My partner loves chia pudding and I love chocolate. I already have so many chia pudding recipes, why not include one more, lol.
The other day, I wrote this chocolate smoothie bowl that was an instant hit. So, today, I’m tweaking it a bit.
Thick, chocolatey, naturally sweet from ripe bananas, and incredibly satisfying, it’s the kind of pudding you make once and then suddenly start keeping bananas on the counter just for it. I
love this as a slow breakfast or a late-night dessert when I want something rich without baking or effort.
It tastes indulgent, but still feels nourishing and grounding.
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
– Use a very ripe banana for natural sweetness and deeper flavor.
– Sift the cocoa powder to avoid bitterness or dry pockets.
– A pinch of salt enhances the chocolate more than you’d expect.
– Chill overnight for the thickest, most pudding-like consistency.
– High-quality cocoa powder makes the chocolate flavor smoother and richer.
– Good chia seeds help create a creamy, gel-like texture.
– Glass jars or dessert cups make it feel extra special and café-worthy.
Rich Chocolate Banana Chia Pudding
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
– 1 cup milk (any milk you prefer)
– ¼ cup chia seeds
– 1 ripe banana, mashed
– 2 tablespoons cocoa powder
– 1 tablespoon maple syrup or honey
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional toppings: banana slices, chocolate chips, cinnamon
Directions
- In a bowl or jar, whisk together the milk, mashed banana, cocoa powder, maple syrup, vanilla extract, and salt until smooth, making sure the cocoa fully dissolves and the banana is evenly mixed through.
- Stir in the chia seeds thoroughly, then let the mixture sit for 5 minutes before stirring again to prevent clumps and ensure even thickening.
- Cover and refrigerate for at least 4 hours or overnight until the pudding becomes thick, creamy, and spoonable with a rich chocolate texture.
- Before serving, give the pudding a final stir, then top with banana slices, chocolate chips, or a light sprinkle of cinnamon if desired.
Special Note:
- Add 1 tsp of espresso powder to enhance the flavor of chocolate
Substitutions and Add-Ins:
You can blend the mixture before chilling if you prefer a completely smooth pudding. Add a tablespoon of peanut butter or almond butter for a chocolate-banana spread vibe. Swap maple syrup for dates or date syrup if you want a refined sugar-free option. For extra protein, stir in a scoop of chocolate protein powder before chilling.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
This dark chocolate banana chia pudding is one of those recipes that quietly becomes part of your routine.
It’s simple, comforting, deeply chocolatey, and perfect for days when you want something easy but satisfying. Once you make it, it tends to show up in your fridge again and again.
Let me know if you try it with other variants. And if you want the coffee version of this chia pudding, see it here.
