Healthy banana bread chia pudding made with banana, creamy coconut milk, and almond butter. This easy recipe will take you just a few minutes to make and is perfect for a quick grab and go breakfast or snack. The flavors or warm cinnamon and banana shine through for a delicious recipe that you are sure to love!

The Best Banana Bread Chia Seed Pudding

Ok, when it comes to easy make-ahead breakfasts, chia seed pudding is always, always, ALWAYS a winner. Not only is it packed with healthy fats and fiber to keep you feeling full, it only takes ten minutes to actually make which is the best when you are running short on time.

There are so many different varieties of chia seed pudding but this banana bread chia pudding will always be one of my personal favorites. The combination of sweet banana, warm cinnamon, and vanilla is absolutely delicious and gives you all of the flavor of a yummy slice of banana bread without any of the work.

Watch How to Make This Recipe

This recipe uses a combination of non-dairy milk and almond butter keep things creamy and is sweetened with a touch of pure maple syrup. Its a simple, yummy recipe that you will definitely want to add into your weekly meal prep routine.

chia pudding ingredients

Banana Bread Chia Pudding Ingredients

Note: full ingredients list & measurements provided in the Recipe Card, below.

Chia Seeds: Chia seeds are a great source of fiber and have over ten grams in ounce. They are also an excellent source of omega-3 healthy fats which are a great addition to your healthy diet. They are also rich in antioxidants, iron, and calcium.

Almond Butter: For an extra dose of healthy fats and deliciousness.

Banana: You can’t have a banana bread flavored chia pudding without banana. All you need is one small banana for this recipe.

Almond and Coconut Milk: I love the combination of almond and coconut milk in this recipe. The coconut milk is just a bit creamier than the almond milk and together they provide just the right balance of creaminess.

Cinnamon: Helps to give the chia pudding that classic banana bread flavor.

Vanilla Extract: For just the right touch of vanilla flavor.

chia seeds and whisk in bowl

How to Make Chia Seed Pudding

Note: full ingredients list & measurements provided in the Recipe Card, below.

Step One: First, start by adding the almond milk, canned coconut milk, banana, cinnamon, almond butter, maple syrup, and vanilla extract to a blender. Blend until everything is smooth and well combined.

Step Two: Next, add the blended banana and milk and chia seeds to a mixing bowl. Whisk everything together until well combined.

Step Three: Once well combined, pour the chia seed mixture into a storage container (I love using these jars) and place it in the refrigerator. After ten minutes in the fridge, give the chia pudding a stir to make sure the mixture is evenly combined.

Step Four: Refrigerate the chia pudding overnight. When you are ready to serve, top it with sliced bananas, your favorite granola, and even   a little extra nut butter if you like!

chia pudding in weck jar

Tips, Tricks, and Frequently Asked Questions

  • If you do not have almond or coconut milk you can use another non-dairy milk of your choice. Cashew milk would be a great option!
  • Don’t have almond butter? You can use another nut butter of your choice like cashew butter. You can also use peanut butter, just know that it will slightly change the flavor of the chia pudding.
  • You can store the chia seed pudding in an air-tight container in the fridge for two to three days. Store it without the toppings or fruit and add them to the pudding when you’re ready to eat.

banana bread chia pudding

More Delicious Recipes to Love

Vanilla Chia Pudding

One Bowl Chocolate Chip Zucchini Banana Bread

Almond Butter Chia Pudding

Peanut Butter Banana Baked Oatmeal Cups

One Bowl Gluten Free Blueberry Banana Muffins

Healthy Banana Chocolate Chip Muffins

banana bread chia pudding in glass jar

Banana Bread Chia Seed Pudding

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free



  1. Add all of the ingredients, except the chia seeds, to a high powered blender and blend until smooth and creamy.
  2. In a mixing bowl, combine the banana and milk mixture with the chia seeds. Whisk until well combined.
  3. Pour the chia seed mixture into a storage container (I love using these jars) and place it in the refrigerator. After ten minutes, give it another stir to make sure everything is evenly combined.
  4. Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with sliced bananas, your favorite granola, and even a little nut butter if that’s your thing. Enjoy!
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

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  1. Cameo Chippindall says:

    First chia pudding I’ve ever made and was absolutely beautiful, already looking forward to having it again tomorrow!

