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Banana pudding seeds

Banana Chia Pudding

Summer BBQs are big around here. We love grilling and hanging out on the back patio and, well eating.

Besides the BBQ meat, one of my fave things about summer is that sweet banana pudding.

BUT I do not love the artificial pudding, which is so often called banana pudding.

Last year, I shared this homemade banana pudding recipe and it was amazeballs delish. But, alas, not clean.

So, if you have a cheat day to use (like I did last year!) for your next BBQ, then that’s a fine use of a cheat meal.

BUT, if you want to hold off on the cheat meal and avoid the refined schtuff, this banana chia pudding is a very, very tasty alternative.

And, honestly – what could be easier than chia pudding?

How to Make Chia Pudding

Ever wondered how to make chia pudding? All you do is mix the chia seeds with the milk, sweetener, and flavorings of your choice in a jar and let the chia pudding chill overnight to thicken. It’s so dang easy. And good for you too!

In general, the ration of chia seeds to liquid should be 3 tablespoons chia seeds for every 1 cup of liquid. Sometimes, like in this recipe, the banana adds liquid as do a few other ingredients, so it may vary slightly. But, in general, 3 tablespoons chia seeds to every 1 cup will be a good baseline for how to make chia pudding. You can also use either white or black chia seeds for making chia seed pudding – because of the lighter color of this banana chia pudding recipe, I use white chia seeds – but the taste and texture is exactly the same as the black chia seeds.

Are Chia Seeds Healthy?

Chia seeds are a good source of omega-3 fatty acids, antioxidants, iron, and calcium. In fact, just two tablespoons of these tiny seeds have almost 10 grams of fiber—about 40 percent of the recommended daily intake.

Chia seeds thicken almost any liquid, which makes them great for getting that creamy pudding-like texture even when you use dairy-free milk.

If you don’t like the texture of the seeds and want the pudding to be completely smooth, just blend everything together before placing in the fridge to soak.

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PLUS I’ve been asked a lot recently to share more vegan recipes, too – so this banana chia pudding recipe is a win-win-win! Woot!

Let’s go over some of the goodness involved in this here banana chia pudding recipe, okay?

  • easy
  • clean
  • tasty
  • high in protein (9.3g in one serving of PUDDING! whuh??)
  • no double boilers needed (or cooking whatsoever)
  • great texture
  • high in fiber
  • you get to eat banana pudding – duh!
  • no refined sugar

Does this mean it will taste EXACTLY like the banana pudding you’re used to? No, of course not. This will not taste artificial, super duper sweet, or bad for you.

Instead, it will taste incredibly yummy, satisfying, and smooth…which, if you’re anything like me, you totes appreciate with your clean eating because you want to eat healthy and still love your food.

Okay, so let’s talk toppings. In these old banana pudding cups, I topped them off with homemade nilla wafers. Again, delish, but not clean.

So, you know what’s a clean alternative that tastes great, provides that nice crunch, and actually is good for you?

I know – right? Cashews?? On banana pudding?

YAAS – stay with me…it’s shockingly tasty and adds the perfect flavor and crunch to make it so yummy.

So…try this banana chia pudding out for yourself or for your summer BBQ guests. I hope you enjoy it as much as we do and that it hits that sweet spot for you, while still allowing you to live that healthy lifestyle!

Banana cream pie chia pudding

It’s basically a pie filled with custard and bananas and topped with whipped cream, though I’ve seen so many variations of it online.

One thing they all have in common though is that they’re a creamy and fluffy pie and they’re all loaded with banana goodness.

I don’t know about you, but I’m a big banana fan! I probably have bananas every single day either in smoothies, cut up in a tortilla with almond butter, (one of my favourite snacks) or just sliced on a bowl of oatmeal or chia pudding.

But when it comes to enjoying my bananas, I can be pretty particular…I like them to be completely yellow. MAYBE one or two brown spots…but any riper and they’re reserved for baking into banana bread.

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So of course for this recipe, I use yellow bananas, but you can use whatever ripeness of banana you love!

How to make healthy banana cream “pie”:

One of my favourite things to do when creating new chia pudding recipes is to base them off of pies that I love! (Like this key lime pie chia pudding , this pumpkin pie chia pudding, and this apple pie chia pudding.)

So it only made sense to make a banana cream pie chia pudding recipe too! This recipe is almost like a mix between a banana cream pie and a coconut cream pie. (Since it’s made with some coconut milk .)

What I love about this recipe is you can make it all year round since bananas are always available. The rest of the ingredients are pretty simple too. I use a mix of coconut milk for creaminess and almond milk to keep it bit less dense in calories and fat. (Though if you want this recipe to be extra creamy you can use a full cup of coconut milk !)

Let’s break this banana cream pie chia pudding recipe down a little further.

This chia pudding is made with almond milk and coconut milk , so you have a great blend of both. One reason I mix them is because coconut milk can be quite high in fat, so using a mix of almond and coconut keeps this chia pudding a little more on the lighter side. Using plant-based milk in chia pudding makes this recipe naturally vegan too.

Chia seeds have TONS of great health benefits and are one of my favourite foods to eat every day.

What are some chia seed benefits:

  • High in fibre
  • High in Omega-3
  • They help with digestive health
  • Boost energy and metabolism

If I’m not eating chia seeds in the form of chia pudding, one of my favourite ways to enjoy them is in a smoothie. They’re also delicious sprinkled on top of oatmeal, yogurts and salads.

Now, I’m going to answer the biggest question I hear about chia pudding: what is the chia pudding ratio?

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By rule of thumb, you want to have about 1/4 cup of chia seeds to 1 cup of liquid. From there you can always add a little bit more liquid if you like a thinner consistency, or if your chia pudding thickens up too much. I find if I leave my chia pudding in the fridge to chill overnight, I like to add a little bit more almond milk to it in the morning to thin out. (Just a bit though!)

This banana cream pie chia pudding is:

  • Vegan
  • Gluten-free
  • Refined-sugar free
  • Grain-free

So yeah…it’s a whole lot healthier than an actual banana cream pie!

Some other favourite chia recipes from the blog:

If you tried this banana cream pie chia pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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Banana cream pie chia pudding

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1 x
  • Category: Breakfast/dessert
  • Method: mix
  • Cuisine: American


A creamy and delicious chia pudding loaded with banana flavour!


  • 1/4 cup chia seeds
  • 1/2 cup full-fat coconut milk
  • 1/2 cup almond milk (I use homemade almond milk)
  • 1 tbsp agave (maple syrup works too)
  • 1 tsp cinnamon
  • 1 banana, mashed
  • 1 banana, chopped (to top)
  • coconut flakes (to top)


  1. Combine the chia seeds, coconut milk , almond milk, agave, cinnamon and mashed banana together in a bowl. Whisk until well combined.
  2. Cover the bowl and place it in the fridge for 1 hour to firm up
  3. Plate the chia puddings into 2 cups and topped with chopped bananas and coconut chips


Mix the chia pudding and let it sit for 2-3 minutes, then mix it again to avoid having any of the chia clump together.

Add whatever toppings you like to this chia pudding (like nut butter, jams or crushed graham crackers!)


Keywords: chia pudding recipe, banana chia pudding, healthy chia pudding