3-Ingredient Banana Pudding Recipe – Steph Gaudreau (2024)

3-Ingredient Banana Pudding Recipe – Steph Gaudreau (1)

This 3-Ingredient Banana Pudding is really simple and dairy-free, too.

While I love convenience, the little cups of chia pudding goodness you can buy at the grocery store can be kind of pricey, especially if you’re watching your wallet.

3-Ingredient Banana Pudding Recipe – Steph Gaudreau (2)

Are Chia Seeds Good For You?

Chia seeds probably aren’t the magical cure-all that some people make them out to be. You know, kinda like how some people think coconut oil fixes everything! However, seeds do have some redeeming qualities. They contain Omega-3 fatty acids (a type of essential fatty acid), fiber, and some protein.

One ounce of chia seeds contains:

  • 23% of your daily value (DV) for magnesium;
  • 17% DV for calcium;
  • 10% iron;
  • and 10 grams of dietary fiber.

How Do You Make Chia Seed Pudding?

This method for this 3-Ingredient Banana Puddingcouldn’t get any easier. To make any chia pudding, you’ll need a liquid – preferably something creamy and dairy-free – plus the chia seeds and any other flavoring or spices.

First, you’ll blend the banana and coconut milk together, then add the chia seeds, stirring well. The hardest part will be having the patience to wait while the chia seeds work their magic.

Chia seeds are well-known for their ability to absorb lots of liquid, plumping up and softening in the process. This can take an hour or more, so chia pudding makes a good quick breakfast if you have to make something the night before to take to work or school. They’re a good source of healthy fats and also have a small amount of protein.

The banana adds a touch of sweetness instead of relying on dense sources of added sugars that can send your morning blood sugar on a roller coaster ride.

3-Ingredient Banana Pudding Recipe – Steph Gaudreau (3)

Why is Coconut Milk Healthy?

And the coconut milk is rich in healthy fats, especially the much talked about medium-chain triglycerides (MCT). If you can’t eat coconut or don’t like the flavor, I’d recommend homemade cashew milk as a second option.

Add a little boost of protein by incorporating your favorite protein powder or grass-fed collagen powder.

Looking For Other Chia Pudding Options?

Check out these other recipes from the blog:

  • Coconut Chia Pudding
  • Eggnog Chia Pudding
  • Dark Chocolate Chia Pudding
  • Vanilla Berry Chia Pudding

And as I mentioned above, you can use any kind of dairy-free milk that you’d like. Cashew milk or almond milk make great substitutes for the coconut. You could even use something like goat milk if you can tolerate it. Basically, you’ve got tons of options.

I topped my 3-ingredient banana pudding with some toasted coconut flakes for texture. You could also try fresh fruit, nuts, or dried bananas.

Watch the cooking video for my 3-Ingredient Banana Pudding recipe:

3-Ingredient Banana Pudding Recipe – Steph Gaudreau (4)

3-Ingredient Banana Pudding Recipe

Course: Dessert

Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Calories: 332 kcal

Author: Steph Gaudreau

Click here for a simple 3-ingredient banana pudding that’s dairy-free and contains no added sugar! Say goodbye to store-bought chia pudding!

Print

Ingredients

  • 1 ripe banana peeled
  • 1/4 cup full-fat coconut milk
  • 2 tbsp chia seeds
  • Dash of vanilla extract optional

Instructions

  1. In a food processor or blender, combine the banana and coconut milk. Process until smooth.

  2. Add the chia seeds and pulse a few times to mix evenly.

  3. Pour into a container and chill for an hour to let the chia seeds plump up a bit. (Or if you’re like me, eat it right away because you don’t want to wait. The seeds will be crunchy, though.)

Recipe Video

Recipe Notes

Mix this with protein powder for a boost.

Nutrition Facts

3-Ingredient Banana Pudding Recipe

Amount Per Serving

Calories 332 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g55%

Sodium 12mg1%

Potassium 644mg18%

Carbohydrates 38g13%

Fiber 11g44%

Sugar 14g16%

Protein 6g12%

Vitamin A 75IU2%

Vitamin C 10.2mg12%

Calcium 162mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Note: This post was updated with improved images in April, 2019.

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101 Responses

  1. Think you just saved me that will make a great dessert for my kids who keep asking for one. my morning fave is coconut milk a banana and peanut butter blended till thick like yogurt

    1. oooohhhh I’ll have to try this with almond butter (paleo) sounds wonderful and I’ve been looking for a quick smoothy. This even sounds good as a pudding too (combining best of both posts!)

