Name: Peanut Butter Banana Chia Pudding
Prep time: 5 min
Total time: PT-488569H26M7S
Cuisine: American
Ingredients: 1 ripe banana, mashed; 1 cup milk of choice (dairy or non-dairy); 3 tablespoons chia seeds; 2 tablespoons natural peanut butter; Optional sweetener: maple syrup or honey, to taste; Pinch of cinnamon (optional)

Jump to Recipe·Leave a Review

I’m sharing a creamy, wholesome peanut butter banana chia pudding that’s naturally sweetened, packed with nutrients, and perfect for a quick breakfast or energizing snack.

Peanut Butter Banana Chia Pudding

Why I’ll Love This Recipe

I love how easy and satisfying this recipe is. It only takes a few ingredients I usually have on hand, and the flavor combo—ripe banana and rich peanut butter—is comforting and familiar. Plus, it requires minimal effort and no cooking, which makes it a go-to when I need something healthy and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe banana (mashed)
milk of choice (dairy or non-dairy)
chia seeds
natural peanut butter
sweetener (optional – maple syrup or honey)
pinch of cinnamon (optional)

Directions

I mash the banana in a bowl until smooth.
I stir in the milk, chia seeds, peanut butter, and a pinch of cinnamon. If I’m in the mood for something sweeter, I add a little maple syrup or honey.
I mix everything very well to make sure the chia seeds don’t clump.
I pour the mixture into a jar or container, cover it, and let it sit in the fridge for at least 2–3 hours, or overnight if I’m prepping ahead.
Before serving, I give it a good stir and top with extra banana slices or a drizzle of peanut butter if I want a little extra flair.

Servings and timing

This recipe makes about 2 servings. It only takes 5 minutes to prepare, and then I let it chill for at least 2–3 hours or overnight to thicken.

Variations

When I want extra creaminess, I blend the banana, milk, and peanut butter before stirring in the chia seeds.
For a banana bread twist, I add a dash of vanilla and some shredded coconut.
Sometimes I toss in a few chocolate chips to make it feel like a dessert.
If I’m craving something fruity, I mix in chopped strawberries or blueberries before chilling.
For a protein boost, I stir in a scoop of protein powder along with the other ingredients.

storage/reheating

I store the pudding in the fridge in an airtight container. It stays fresh for up to 5 days, which makes it great for meal prep. I don’t reheat it—I prefer it chilled, straight from the fridge.

FAQs

What kind of milk works best?

I like using almond or oat milk for a creamy, dairy-free version, but regular milk or any milk I have on hand works just as well.

Can I skip the sweetener?

Yes, especially if the banana is very ripe. I usually don’t need extra sweetener, but I’ll add a bit if I want a treat.

My pudding turned out too runny—what happened?

I make sure to stir really well before chilling. If it’s still thin, I add a little more chia seeds and let it sit longer.

Can I make this in advance for the week?

Definitely. I often double or triple the recipe and portion it into jars so I have breakfast or snacks ready for several days.

Do I have to blend the banana?

Not at all. I usually just mash it with a fork. But if I want a smoother texture, blending works great too.

Conclusion

This peanut butter banana chia pudding is one of my favorite quick and healthy meals. It’s rich, creamy, naturally sweet, and endlessly customizable. Whether I enjoy it for breakfast or as an afternoon pick-me-up, I always feel good about what I’m eating—and it tastes amazing, too.