Banana Chia Honey Milk Pudding
Yield: 2 servings
Prep: 10 minutes
Chilling: 4 hours minimum; overnight is best
Cooking: None
Ingredients
2 medium ripe bananas
2 cups milk
6 teaspoons chia seeds (2 tablespoons)
2 teaspoons local honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Small pinch of salt — optional
Banana slices, for topping — optional
What milk can I use?
You can use:
Whole milk — richest and creamiest
2% or low-fat milk
Soy milk — good higher-protein option
Oat milk — creamy and slightly sweet
Unsweetened almond milk — lighter
Coconut milk — richer and more tropical
Plant-based milk works well for chia pudding; published recipes commonly use dairy, almond, oat, soy or coconut milk.
Detailed Instructions
1. Prepare the bananas
Peel the bananas and place them in a mixing bowl.
Mash thoroughly with a fork until mostly smooth. A few tiny pieces are fine.
Tip: Use very ripe, spotty bananas. They provide considerably more sweetness and stronger banana flavor.
2. Add the liquid ingredients
Pour in the milk.
Add:
2 teaspoons honey
1 teaspoon vanilla
½ teaspoon cinnamon
Pinch of salt, if using
Whisk until the banana and milk are well combined.
3. Add chia seeds
Add the 6 teaspoons chia seeds and whisk thoroughly.
Make sure there aren’t dry chia seeds sitting at the bottom or clumped together.
4. First resting period
Leave the mixture for about 5–10 minutes, then stir or whisk again.
This second stir is important because chia seeds tend to settle while they begin absorbing the liquid. Similar chia-pudding recipes specifically recommend stirring again after the initial rest.
5. Refrigerate
Cover the bowl or transfer the mixture to two jars/glasses.
Refrigerate for at least 4 hours.
For the best thick, creamy texture, refrigerate overnight.
Chia seeds absorb the liquid and form the characteristic gel-like pudding texture.
6. Check the consistency
After chilling, stir the pudding.
If it’s too thick, add 1–2 tablespoons milk and mix.
If it’s too thin, add another 1–2 teaspoons chia seeds, stir thoroughly and refrigerate for another 1–2 hours.
7. Serve
Divide into two portions.
Top with:
Fresh banana slices
Cinnamon
Berries
Coconut flakes
Granola
A small drizzle of honey
Serve cold.
Nut & Allergen Information
Is this recipe naturally nut-free?
Yes, if you use dairy milk or a certified nut-free plant milk and don’t add nut toppings.
The basic ingredients are:
Banana
Chia seeds
Milk
Honey
Vanilla
Cinnamon
There are no tree nuts or peanuts in the basic recipe.
However, if you use almond or cashew milk, or add peanut/almond/cashew butter, it is no longer nut-free.
Dairy-free version
Use:
Soy milk
Oat milk
Coconut milk
Certified dairy-free plant milk
Honey is not dairy, so it can remain in the recipe.
Vegan version
Replace honey with:
Maple syrup
Agave syrup
Date syrup
Honey is generally not considered vegan.
Gluten-free
The basic recipe is naturally gluten-free, but check packaged ingredients such as plant milk, vanilla, granola and toppings for cross-contact if you need strict gluten avoidance.
Common allergens to watch
Depending on your ingredients:
Ingredient Possible allergen
Cow’s milk Milk/dairy
Almond milk Almond/tree nut
Cashew milk Cashew/tree nut
Soy milk Soy
Oat milk Check gluten/cross-contact
Peanut butter Peanut
Almond butter Tree nut
Granola May contain nuts, gluten, etc.
If this is being prepared for someone with a serious allergy, check the individual package’s allergen statement rather than relying only on the ingredient list.
Sweetness
The banana already provides substantial sweetness.
For less sweet pudding, use:
1 very ripe banana
1 teaspoon honey or no honey
For sweeter dessert-style pudding, use:
2 teaspoons honey as shown in the image
Or add another teaspoon after chilling
Taste before adding more sweetener because the sweetness of bananas varies considerably.
Why did my pudding become too thick?
Chia seeds continue absorbing liquid while refrigerated.
Simply stir in milk, 1 tablespoon at a time, until you reach the consistency you want.
A commonly used chia-to-liquid ratio is around ¼ cup chia seeds to 1 cup milk for a particularly thick pudding; this pictured recipe uses substantially less chia, so it should be softer and more spoonable.
Why is my pudding watery?
Possible reasons:
Not enough chia seeds.
The chia seeds weren’t distributed evenly.
It hasn’t chilled long enough.
The bananas/milk were unusually liquid.
The chia seeds are old or poor quality.
Stir thoroughly and refrigerate longer. If necessary, add another teaspoon or two of chia seeds.
Storage
Keep covered in the refrigerator.
For best quality, I’d recommend eating it within 3–4 days, particularly because it contains fresh mashed banana.
If the pudding develops an unusual smell, visible mold, fermentation, or other signs of spoilage, discard it.
Some chia-pudding recipes report storage of up to five days under refrigeration.
Recipe Q&A
Q: Do I have to blend the banana?
No. Mashing it with a fork works perfectly. Blending produces a smoother, more uniform pudding.
Q: Can I make it without honey?
Yes. Use a sufficiently ripe banana, or replace honey with maple syrup/date syrup.
Q: Can I use frozen bananas?
Yes, but thaw them first and drain excess liquid if necessary.
Q: Can I eat it immediately?
It’s best after the chia seeds have hydrated. Give it at least about 2–4 hours, preferably overnight.
Q: Can I use white chia seeds?
Yes. Black and white chia seeds work similarly for pudding.
Q: Can I add yogurt?
Yes. Plain Greek yogurt or plant-based yogurt makes it thicker and creamier.
Q: Can children eat it?
Chia pudding can be a food for children, but use age-appropriate portions and textures. For young children, follow your pediatrician’s guidance regarding chia seeds and choking risk.
Q: Can I add nuts?
Yes—walnuts, pecans, almonds or nut butter work well, unless you need the recipe to remain nut-free.
Q: Can I make it higher in protein?
Use dairy milk or soy milk and optionally add plain Greek yogurt. Protein powder can also be incorporated, but you may need additional milk to maintain the desired consistency.
Q: Is this a breakfast or dessert?
Both. With little/no additional sweetener it works well as breakfast; with extra honey, banana slices and toppings, it becomes more dessert-like.
Q: Does it need cooking?
No. Chia seeds thicken simply by absorbing liquid during refrigeration.
Best version
For the closest match to the picture, I’d use 2 very ripe bananas + 2 cups whole or full-fat coconut milk + 6 tsp chia seeds + 2 tsp honey + 1 tsp vanilla + ½ tsp cinnamon, blend the banana/milk/flavorings until
