Creamy, dreamy banana chia pudding is simple to prepare, requires only a few minutes of hands-on time, and is ideal for many dietary preferences—it’s dairy-free, vegan-friendly, and paleo-compatible. Make it tonight and enjoy it for breakfast tomorrow.
As the weather warms, no-cook breakfasts are a lifesaver. This banana bread chia pudding brings together the comforting spices and banana flavor of banana bread with the light, satisfying texture of chia pudding. If you enjoyed the banana bread overnight oatmeal from this site, you’ll likely love this grain-free chia version.
Chia pudding is extremely versatile: serve it for breakfast or a snack, top it with your favorite mix-ins, and prepare it in minutes. Active prep time for this recipe is about 8–10 minutes, and it needs to chill in the refrigerator for at least 4 hours (overnight yields the best texture). Preparing it the night before means a ready-to-eat, no-fuss breakfast in the morning.
How to Make Banana Chia Pudding:
This recipe starts with a classic chia pudding base flavored with mashed banana, cinnamon, and a touch of nutmeg for that banana bread profile. For texture, you can leave the mashed banana slightly chunky and stir it into the pudding after chilling. If you prefer a smoother pudding, blend the bananas with the almond milk before adding the chia seeds.
Favorite toppings include a spoonful of almond butter, unsweetened flaked coconut, sliced bananas, hemp seeds, and chopped walnuts—feel free to mix and match to your taste.
Recipe Adaptations:
- Swap almond milk for any non-dairy milk you prefer; full-fat coconut milk makes a decadent dessert-style pudding.
- Use honey or coconut palm syrup instead of pure maple syrup if you like.
- Stir in protein powder or collagen peptides for an added protein boost.
- Add gluten-free rolled oats to combine overnight oats and chia pudding—add extra liquid to account for oat absorption.
- Replace almond butter with cashew or peanut butter to change the flavor profile.
Below is the cleaned recipe card with ingredients, instructions, and nutrition information for easy reference.
Banana Chia Pudding
Ingredients
- 2.5 cups unsweetened almond milk
- 2 tablespoons pure maple syrup, or to taste
- 2 tablespoons unsweetened almond butter
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch sea salt
- 2/3 cup chia seeds
- 2 large ripe bananas, peeled and mashed
For serving:
- 1 large ripe banana, sliced
- Almond butter
- Flaked coconut (unsweetened)
- Hemp seeds
- Walnuts, chopped
Instructions
- Add the almond milk, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and sea salt to a blender and blend until combined. Pour the mixture into a large jar.
- Add the chia seeds to the jar, seal tightly, and shake well. Refrigerate for at least 4 hours, preferably overnight. Stirring the pudding a few times while it thickens will improve the texture.
- When the chia pudding has thickened, stir in the mashed bananas. If your jar is too small, transfer the pudding to a mixing bowl before adding the bananas. Taste and adjust sweetness or cinnamon as needed.
- Serve topped with sliced banana, a dollop of almond butter, flaked coconut, hemp seeds, and chopped walnuts.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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