This is the best banana chia pudding you will ever make! Creamy chia pudding is layered with caramelized bananas and almond butter “caramel” that tastes similar to bananas foster! Simply mix, chill, and enjoy this as a healthy breakfast, snack, or treat!
I am a sweet breakfast person, through and through. I do love a good savory breakfast every now and then, like my healthy enchilada breakfast skillet and egg stuffed peppers, but I usually reach for something sweet. I love protein shakes like my peanut butter espresso protein shake and overnight oats like my dreamy strawberries and cream oats, but this banana fosters inspired chia pudding has been on repeat!
It starts with thick, creamy chia pudding, topped with a layer of almond butter “caramel”, and caramelized bananas. I love to sprinkle some chopped pecans on top for some crunch. It tastes super lush, like dessert for breakfast, while being lower in sugar, high in fiber, and is SUPER satiating. If you’re looking to switch up your breakfast routine or are looking for breakfast recipes without eggs, this is for you!
Banana fosters chia pudding recipe video
Why you’ll love this recipe
- With chia seeds high fiber content, this breakfast will keep you full and satiated for hours. They’re also incredible for gut health and packed full of omega-3’s.
- Banana chia pudding is vegan, gluten-free, egg-free, grain-free, paleo, and refined sugar-free.
- It comes together with minimal ingredients in just a few minutes!
- Can double as a healthy treat or snack and is kid and toddler approved!
- This nourishing breakfast is a great meal prep and grab-and-go breakfast option (more wholesome than cereal or baked goods!). You can double the recipe to feed a larger family/group!
- Perfect for using up ripe bananas! I always seem to have bananas lying around that are turning quickly. Chia pudding is a great way to use them up if you’re not in the mood for banana bread!
Is chia pudding healthy?
Chia seeds are nutrient-dense superfoods! Not only are they packed with fiber but they contain heart and brain-protective omega-3’s. They can also help regulate cholesterol levels, lower blood pressure, and reverse oxidative stress. Chia seeds contain alpha-linolenic acid which may help maintain normal blood sugar levels, as well.
Is chia pudding good for weight loss?
A question I get whenever I share chia pudding is if it’s good for weight loss. Chia seeds are high in soluble fiber which will help you stay fuller for longer. Chia seeds “swell” and hydrate when mixed with liquid and allowed time to set or “hydrate”. This helps with feelings of fullness which can alleviate cravings to snack and prevent overeating.
How to make banana fosters chia pudding
Full recipe/measurements are in the recipe card at the bottom of the post!
equipment
- Mixing bowl
- Spatula
- Mason jars or storage containers: I love these glass jars with bamboo lids.
- Fry pan
Ingredients & substitutions
- Chia seeds: I like to buy my chia seeds in bulk on Amazon, because I find them to be the best price and go through them so quickly! They can be found in pretty much every grocery store!
- Coconut yogurt or greek yogurt: This helps create a super creamy chia pudding! Opt for a THICK yogurt. I like Cocojune or Culina for vegan coconut yogurt options!
- Banana: Banana adds a natural sweetness to this healthy breakfast! You can add them raw or caramelize them. I actually like to add a mix of both, frying only half of the banana and adding the other half to my chia pudding sliced, raw.
- Maple syrup or honey: You can also use monk fruit or stevia drops for a sugar-free option.
- Milk, of choice: I love to use creamy cashew milk or coconut milk. Regular milk also works!
- Cashew butter or almond butter: Use sunflower butter for a nut-free option!
- Pantry staples: Vanilla extract, cinnamon, sea salt
Steps to make banana fosters chia pudding
This chia pudding couldn’t be easier to make! The worst part is having to wait while it sets up, but it is SO worth it! You don’t have to caramelize the bananas if you’re short on time, this pudding is still delicious with raw banana! I actually like to use a mix of both. I will caramelize half of the banana to get that banana fosters flavor, but will also add the other half of the banana to the pudding sliced, raw.
- Make the chia pudding: In a large bowl, combine the yogurt, milk, chia seeds, vanilla extract, and sweetener, whisking well until combined. Pop the bowl in the fridge for 30 minutes to an hour to allow it to firm up a little. You can even pop it in the freezer for 30 minutes to speed up the process.
- Make the caramelized bananas: While the chia pudding is chilling, make the caramelized banana. Slice the banana into coins. Add the oil to the pan, followed by the bananas. Sprinkle the cinnamon sugar over the banana slices.
