This chia pudding recipe creates creamy banana pudding with a wholesome boost from chia seeds. Make some for breakfast or an easy snack!
When you have a ripe bunch of bananas and you’re craving something sweet, step away from the banana bread. It’s time to try something new, and banana chia pudding is calling your name!
I like chia pudding so much! It’s easy to make and is a healthier snacking option than most sweet pudding desserts.
I have several reasons I enjoy it, but one of my favorite reasons is that it’s a multipurpose food. It’s perfect for breakfast, afternoon snacking, or dessert. And they’re portable enough that you can add them to a lunch box.
Plus, you can be nostalgic and sing commercial jingles while you’re snacking – ch-ch-ch-CHIA!
Truth be told, I have a chia pudding recipe infatuation. I already have recipes for vanilla chia pudding and chocolate chia pudding.
I think this one will become the most popular though. After all, banana pudding is a classic summer dessert, and when there are nutritious chia seeds in it, you can justify having a second helping.
You also might like the banana pancakes or breakfast tacos.
Banana chia pudding recipe ingredients
You only need a few simple ingredients to make this recipe.
- Coconut milk: Canned coconut milk works best here. You can use full-fat or reduced fat.
- Dates: For a natural sweetener and thickener
- Chia seeds
- Bananas
- Vanilla extract, cinnamon, and salt
For a little more crunch, I like to add some walnuts on top. They’re optional, though.
Substitutions
- For the coconut milk – I use coconut milk because it’s dairy free and much thicker than traditional milk. You can use any type of dairy or non-dairy milk that you enjoy.
- Sweetener – Dates are naturally sweet and blend into the pudding well. If you need a substitute, you can use raisins. Other natural sweeteners such as honey or maple syrup might work, but you may need to add extra chia seeds to thicken the pudding
What are chia seeds?
Chia seeds are tiny black seeds that grow on a flowering plant known as Salvia. They’re native to South America, but are also grown in parts of Mexico and the southwestern United States.
For such little seeds, they hold a lot of wholesome goodness. They are rich in fiber, Omega 3 fats, and protein. Which is exactly why they’re so popular.
When they are dry, they’re crunchy but they really don’t have much flavor. The magic happens when liquid is added to them. This is because chia seeds absorb up to twelve times their weight in liquid!
So obviously, they make a fantastic thickener.
As a result, they’re the perfect addition to smoothies, breakfast parfaits, and puddings.
How to make chia pudding
Making this chia pudding recipe is pretty much the easiest thing ever. The only equipment you’ll need is a high speed blender. If you don’t have a blender, you can use a food processor.
- Slice the banana – You only need one ripe banana to make the pudding, but be sure to have two on hand. This way, you can add a few slices to the top of the pudding as well.
- Add ingredients to the blender. The dates can be whole or chopped; it doesn’t matter. If you want to grind the chia seeds in a coffee or spice grinder, feel free. It’s helpful for toddlers who may be sensitive to textures.
- Blend ingredients until smooth. It should take a minute or two, but you really can’t overdo it. So, no need to worry if you blend longer than that.
- Pour into ramekins or weck jars.
- Refrigerate until firm. It will take at least 4 hours for the chia seeds to absorb the moisture. I like to make the chia pudding recipe at night so that the pudding is ready to eat in the morning.
Storing and freezing
Keep the pudding in a refrigerator and it will stay fresh for a few days. To prevent the chia pudding from absorbing flavors from nearby foods, you may want to cover them with some plastic wrap.
The desserts can also be frozen for up to 3 months. To prevent freezer burn, be sure to store them in an airtight container.
When you’re ready to enjoy them, just place them into the fridge to thaw.
Chia Pudding Recipe
Ingredients
- 1 13.5 oz can of coconut milk
- 1 banana sliced
- 4-5 dates
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup chia seeds
- banana slices and toasted walnuts for serving
Instructions
- Place all the ingredients in a high-speed blender. Blend until completely smooth.
- Pour the mixture into 4 ramekins or small jars. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
Notes
- For the coconut milk - I use coconut milk because it’s dairy free and much thicker than traditional milk. You can use any type of dairy or non-dairy milk that you enjoy.
- Sweetener - Dates are naturally sweet and blend into the pudding well. If you need a substitute, you can use raisins. Other natural sweeteners such as honey or maple syrup might work, but you may need to add extra chia seeds to thicken the pudding
This was absolutely delicious. I just loved the texture and the fact it wasn’t real sweet. About to make it again for tomorrow
Great! I’m so glad you liked them!
Delicious! I like how it’s an actual custard, with the tempered egg/milk mixture! I made it again and swapped the banana for pumpkin and added pumpkin pie spice. It’s not quite as sweet, but still delicious and perfectly “fall”
Delicious!
I didn’t use the egg yolks. I only put three dashes of cinnamon. I threw the dates in after the bananas and coconut milk and seasonings were blended and left them a little chunky. I only mixed in the Chia seeds and left them whole.
This is definitely my favorite Chia pudding recipe now. Really really delicious.
Very good Web site, Carry on the very good work. Thanks a ton!.
Hey Erin! I’m one of your Sunday school students from last year, I actually came across this recipe by accident but it saved my day! My Mom is on a special dairy free, sugar free, gluten free diet right now, and being a baker it’s been a challenge for me to adapt recipes to make for the family that Mom can eat too. I was going to try pudding next, ( my Mom is really missing sugar right now) all I will have to omit is the eggs. Thanks again!
Hello Erin,
I just want to say THANK YOU for sharing your fabulous recipes. Since I stumbled on your blog about a month ago, I have tried several – all delicious and refreshingly healthy. This custard is one of my favorites. My 4-year old son and I tried the pumpkin oatmeal pancakes this morning and the pumpkin chocolate chip bread this evening and they were both just perfect. Also, Iʼm 35 weeks pregnant and loving every bite of it all. 🙂 Your blog is my go-to site when Iʼm hungry. Thank you very much!
-Keri
This is so great to hear! I’m so glad they’ve all turned out for you!
Wow! Super easy to do, and very very good! I will repeat it for sure!!
Thanks for sharing! congrats!
These are delicious! I made the first batch exactly as in the recipe. The second batch I used mango instead of banana and it was awesome too. I am going to do peach next.
I love custard and always looking for sugar free ones.
I have never made anything like this, but I followed the instructions and it turned out great! 2 modifications: used only 1/2 tsp cinnamon (because my 22 month old son doesn’t usually like cinnamon), and added an extra banana (because it was really ripe and I was going to throw it away anyway). I will definitely be making this again! My son and 13 year old stepdaughter loved it. I am also thinking of serving it as dessert at the end of a dinner party, in cute little glass dishes. 🙂
Also… I don’t have a proper blender, so I added the ingredients to the hot coconut milk/yolk mixture and used my immersion blender. Worked fine.
Hi Love your recipe could you please supply the nutritional value of this thanks
These are just delicious! Thank you!
I made this dish yesterday and loved it! Do you know the nutrition facts? Calories, etc? Thanks!
Can you please tell me how long these will last in the fridge or if they can be frozen? I am looking for recipe ideas for my 15 month old son so if I made a batch up wondering if it would keep for him for the four days.
Delicious. This is the first recipe I have tried using chia seeds. Great healthy way to satisfy a morning craving for something sweet.
Any idea how long these last in the fridge?