JOURNAL

Banana cream pie anyone? If you’ve never had one, they’re basically a pie filled with custard and bananas and topped with whipped cream. They’re creamy, fluffy, and loaded with banana goodness. 

This recipe is almost like a mix between a banana cream pie and a coconut cream pie (since it’s made with some coconut milk) but won’t add to your waistline. It’s jam-packed with nutritional benefits and will keep you fuller for longer, so perfect as a breakfast must have or pre-made snack.  

Chia seeds deliver a massive amount of nutrients with very few calories. They’re loaded with antioxidants, are high in fibre, omega 3 fatty acids and protein – perfect for keeping you fuller for longer. The high fibre and protein content of bananas and chia combined will help you lose weight and support a healthy heart, as well as boost your energy and metabolism. 

What’s great about this recipe is you can make it all year round since bananas are always available. The rest of the ingredients are pretty simple too. This chia pudding is made with almond milk and coconut milk, so you have a great blend of both. Plus using a mix of coconut milk for creaminess and almond milk will keep it less dense in calories and fat – so a little more on the lighter side. Though if you want this recipe to be extra creamy you can use a full cup of coconut milk! Using plant-based milk in chia pudding makes this recipe naturally vegan too. 

By rule of thumb, you want to have about 1/4 cup of chia seeds to 1 cup of liquid. From there you can always add a little bit more liquid if you like a thinner consistency, or if your chia pudding thickens up too much. If you leave your chia pudding in the fridge to chill overnight, you may need to add a little bit more almond milk to it in the morning to thin out – just a tad though! 

This Banana Cream Pie Chia Pudding is delicious, plus its vegan, dairy-free, grain free and made with no refined sugar. Here’s how to make it: 

How To Make It

1. Combine the chia seeds, coconut milk, almond milk, agave, cinnamon and mashed banana together in a bowl. Whisk until well combined. 

2. Cover the bowl and place it in the fridge for 1 hour to firm up.

3. Plate the chia puddings into 2 cups and topped with chopped bananas and coconut chips.

The Expert Tip

Mix the chia pudding and let it sit for 2-3 minutes, then mix it again to avoid having any of the chia clump together. 

Bananas will oxidise once peeled, so consume within an hour.