This banana chia pudding features layers of creamy chia pudding and fresh bananas, all topped with whipped coconut cream and toasted coconut. This easy chia seed pudding is gluten-free, dairy-free, and vegan. Perfect for breakfast, snacks, and dessert!

Banana Chia Pudding Parfaits in jars

We interrupt our regularly schedule program of pumpkin, apples, and everything fall for bananas….and coconut!  I haven’t posted anything coconut in what, maybe a week?  To me, that means I’m overdue. 🙂  

For me, bananas and coconut are always welcome, whether together or on their own.  These banana chia pudding parfaits bring my love of banana and coconut cream pies together into one delicious, almost guilt-free treat.

For the most part, these parfaits are guilt-free.  Like my chocolate chia pudding, they’re gluten-free, dairy-free, and vegan, and are minimally sweetened with maple syrup.  

Why you’ll love this recipe:

  • These overnight chia pudding parfaits are almost guilt-free, but they’re totally indulgent and reminiscent of banana cream pie.  
  • You can eat this chia pudding for breakfast, snacks, or dessert.
  • Because they’re naturally vegan and gluten-free, you can feel confident serving them to guests with differing dietary needs.
Banana Chia Pudding Parfaits in jars

Recipe ingredients

The chia pudding mixture isn’t actually made with bananas, because they would become slimy and turn brown overnight. Instead, the chia pudding is made with almond milk and banana slices are added later on.

Ingredient notes

  • Almond milk. Make sure to use unsweetened almond milk. If you have a nut allergy, feel free to use another non-dairy milk.
  • Maple syrup. I sweetened the chia pudding with pure maple syrup, but use another sweetener if desired.
  • Coconut cream. The biggest indulgence here is the whipped coconut cream, and if you’re watching calories you can leave it off completely and these parfaits will still taste great!  

How to make this recipe

The best part about these parfaits is how simple they are to make.  

  1. Simply combine chia seeds with the milk in a bowl, cover it with plastic wrap, and store in the fridge until nice and thick.  
  2. Place the bowl of your stand mixer in the refrigerator and chill it about 1 hour before you whip the cream.
  3. Place the coconut cream, sugar, and vanilla in the chilled bowl and using the whisk attachment, whip on medium speed until soft peaks form.
  4. Place half of the chopped bananas in glass jars or parfait dishes, and layer with half of the pudding. Repeat layers with the remaining ingredients.
  5. Top with the coconut cream and coconut flakes, and enjoy!


How long does chia pudding last?

The banana chia seed pudding will last up to five days in the fridge. If you add the banana slices to the pudding, note that they’ll turn brown over time but will still be safe to eat.

Can this recipe be prepared in advance?

Yes! In fact, the chia pudding needs to be made in advance because it needs time to set up. This works well as an overnight chia pudding — stir it together the night before, then enjoy it for breakfast the next day.

Can another seed be substituted?

No, chia seeds are very unique and cannot be substituted. Chia seeds soak up the almond milk and take on a pudding-like consistency. (Yes, really!).

two Banana Chia Seed Pudding Parfaits in jars

Recipe substitutions

  • Almond milk. Another unsweetened non-dairy milk may be substituted, if desired.
  • Maple syrup. If you don’t have pure maple syrup on hand, you may substitute another sweetener (such as agave).
  • Coconut cream. If you’re not lactose intolerant or just not a fan of coconut cream, you can certainly use fresh whipped cream.  Feel free to customize these any way you see fit.

Recipe notes

I found that the chia pudding mixture needed to be stirred a few times throughout the day, and this pudding took longer to thicken than my Cherry Coconut Chia Pudding Parfaits, because I used full fat coconut milk for those.  This banana chia seed pudding is truly a no-rush make ahead kind of thing for me, so I didn’t mind waiting a little longer for my pudding to thicken.

If you’re topping your overnight chia pudding with the coconut cream, make sure that the coconut milk or coconut cream that you have has completely solidified.  

Sometimes you luck out at the store and find some that have are already solidified on the shelf…just give them a shake to see for yourself.  If not, just refrigerate it — can and all — overnight while your chia pudding sets and whip it up when you’re ready to serve your pudding.

More chia seed recipes:

Check out all of my chia seed recipes. Here are some of my favorites:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Banana Chia Pudding Parfaits in jars

Banana Coconut Cream Chia Pudding Parfaits

Banana Chia Pudding Parfaits have layers of creamy chia pudding layered with fresh bananas and topped with whipped coconut cream and toasted coconut. They're perfect for breakfast, snacks, or dessert!

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  • 2 bananas
  • 2 cups coconut milk or your favorite milk
  • 8 tablespoons chia seeds
  • 2 tablespoons maple syrup sub with your favorite sweetener
  • 1 teaspoon pure vanilla extract
  • additional banana, toasted coconut flakes, chocolate chips or nuts for serving (optional)


  • Mash the banana in a medium bowl.
  • Add the milk chia seeds, maple syrup and vanilla and stir well to combine. Let stand 10-15 minutes and stir (the chia seeds should have thickened somewhat, so stirring helps break them up).
  • Cover with plastic wrap and refrigerate 2 hours or overnight or until thickened, stirring occasionally.
  • Serve the pudding with your favorite toppings and enjoy!


  • Banana chia pudding will keep in the refrigerator for up to 5 days.
  • This is a great meal prep recipe for breakfast and snacks!
  • Change up this pudding by adding spices like cinnamon or cardamom and with your favorite toppings.


Calories: 281kcal, Carbohydrates: 22g, Protein: 5g, Fat: 21g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 13mg, Potassium: 388mg, Fiber: 7g, Sugar: 9g, Vitamin A: 34IU, Vitamin C: 4mg, Calcium: 124mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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