This banana chia seed pudding recipe is a healthier, low-calorie alternative to traditional Bananas Foster. Without using rum, butter, or brown sugar, it still manages to replicate the taste of bananas flambé using ingredients like maple syrup, raisins, and cinnamon. Perfect for a guilt-free treat that packs a protein and fiber punch!
Possibly the best chia pudding recipe
I have been a fan of chia seed pudding for a few years now, and I keep experimenting with new flavors all the time. This banana chia pudding is one of my top favorites because it feels like eating a decadent dessert of Bananas Foster.
If you’ve ever had the original Bananas Foster at Brennan’s, your eyes may be popping out of your face right now, but hear me out. As I said, there’s no rum in this recipe, no butter and no brown sugar. How can it taste like Bananas Foster? Maybe it’s my wild imagination, but the mashed bananas along with maple syrup, raisins and cinnamon come close to replicating the taste of bananas flambé, while the creaminess of the pudding and the vanilla extract are reminiscent of the vanilla ice cream…
Call me crazy, but the original recipe clocks in at 820 calories per serving before you even add any vanilla ice cream. This recipe will only set you back 227 calories (including all the toppings) and provides 7 g of protein and 7 grams of fiber to boot.
So, despite the trade-off, I’ll close my eyes and keep imagining I am back in New Orleans while enjoying this delicious, healthy version of Bananas Foster…
Ingredients for Banana Chia Seed Pudding:
- chia seeds: high in fiber, protein, Omega 3’s, rich in antioxidants, calcium, phosphorus and magnesium, low in calories. After soaking for a few hours, they take on a silky chewy texture reminiscent of tapioca.
- mashed banana. This recipe is perfect for using that one banana that just turned a bit too ripe to be consumed as is…
- Greek yogurt. I mostly use non-fat Greek yogurt as it is the healthiest choice, but you can use the full fat version if you prefer. Just keep in mind the nutrition data provided below is for non-fat yogurt.
- soymilk or other plant milk. I like to use unsweetened plant milk and control the amount of sweetener that I add.
- maple syrup: for a touch of natural sweetness. I like to drizzle an extra teaspoon on top when serving as well.
- vanilla extract: for that inimitable heavenly flavor, chose a pure vanilla extract such as Nielsen-Massey. Imitation vanilla is just that: a pale imitation.
- cinnamon: adds a warm sweet note, and provides powerful antioxidants.
- raisins: they will plump up along with the chia seeds and provide a chewy pop of sweetness.
- Toppings: chopped pecans (or walnuts) for a buttery crunch, dates for a sweet caramel bite, and coconut flakes to add to the tropical theme of banana.
How to make banana chia seed pudding
This recipe is simple enough for a child. One bowl. Mash, measure, mix. Wait. Top. Eat. Enough said.
A few pictures are worth a thousand words. Read details below.
If you’re looking for a healthier alternative to traditional desserts, give this banana chia pudding recipe a try! It’s easy to make and packed with protein, fiber, and antioxidants. You can also experiment with different toppings and flavor variations to make it your own. If you liked this recipe, don’t forget to leave your comments below!
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Banana chia pudding
- In a large bowl, mix mashed banana, Greek yogurt, soymilk, maple syrup and vanilla. Stir with a whisk until well combined.
- Add chia seeds, raisins and cinnamon and combine.
- Pour into a container with a lid. Cover and refrigerate.
- After an hour or two, stir to break down and chia seeds clumps.
- Return to the refrigerator and continue chilling for 12 hours total.
- Stir again with a spatula before serving. Add toppings as desired.