Banana chia pudding

5 from 4 votes

This banana chia 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 flambeed bananas using ingredients like maple syrup, raisins, and cinnamon.

Prep Time10

Cook Time0

Resting time8

Total Time8 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Keyword: easy, no-cook

Servings:

Calories: 227kcal

Author: Veronique Eichler

Equipment

Ingredients

Chia pudding

1/2 cup mashed banana (1 medium)
1/2 cup non-fat Greek yogurt
1 cup Soy milk, plain, unsweetened
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup chia seeds
2 tbsp raisins

Toppings

2 tbsp chopped pecans
2 dates
1 tbsp unsweetened coconut flakes

Instructions

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.

Notes

This will keep for 3 to 4 days in the refrigerator. It may get darker as the banana oxidizes, but it is perfectly safe to eat. Just give it a gentle stir before serving.

Nutrition