Creamy, indulgent and packed with banana flavor, you’d never know this Banana Chia Pudding is secretly healthy. It’s packed with nutritious chia seeds, rich coconut milk and the flavors of maple and vanilla for a treat that you can eat any time of day!

Jar of banana chia pudding on a cutting board

I have a big sweet tooth, so I love creating healthier treats that I can feel better about eating.

My flourless peanut butter cookies are a favorite as they’re great for every day and can be whipped up in mere minutes, and my almond flour cake is wonderful for special occasions or even brunch.

This time of year the weather is still warm, so I’m all about no-bake treats like this Banana Chia Pudding.

Like my chia seed pudding and chocolate chia pudding recipes, it’s creamy and indulgent with no refined sugar, dairy or gluten in sight.

It’s reminiscent of my family’s favorite banana cream pie, but it’s much healthier and much easier to make. 🙂

Banana chia seed pudding in a jar with coconut flakes
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Why you’ll love this recipe

  • Banana chia pudding is creamy, indulgent and packed with nutritious chia seeds, fresh chunks of banana and topped with coconut flakes.  
  • There’s no refined sugar, dairy or gluten, making it great for special diets.
  • It includes 5 ingredients and takes 10 minutes of prep time.
  • It’s extremely versatile and may be served for breakfast, snacks, or dessert.

Recipe ingredients

Banana chia pudding recipe ingredients

Ingredient notes

  • Chia seeds. These tiny, nutrient dense seeds are a good source of fiber, antioxidants and omega-3 fat. They act as a thickening agent in the pudding — when they’re combined with the coconut. milk, they gel and thicken the milk. You can buy a bag of chia seeds, or find them in the bulk bins at your grocery store and purchase a smaller amount.
  • Coconut milk. Use full fat, canned coconut milk for richer, creamier chia pudding. Feel free to substitute it with your favorite dairy or non-dairy milk.
  • Banana. Use a ripe but not overly brown banana. The banana will brown or discolor over time, but it doesn’t affect the taste of the pudding. If this bothers you, simply add it right before serving.
  • Maple syrup. Sub with your favorite sweetener.
  • Vanilla extract. This adds a delicious vanilla flavor. It’s totally optional but highly recommended, or substitute it with your favorite extract.

How to make this recipe

This banana chia seed pudding is so easy to make and it comes together in just one bowl. The hardest part is waiting for it to thicken. 🙂

Pro tip: Use a ripe but not overly brown banana. The banana will brown or discolor over time, but it doesn’t affect the taste of the pudding. If this bothers you, simply add it right before serving.

See the recipe card below for full instructions.

How to make banana chia pudding collage
  1. Mash the banana in a medium bowl.
  2. Add the milk, chia seeds, maple syrup and vanilla and stir well to combine.
  3. Let stand 10 minutes at room temperature to allow the chia seeds to bloom then stir again.
  4. Cover with plastic wrap and chill for 3 hours or overnight until thickened.
Banana chia seed pudding in mixing bowl

Recipe FAQs

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?

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.

Recipe notes

  • Pro tip: Use a ripe but not overly brown banana. The banana will brown or discolor over time, but it doesn’t affect the taste of the pudding. If this bothers you, simply add it right before serving.
  • Banana chia pudding will keep in the refrigerator for up to 5 days.
  • It’s great for meal prep breakfast, snacks or dessert.
  • Change up this pudding by adding spices like cinnamon or cardamom or top with coconut whipped cream.
Banana chia pudding in a jar with a spoon

More chia seed recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Jar of banana chia pudding on a cutting board

Banana Chia Pudding

Servings: 4
Prep Time: 5 minutes
Cook Time: 0 minutes
Additional Time: 2 hours
Total Time: 2 hours 5 minutes
Banana Chia Pudding creamy, delicious and made with just 5 ingredients. There's no refined sugar or dairy, and the recipe comes together in minutes!
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Equipment

Ingredients

  • 1 banana plus more for topping
  • 1 cup coconut milk or your favorite dairy or non-dairy milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup sub with your favorite sweetener
  • 1 teaspoon pure vanilla extract
  • unsweetened coconut flakes for serving (optional)

Instructions 

  • 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).
    1 banana, 1 cup coconut milk, 1/4 cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract
  • Cover with plastic wrap and refrigerate 2 hours or overnight or until thickened, stirring occasionally.
  • Serve the pudding with sliced banana and coconut flakes, or your favorite toppings. Enjoy!
    unsweetened coconut flakes

Notes

  • Pro tip: Use a ripe but not overly brown banana. The banana will brown or discolor over time, but it doesn’t affect the taste of the pudding. If this bothers you, simply add it right before serving.
  • Banana chia pudding will keep in the refrigerator for up to 5 days.
  • It’s great for meal prep breakfast, snacks or dessert.
  • Change up this pudding by adding spices like cinnamon or cardamom or top with coconut whipped cream.

Nutrition

Calories: 246kcal, Carbohydrates: 21g, Protein: 3g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 12mg, Potassium: 331mg, Fiber: 6g, Sugar: 12g, Vitamin A: 25IU, Vitamin C: 4mg, Calcium: 89mg, Iron: 2mg

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

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in October 2015. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.

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