Caroline's Cooking

  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
menu icon
go to homepage
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By country or region
    • By season or holiday
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Breakfast and Brunch Recipes

    Banana chia pudding

    Published: Jan 9, 2025 by Caroline

    • Share
    • Reddit
    • Flipboard
    • Threads

    This banana chia pudding is a super easy, tasty breakfast or snack that's good for you too. With just a handful of ingredients and minimal effort, it's a great little pick me up.

    Jump to Recipe
    side view of bowl of banana chia pudding.

    This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    I remember when I shared my coconut chia pudding with white peach a while ago now, I was a little reluctant at first. I've always been one to more steer away from trends rather than be drawn to them, and chia pudding always felt a bit that way. However I quickly grew to like it, as did the kids. Some version of chia pudding is now something I make now and then as a tasty easy snack or breakfast.

    I love that it's super easy to prepare, then you just leave it for a little while before finishing up. You can make it shortly before you eat it or prepare overnight. Plus, like a smoothie bowl, it's fun to add toppings to!

    bowl of banana chia pudding with bananas above bowl and toasted coconut and banana slice garnishes in bowl.

    This banana version is a lovely variation on the theme. You have the natural sweetness of the banana that also adds flavor, as well as lots of other good things like fiber and potassium.

    You can make it dairy free if you like (in which case it's also vegan) or use dairy milk, as you prefer. Either way it's quick to prepare, adaptable and tasty.

    What are chia seeds?

    Chia seeds are the seed from a plant that's actually part of the mint family. The plant is native to Central and Southern Mexico. They've become popular in recent years due to their many health benefits, including being high in fiber, protein and omega-3 fatty acids.

    bowl of chia seeds with banana, measure of milk, vanilla and cinnamon around.

    They come in both white and black form, which are essentially the same apart from color. You can use either here as you prefer - the black seeds stand out a little while the white ones blend in a little more. But flavor-wise they're the same.

    Chia seeds absorb moisture quickly - up to 10 times their weight, apparently! - and so are usually best combined with liquid before you eat them to avoid issues. This is why chia puddings generally require soaking time, but it also helps give a nicer thicker texture.

    As the seeds soak, they swell and form a kind of jelly layer on the outside. The seeds lose their crunch and become more jelly-like balls - it can seem strange at first, but personally I quite like it. If you prefer, you can avoid some of that mouthfeel by blending the seeds in with the banana and milk to break them up, or use ready ground chia seeds.

    liquidy banana chia pudding when first mixed before seeds have swollen.

    Making banana chia pudding

    While I love the more 'regular' chia pudding, I have to say this one is a lovely twist, being that bit more filling from the banana. As a general rule of thumb, you want to use about 1:4 chia seeds to liquid. Here the banana is in effect extra, so if you like, you can reduce the milk a little for a slightly thicker pudding.

    I recommend using a ripe, but not overly ripe, banana for this. You want it to have a good "banana" flavor and enough natural sweetness, hence yellow rather than slightly green is best for this. However you don't really want one with a blackened skin as you would for banana bread as the banana will turn more grey (though it does tend to a bit anyway) and may feel too banana-y. Though as you prefer.

    If you like, you can mash the banana in a bowl then add in the other ingredients, but I prefer the smoother texture from blending the banana and milk together.

    You can use dairy or non-dairy milk, as you prefer. If you use non-dairy, I would suggest coconut milk is the best pairing flavor-wise, but almond milk would also work well. Soy and oat milk will work, but personally I don't feel the flavor goes quite as well.

    spoon showing gelled banana chia pudding in bowl.

    I've added a little cinnamon and vanilla for added flavor, but you can skip these if you prefer. If you want it a little sweeter, you can add some maple syrup but this is optional too as the banana does sweeten it.

    Leave the pudding a good 20 minutes for the seeds to swell up, or you can cover and refrigerate overnight. If left longer, the banana will discolor a bit more, but it will still taste the same.

    Toppings!

    As I mentioned, one of the fun things with chia pudding is you can add toppings. Banana slices are an obvious choice, and banana and coconut also pair really well, so some toasted coconut also goes nicely. The crunch adds a great texture, too, along with the flavor being great.

    I've also made this with some date caramel on the side, which is basically softened dates blended with water to make a paste. It's SO tasty, and pairs wonderfully with the banana flavor. If you don't want to make the paste but want some dates in there, just chopping some dates to add on top would be great too.

    For a bit more of a topping, you can also add things like chopped pecans, granola or other fruits like strawberry that pair well. Really whatever you feel like to dress it up!

    part side view of bowl of banana chia pudding close in with bananas behind.

    This banana chia pudding is easy to make and easy to enjoy. Only a few ingredients, and a few minutes of prep lead to such a delicious but guilt-free treat. You'll be looking for an excuse to have it again.

