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Home » Recipes

Vegan Banana Pudding from Scratch

Published: Oct 18, 2021 · Modified: Feb 10, 2022 by Maxine Dubois · This post may contain affiliate links 1 Comment

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This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.

This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.

This pudding is a no bake no cook recipe. Adding chia seeds into the banana mixture when soak will plump up, causing the consistency to be thick, creating a delicious and easy pudding. Chia seeds have a neutral flavor so you can make pudding from many different blended fruits. You can always add cocoa powder, berries or substitute with oat milk. Since this requires 8 minutes of soaking, it is great to make this recipe at night, let it soak overnight, and then eat for breakfast.

What you will need

  • Milk: If you want this recipe to be vegan, make it with almond or oat milk. If not, you can use regular milk.
  •  Chia seeds: Chia seeds are essential for this recipe. It is what gives the pudding the consistency it needs.
  • Bananas: You can use any fruit, but bananas worked like a charm. You can never have too many chia pudding recipes!
  • Maple syrup: If you would like for this to be vegan, use maple syrup. If not, feel free to use honey.
  • Cinnamon: If you don’t have cinnamon, nutmeg also gives it a nice rounding taste.
  • Vanilla: I used vanilla extract for this recipe – if you want to get crazy you can use almond extract, bourbon, or instant coffee!

How to make Vegan Banana Pudding from Scratch

Put the almond milk, bananas, maple syrup, cinnamon, and vanilla in a blender and process until smooth.

Pour banana mixture in Tupperware and put the chia seeds in and stir. Let sit for 5 minutes then stir again. Cover and refrigerate for 8-10 hours. Before serving, check consistency and pour almond milk if it’s too thick, until your desired consistency. Garnish with fresh fruit. This can be stored up to 3-4 days.

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This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.
This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.

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Vegan Banana Pudding from Scratch


★★★★★

5 from 1 reviews

  • Author: Maxine Dubois
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings 1x
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Description

This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.


Ingredients

Scale
  • 3 cups unsweetened almond milk
  • 2 large ripe bananas
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¾ cups chia seeds
  • Garnish with fresh fruit

Instructions

  1. Put the almond milk, bananas, maple syrup, cinnamon, and vanilla in a blender and process until smooth.
  2. Pour banana mixture in Tupperware and put the chia seeds in and stir. Let sit for 5 minutes then stir again. Cover and refrigerate for 8-10 hours. Before serving, check consistency and pour almond milk if it’s too thick, until your desired consistency. Garnish with fresh fruit. This can be stored up to 3-4 days.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 259.1
  • Sugar: 26.0 g
  • Fat: 5.2 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 48.6 g
  • Fiber: 10.7 g
  • Protein: 5.9 g
  • Cholesterol: 0.0 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

https://jupiter.shop/embed/creator/cilantroparsley/s/h
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Reader Interactions

Comments

  1. Kristi W

    December 31, 2021 at 8:24 pm

    This is one of my favorite vegan pudding recipes ever! So easy, so healthy and so good!

    ★★★★★

    Reply

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Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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