    2. I used super ripe plantain bananas. They are more dense than the normal banana kind and they keep their color (do not turn brown). I mix the mashed up plantains with my home made coconut milk sauce. I make the sauce by boiling coconut milk with pandan leaves, add a touch of salt and thicken the sauce by slowly pouring while stirring a mixture of one or two teaspoons of tapioca starch with a bit of water to reach a the desired thickness. Add one teaspoon of sugar to taste. Take out leaves and mix the sauce with the bananas.

      1. Plantains aren’t bananas 🙂

  2. Would this be considered Whole30 compliant?

    1. Not really. It’s a dessert replica.

      1. Oh shoot, really? I was thinking breakfast, not dessert. It looks so quick and easy.

        1. Could definitely do that, too!

      2. I don’t see why this recipe is “not really” Whole30 compliant. According to their book, all three ingredients are compliant.

        I just made it and am chilling it for later. I can’t wait to try it!

        1. It’s more that it’s not in the spirit of the rules because it’s a dessert. See: SWYPO.

  3. as you know…. I LOVE CHIA Steph!!!!!! I love it so much. I need to start incorporating it back into my rotation! I haven’t had chia pudding in a while and I went through a phase where I couldn’t go a day without it!!!!! Crazy. I know. This one sounds fabulous AND so simple! One of the favourites I’ve created was warm apple with pecans and chia mixed with cinnamon and almond milk!

    1. I LOVE the sound of that combination. Warm apple anything is always super delicious 🙂

  4. Does it matter what kinda of coconut milk you use? I have the sugar free at home so just wondering if it matters. Cant wait to try this though!

    Thank You

    1. I like the one from the can best because it’s creamier, not as watery and usually is free of preservatives. It should work okay as long as it’s not too watery.

  5. mmm nothing beats banana chia pudding 😉

  6. I’m going to give this one a go for breakfast. I might use an vanilla pod to make it whole30 though.
    Could you use almond milk instead of coconut milk?

    1. You definitely could!

  7. I made this and it was absolutely delicious. I was starting to miss Greek yogurt but this is the perfect alternative and so easy to make.

  8. Yum!! Looks great….so maybe now I can replicate a little Hu Kitchen Mash Bar in my house with this. Now all I need is Taro pudding with it!! 🙂

    1. Wow! Taro pudding sounds fantastic!

  9. Yum! I am a huge chia pudding fan, but always do it with almond milk…coconut milk sounds like it would make it SUPER rich and creamy…yum!

    1. Coconut will be yummy but I’ll bet almond is, too 🙂

  10. Oohhh…. This sounds good. How about a good Paleo friendly Chocolate Sauce? That was the best way to eat Banana pudding Pre-Paleo.

    1. You can mix melted coconut oil with cocoa powder and maybe a little bit of honey to make a “magic shell”. It’s pretty good.

  11. I was hesitant to use chia seeds since they look like bugs to me in dishes. Then I found white chia seeds and I have been making chia seed pudding, smoothies, oatmeals, etc with them. We’ve done Coconut and Lemon pudding, and Vanilla and Cinnamon pudding. The possibilities are endless. I’m trying this one next! Thank you!

    1. Oh very cool! Where did you find them?

      1. My local grocers (Krogers) has them in their big bins where you scoop them out and then weigh them. Whole Foods has them that way too. I found some on Amazon too so in case your local stores don’t have them you can start there.

        1. Very cool! Glad to know, and hopefully it helps some other readers 🙂

    2. Ha! Mary, I have always felt the same way about raisins in anything. I think they look like dead flies. The brain is a funny thing 😉

      1. Shauna,

        ohhh, raisins get me too. I’ve had to change a lot of my food “phobias” (eating leftovers, cooked veggies) lol. To help my husband and I stay on track w/ paleo/promal, I premake a lot of our foods so I have no excuse during the week for “not having enough time” to cook. I had to get over the fact that I was eating “leftovers”. The brain is a very funny thing indeed!

  12. Have been doing this for a while now, I have used frozen cherries, mango, banana and blueberries but my favorite has been with pineapple!

  13. Ok so I’m a newbie to chia seeds, but I have seen them “ground” too….When do you use ground Vs. whole?

    1. I’ve never used ground. I could see folks using them to create a better egg replacer that’s much smoother or using in baking when you want a smooth texture.

    2. I’ve used ground chia in a cauliflower pizza dough. Combined with a flour like coconut flour, It replaces the effect gluten has in all-purpose flour.