  2. This recipe is ridiculously good! Tasted just like banana bread! Will be making again for sure!

  3. This is a great breakfast option! I didn’t have any coconut milk on hand so I used plain Greek yogurt and it turned out wonderfully. Thanks for providing another healthy and tasty recipe!

    1. Natalie Perkins (ATHT) says:

      So glad you were able to make this recipe work for you, Katy! Thanks for sharing!

  4. Such a delicious and healthy snack

    1. Natalie Perkins (ATHT) says:

      I’m so glad you enjoyed the pudding, Regina! Thanks for sharing!

  5. Made this last night with 1 can of full fat coconut milk plus two TBSP of water and subbed peanut butter because that’s what I had on hand. Soooo easy and delicious! My 2-year-old said “thank you for making this, mama” when I served it for breakfast. And that NEVER happens.

    1. Natalie Perkins (ATHT) says:

      Yay! Happy to hear that, Jenette! So glad everyone loved the recipe! Thanks for sharing!

  6. Creamy and filling! Overall a great and easy recipe. I do recommend adjusting the amount of cinnamon and maple syrup to your individual taste. I halved the maple syrup amount, and wish I had included less cinnamon than the amount listed. It’s a powerful spice!

    1. Natalie Perkins (ATHT) says:

      I’m happy you made the recipe work for you, Heather! Thanks for sharing.

  7. so far your recipes havent failed me. I made it for breakfast tomorrow, I am excited!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved it, Emilia! Thanks for taking the time to leave a review!

  8. This recipe is sooo tasty and only takes about 15 minutes to make the night before. Then in the morning you have a quick and easy breakfast meal that tastes delicious! I will definitely be making this recipe again and have already shared it with friends because I think everyone needs to try it!

    1. Ashlea Carver says:

      Thanks for sharing, Alex! I’m so glad you loved it!

  9. I was worried about texture but wanted to try something new and this sounded delicious…and it was! I took out the syrup/honey and it still had a great taste! Will be making this again! Thanks for recipe!!

    1. Ashlea Carver says:

      So glad you loved it, Maria!

  10. This was my first time trying chia seed pudding and I’m so glad I finally did! Definitely a new breakfast keeper. I left out the maple syrup because I’m doing Whole30 this month and it was still delicious. Thank you for another amazing recipe!

    1. Ashlea Carver says:

      I’m so glad you enjoyed it, Kate!

  11. I loved this recipe!
    I did not use maple syrup and substituted the coconut milk with another cup of almond milk and it turned out just perfect.
    All the recipes I tried from your website turned our great honestly, thanks!

    1. Ashlea Carver says:

      So happy you loved it, Sufana!

      1. I’ve made this recipe a few times now and it’s my favorite go to for breakfast. Love the banana flavor and consistency is spot on.

      2. Ashlea Carver says:

        Thanks for sharing, Tara! I’m so glad you loved it!

  12. Didn’t think I enjoyed chia seed pudding till I tried this recipe. So creamy and is the perfect base for all the toppings!! Loved how filling it was for breakfast and keep me satiated till lunch!

  13. Can’t wait to try it! Can you clarify when the Chia seeds are added? Can’t seem to list it in the steps. I’m guessing combined with milk and banana mixture in bowl?

    1. Ashlea Carver says:

      Hi Waleed! They are added in step 2 – the full instructions are in the recipe card at the bottom of the post. I hope you love the recipe!

  14. Why did you call is banana ‘bread’ etc???

    1. Ashlea Carver says:

      Hi, Susan! This recipe is titled Banana Bread Chia Seed Pudding because the chia pudding has the flavor of banana bread. I hope that helps!

  15. Although I forgot to say, I like to use full fat coconut milk instead of lite coconut milk. Creamier with lots of healthy fats ?

  16. This is my favorite chia seed pudding recipe. I too it with homemade paleo granola and fresh banana. SOO GOOD! Thanks for the recipe!

    1. Ashlea Carver says:

      I’m so glad you like this recipe, Emma! It’s one of my favorites, too! Also using full fat coconut milk is a great idea!

    2. Heather Bolyard says:

      Great flavor. Really did taste like banana bread. Yummy and filling!

      1. Ashlea Carver says:

        So glad you loved it, Heather!