This Chocolate Banana Chia Pudding is a wholesome and satisfying breakfast or snack that blends indulgence with nutrition.
Packed with plant-based protein, heart-healthy fats, and an impressive dose of fiber, it keeps you energized and full for hours.
Naturally sweetened with banana and lightly enhanced with cocoa, it’s a guilt-free treat that feels like dessert but nourishes like a power meal.
Quick, meal-prep friendly, and low in saturated fat, it’s perfect for everyday healthy eating.
Chocolate Banana Chia Pudding
Equipment
- 1 Medium mixing bowl
- 1 whisk or fork
- 1 measuring tablespoon set
- 1 measuring cup (¾ cup capacity)
- 1 jar or cup with lid for storage
Ingredients
- 3 tablespoons 36 g chia seeds
- ¾ cup 180 ml almond milk (or preferred milk)
- 1 tablespoon 8 g unsweetened cocoa powder
- ½ medium banana mashed
- 1 tablespoon 15 ml maple syrup (optional, for sweetness)
Optional Toppings:
- Fresh banana slices
- Dark chocolate shavings or chopped nuts
Instructions
- Prepare the base ingredients: Begin by peeling half of a ripe banana and placing it into a medium mixing bowl. Using the back of a fork, mash it thoroughly until smooth and creamy, leaving very few lumps. The banana acts as both a natural sweetener and thickener, so make sure it is mashed well to create a silky pudding texture later.
- Add the dry ingredients: Sprinkle the chia seeds directly over the mashed banana, followed by the unsweetened cocoa powder. The chia seeds will absorb liquid and expand during refrigeration, while the cocoa powder provides that rich chocolate flavor. Adding them at this stage ensures they blend evenly without clumping.
- Mix in the optional sweetener: If you’d like a sweeter pudding, drizzle in the maple syrup (or your preferred liquid sweetener). This step is optional, especially if your banana is very ripe and already sweet enough. Stir lightly so the syrup begins to incorporate with the banana mixture before adding the liquid.
- Incorporate the liquid base: Pour in the almond milk—or any milk of your choice—over the banana, chia, and cocoa mixture. Whisk the mixture steadily using a whisk or fork, making sure to break up any clusters of cocoa powder or chia seeds. The goal is a smooth, well-blended mixture with no dry spots. Take your time with this step because evenly dispersing the chia seeds helps them gel properly into a pudding-like consistency.
- Rest and thicken briefly: Allow the mixture to sit at room temperature for about 5–10 minutes. During this short rest, the chia seeds will begin to absorb the liquid and slightly thicken. After the waiting period, give the mixture another good stir or whisk. This prevents the chia seeds from sinking to the bottom and ensures a consistent pudding texture throughout.
- Transfer and refrigerate: Once the mixture is evenly combined, carefully transfer it into a jar, glass, or small airtight container. Cover the container with a lid or plastic wrap to protect it from absorbing other odors in the refrigerator. Place it in the fridge and let it chill for at least 2 hours, but ideally overnight, to give the chia seeds time to fully expand and create a thick, creamy pudding.
- Garnish before serving: When ready to serve, remove the pudding from the refrigerator and give it a quick stir to loosen the texture. Top with freshly sliced banana, a sprinkle of dark chocolate shavings, or even chopped nuts for added crunch. These toppings not only enhance the flavor but also add a beautiful visual appeal to your pudding.
- Enjoy your healthy treat: Your chocolate banana chia pudding is now ready to enjoy. Creamy, rich in chocolate flavor, naturally sweetened with banana, and packed with fiber and protein, it’s a nourishing choice for breakfast, a midday snack, or even a light dessert.
Notes
- You can use any type of milk, from almond and oat milk to regular dairy milk, depending on your taste and dietary preferences.
- The sweetness is optional—ripe bananas often add enough natural sweetness, but a touch of maple syrup or honey can enhance the flavor.
- Adding a scoop of chocolate or vanilla protein powder is a great way to make the pudding more filling and protein-rich.
- Resting time is essential; chia seeds need at least 2 hours to expand, but overnight chilling produces the best creamy texture.
- Toppings are versatile—fresh fruit, nuts, seeds, or even a spoonful of nut butter can elevate this pudding.
Chef’s Secrets for Perfect Texture
The key to a delicious chia pudding lies in how well the seeds are incorporated with the liquid.
Whisking thoroughly in the beginning and again after a short resting period ensures the seeds are evenly distributed, preventing clumps at the bottom.
Choosing a ripe banana adds natural creaminess and sweetness, eliminating the need for extra sugar.
For an even richer flavor, use Dutch-process cocoa or dark cocoa powder.
If you prefer a thicker pudding, reduce the liquid slightly, while those who enjoy a looser texture can add an extra splash of milk before serving.
Serving Suggestions to Elevate Flavor
This pudding is versatile enough to enjoy on its own, but toppings can turn it into a café-worthy breakfast.
Banana slices and dark chocolate shavings complement the chocolate flavor perfectly, while a sprinkle of chopped nuts adds crunch and healthy fats.
For a fruity twist, add fresh berries or mango cubes.
It can also be layered with granola or yogurt in a jar to create a quick grab-and-go parfait.
If serving as dessert, drizzle with a spoonful of nut butter or a dusting of cocoa powder for a decadent finish.
Storage Tips for Maximum Freshness
Chia pudding stores well in the refrigerator, making it an excellent meal prep option.
Once prepared, keep it in an airtight container or sealed jar to prevent it from absorbing other food odors.
It will stay fresh for up to 4–5 days, although the texture may continue to thicken as the seeds absorb more liquid.
If it becomes too dense, simply stir in a splash of milk before serving.
Avoid freezing, as the texture of chia seeds and banana can become grainy and unpleasant once thawed.
Frequently Asked Questions
1. Can I make this pudding ahead of time?
Yes! This recipe is perfect for meal prep. You can prepare multiple jars at once and refrigerate them for up to five days. Just remember to stir well before enjoying.
2. What type of milk works best?
Any milk works—almond, soy, oat, coconut, or dairy milk. For a creamier pudding, use oat or coconut milk, while almond milk keeps it light and lower in calories.
3. How can I increase the protein content?
Add ½ to 1 scoop of your favorite protein powder. If you do, increase the milk slightly (2–4 extra tablespoons) to maintain a smooth, spoonable texture.
4. Do I need the sweetener if the banana is ripe?
Not necessarily. A ripe banana often adds enough natural sweetness. The maple syrup or honey is optional and best suited for those who prefer a sweeter pudding.
5. Can I use frozen bananas instead of fresh?
Yes, frozen bananas work well. Just thaw them fully and mash until smooth before adding to the recipe. Keep in mind the pudding may have a slightly softer texture compared to using fresh bananas.
