chia pudding is my latest favorite way to enjoy it. Layers of creamy vanilla chia are combined with freshly sliced bananas and rich swirls of whipped cream to make the perfect no-bake dessert. It’ll make you a chia pudding fan for life.
Ingredients for the banana chia pudding
I use unsweetened almond milk to make this, but almost any milk of your choice will work. I’ve tested this with macadamia milk, oat milk, and traditional cow’s milk and all work great. I prefer unsweetened almond milk because it has a light flavor and allows the vanilla to really stand out. You’ll want to be sure to choose an unsweetened option for this or your pudding may turn out to sweet.
Chia seeds are the star of the show here, so be sure that you’re using a reputable, high-quality brand of seed that hasn’t expired. I have tested chia pudding with expired seeds, and the pudding just doesn’t turn out. The seeds won’t absorb the liquid, and you’ll be left with a watery, crunchy, inedible mess.
Maple syrup is my sweetener of choice for this recipe, but honey or keto sweetener will also work. I’m not a fan of the keto sweeteners so I wasn’t crazy about the results with that substitution, but that’s just my taste. I find that the true maple flavor compliments the vanilla and banana wonderfully in this recipe, and I always use pure maple syrup, not those other “syrups” like Mrs. Buttersworth.
Tips for making a delicious chia pudding
- Use the best ingredients possible. This is a simple recipe, so using high-quality ingredients will yield high-quality results.
- Don’t use expired chia seeds
- Make sure not to skip step 3 and stir your pudding after it’s rested for about 15 minutes. This will ensure even softening of the seeds and avoid clumping.
- Let your pudding rest for 4-6 hours.
- Make the pudding before bed and top it in the morning for a delicious, easy breakfast!
Dairy Free Milk Recommendations
- Malk Unsweetened Vanilla Almond Milk
- Almond milk made from Joi plant milk concentrate
- Three Trees organic almond milk
- Elmhurst almond milk
Dairy Free Whipped Topping Recommendations
- Forager whip cream alternative
- Homemade coconut whipped cream
- So Delicious Coco Whip
- Whole Foods Oat Based Whipped Toppping
Banana Chia Pudding
- 3/4 cup unsweetened almond milk
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp chia seeds
- 1/2 small banana sliced
- whipped topping or yogurt optional, for garnish
- Add all of your ingredients to a medium-sized bowl or a 16 mason jar. I use a short, wide-mouth mason jar.
- Give all of your ingredients a good stir. If you're using a mason jar, screw the top on tightly and give it a good shake.
- Let the pudding sit for about 15 minutes, then give it a good stir using a spoon. Most of the seeds will have settled to the bottom, so be sure to scoop them up and stir well to break up any clumps.
- Cover your bowl or jar, and let the pudding rest in the refrigerator overnight, or at least 4 hours.
- When you're ready to eat your pudding, pull it from the refrigerator and give it a good stir. Scoop it into your serving dish, top it with your banana slices, and whipped topping if using. Enjoy!
Did you make this banana chia pudding?
Please let me know how they turned out for you! Leave a comment below and rate the recipe.