Banana chia seed pudding gets an adult upgrade with a dose of golden rum. This pudding makes a super creamy, vegan and gluten free dessert. Leave out the rum and its healthy enough for breakfast, too.
Chia seeds are downright amazing.
I’m waiting for the day they discover you can build a house out of these tiny miracles.
Ok, maybe not, but the fact that they are ridiculously healthy and create a real pudding texture just by soaking in liquid overnight blows my mind.
Growing up, tapioca pudding was my ABSOLUTE favorite. Well, chocolate cream pie was really my favorite. For us, that meant boxed chocolate pudding in a store-bought graham cracker crust. You may have noticed by now that pudding figured prominently in my dessert choices as a wee lass.
Boozy Banana Chia Seed Pudding
As an adult, though, I try very hard (emphasis on the ‘hard’) to limit my sugar intake. It tastes sooooooo goooooood going down. But, once it’s down, it makes me feel really tired and cranky. This is good for no one. So pudding (and, in fact, most desserts) are a very once-in-a-while, special-occasion-only occurrence.
And since I just ‘went to town’ with these orange cupcakes with hibiscus lavender frosting for Mid-Life Croissant’s first birthday, it’s time for a much healthier dessert choice that satisfies the sweet tooth without causing mom (that’s me!) to crash and burn. In other words, a dessert that feels like a dessert but kind of really isn’t.
Et voilá.
And, as a bonus, it couldn’t be easier to make. You combine everything and let it sit in the fridge overnight. Next day? You’re the toast of the town.
This recipe feeds at least four. Really, the chia seeds have so much fiber that a little goes a long way. In our house, it serves more like six making it a nice choice for a casual dinner with friends.
A final note about toppings. You can top this pudding however you like, of course, but I would be remiss if I didn’t mention the one I like best. Shaved dark chocolate! It is the perfect complement to the rum and banana. Mysteriously, we were out of it by the time I got around to taking these photos. Hmmm. Wonder how that happened….
- 2 overripe bananas
- 1/3 cup rum
- 2 teaspoons maple syrup
- 3 cups unsweetened/unflavored cashew milk or milk of your choice
- 2/3 cups chia seeds
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Mash bananas with a fork.
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Add rum.
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Add maple syrup and stir well to combine. Tiny chunks of banana are A-OK. They add texture.
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Combine with milk and chia seeds. Mix well.
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Cover and refrigerate at least 5 hours, preferably overnight.
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Serve with toppings of your choice. Shaved dark chocolate HIGHLY recommended.
Prep time does not include refrigeration.
Topping suggestions: shaved dark chocolate, shaved dark chocolate, shaved dark chocolate, unsweetened shredded coconut, fresh fruit, crushed macadamia nuts.
Sarah says
March 20, 2016 at 5:33 pmI got excited when I read ‘Boozy Banana’ but then I saw Chia Seed Pudding after that and now I’m even more excited because I have everything in to make this as soon as I finish writing this. I’m thinking my Monday morning could do with a boozy start 😉
Christine says
March 21, 2016 at 10:44 amExcellent idea. Spring just got extra springy.
savorthebestcooks says
March 20, 2016 at 11:15 amRum and bananas … yummy! Turning this into a pudding with chia seeds… genius!! Best way to have rum… or bananas … or chia seeds 🙂
Christine says
March 20, 2016 at 11:27 amThanks, I have definitely been enjoying it 😉
Winnie says
March 19, 2016 at 1:37 pmWhat a wonderful idea – to add chia seed!! Wonderful dessert, and now it’s even healthier 🙂
Christine says
March 19, 2016 at 5:51 pmThanks Winnie!
Bam's Kitchen says
March 17, 2016 at 9:04 pmChristine I really need to get on the chia seed pudding bandwagon and I think I will start with your recipe as it is so simple and sounds boozily delicious. I don’t think boozily is in the Webster’s dictionary but you are going to change that with this delicious recipe. Sharing, pinned, smoke signals sent.
Christine says
March 18, 2016 at 12:03 pm“Awww. Thanksss so very (hiccup) mush,” she said boozily.
Jennifer A Stewart says
March 17, 2016 at 6:37 pmOne tip… Do not put chia seeds straight into your mouth and try to chew and swallow. Big mistake. I eat chia seed pudding for breakfast. Can I eat the boozy version for breakfast or will I turn into my grandmother who washed down her toast with scotch?
Christine says
March 18, 2016 at 3:41 pmThanks for that tip. We can discuss what on earth you were thinking at a later time 😉 PS your grandma sounds like my kinda lady.
dstein4000 says
March 17, 2016 at 5:58 pmChia seeds scare me. I bought a bag and put them in my fabulous gluten free granola that I’ve been making for over a year now – thanks, Mark Bitman! The weird part was they’d get stuck in my teeth and by the time I brushed my teeth (always wait 1/2 hour before brushing) they would be gelatinous. So this really makes sense to turn them into a pudding. Now I have to buy a bottle of rum. BTW, I would always make that chocolate cream pie w/ redi-whip on top for every holiday. We’ve come a long way, baby. I’m currently waiting for my kimchi to ferment and I’ll let you know how it goes.
Christine says
March 17, 2016 at 6:05 pmSorry to force you into buying a bottle of rum 😉 Need deets on that kimchi. Love it and haven’t made it myself yet.