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    Home » Dessert Recipes

    Banana Chia Pudding

    Published: Sep 2, 2022 · Modified: Nov 30, 2022 by Harriet Britto · 1 Comment

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    Banana chia pudding is easy to make and can be enjoyed as a healthy breakfast, dessert, or snack. This recipe is suitable for any diet because you can make it with ingredients suited to your diet.

    A close up of a banana pudding made with basil seeds.
    Jump to:
    • Why You Will Love This Recipe
    • Cost to Make
    • Ingredients
    • Instructions
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Substitutions
    • Variations
    • Storage
    • FAQ
    • More Easy Recipes
    • Recipe
    • Feedback

    Banana chia pudding is a great make-ahead breakfast, dessert, or snack. Healthy and delicious you can make this in under 5 minutes.

    Why You Will Love This Recipe

    You will love this banana chia seed pudding because:

    • This is a healthy recipe that can be made with chia seeds or basil seeds, both are full of fiber, antioxidants, iron, and calcium.
    • This no-cook recipe is so easy and can be put together in less than five minutes. 
    • This recipe is versatile and can be made vegan, sugar-free, dairy-free, and allergy-free when made with ingredients to suit your diet, and is naturally gluten-free.
    • No fancy equipment is needed to make this recipe.
    • Great for meal prep because you can make this and store it in the fridge for up to four days.

    Cost to Make

    Estimated cost = $2.75 or $1.38 a serve

    Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Ingredient image for banana chia pudding recipe.

    Milk - we used our homemade soya milk for this recipe, but you can use another of your choice, like almond milk, coconut milk, or dairy milk. 

    Chia seeds - you can use white or black chia seeds. 

    Sweetener - we used monk fruit sugar, but you can use your favorite sweetener. 

    If you are using sweetened milk, you may not need to add a sweetener, so add it to taste.

    Flavorings - vanilla extract, cinnamon powder, nutmeg powder, and salt. 

    If you want to keep the recipe simple, you don't need to use these, but they add a great flavor to the pudding.

    Bananas - the riper they are, the better they are for this recipe. We used two small ripe bananas in this recipe.

    Instructions

    Pudding mixture in a jug.

    Step 1 - Add the milk, chia (or basil) seeds, vanilla, sweetener, cinnamon, nutmeg, and salt, into a bowl and mix well. 

    Taste for sweetness and adjust to taste by mixing in your choice of sweetener.

    Place in the fridge for about 30 minutes, then give a good stir, repeat one more time stirring again after 30 minutes. 

    Cover and store the pudding in the refrigerator for 6 hours or overnight before serving.

    Mashed ripe bananas being added to chia pudding mixutre.

    Step 2 - Before serving, peel and mash the bananas and mix them into the pudding. 

    You can mash the bananas into a smooth paste or leave it slightly chunky for added texture.

    Banana pudding in two serving glasses.

    Step 3 - Divide the mixture into two servings, and garnish with toppings of your choice. Serve chilled.

    Recipe Tips

    Add the sweetener to taste - this is especially important if you are using sweetened plant-based milk - this may already be sweet enough for you.

    Stir the chia seeds - don't just add the seeds to the milk and leave it at that - stir the mixture several times in the first 30 - 60 minutes to avoid clumping.

    Add the bananas just before serving - For a nice-looking pudding, mix in the bananas just before serving because if you add them too early, the pudding can turn grey and dark in color. 

    Closeup of banana pudding with yogurt topping, toasted coconut flakes, banana slices and strawberries.

    Serving Size

    This recipe makes about 470 grams (16.58 ounces, just over two cups) of banana chia pudding using two small ripe bananas and can serve two as a healthy breakfast or four as a dessert or snack.

    Calories Per Serve

    This banana chia pudding has about 152 calories in a 235 grams (8.29 ounces, 1 cup) or 75 calories in a 118 grams (4.16 ounces, ½ cup).

    Serving Suggestions

    Topping ideas

    For this recipe, we topped the banana pudding with yogurt, toasted coconut flakes, banana slices, fresh strawberries, and grated dark chocolate.  

