Peanut Butter Banana Chia Pudding

Peanut Butter Banana Chia Pudding is the kind of breakfast that feels like a treat but comes together with just a handful of wholesome ingredients. I originally whipped it up as a make-ahead snack for busy mornings and quickly realized it is a creamy flavorful way to start the day or finish a meal.

I first made this after hunting for a no fuss breakfast that would keep me full through a long day and now I double the recipe for easy weekday snacks my whole family devours.

Ingredients

• Ripe bananas: mashed for creamy texture and natural sweetness look for spotted bananas as they mash easiest and give the most flavor
• Natural peanut butter: makes this rich with healthy fats and protein always choose a jar with only peanuts and maybe a pinch of salt for best taste
• Chia seeds: essential for thickening and boosting fiber and omega threes try to check that your batch is fresh and not past its best by date
• Unsweetened almond milk: any plant based milk works great but choose one with no added sugar for flavor balance and a smooth consistency
• Maple syrup or honey: adds delicate sweetness use as little or as much as your taste buds prefer and look for pure maple or local honey
• Vanilla extract: rounds out the flavor choose real extract for best results and the deepest aroma
• Pinch of salt: totally optional but it makes the sweetness and nutty notes pop a bit more
• Chopped peanuts or granola for topping: these keep the pudding interesting with a bit of crunch go for unsalted peanuts or your favorite granola blend

Instructions

Mash the Bananas:

Begin by peeling the bananas and mashing them thoroughly with a fork or potato masher until no lumps remain. Smooth bananas blend better and give your pudding that perfect creamy texture.

Mix Wet Ingredients:

In a mixing bowl combine your mashed bananas with the peanut butter almond milk maple syrup and vanilla. Whisk vigorously until everything is well incorporated and smooth. Blending is key here to make sure the peanut butter merges fully with the milk and bananas.

Add Chia Seeds:

Sprinkle the chia seeds into your bowl and gently stir until all the seeds are coated and dispersed. Let the mixture sit for five minutes then stir again to prevent clumping and to help the seeds begin absorbing liquid evenly.

Rest and Thicken:

Cover the bowl or divide the mixture into individual jars or cups. Place in the refrigerator and let it rest for at least four hours or ideally overnight. The chia seeds will swell and form a thick luscious pudding.

Add Toppings and Serve:

Right before serving give the pudding a quick stir then sprinkle on chopped peanuts or granola for crunch if using. Serve chilled and savor the pairing of creamy nutty and sweet flavors.

I have a soft spot for peanut butter in almost anything but the magic of this dish comes alive once the chia seeds turn the mixture into a custard My son calls it breakfast pudding and watching him sneak extra spoonfuls is a highlight every week

Storage Tips

Store prepared chia pudding in individual jars or airtight containers in the refrigerator for up to three days The texture actually improves as it sits so do not worry if you make it ahead By day three give it a quick stir as it may settle slightly on top but it will still taste fresh You can even portion it into small containers for lunchboxes or snacks on the go

Ingredient Substitutions

If you are out of almond milk oat or coconut milk works beautifully Sunflower seed butter or almond butter easily replaces peanut butter for those with allergies If you want a smoothie type version blend it all before adding chia seeds and let chill for the same creamy result

Serving Suggestions

I sometimes layer it with fresh berries or chopped apple for color and tartness For a dessert twist you can dust cocoa on top or swirl in a spoonful of extra peanut butter Drizzle with a little honey for kids or top with coconut flakes for a tropical vibe

Cultural or Historical Context

Chia pudding owes its popularity to the recent rise of plant based diets but the seed itself has been beloved for centuries by Aztec and Mayan cultures Chia means strength in the ancient Mayan language and it really does help sustain you on a busy day This modern version brings that tradition to the breakfast table with new comfort food appeal

Seasonal Adaptations

Top with sliced strawberries in spring Mix in pumpkin puree and a dash of cinnamon for fall flair In the summer try layering with fresh peaches or mango for a lighter taste

Success Stories

One friend switched to this as her workday breakfast and swears she has more energy till lunch My little one requests it with chocolate chips before school It really is a recipe that brings smiles for kids and grownups alike

Freezer Meal Conversion

Spoon pudding into small freezer safe jars or silicone molds and freeze up to one month When ready leave in the fridge overnight to thaw or pop in the microwave on low for a quick defrost The texture will soften a bit but it is perfect for an extra cold treat

This pudding is easy enough for weekday breakfast yet special enough for dessert. Enjoy each spoonful and make it your own with your favorite toppings.

Common Recipe Questions

→ How long should chia pudding sit before serving?

Let the mixture chill for at least 3 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and achieve a thick, creamy texture.

→ Can I use different milk alternatives?

Absolutely. Almond milk is suggested, but soy, oat, or coconut milk work just as well depending on personal preference or dietary needs.

→ How can I adjust the sweetness?

Customize sweetness by adding more or less maple syrup or honey, or omit entirely if you prefer just natural banana sweetness.

→ Are there other topping options?

Besides chopped peanuts or granola, try sliced bananas, berries, coconut flakes, or cacao nibs for extra flavor and crunch.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to four days. Stir before serving if needed.