If you’re hunting for a wholesome, creamy, and delightfully simple treat, this Best Banana Chia Pudding Recipe will hit all the right notes. It’s naturally sweetened, packed with texture from chia seeds and walnuts, and comes together in minutes, making it a perfect breakfast, snack, or light dessert. The ripe banana adds that smooth sweetness while the chia seeds create a luscious pudding texture that’s as nourishing as it is satisfying. Trust me, once you try this recipe, you’ll wonder how you ever enjoyed chia pudding any other way.
Ingredients You’ll Need
This recipe calls for just a few simple ingredients, each playing a vital role in building flavor, texture, and nutrition. From creamy nondairy milk to naturally sweet dates, these essentials come together to make something truly special without any fuss.
- 2 to 2 1/2 cups nondairy milk: Choose almond, soy, or oat milk for a smooth base that keeps this recipe vegan and dairy-free.
- 1/2 cup chia seeds: These little powerhouses absorb liquid to form the pudding’s signature gel-like texture, while adding fiber and omega-3s.
- 1 large ripe banana: Naturally sweet and creamy, it also adds a lovely banana flavor and soft texture.
- 2 teaspoons maple syrup (optional): For a touch of extra sweetness, but the banana and dates do plenty of that already.
- 1 cup walnut pieces: Blended into a cream, walnuts bring richness, crunch, and healthy fats.
- 3/4 cup nondairy milk (for walnut cream): Creamy and smooth, it helps turn the walnuts into a luscious topping.
- 3 pitted medjool dates: Naturally sticky and sweet, these turn walnut cream into the perfect natural sweetener and binder.
How to Make Best Banana Chia Pudding Recipe
Step 1: Blend the Base
Start by adding 2 to 2 1/2 cups of your favorite nondairy milk, chia seeds, and the ripe banana into a blender. Blitz everything until smooth and well combined. This creates the creamy basis for the pudding while ensuring those nutritious chia seeds are evenly distributed. The banana infuses natural sweetness and creaminess that’s hard to beat.
Step 2: Portion Into Containers
Pour the luscious chia pudding mixture evenly into four airtight containers. These will be perfect for storing the pudding as it sets, making it super convenient for grab-and-go breakfasts or snacks throughout the week.
Step 3: Make the Walnut Cream
Rinse your blender to keep flavors fresh, then add the walnut pieces, 3/4 cup nondairy milk, and pitted medjool dates. Blend until you achieve a smooth and creamy consistency. This dreamy walnut cream adds an extra boost of indulgence and texture, turning simple chia pudding into something you’ll crave.
Step 4: Layer the Cream
Divide the silky walnut cream evenly over the chia pudding containers. This layering brings a beautiful contrast of textures and flavors, making each spoonful a perfect blend of creamy, nutty, and sweet.
Step 5: Chill and Set
Pop the containers into your refrigerator and allow the pudding to chill for at least one hour. This wait is key—it lets the chia seeds absorb the liquid fully and the flavors meld wonderfully, resulting in that coveted pudding texture.
How to Serve Best Banana Chia Pudding Recipe
Garnishes
Once chilled, the Best Banana Chia Pudding Recipe shines brightly with additional garnishes. Fresh banana slices, a sprinkle of chopped walnuts, or a dusting of cinnamon make lovely toppings. For a fruity twist, berries or a drizzle of nut butter lend extra color and flavor that elevate this simple dish beautifully.
Side Dishes
This pudding pairs wonderfully with a crisp green smoothie or a colorful fruit salad, balancing creamy texture with freshness. Add a slice of whole-grain toast with nut butter for a complete and satisfying brunch, especially when you want a nourishing and energizing start to your day.
Creative Ways to Present
Impress friends by layering chia pudding and walnut cream in clear glass jars or small bowls, alternating with fresh fruit or granola. Serve it in mason jars for on-the-go indulgence or plate it elegantly with a dollop of coconut yogurt and a sprinkle of toasted coconut flakes. Presentation makes this humble pudding feel like a gourmet delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chia pudding in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen with time, and because it’s all plant-based, it stays fresh and delicious without fuss.
Freezing
While freezing chia pudding isn’t usually recommended due to the change in texture, you can freeze the walnut cream separately in ice cube trays for up to 2 months. Thaw it in the fridge overnight before swirling it into the pudding again for a fresh taste.
Reheating
Since this pudding is best enjoyed cold or at room temperature, reheating isn’t necessary. If you prefer it warmer, gently stir and let it sit at room temperature for a few minutes to soften before enjoying.
FAQs
Can I use regular milk instead of nondairy milk?
Absolutely! While the recipe is designed to be dairy-free, regular cow’s milk or other milk alternatives will work just fine and may add a richer taste if you prefer.
How ripe should the banana be for this pudding?
The riper the banana, the better! A very ripe banana with brown spots will bring natural sweetness and a smoother texture without needing extra sugar.
Is chia seed pudding safe for kids?
Yes, chia seeds are safe and highly nutritious for kids in moderation. Just make sure to soak the seeds well to give the best texture and digestibility.
Can I substitute walnuts with another nut?
Definitely! Pecans, almonds, or cashews blended with the same method will create different but equally delicious alternatives to the walnut cream topping.
How long does it take for chia seeds to absorb the liquid?
Typically, chia seeds take about one hour to fully swell and form the pudding texture, but leaving it overnight will give you an even creamier result.
Final Thoughts
There’s something so comforting about this Best Banana Chia Pudding Recipe that makes you want to keep a batch ready in your fridge at all times. It’s nourishing, vibrant, and endlessly versatile, perfect for when you want something healthy without any hassle. Give it a go and watch it quickly earn a permanent spot in your recipe rotation – your taste buds and your body will thank you!
Print
Best Banana Chia Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
- Yield: 4 servings
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Best Banana Chia Pudding recipe is a wholesome, creamy, and naturally sweetened breakfast or snack option featuring the nutritious combination of chia seeds, ripe bananas, and a luscious walnut-date cream. Made with nondairy milk and optional maple syrup, it’s a delicious vegan and gluten-free treat that sets quickly in the refrigerator for a convenient, make-ahead meal.
Ingredients
Chia Pudding
- 2 to 2 1/2 cups nondairy milk (almond, soy, or oat)
- 1/2 cup chia seeds
- 1 large ripe banana
- 2 teaspoons maple syrup (optional)
Walnut Cream
- 1 cup walnut pieces
- 3/4 cups nondairy milk
- 3 pitted medjool dates
Instructions
- Blend Base Ingredients: In a blender, combine 2 to 2 1/2 cups of nondairy milk, 1/2 cup chia seeds, and 1 large ripe banana. Blend until smooth to create the chia pudding base.
- Pour into Containers: Pour the blended chia mixture evenly into four airtight containers for individual servings.
- Prepare Walnut Cream: Clean the blender, then add 1 cup walnut pieces, 3/4 cup nondairy milk, and 3 pitted medjool dates. Blend until the mixture is creamy and smooth.
- Add Walnut Cream: Divide the walnut cream evenly among the containers over the chia pudding base.
- Chill Before Serving: Refrigerate the pudding for at least one hour or until set, allowing the chia seeds to absorb the liquid and the flavors to meld together before serving.
Notes
- You can adjust the sweetness by adding or omitting the maple syrup as desired.
- Use any nondairy milk of your choice, such as almond, soy, or oat milk, depending on preference or dietary needs.
- For a nuttier flavor and crunch, add some chopped walnuts on top before serving.
- This pudding can be stored in the refrigerator for up to 3 days in airtight containers.
- Feel free to substitute dates with other sweeteners or soaked dried fruits if preferred.
