Creamy Peanut Butter and Banana Chia Pudding Recipe (Ready Overnight)

If you love the classic combo of peanut butter and banana and you’re obsessed with easy make-ahead treats, this peanut butter and banana chia pudding recipe is about to become a regular in your kitchen. It’s creamy, indulgent, and tastes like dessert, yet it’s built from simple pantry ingredients you probably already have: chia seeds, ripe bananas, peanut butter, milk, and a few flavor boosters.

Instead of tossing overripe bananas, you can turn them into silky pudding jars that wait for you in the fridge. And if your bananas aren’t quite ready yet, there are simple tricks to speed things up. For example, you can use a baking or microwave method like the ones shown in this handy guide on how to ripen bananas quickly for baking.

What Is Chia Pudding and Why It Works So Well

Chia pudding starts with tiny chia seeds that swell and form a gel when soaked in liquid. Once they’ve absorbed enough liquid, they transform into a thick, spoonable texture that feels a lot like a light pudding or tapioca.

The magic is simple:

• Chia seeds + liquid + time = thick pudding
• The usual chill time is at least 2–4 hours, though overnight gives the best set and flavor.

For a peanut butter and banana chia pudding recipe, you’re basically infusing that base with:

• Creamy peanut butter
• Sweet, soft ripe banana
• Vanilla, a touch of sweetener, and maybe a hint of cinnamon

The result hits that nostalgic PB–banana sandwich flavor, but in a chilled, spoonable form you can eat in layers or blend until silky.

Why Peanut Butter and Banana Are the Perfect Pair

Peanut butter and banana have been a favorite duo for ages—think sandwiches, smoothies, and toast. In chia pudding, they bring:

• Balanced flavor
  • Peanut butter adds depth and a roasted, nutty richness.
  • Banana adds mellow sweetness and a naturally creamy feel.
• Great texture contrast
  • Soft chia pudding base
  • Smooth or slightly textured peanut butter
  • Tender banana slices, plus optional crunch from chopped nuts or granola
• Endless topping ideas
  • Swirls of extra peanut butter
  • Banana coins on top
  • A sprinkle of chia seeds or chopped peanuts

This trio—chia, banana, and peanut butter—gives you a dessert-style jar that looks beautiful layered in glasses and feels satisfying with almost zero effort.

Ingredient Breakdown for Peanut Butter and Banana Chia Pudding

To make your own peanut butter and banana chia pudding recipe, you don’t need anything fancy. Here’s a simple, flexible base you can tweak to fit your preferences.

Core Ingredients

• Chia seeds
  • The star thickener that creates that signature pudding texture.
  • Whole black or white chia seeds both work.
• Milk of choice
  • Any of these options works well:
    • Dairy milk (whole or semi-skimmed)
    • Almond milk
    • Oat milk
    • Coconut milk (carton or canned for a richer version)
  • Each milk brings its own flavor and thickness, so feel free to experiment.
• Peanut butter
  • Smooth/creamy peanut butter is easiest to whisk into the liquid.
  • Crunchy peanut butter adds little bits of texture.
  • Natural peanut butter tends to be more fluid (“drippy”), which blends especially well into the chia base.
• Bananas
  • Choose ripe bananas with speckles on the peel; they’re softer and sweeter.
  • You can mash them into the mixture, layer them in slices, or do both.
• Sweetener (optional)
  • Maple syrup
  • Honey
  • Agave syrup
  • Date syrup
  • Brown sugar (dissolved into the milk first)
• Flavor boosters
  • Vanilla extract
  • A pinch of salt to bring out the peanut butter flavor
  • Cinnamon or a dash of mixed spice for warmth

Optional Extras

• A spoonful of thick yogurt for extra creaminess
• A little cocoa or cacao powder for a chocolate twist
• A scoop of flavored powder (like vanilla or chocolate) if you want a dessert-like result

Equipment & Tools You’ll Need

You don’t need special gadgets for this peanut butter and banana chia pudding recipe. A few simple tools are enough:

• Medium mixing bowl or large measuring jug
• Whisk or sturdy spoon
• Measuring cups and spoons
• Jars or small containers with lids for chilling and serving
• Optional:
  • A small blender if you want an ultra-smooth pudding
  • A rubber spatula for scraping down the sides

Once you’ve made this once or twice, you’ll likely do it on autopilot without measuring every single ingredient.

