Banana Chia Pudding

Jump to Recipe - Print Recipe

Made with five ingredients, this banana chia pudding recipe makes for the perfect breakfast, dessert, or snack! You won’t believe how easy it is to make this nourishing and delicious recipe. It’s thick, creamy, and flavorful.

Three jars of banana chia pudding each with a whipped cream topping with banana slices and walnuts. A spoon in each jar.

I’m sure you already know that I’m a huge fan of chia pudding, as you can see from my collection of recipes on my blog. They’re a wholesome and filling breakfast that can also double as a dessert, they’re easy to make, and the flavor combinations are endless. This banana pudding version is one of my newest obsessions and if you have some ripe bananas on your counter that needs to be used up, you need to try this!

Ingredients You’ll Need

Ingredients needed to make banana chia pudding.

milk — you can use any milk of your choice, from cow’s milk to non-dairy milk. I personally prefer whole milk, but it’s up to you!
chia seeds — you can buy chia seeds at almost any major grocery store or online, and they can last for 4-5 years without refrigeration. Just be sure to store your chia seeds in a cool, dry place. They come in both black and white seeds, but there is no difference in nutritional content. They’re also an excellent source of plant-based protein!
banana — the more ripe it is, the sweeter it will be.
maple syrup — I sweeten my banana chia pudding with maple syrup, but you can also use honey! Make sure you are buying maple syrup and not pancake syrup. Maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup.
vanilla extract — just a splash! I always use real vanilla extract over artificial extract.
toppings — while you don’t need toppings, toppings make everything more fun! I like adding some whipped cream, banana slices, and walnuts. Vanilla wafers are great as well!

How to Make Banana Chia Pudding

Set of two photos showing milk, bananas, and chia seeds added to a blender.

To a blender, add all ingredients into a blender.

Set of two photos showing banana chia pudding blended in a blender and then added to jars, topped with whipped cream.

Blend until smooth.
Transfer to four airtight containers and chill in the fridge for 3 to 4 hours or overnight to thicken.
Top with the toppings of your choice, and enjoy!

Recipe Tips and Notes

If you don’t have a blender, you can mash the bananas and mix everything together. The texture will be slightly different as the chia seeds will make the pudding more tapioca-like and less smooth.
For an on-to-go meal, I like to store the banana pudding in mason jars. 16-ounce wide-mouth mason jars are great if you plan on adding toppings, so you don’t spill anything. I also LOVE a good weck jar.
You can add a few spoonfuls of Greek yogurt to add more protein and make the chia pudding even creamier.

Jars of banana chia pudding with whipped cream, banana slices, walnuts, and some chia seeds on top.

Make Ahead Tips

Meal prep: store the banana nut chia pudding in an airtight container for up to 4 days in the fridge without any toppings.
Freezer: these banana puddings are perfect for freezing in individual portions! Simply thaw them and enjoy them when ready. Freeze for up to 3 months.

What are chia seeds?

Chia seeds are tiny seeds from the plant Salvia hispanica. You may recognize them from those cute little chia pet commercials from way back when but other than a cute terra-cotta pet, the seeds are packed with healthy goodness. Despite being tiny little seeds, an one-ounce (28 grams) serving of chia seeds contains 11 grams of fiber, 4 grams of protein, and 9 grams of fat (5 of which are omega-3s). (Source)