Creamy, indulgent and bursting with banana flavor, this Banana Chia Pudding tastes like a treat but is secretly healthy. It combines nutrient-rich chia seeds with full-fat coconut milk, ripe banana, a touch of maple syrup and vanilla for a simple dessert or breakfast you can enjoy any time.
I love making healthier sweets that still satisfy a big sweet tooth. This banana chia pudding is one of my favorite no-bake options—rich and creamy without refined sugar, dairy or gluten. It’s perfect for warm weather and comes together with minimal fuss.
Why you’ll love this recipe
- Deliciously creamy and naturally sweet from banana, with a satisfying texture from chia seeds.
- No refined sugar, dairy or gluten—suitable for many special diets when using appropriate milk.
- Only five main ingredients and about 10 minutes of hands-on prep time.
- Versatile: serve for breakfast, as a snack, or a healthy dessert. Easy to portion for meal prep.
Recipe ingredients
Ingredient notes
- Chia seeds – Tiny but mighty: chia seeds are high in fiber and healthy fats and act as the thickening agent in this pudding. When mixed with liquid they swell and create a gel-like texture.
- Coconut milk – For the creamiest results, use full-fat canned coconut milk. You can substitute any dairy or non-dairy milk you prefer, but texture and richness may vary.
- Banana – Use a ripe banana for natural sweetness. If you prefer a brighter color, slice the banana just before serving to avoid browning.
- Maple syrup – Adds gentle sweetness and depth. Swap with another liquid sweetener if desired.
- Vanilla extract – Optional but recommended for a round, dessert-like flavor.
How to make this recipe
This banana chia pudding is made in a single bowl and only requires a few simple steps. The most time-consuming part is waiting for the chia seeds to thicken.
Pro tip: Use a ripe but not overly brown banana. If you’re concerned about browning, add fresh banana slices right before serving.
See the recipe card below for exact measurements and full instructions.
- Mash the banana in a medium bowl until smooth or slightly chunky, according to your preference.
- Add the coconut milk, chia seeds, maple syrup and vanilla. Stir thoroughly until everything is evenly combined.
- Let the mixture sit at room temperature for 10–15 minutes so the chia seeds begin to swell, then stir again to break up any clumps.
- Cover and refrigerate for at least 2–3 hours or overnight until fully thickened. Stir before serving if needed.
Recipe FAQs
The pudding keeps up to five days in the refrigerator. If you add banana slices on top, they may brown over time but will remain safe to eat.
Yes — chia pudding is ideal for make-ahead breakfasts. Mix it the night before and enjoy it chilled in the morning.
Recipe notes
- Pro tip: Add fresh banana slices at serving time to avoid discoloration if presentation matters.
- Store in an airtight container in the fridge for up to 5 days.
- Great for meal prep—portion into jars for grab-and-go breakfasts or snacks.
- Try spices like cinnamon or cardamom, or top with coconut whipped cream, toasted nuts, granola, or fresh berries for variety.
More chia seed recipes you’ll love
- Blueberry overnight oats
- Piña colada overnight oats
- Chia seed jam
- Coconut overnight oats
- Peanut butter banana overnight oats
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your version.
Banana Chia Pudding
Equipment
- Medium mixing bowl
- Spoon or whisk
- Storage jars or airtight container
Ingredients
- 1 banana, plus more for topping
- 1 cup coconut milk (or your preferred milk)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or preferred sweetener)
- 1 teaspoon pure vanilla extract
- Unsweetened coconut flakes, for serving (optional)
Instructions
- Mash the banana in a medium bowl. Add the coconut milk, chia seeds, maple syrup and vanilla, stirring until well combined. Let sit 10–15 minutes and stir again to distribute any clumps.
- Cover and refrigerate for at least 2 hours or overnight, stirring occasionally, until thick and pudding-like.
- Serve with sliced banana, coconut flakes or your favorite toppings. Enjoy.
Notes
- Use ripe but not overly brown bananas for best flavor and color.
- The pudding will thicken more as it chills; if it becomes too thick, stir in a splash of milk to reach desired consistency.
- Try stirring in spices or fruit purees for new flavor variations.
Nutrition (per serving)
Calories: 246 kcal, Carbohydrates: 21 g, Protein: 3 g, Fat: 18 g, Saturated Fat: 13 g, Fiber: 6 g, Sugar: 12 g, Potassium: 331 mg. Nutrition is an estimate and intended as a guideline.
Note: This recipe was originally published in October 2015. Photos and instructions have been updated and clarified to make the recipe easier to follow.