    Or make your combination with these banana chia pudding topping ideas:

    • Fresh fruits - blueberries, raspberries, blackberries, kiwi fruit, peaches, melon, and mango.
    • Yogurt - flavored yogurts, dairy or plant-based.
    • Stewed or pureed fruits - mango coulis, homemade strawberry compote, and unsweetened apple sauce or stewed prunes.
    • Frozen fruit - we love to add these to the pudding in summer.
    • Nuts - scatter on chopped toasted nuts.
    • Dried fruit - sprinkle on roughly chopped dried fruit, like apricots, apples, raisins, papaya, or dates.
    • Chocolate - grated or roughly chopped or melted.
    • Nut butter - almond butter, cashew butter, peanut butter, or Nutella.

    Make layers

    Instead of having the toppings on top, you can use them to create layers.

    For example, you could make a layer of banana chia pudding, then top it with a layer of yogurt, toasted coconut, and slices of banana or berries, then top with more pudding, and repeat, finishing with a final layer of topping.

    Substitutions

    Can't get chia seeds - use basil seeds (that is what we did for this recipe). Basil seeds are slightly larger than chia seeds but they a nutritionally similar.

    Variations

    Chocolate banana coconut chia pudding - use coconut milk instead of soy and mix in to taste 2-3 tablespoons of unsweetened cocoa powder.  

    You could even mix in a teaspoonful or two of shredded toasted coconut.

    Banana peanut butter chia pudding - blend ½ a cup of creamy peanut butter with the milk before mixing with the chia seeds.

    Storage

    Refrigeration – Store chia pudding in an airtight container in the fridge for up to 4 days.

    Freezing – Freeze portion-sized amounts of pudding in suitable freezer-safe containers. The puddings can be frozen for up to 2 months. 

    When ready to eat, remove from the freezer and thaw the night before in the fridge.

    FAQ

    How much chia is a serving?

    One serving of dried chia seeds is about 2.5 tablespoons.

    What is monk fruit sugar?

    Monk fruit sugar is made from a small round fruit native to southern China. This sweetener is calorie-free and has a slightly fruity taste but is just as sweet as cane sugar.

    Image of two chia banana puddings on white plates and spoons.

    More Easy Recipes

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    • Sweetened condensed soy milk
    • Non dairy custard

    If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!

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    Recipe

    Banana chia pudding in a glass on a blue plate.

    Banana Chia Pudding

    Creamy and delicious this banana chia pudding is a healthy and easy breakfast, dessert, or snack. Make this in under 5 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Chilling time 6 hrs
    Total Time 6 hrs 5 mins
    ESTIMATED COST : $2.75 or $1.38 a serve
    Course Breakfast, Dessert, Snack
    Cuisine Western
    Servings 2 x 1 cup servings
    Calories 152 kcal

    Ingredients
      

    • 1 ¼ cup milk we used soy
    • 4 tablespoons chia seeds or basil seeds
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • pinch of salt
    • 1-2 teaspoons monk fruit sweetener or sweetener of choice
    • 1-2 ripe bananas

    Optional garnish

    • Toasted coconut flakes
    • Slices of banana or other fresh fruit
    • Yogurt dairy, or plant-based
    • Chopped nuts
    Prevent your screen from going dark

    Instructions
     

    • In a medium bowl, place the milk, chia (or basil) seeds, vanilla, sweetener, cinnamon, nutmeg, and salt, and mix well.
    • Taste for sweetness and adjust to taste by mixing in your choice of sweetener.
    • Place in the fridge for about 30 minutes, then give a good stir, repeat one more time stirring again after 30 minutes.
    • Cover and store the pudding in the refrigerator for at least 6 hours or overnight.
    • Before serving, peel and mash the bananas and mix them into the pudding.
    • Divide the mixture into two servings, and garnish with toppings of your choice. Serve chilled.
    Nutrition Facts
    Banana Chia Pudding
    Serving Size
     
    1 cup (235 grams, 8.29 ounces) excludes toppings
    Amount per Serving
    Calories
    152
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0
    g
    0
    %
    Monounsaturated Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Trans Fat
     
    0
    g
    Cholesterol
     
    0
    mg
    0
    %
    Sodium
     
    8
    mg
    0
    %
    Potassium
     
    484
    mg
    14
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    4
    g
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

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      Recipe Rating




    1. Sarah

      September 16, 2022 at 11:23 am

      5 stars
      It was very easy to make and tasty! It is a great way to use up ripe bananas.

      Reply

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    Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

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