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Banana-Nut Bread Chia Pudding

Three mini glass jars filled with Banana-Nut Bread Chia Pudding, sitting on a marble trivet, and topped with coconut yogurt, fresh banana slices, walnuts and ground cinnamon.
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5 from 1 review

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.

Ingredients

CHIA PUDDING BASE:

  • 1 Banana, ripe but not too ripe
  • 2 tbsps Badia Chia Seeds or Navitas Organics Chia Seeds
  • 1/2 cup Almond Malk, Unsweetened or milk of choice
  • 1 tsp Pure Maple Syrup, such as Crown Maple Syrup
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Pure Vanilla Extract

TOPPINGS:

  • So Delicious Dairy-Free Coconutmilk Yogurt Alternative, Unsweetened Plain
  • Chopped Walnuts, a nice sprinkle

Instructions

  1. Mash the banana: Add the banana to a small bowl and mash it. Set aside. 
  2. Pudding base: Place the chia seeds, milk, maple syrup, cinnamon and vanilla in a small container and mix until fully combined. Gently stir in the banana. 
  3. Thicken: Let sit for 30 minutes to thicken up, stirring 2-3 more times to prevent clumping.
  4. Refrigerate: Place in the fridge and refrigerate for a minimum of four hours or overnight.
  5. Assemble: Once ready to serve, top with coconut milk yogurt and walnuts. Enjoy!

Notes

  • If possible, use all organic ingredients. 
  • Storage: Store the pudding in an air tight container for 2-4 days. Personally, I wouldn’t go much past four days, because the banana will not be as fresh. 

Find it online: https://www.alifedelicious.com/banana-nut-bread-chia-pudding/