  14. Has anyone tried freezing this? Or will I be the first? 😉

    1. Go for it, Liz!!

    2. Liz, I’m curious to know how you went with freezing this recipe. I’d like to make a huge batch and put it in small containers to take to work for lunch, assuming that it would defrost within 4 hours for lunchtime. I also wondered if freezing it stopped the banana turning brown or becoming inedible. Thanks!

  15. Do you think this would keep for a couple days? I’m wondering if I could premake a batch to eat for a few easy breakfasts.

    1. I think so! It might thicken a bit much over time and the banana might brown a bit but there’s no reason you couldn’t eat it a day or two later.

      1. I made mine the night before and put it in the fridge. I ate it after my lunch time workout the next day and it was deelish. It was a little brown but that didn’t change the flavor or consistency. I have to say it is much better cold, and the organic coconut milk from the can was very creamy. My bullet blender worked perfectly for this.

        1. I’ve been trying to think of a way to prevent the bananas from browning while not affecting the taste and I’ve been stumped so far 🙂

          1. You could probably add a little squeeze of lemon without affecting the flavor, and it would probably keep everything from browning too much.

            1. Good idea Morgan. I think it might make it taste a bit too sour but I like the way you think. I ate mine after it sat for a bit and even though it turns a bit in color, still tastes good 🙂

  16. Yay! In regards to other fruit flavors, do you have to keep the banana for consistency and add fruit, or do you replace the banana (with some, mango, berries, etc)?

    And do you use just the hardened cream at the top of the can of coconut milk? Or can you use the whole can? Coconut milk is so much thicker, will almond milk really work, too? Thank you!

    1. You can try replacing the banana with different fruits (I have one for a chia “jam” that uses berries and omits the coconut milk, so different fruits will certainly work).

      I just used the milk once I shook the can. Almond milk will also work.

  17. I actually created a chocolate pudding that was similar. I use 2 bananas, about 1/2 cup of coconut milk, and about 1-2 tablespoons of baking cocoa powder and blend it with my immersion blender. Then I put it in the fridge for at least a couple of hours. It’s very filling. I eat about 2 tablespoons of it and feel full. So this recipe is good for at least 2 people. I get a few bites and then my teenage son eats it all up. He had his girlfriend try and she was in love with it. So it is mom and teenager approved. Thanks again for sharing another great recipe!

    1. Sounds really yum!

    2. I love all these ideas. I have my banana chia in the fridge for morning, but can’t wait to try the chocolate now!

      1. Yay! Super glad you made it. Hope you like it!

  18. Are these a make-them-and-eat-them thing? Or could I make a larger batch and have 6 servings ready to go in my fridge?

    1. You can make ahead..the banana might brown a little bit the longer it sits.

  19. I just love this, so simple and delicious.

  20. This does *look* delicious, so I tried it, and…let’s just say I was disappointed. I sampled the smooth mixture of banana and coconut milk before I added the chia seeds, and it was great. Then I added the seeds and let it chill for one hour, anticipating the yummy treat the whole time.

    When the time was up, I opened the container I had it in to discover the mix had turned a sickly gray color and the texture was unappetizingly lumpy. I can overlook such things for a pleasant flavor, but by this time the “pudding” had lost all its sweetness, and the banana was nearly undetectable.

    What am I missing here??

    1. The chia seeds absorb moisture and plump up, hence the fact that it was lumpy.

  21. How many servings does this make? Do you store it in one container or in several single serve containers?

    Thanks!

    1. Hi Kati…depends how hungry you are, honestly. It’s really hard for me to tell how many servings are in anything because it varies so much. For me, this ended up being two servings. I kept it in one large container.

  22. What could you use instead of banana (allergic)? When I make it with almond milk (in the box) it comes out runny even after overnight. HELP!

    1. Hi Marianne, I’ve used canned pumpkin or even sweet potato puree instead. If it’s runny, that means you need to add more chia seeds!

  23. This sounds amazing, but could I use flax seeds and almond milk instead? That’s all I have in my pantry…

    1. Hi Olivia…almond milk will work instead of coconut milk. However, chia seeds are unique because of their ability to really absorb a lot of moisture. Flax won’t absorb as much as chia so it won’t thicken the same way.

