One of my mom’s favorite dessert recipes to tackle, aside from the perfect cheesecake, was banana pudding. I remember going to the store and grabbing that big yellow box of ‘Nilla wafers, the bananas, the jello. Nothing beats the smell of bananas, vanilla wafers, and whipped cream combined. Before I went vegan, I was also a big fan of Marie Calender’s Banana Crean Pie. Back then, I didn’t care that Mrs. Calender’s pies were loaded with Partially Hydrogenated Vegetable Shortening (trans fats) and Sorbitan Monostearate (synthetic wax), all I knew was that I liked the taste.
Nostalgia for my mom’s cooking, and a desire to make a healthier, more nutritious banana dessert inspired me to tackle a 5 minute vegan banana chia pudding recipe. No offense to Mrs. Calender, but please step away from her pies. Check out my recipe for 5 minute vegan banana chia pudding after the jump.
Banana Chia Pudding
- 2 bananas
- 1/4 cup almond milk
- 1 tbsp coconut yogurt
- 1/2 cup rolled oats
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp shredded coconut
- 1/2 cup coconut yogurt
Mix banana mash ingredients together in a food processor. Add in the rest of the ingredients and chill overnight.
I topped the pudding with coco chip, totally optional but you can find the recipe here.
Too much sugar in the morning can leave you feeling bloated or throw off your appetite for the day, but this recipe has very little added sugar (only maple syrup) and the sweetness of the bananas is gentle enough on your stomach to start your day off properly.
I featured this recipe in a video I did on school lunch ideas. You can check it out here:
Check out my other Back to School Vegan Lunch Ideas video here: