Chocolate Banana Chia Pudding is rich, chocolaty, and loaded with plenty of nutrients to make this an easy guilt-free dessert, healthy breakfast or snack. Sweetened with ripe bananas and maple syrup it tastes even better than it looks!
If you would like to try other chia pudding flavors, check out my banana chia pudding, chocolate chia pudding, and vanilla chia pudding too!
Chocolate banana chia pudding looks as if it’s a rich, indulgent, chocolatey treat and that’s because it is! Get this, though, it’s also incredibly healthy and made with wholesome ingredients that deliver so many nutrients.
It tastes like a dessert but is suitable as one of my favorite healthy breakfast ideas. And when I am on the hunt for healthy snacks, I’m all over this banana chia pudding recipe!
The combination of banana and chocolate is always dreamy. Using ripe bananas is a great way to add natural sweetness to this gluten free pudding, but I also like to add a bit of honey to it as well. If you’re wanting to keep it vegan, swap the honey for maple syrup.
The chia seeds which deliver protein, fiber, antioxidants, and omega 3s also serve another purpose. They help to thicken up the pudding to a rich consistency.
Making homemade pudding is so much better than any store-bought version. I mean, if we can make a healthy banana cream pie and avoid preservatives, additives, and a whole lot of processed sugars, then we can do the same with pudding.
You may also love these healthy banana snack recipes!
Ingredients You’ll Need
- Very ripe banana
- Chia seeds
- Milk
- Pure vanilla extract
- Honey or maple syrup
- Cacao powder
Mix Ins
- Sliced banana
- Chocolate chips
- Cacao nibs
How to Make Chocolate Banana Chia Pudding
This healthy homemade pudding couldn’t be easier. Here’s how you make it!
Add ripe bananas and chia seeds into a medium bowl. Mash them with a fork until they are well combined.
Dry chia seeds look a bit like poppy seeds and will remain that way until they start to absorb liquid.
To the mashed banana mixture, whisk in milk and vanilla extract and mix well until there are no lumps.
If you feel like using a food processor or blender, you can. I don’t usually want to clean any extra appliances, so a fork works well for me!
Pour half of it into a glass container and cover it. To the remaining half, add maple syrup and cacao powder and whisk well. Pour the chocolate portion into a separate container with a lid.
Place both containers in the fridge for at least 4 hours. You can also make this the night before and leave it overnight.
Once you serve it, you’ll add both to the serving bowl, layering them equally. Then add whatever mix-ins you like!
Topping Ideas
I like a variety of flavors and textures here that make this chia seed pudding more of a guilt-free dessert.
I chose a few chocolate chips, bananas, and cacao nibs to highlight the flavors of chocolate and banana even more.
Here are some other ideas:
- A sprinkling of walnuts, pecans, almonds, or hazelnuts.
- Dollop of nut butter, like almond butter or peanut butter.
- Chocolate chips, cacao nibs, or goji berries.
- Sliced bananas, or fresh berries like strawberries, raspberries, or blueberries.
- Extra chia seeds or hemp hearts.
Recipe Substitutions and Tips
- Any milk whether dairy or not. I use unsweetened almond milk, but you could use coconut milk, whole milk, cashew, or oat milk.
- Use cocoa powder in place of cacao powder. A slight difference in the way it’s processed. Both produce a rich chocolaty flavor, but cacao is processed at a lower temperature, retaining a bit more nutrients.
- Allow this pudding to chill, no matter how tempted you are to eat it. It gives it a chance to thicken up and set into the creamy thick pudding we all look forward to!
- If it’s too thick by the time you serve it, thin it out with a little splash of milk.
FAQs
Definitely. Omit the honey or maple syrup and enjoy the sweetness that comes from ripe bananas.
It is! Everything from the cacao powder to the bananas, to the chia seeds, and even the honey, add a nutritional element in one way or another. Vitamins, minerals, potassium, antioxidants, fiber, protein, and omega 3s are just the beginning!
As mentioned above, you can take the route of blending ingredients in a food processor or blender. If you like a smoother pudding, like the kind you grew up with, you may want to go this route. Some readers have noticed it eliminates a bit of the slimy texture. Go ahead and give it a try!
How to Store
Once assembled, this pudding will keep in the fridge for up to 5 days. Store it in an airtight container and enjoy it all week long!
More Chia Pudding Recipes
- Mango chia seed pudding
- Pumpkin chia pudding
- Matcha chia pudding
- Coconut milk chia pudding
- Strawberry chia pudding
- Tiramisu chia pudding
More Pudding Recipes to Try
Chocolate Banana Chia Pudding
Ingredients
- 1 large very ripe banana
- 1/2 cup chia seeds
- 2 cups any milk, I used unsweetened almond milk
- 1/2 tsp pure vanilla extract
- 2 tbsp honey or maple syrup
- 1 tbsp cacao powder
Mix-ins:
- 1 large banana, sliced
- 2 tbsp chocolate chips
- 2 tbsp cacao nibs
Instructions
- In a medium bowl, add banana and chia seeds. Mash with a fork until well combined. Add milk and vanilla extract; whisk until well mixed and no lumps appear.
- Pour half into a glass container and cover. Add maple syrup and cacao powder to remaining half and whisk well. Pour into another container with a lid. Refrigerate both for at least 4 hours or overnight.
- To serve: in 3 bowls or glasses layer equally both chia puddings with mix-ins.
Notes
- Store: Refrigerate assembled and covered for up to 5 days.
- Use cocoa powder in place of cacao powder. Both produce a rich chocolaty flavor, but cacao is processed at a lower temperature, retaining a bit more nutrients.
- If it’s too thick by the time you serve it, thin it out with a little splash of milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making this for the first time but added the chocolate to the entire mix.I in the morning I will add more banana and choc. chips. I have had chia pudding recently but not this version.I will add more Maple syrup if I want it sweeter.
Definitely let us know how it goes!
This recipe was delicious! Tastes exactly like the chia pudding we buy in stores in Australia, only better because it’s home made and surprisingly simple! Thank you! This one is a keeper!
I’m so happy to read this! Thanks for your positive feedback, Mel!
Trust me, this does not need the extra agave. The BANS are sweet enough!
Probably. Depends on individual taste buds.:) I should try it again without agave.
Hi! I whipped this up last night and had it for breakfast this morning. It’s very chocolaty. I enjoyed it 🙂 Thanks for posting!
You are welcome, Hanna!:)
Looks yummy! The cheapest place to find chia seed is Costco.
I love chia seeds but I never know what to do with them, so I just add them to shakes. Glad I came across this recipe/your blog on Dessert Stalking. Can’t wait to try the chia pudding recipe!
wow…I love this chai dessert! Mango would be my favourite too.