I posted this banana chia pudding a few years back but pictures and recipe itself could have been better.
A radio host said “January is like Monday of the year” while we were returning from a day of skiing a few days ago. So true, because I keep making and craving chia pudding. You definitely won’t find me doing it on a weekend. On a weekend I recover from a crazy week in the kitchen and we survive on Alex’s cooking and organic quick prep Costco finds (I spill the beans in my Costco shopping list).
I’m so happy Holidays are over!!! We had the best time at the local mountains tubing, sledding, snowshoeing, skiing and snowboarding but unfortunately it is time to make money again. Damn money… Otherwise, I wouldn’t mind skiing mid-week ever week while kids are at school. I posted many snow covered shots on Instagram so feel free to enjoy or hate the snow there. I’m not “snowed out” yet but I bet in March I will be ready for the beach which won’t happen till June but I can survive on hiking.
So, I’m ready for the routine and to have control over my food in my kitchen.
So, this banana chia pudding. I usually have it for breakfast or a snack. I like a variety of flavours and texture here that makes this chia seed pudding more of a guilt-free dessert. You can layer it with whatever mix-ins you wish. I chose a bit of chocolate chips, banana and cacao nibs to highlight the flavours of chocolate and banana even more. I know many people do not like cacao nibs because of the bitterness but you might like them mixed in this banana chia pudding.
If you would like to try other chia pudding flavours, check out my chocolate chia pudding, coconut mango chia pudding and blueberry chia pudding recipes.
Enjoy!
Banana Chia Pudding
Ingredients
- 1 large banana very ripe
- 1/2 cup chia seeds
- 2 cups any milk I used unsweetened almond milk
- 1/2 tsp pure vanilla extract
- 2 tbsp raw 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.
Store: Refrigerate assembled and covered for up to 5 days.
Nutrition
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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.
You bet! That’s exactly where I stock up on mine.:) $16 for 2 lbs.
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!
Hi Beth. Yes, I use chia for making puddings and shakes a lot. The latest one I made last weekend was piña colada chia pudding. Delicious! I will be posting it shortly. Thanks for stopping by. 🙂
wow…I love this chai dessert! Mango would be my favourite too.
Thanks Angie. You have lots of great healthy recipes on your blog. I just checked it out.