Banana Chia Pudding
Chia pudding is slowly becoming one of my new favorite desserts. I wouldn’t have ever probably tried chia pudding again had it not been for our temporary change in diet, so I’m very grateful that I got the opportunity to experiment with something new! I’ve done chocolate chia pudding a few times now with great success (I even made a chia pudding pie!) so I wanted to try something a bit more adventurous: a banana chia pudding!
Banana is one of my favorite alternative “sweeteners” to use in all aspects of my baking because of its pure, unadulterated sweet flavor and also because of its versatility in terms of texture; using banana doesn’t generally throw off the recipe and it adds a bit of extra pizzazz the the recipe. Plus, the banana flavor goes with nearly all other flavors in baking! This banana chia pudding is especially good when topped with this oat-free granola recipe or a this berry “syrup” topping.
- 3 Ripe Bananas
- 2 Cups Non-Dairy Milk (I used almond)
- 1 Tsp Stevia Powder
- 1/8 Tsp Himalayan Pink Sea Salt
- 1/2 - 3/4 Cup Chia Seeds
- 1 Tsp Vanilla Extract
- Blend the bananas, milk, stevia powder, vanilla, and salt in a blender until the mixture is smooth. Then pour into a medium size bowl.
- Add the chia seeds and mix. For a thinner pudding, use 1/2 cup of chia seeds, for a thicker pudding use 3/4 cup.
- Let the mix sit for 5 minutes, then stir. Repeat three times, then put the bowl in the fridge to set for 4-5 hours.
- Serve straight out of the fridge.
Leave a Comment