  24. I think this would be yummy with your strawberry rhubarb sauce drizzled over the top!

    1. I think you’re right!

  25. How much vanilla extract would you recommend? I do best with exact measurements. Lol.
    THANKS! 🙂

    1. Hi there…for one batch, probably 1/4 teaspoon.

  26. Just discovered this recipe yesterday and had it booked for my breakfast this morning. Unfortunately, my boyfriend had to go and reserve the last banana in the house for HIS morning meal, so I had to get a little creative with my first go at this pudding. I found some dried papaya in my pantry and soaked it in water overnight so I could puree it when I got up and mix it with the coconut milk and chia. Worked like magic and tasted like a dream topped with coconut chips. Thanks for the awesome and totally simple idea!

    1. Sweet!! Sounds like you found the perfect way to customize it!

  27. Could I use coconut cream or almond milk instead of the coconut milk?

    1. Sure thing!

  28. This was so ONO!! Had it for breakfast topped with blueberries. I used the canned coconut milk:)

  29. Hi, I’m an american who recently moved to perú, where the chia seed is from (or so they say), and I’ve been told by many people that you have to let the chia seed absorb liquids, because if you eat it straight off, it will absorb your own water and leave you dehydrated… don’t know if it’s true or not? Thought I might as well say it, you never know…

    1. Hi there! I don’t think I’d eat it without hydrating it first. Here, the coconut milk and banana help with that. I don’t know specifically about it dehydrating you but my thought is that you’d have to eat a LOT to be significantly negatively affected.

  30. And idea number of approx. calories (I made two servings out of this recipe)? Thanks!

    1. Hi Maddy,

      I don’t count calories anymore. I just try to focus on eating whole nutrient dense food. But if it’s something that helps you; you can check out an app like My Fitness Pal or a calorie counter and enter the ingredients. Hope that helps! 🙂

  31. Wish I could post a pic comment! Turned out great! And added cinnamon for anti-inflammatory benefits. Very good thank you for the recipe!

    1. 😉

  32. Mine didn’t look anything like this 🙁 My Chia seeds never expanded and I didnt use coconut milk from a can. Needless to say I just got home from school and ate it all!

    1. If you used coconut milk in a carton that could be why.

  33. How long will chia seed puddings stay good in the refrigerator?

    1. 2 to 3 days at most.

  34. When I eat full fat coconut milk, my psoriasis flares. I think it may be just that it’s so rich. I have flares when I eat rich foods, fatty meats and night shades. What would be the best replacement for full fat coconut milk?

    1. Hi,

      I’m sorry to hear that. Does almond milk bother you as well?

  35. If you use frozen bananas, it tastes like soft serve ice cream…if you’re into that. 🙂 Thank you for the recipe!

  36. Simple and delicious. It tastes really good warmed up a little although it will get a little runny and topped with chopped walnuts.

    1. Donna, I’m excited to hear that you enjoyed it!

  37. Those who don’t like the lumpiness of chia might want to try it ground. Coffee grinder or bullet work well. Supposedly helps with bioavailability, too.

    1. Great tip! Thank you!

  38. Thanks! Made with a touch of orange juice concentrate since I don’t care for the flavor of ripe bananas (needs to be modified by chocolate!, spices as in banana breads, or citrus). Worked great for my tastes. Satisfying without being heavy. That’s a nice touch!

    1. Rainah, I’m excited to hear that you enjoyed it!

  39. I was wanting to make a big batch to have a quick breakfast during my work week. I have some smaller Pyrex containers. How long would this keep for, if stored properly?

    1. Hi Tia…I’d say 3 days or so.

  40. My 83 yrold father just moved in with me and is trying to eat healthy to loose weight. I’m doing whole 30 and he is doing a modified version. We had some left over bananas getting old so I made this for him. I understand why they dont consider this compliant. It’s absolutely delicious!!! I added a little organic cinnamon. My brain immediately wanted to eat it all. At 83 he deserves to enjoy a special treat every now and then. If that’s the worst he does. It’s ok with me. Thanks so much!!

    1. To be open to making changes at 83 is pretty darn awesome, and you’re awesome for helping him do it, Pam. Thanks so much for stopping by the blog and letting me know that it was enjoyed <3

  41. I’m new to all of this and I’m so excited to get started.. I love how easy all the recipes seem. Thanks for all the work that must go into making these easy for us beginners.

    1. Thanks Victoria…I hope they help you on your journey!

  42. This is absolutely amazing! I added blueberries as well.

    1. Yay!! Super glad you liked it and adding blueberries sounds amazing!

  43. Love this recipe — thank you, Steph!

    1. you’re welcome!

  44. Very nice

3-Ingredient Banana Pudding Recipe – Steph Gaudreau (6)

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