    Try these other healthier treats:

    • Date oatmeal cookies (with only date as the sweetener)
    • Sweet potato brownies (drawing on the natural sweetness from the sweet potatoes, and some maple syrup, these are wonderfully fudgy and tasty. Vegan, too)
    • Maple oatmeal cookies (with a lovely warm spice flavor, these are sweetened with maple and apple)
    • Plus get more breakfast recipes in the archives.
    close view of bowl of banana chia pudding from overhead.
    Print Recipe
    5 from 1 vote

    Banana chia pudding

    Easy to make, naturally sweet and delicious. Great as an easy, healthy snack or breakfast.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 2
    Calories: 273kcal
    Author: Caroline
    SaveSaved!

    Ingredients

    • 1 cup milk can be dairy, coconut or almond as you prefer
    • 1 banana
    • 1 dash cinnamon optional
    • ¼ teaspoon vanilla extract optional
    • 4 tablespoon chia seeds
    • 1 tablespoon toasted unsweetened coconut approx, to serve - optional, or topping of your choice

    Instructions

    • Place the milk and banana in a food processor or blender. Add cinnamon and vanilla if using. Pulse or blend until smooth. Tip into a dish and add the chia seeds then mix in well. Alternatively, you can add the chia seeds in while the mixture is still in the blender and pulse briefly, but I prefer not to break up the seeds.
    • Cover and chill for 20 minutes to allow seeds to swell and soften. You can leave overnight, but it will become a little more grey. Stir the mixture now and then to make sure you don't have pockets of seeds that are not absorbing the liquid and swelling.
    • Once the chia have soaked, divide into bowls or glasses. You can optionally top with eg slices of banana and a little toasted coconut. Some chopped dates or date caramel (made by blending soft dates with a little water to make a paste) is also really delicious with this. Or add some chopped pecans, granola or other fruit eg strawberries.

    Notes

    If you want to add toasted coconut - if you don't find ready-toasted you can easily make your own by placing some dried unsweetened coconut in a dry skillet/frying pan and warming over a medium heat. Watch it closely and stir regularly to let it brown evenly but remove before it gets too dark. 
    When I've made this with date caramel, I've made the pudding a little thicker, with slightly less milk, then layered in the date caramel between the pudding so you can more easily get some in each bite. To make date caramel, blend together around 3oz (85g) soft pitted dates eg Medjool with 3 tablespoon (45ml) water. If the dates are not soft, you may want to use hot water and let them soak before blending. 

    Nutrition

    Calories: 273kcal | Carbohydrates: 31g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 520mg | Fiber: 11g | Sugar: 14g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg
    Tried this recipe?Please consider Leaving a Review!

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    This post was first shared in April 2017 and has been updated primarily with additional information, tips and new photos.

    Remember to pin for later!

    This banana chia pudding is an easy, tasty breakfast or snack that's good for you too. You only need a few minutes and a few ingredients for this great pick me up. Use dairy milk, or non-dairy as you prefer (which makes it vegan, too). And add toppings of your choice to jazz it up!
    « Taiwanese minced pork rice
    Ezogelin soup, Turkish lentil and bulgur soup »
    • Share
    • Reddit
    • Flipboard
    • Threads

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lynn Elliott Vining says

      April 07, 2017 at 12:38 pm

      Wow! Sounds really good!

      Reply
      • Caroline's Cooking says

        April 09, 2017 at 7:46 pm

        Thanks, it really is!

        Reply
    2. Doreen Simpson says

      April 07, 2017 at 9:29 am

      5 stars
      Such a super easy but perfectly healthy breakfast... it's all in the prep... love it ♥

      Reply
      • Caroline's Cooking says

        April 09, 2017 at 7:46 pm

        Thanks, I agree it's great being so easy and healthy.

        Reply
    3. Nettie Moore says

      April 05, 2017 at 12:42 pm

      This looks scrumptious!! Nettie

      Reply
      • Caroline's Cooking says

        April 09, 2017 at 7:44 pm

        Thanks, it is!

        Reply
    4. Julie says

      April 05, 2017 at 8:56 am

      This looks like such a delicious treat. I would love it any time of day!

      Reply
      • Caroline's Cooking says

        April 09, 2017 at 7:43 pm

        Thanks Julie, it's really tasty and I agree, great any time!

        Reply
    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • baked portobello mushrooms on plate
      Baked portobello mushrooms
    • side view of torn loaf of Japanese milk bread
      Japanese milk bread
    • Tarta de Santiago from overhead
      Tarta de Santiago (Spanish almond cake)
    • Sautéed French green beans on plate
      Sautéed French green beans
    • stacked plates with English tea sandwiches close up
      Traditional English tea sandwiches
    • Swedish cardamon buns with one on plate in front
      Swedish cardamom buns

    Recent posts

    • glass of hibiscus lemonade with lemons either side and glass in background.
      Hibiscus lemonade
    • plate of peach panna cotta with caramelized peaches on top and to side with peaches in background behind plate.
      Peach panna cotta
    • overhead view of salmon poke bowl
      Salmon poke bowl
    • overhead close view of bowl of cucumber avocado gazpacho (green gazpacho).
      Cucumber avocado gazpacho (green gazpacho)

    Footer

    • Privacy Policy
    • Language and measurements
    • About Caroline's Cooking
    • Web stories

    Caroline's Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © Caroline's Cooking 2014 - 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required