Peanut Butter and Banana Chia Pudding: Base Recipe Snapshot

Before we dive into the detailed steps, here’s a glance at the base formula you’ll use again and again.

Suggested Base Ratio (Serves 2–3)

• 3 tablespoons chia seeds
• 1–1¼ cups milk of choice
• 1 ripe banana (medium), mashed or sliced
• 2 tablespoons peanut butter
• 1–2 tablespoons maple syrup or other sweetener (to taste)
• ½ teaspoon vanilla extract
• Small pinch of salt
• Optional: ¼ teaspoon cinnamon

This ratio makes a nicely thick pudding. You can thin it out with more milk later if you prefer it looser.

Step-by-Step: How to Make Peanut Butter and Banana Chia Pudding

1. Prep the Banana

• Peel a ripe banana.
• Decide how you want to use it:
  • Mashed banana mixed into the base gives an even banana flavor throughout.
  • Sliced banana layered in the jars looks pretty and gives pockets of sweetness.
• For a strong banana flavor, mash half to three-quarters of the banana and reserve the rest for topping.

2. Make the Liquid Base

In a mixing bowl or jug:

• Add:
  • 1–1¼ cups milk
  • 2 tablespoons peanut butter
  • 1–2 tablespoons maple syrup or chosen sweetener
  • ½ teaspoon vanilla extract
  • A small pinch of salt
  • Optional: ¼ teaspoon cinnamon
• Whisk until the peanut butter is fully blended and the mixture looks smooth and creamy.
• If using thick peanut butter, take a moment to press any lumps against the side of the bowl with the whisk or spoon.

3. Stir in the Chia Seeds

• Sprinkle 3 tablespoons of chia seeds over the surface of the liquid, rather than dumping them in one spot.
• Immediately whisk well, scraping the bottom and edges so no seeds stick together.

Let the mixture sit for 5–10 minutes, then:

• Whisk again to break up any clumps that may have formed.
• This second stir is crucial for an even texture.

4. Add the Banana

Now bring the banana into the mix:

• Stir in the mashed banana until evenly distributed.
• If you’re using sliced banana, you can:
  • Fold some slices gently into the pudding, or
  • Keep all the slices for layering when you portion the jars later.

Both approaches work; mixing mashed banana into the pudding makes the whole jar taste like banana bread.

5. Chill Until Set

• Cover the bowl or transfer the mixture to jars and cover them.
• Place in the refrigerator for at least 2–4 hours, ideally overnight, to thicken fully.

During this time, the chia seeds absorb liquid and swell, turning the mixture into thick pudding.

6. Stir, Adjust, and Portion

After chilling:

• Give the pudding a good stir.
• If it seems too thick:
  • Add a splash of milk at a time, stirring, until it reaches your preferred texture.
• If it seems too thin:
  • Stir in an extra teaspoon or two of chia seeds, then chill again for 20–30 minutes.

Portion into jars or bowls:

• Spoon pudding into serving jars.
• Add banana slices between layers or on top.
• Swirl extra peanut butter on the surface for a dramatic finish.

Make-Ahead, Storage & Meal Prep Tips

One of the best parts of this peanut butter and banana chia pudding recipe is how well it fits into a prep-ahead routine.

Make-Ahead Strategy

• Prepare a big batch of the chia base (without banana) in a bowl.
• Divide into jars, leaving room for toppings.
• Add mashed or sliced banana:
  • Either mix it in when you make the base, or
  • Add fresh banana just before serving for the best color and texture.

How Long It Keeps

• Jars of chia pudding typically stay good in the fridge for about 3–5 days, depending on the milk you use and how fresh your bananas are when you prepare them.
• If you include banana from the start, plan to eat it earlier; if you top with banana right before serving, the pudding itself can sit a bit longer.

Freezing

• You can freeze chia pudding, but the texture may change slightly once thawed.
• If you try freezing:
  • Freeze in small portions.
  • Thaw overnight in the fridge and stir well before serving.
• Add fresh banana after thawing, not before.

