Banana Foster Chia Pudding [GF + V]

This recipe has me SO excited! Mostly because it came out of the leftovers that I was trying to use up: an opened can of coconut milk and a very ripe banana. In my attempts to be less wasteful and use up food in the fridge, I had the best idea: caramelized bananas. And alas, this Banana Foster Chia Pudding was born.

I will say that technically this is not banana foster. Banana foster is traditionally a dessert made with caramelized bananas (made with brown sugar and rum) and served over ice cream. So we did away with the rum, swapped out the brown sugar for the less refined maple syrup, and served it over vanilla chia pudding instead of ice cream.

But trust me, when I say this breakfast still feels oh-so-decadent. For me this is easily a weekend brunch item (or you know, leftovers that need to get used up item).

How To Make Banana Foster Chia Pudding

I recommend making the chia pudding the night before, that way you just have to sautee your bananas the morning of. Simply whisk together your coconut milk, maple syrup, vanilla and chia seeds and set in the fridge over night. It will keep for up to 4 days.

Also, you want to make sure you use organic canned coconut milk. The tetra pack’s of coconut milk usually have added ingredients, like emulsifiers, whereas the canned coconut milk is just that!

To make the caramelized bananas, add your coconut oil (or butter!) to a pan. Heat up on medium-high heat and stir in your bananas, maple syrup and salt. Once everything is mixed, let it sit in the pan for about 2-3 minutes: the maple syrup will start to reduce and colour the bananas. You’ll see the liquid begin to thicken. Once the bananas have browned, flip them over and allow the other side to brown, about 30 seconds.

Remove from heat and top onto your portioned chia pudding! Top with any other add ons (I added toasted hazelnuts to mine!)

Key Ingredients

• 1 ripe banana
• canned coconut milk
• maple syrup
• coconut oil
• vanilla

Substitutions

You can swap out the coconut milk for yogurt if you’re dairy tolerant and looking to up the protein. Alternatively, adding a scoop of protein powder to the chia pudding mixture is a great way to bump up the protein and create a breakfast that will keep you full.

You can swap out the coconut oil for butter no problem!

Have other overly ripe fruit? While I haven’t tried it, I feel sauteed apples, pears or peaches would be delicious on this!

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Happy cooking!

With love,