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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.

Banana-Nut Bread Chia Pudding


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5 from 1 review

  • Author: Naomi
  • Prep Time: 30 minutes
  • Inactive Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 1 serving 1x

Description

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

Scale

CHIA PUDDING BASE:

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. 
  • Category: Breakfast, Brunch, Dessert, Snack
  • Method: Stirred
  • Cuisine: American
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