Serving Ideas & Topping Inspiration

Dress your jars up or down depending on the moment. This pudding works as a simple snack or a showy dessert.

Classic PB & Banana Topping

• Sliced banana coins
• A big spoonful of peanut butter drizzled over the top
• A sprinkle of chia seeds or chopped peanuts

Crunchy, Café-Style Finish

• Granola or muesli
• Toasted nuts or seeds
• Crushed biscuits or a few chocolate chips

Fun Flavor Extras

• A drizzle of caramel-style sauce
• Shaved chocolate
• Toasted coconut flakes

When to Serve

• Early-morning breakfast in a jar
• Mid-morning or afternoon snack
• Dessert-in-a-glass after dinner

With a few jars in the fridge, it’s effortless to grab one, add some toppings, and enjoy something that feels thoughtfully put together.

Common Mistakes & Simple Fixes

Even such a simple chia pudding recipe can occasionally go sideways. Here’s how to handle the most common issues.

1. “My Pudding Won’t Thicken!”

• Possible reasons:
  • Not enough chia seeds for the amount of liquid
  • Old chia seeds that don’t absorb as well
  • Not enough chill time

Fix:

• Stir in another teaspoon or two of chia seeds, mix well, and chill again for at least 30 minutes.
• Next time, check the ratio and make sure your seeds are fresh and stored in an airtight container.

2. “The Chia Seeds Are Clumpy.”

• This usually happens if the seeds weren’t mixed well enough in the beginning.

Fix:

• Whisk vigorously to break up clumps, or
• Use a blender to smooth everything out into a mousse-like texture.

3. “The Flavor Is Bland.”

• Likely causes:
  • Under-ripe banana
  • Not enough peanut butter or sweetener
  • No salt or vanilla to boost flavor

Fix:

• Add a little more ripe banana, maple syrup, peanut butter, or a pinch of salt and vanilla, then stir again.

4. “My Bananas Turn Brown in the Jar.”

• Bananas naturally darken once sliced and exposed to air.

Fix:

• Add banana slices right before serving whenever possible.
• If you must prep them in advance, you can lightly toss slices in a tiny bit of lemon juice to slow the color change (this may add a subtle tang).

5. “The Pudding Separated or Looks Grainy.”

• Some separation is normal if the jars sit for a couple of days.

Fix:

• Give the pudding a good stir or shake the jar.
• Let it sit at room temperature for 5–10 minutes before serving to relax the texture.

FAQs: Peanut Butter and Banana Chia Pudding Recipe

1. How long does chia pudding need to soak before it’s ready?

Plan for at least 2–4 hours, though overnight gives the most consistent results. The longer the pudding sits (within reason), the more evenly the chia seeds soak and the smoother the texture becomes.

2. Can I use regular dairy milk instead of plant-based milk?

Yes. This peanut butter and banana chia pudding recipe works with cow’s milk or any plant-based milk. Each option gives a slightly different flavor and richness, so use what you enjoy or what you have on hand.

3. Can I blend the chia seeds if I don’t like the texture?

You can. Once the pudding has thickened, blend it until smooth. This creates a texture closer to mousse or thick custard with the same peanut butter–banana flavor, but without the visible seeds.

4. How long does peanut butter and banana chia pudding keep in the fridge?

In a sealed jar, the chia pudding base usually keeps for around 3–5 days. If bananas are mixed in from the start, eat sooner; if bananas are added as a topping later, the pudding itself can sit a bit longer within that window.

5. Can I turn this into a chia pudding + oats combo?

Yes. Stir a couple of tablespoons of oats into the mixture and increase the milk slightly so the oats have enough liquid to soak. Chill overnight, then stir and adjust the thickness in the morning.

Conclusion

This Peanut Butter and Banana Chia Pudding Recipe is one of those simple ideas that instantly feels like a staple. With just a handful of pantry ingredients, a bowl, and a few minutes of stirring, you get creamy jars that are ready whenever you are. Whether you enjoy it as a quick breakfast, a midday pick-me-up, or a spoonable dessert after dinner, it’s an easy way to bring the classic peanut butter–banana combo into a new format.