- Make the nut butter “caramel”: While the bananas are frying, mix together the almond butter “caramel” ingredients. Set aside.
Expert tips
- Stir twice! To ensure your chia pudding sets properly, make sure you stir the chia seed pudding once after 30 minutes and then again after another 30 minutes or so. This will prevent clumping and produce a cohesive, smooth chia pudding texture!
- Storage: Be sure to store chia pudding in an air-tight container in the fridge for 3-4. I don’t recommend freezing.
- Give the chia seeds enough time in the fridge, to soak up the liquid. You want to allow the chia seeds enough time to gel/hydrate.
- Can chia seed pudding be made high protein? Yes! Stir in a scoop of your favorite collagen powder or add in a scoop of your favorite protein powder (although you may need to add a few extra tablespoons of milk if your mixture ends up too thick before placing in the fridge!)
- Don’t like the texture of chia seed pudding? If you desire a smoother consistency, blend the mixture. This creates a smoother and creamier pudding rather than one that’s tapioca-like!
Toppings
I love this recipe in particular, because the caramel and bananas give so much flavor. However, if you want to add anything extra, feel free!
- Fresh fruit
- Dried fruit
- Coconut yogurt or greek yogurt
- Chopped nuts (pecans, walnuts, etc) or granola
- Chocolate chips
- Coconut flakes
More healthy breakfast recipes to try
- Healthy breakfast souffle/cheesecake
- Oatmeal cookie dough overnight oats
- Breakfast egg stuffed peppers (low carb)
- Baklava granola clusters
- PBJ Overnight oats
- Healthy savory breakfast bowls
- Enchilada breakfast skillet
- Breakfast berry crumble
- Peanut butter espresso protein shake
Banana Chia Pudding
Ingredients
Chia pudding
- 6 tbsp chia seeds
- 1 1/2 cups creamy milk, of choice *I use cashew milk
- 2 tbsp maple syrup, honey, or monk fruit for sugar-free *More if you'd like but keep in mind the caramel & bananas add sweetness.
- 1/3 cup thick coconut yogurt or greek yogurt
- 1 1/2 tsp vanilla extract & good pinch of sea salt
"caramel"
- 1/4 cup almond butter, cashew butter, or sunflower butter for nut-free
- 1/4 cup plant-based milk
- 2 tbsp maple syrup
- good pinch of sea salt
Caramelized Bananas
- 2 small ripe bananas
- 1 tsp coconut oil
- 1 1/4 tsp cinnamon
Toppings
- chopped pecans
- extra dollop of coconut yogurt, greek yogurt, or coconut whip
Instructions
- Note: I like to use smaller containers, but if you only have larger ones, it may not fill your jars! That's okay!
Chia pudding
- In a large mixing bowl, combine all of the chia pudding ingredients. Whisk well until combined and no large clumps remain. Place the bowl in the fridge for 30 minutes or so, to firm up a little while you make the bananas and caramel.
Bananas
- Heat a fry pan over medium heat. Slice the ripe bananas into coins.
- Place the banana coins onto the pan. Sprinkle the cinnamon over top of the bananas. Let them cook until they start to brown, then flip the coins. Let them cook a few minutes on the other side until caramelized. Then remove from the heat.
"caramel"
- I like to use a small blender to blend the caramel together, as it creates a creamier consistency and prevents clumping. Simply add everything to the blender and blend until smooth. Taste the mixture. If it's too thick, and you want it sweeter, add another tsp or so of maple syrup and/or milk until it reaches your desired consistency.
Assemble the jars
- Add the chilled chia pudding to the bottom of each jar, filling them 3/4 of the way up. Then add half of the "caramel" to the top of each. Add the bananas on top (I like to do half caramelized bananas and half raw, sliced bananas). Place back in the fridge for 2 hours or so to allow the chia seeds to fully hydrate.
- When ready to eat, you can top it with an extra dollop of yogurt or coconut whip and enjoy!
Video
Notes
- To meal prep: I would just sprinkle raw, sliced bananas with a little cinnamon sugar and then top the pudding with them. If you leave the caramelized bananas on the pudding in the fridge overnight, it may become a watery, mushy mess 🙁
Love this recipe! First time making chia seeds pudding, and now I am hooked. Love the combination of ingredients.
Thanks Dani
Hi Sandy! Aw, i’m so happy you had a lovely first experience!! It’s my favorite breakfast/snack! Thank you so much for trying my recipe & for your review (: