Banana-Nut Bread Chia Pudding has all the classic flavors of a homemade loaf of banana bread. This easy recipe comes together with simple ingredients like banana, plant-based milk and a touch of maple syrup. And, the warm cinnamon and vanilla gives this pudding that nostalgia you get from fresh baked banana bread everyone loves.
This delicious pudding is the perfect breakfast or brunch item, light dessert or easy snack. Plus, it is vegan and paleo friendly. It is a win for all!
The Benefits Of Chia Seeds:
- An excellent source of omega-3 fatty acids, which help raise HDL levels…the “good” cholesterol.
- High in fiber, which helps fill you up.
- Good source of plant protein. There are four grams of protein in just two tablespoons.
- Rich in antioxidants and iron, which is great for overall health.
- Helps with digestive health.
- Boost energy and metabolism.
Ingredients Needed For This Banana-Nut Bread Chia Pudding:
- Banana – For this particular breakfast/snack item, I like to use bananas that aren’t overly ripe. Personally, if the peel is yellow and the banana has just a bit of bite to it or is slightly spotted, I think it is perfect for this recipe. If the banana is very ripe and is very brown then I don’t use it here. (However, the banana at this point will just yield a much sweeter pudding).
- Milk – I have tried this recipe with both plant-based milk and coconut milk in a can. And, to be honest, for this particular recipe, I like the texture of the pudding best with almond or oat milk.
- The brand that I am currently using and love is by Malk Organics. This brand uses good quality ingredients. There are no gums, fillers, inflammatory oils or anything artificial. It is perfect for all of your cooking and baking needs.
- Toppings – To not overshadow the taste of the pudding, all I top it with is coconut yogurt and some walnuts. Just keep it simple. You want the pudding to be the star!
Tips & Tricks For The Best Pudding:
- Let it sit for 30 minutes to thicken up, stirring 2-3 more times to prevent clumping. This is a key step. (For the most part, I make this a habit with all of my chia puddings).
- Chill in the refrigerator for at least four hours before eating. However, I believe, the texture is best if it has set for 8+ hours.
- Toppings – To keep everything as fresh as possible, don’t add the toppings until you are ready to eat it.
- Storage – Store the pudding in an air tight container for 2-4 days. Personally, I wouldn’t go much past 4 days, because the banana will not be as fresh. (The containers I use for my chia pudding are absolutely perfect and are listed under the recipe card).
Be sure to give this Banana-Nut Bread Chia Pudding a try. It may just become your new go to banana bread recipe. HA! 😉
And, for more chia pudding recipes, please give these a try:
- Roasted Strawberry Chia Pudding
- Decadent Chocolate-Cherry Chia Pudding
- Lemon Curd Chia Parfaits (Vegan)
- Autumn-Apple Pie Chia Pudding (Easy & Delicious)
- Loaded Kiwi Chia Pudding (Dairy & Gluten-Free)
If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!Print
- This Clear Glass Bowl with Lid, Set of 12 from Crate & Barrel is what I use to store my chia pudding in.