Chia seeds absorb 10 times their weight in liquid within 30 minutes, turning banana-infused milk into pie-worthy pudding overnight.
Banana Cream Pie Chia Pudding
Indulge in a creamy Banana Cream Pie Chia Pudding that’s not just a treat for your taste buds but also packs a protein punch with 18g and a fiber boost of 10g! This delightful mix of ripe bananas, velvety coconut milk, and crunchy graham cracker crumbs transforms your breakfast or dessert into a dreamy experience. Whip it up in a flash for a guilt-free indulgence any time of day!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This dessert is a proper transatlantic mash-up—American banana cream pie, a 1950s diner staple, collides headfirst with chia seeds that South American Aztec and Mayan warriors were necking for energy back in 3500 BC, while Greek yogurt drags the whole thing through modern Athens, proving pie doesn't need pastry, butter, or your gran's rolling pin to earn its stripes.
Regional Twist
Down in Louisiana, cooks would swap the plain Greek yogurt for buttermilk and stir in a spoonful of cane syrup instead of maple, giving this chia pudding a tangy, molasses-dark Southern twist that tastes like it crawled straight out of a New Orleans bakery.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 ripe bananas, mashed
🥛Dairy & Eggs(2)
- 2 cups plain Greek yogurt (480 ml)
- ½ cup milk (120 ml)
🫙Pantry Staples(2)
- 1 ½ Tbsp maple syrup (22.5 ml)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- ½ cup chia seeds (120 ml)
Nutrition (per serving)
Calories
290
Protein
16g
Carbs
35g
Fat
11g
👨🍳 Instructions
- 1
To a large bowl, add the bananas and mash until mostly smooth, some chunks are ok. Add the yogurt, milk, chia seeds, maple syrup and vanilla, and whisk until combined. Adjust to taste with more maple syrup if desired.
- 2
Divide evenly between 4 sealable jars or containers (alternatively store in one large container to dish up as needed). Chill for at least 15 minutes, or overnight.
- 3
To serve, top with sliced banana and whipped cream or Greek yogurt whip and vanilla wafers if using.
💡 Pro Tips
- ✓Mash bananas to 60-70% smoothness (leave visible 1-2mm chunks) rather than completely puréeing because residual fiber structure traps chia mucilage, preventing the pudding from becoming gelatinous and dense after overnight refrigeration.technique60-70% smooth texture
- ✓Let chia seeds hydrate for a minimum of 4 hours (preferably overnight) because they absorb 9-12x their weight in liquid, and this extended time ensures even gel formation throughout rather than a grainy center with a gelled exterior.timing4-12 hours hydration
- ✓Whisk the mixture for 1-2 minutes immediately after combining to distribute chia seeds evenly and prevent them from clumping during the first 30 minutes of hydration when they're most prone to settling.technique1-2 minutes whisking
- ✓Use Greek yogurt at 15-20% fat content minimum because its higher protein concentration (18-20g per cup) provides structural support that prevents the pudding from separating into liquid and solids as banana enzymes break down pectin over 24-48 hours.ingredient15-20% fat content, 18-20g protein per cup
- ✓Add maple syrup only after the pudding has chilled for 15 minutes if adjusting sweetness, because chia seeds release water during hydration (diluting flavors by 15-20%), making the pudding taste less sweet than when freshly mixed.timing15-minute chill before adjustment
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Chia seeds absorb 10 times their weight in liquid within 30 minutes, turning banana-infused milk into pie-worthy pudding overnight.
Banana Cream Pie Chia Pudding
Indulge in a creamy Banana Cream Pie Chia Pudding that’s not just a treat for your taste buds but also packs a protein punch with 18g and a fiber boost of 10g! This delightful mix of ripe bananas, velvety coconut milk, and crunchy graham cracker crumbs transforms your breakfast or dessert into a dreamy experience. Whip it up in a flash for a guilt-free indulgence any time of day!
The Story
This dessert is a proper transatlantic mash-up—American banana cream pie, a 1950s diner staple, collides headfirst with chia seeds that South American Aztec and Mayan warriors were necking for energy back in 3500 BC, while Greek yogurt drags the whole thing through modern Athens, proving pie doesn't need pastry, butter, or your gran's rolling pin to earn its stripes.
Regional Twist
Down in Louisiana, cooks would swap the plain Greek yogurt for buttermilk and stir in a spoonful of cane syrup instead of maple, giving this chia pudding a tangy, molasses-dark Southern twist that tastes like it crawled straight out of a New Orleans bakery.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 ripe bananas, mashed
🥛Dairy & Eggs(2)
- 2 cups plain Greek yogurt (480 ml)
- ½ cup milk (120 ml)
🫙Pantry Staples(2)
- 1 ½ Tbsp maple syrup (22.5 ml)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- ½ cup chia seeds (120 ml)
Nutrition (per serving)
Calories
290
Protein
16g
Carbs
35g
Fat
11g
👨🍳 Instructions
- 1
To a large bowl, add the bananas and mash until mostly smooth, some chunks are ok. Add the yogurt, milk, chia seeds, maple syrup and vanilla, and whisk until combined. Adjust to taste with more maple syrup if desired.
- 2
Divide evenly between 4 sealable jars or containers (alternatively store in one large container to dish up as needed). Chill for at least 15 minutes, or overnight.
- 3
To serve, top with sliced banana and whipped cream or Greek yogurt whip and vanilla wafers if using.
💡 Pro Tips
- ✓Mash bananas to 60-70% smoothness (leave visible 1-2mm chunks) rather than completely puréeing because residual fiber structure traps chia mucilage, preventing the pudding from becoming gelatinous and dense after overnight refrigeration.technique60-70% smooth texture
- ✓Let chia seeds hydrate for a minimum of 4 hours (preferably overnight) because they absorb 9-12x their weight in liquid, and this extended time ensures even gel formation throughout rather than a grainy center with a gelled exterior.timing4-12 hours hydration
- ✓Whisk the mixture for 1-2 minutes immediately after combining to distribute chia seeds evenly and prevent them from clumping during the first 30 minutes of hydration when they're most prone to settling.technique1-2 minutes whisking
- ✓Use Greek yogurt at 15-20% fat content minimum because its higher protein concentration (18-20g per cup) provides structural support that prevents the pudding from separating into liquid and solids as banana enzymes break down pectin over 24-48 hours.ingredient15-20% fat content, 18-20g protein per cup
- ✓Add maple syrup only after the pudding has chilled for 15 minutes if adjusting sweetness, because chia seeds release water during hydration (diluting flavors by 15-20%), making the pudding taste less sweet than when freshly mixed.timing15-minute chill before adjustment