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Peanut butter and banana might be one of the best combinations, and they’re even better together in this Peanut Butter Banana Chia Pudding. Mashed banana, creamy peanut butter, Greek yogurt, and vanilla protein powder create a thick, creamy pudding that’s easy to make ahead.
There are certain flavor combinations I never get tired of, and peanut butter and banana is one of them. I love it in smoothies, on toast, and apparently mixed into chia pudding too.
This version has become one of my favorites to keep in the fridge because it works whenever I need something quick, whether that’s breakfast, an afternoon snack, or just something a little sweet.
Peanut Butter + Banana Were Made for Chia Pudding
Peanut butter and banana do more here than just add flavor. Mashing the banana right into the pudding adds natural sweetness and gives every bite banana flavor, while the peanut butter adds richness and a little saltiness to balance it out. Together with Greek yogurt, they create a thicker, creamier texture than chia seeds and milk alone.
I especially like mixing the banana into the base instead of saving it all for the top. You still get fresh banana slices when you serve it, but the pudding itself actually tastes like peanut butter and banana. Greek yogurt and vanilla protein powder add 26 grams of protein per serving, making it substantial enough for breakfast or a snack.
Ingredient Notes
A few ingredients make a bigger difference in the texture and flavor of this peanut butter banana chia pudding.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Banana: Use a ripe banana with plenty of brown spots. The riper it is, the sweeter and more pronounced the banana flavor will be, which also means you may need less maple syrup. Mash it well so it mixes evenly throughout the pudding.
- Chia seeds: Either black or white chia seeds work. I recommend using whole chia seeds rather than ground so you get the classic thick chia pudding texture as they absorb the liquid.
- Peanut butter: I prefer creamy peanut butter because it mixes smoothly into the pudding. Natural peanut butter works too; just stir it really well first if the oil has separated.
- Greek yogurt: Plain Greek yogurt adds protein and helps the pudding set thicker than one made with milk alone. I prefer at least 2% for the creamiest texture, but nonfat works too.
- Vanilla protein powder: Protein powders vary quite a bit in sweetness and how much liquid they absorb, so the final texture may be slightly different depending on the one you use. I recommend starting with the recipe as written, then adding a splash of milk after chilling if your pudding is thicker than you like. My favorite is Clean Simple Eats.
- Maple syrup: How much you need really depends on the ripeness of your banana and the sweetness of your protein powder. Start with one tablespoon, then taste and add more if needed.
Easy Ways to Change It Up
Once you have the peanut butter and banana base, there are plenty of small ways to make it a little different, depending on what you’re in the mood for.
- Add chocolate. Stir in mini chocolate chips or cacao nibs, or use chocolate protein powder for more of a chocolate-peanut-butter flavor.
- Add some crunch. Chopped peanuts or walnuts are especially good on top right before serving.
- Add cinnamon. A small pinch of cinnamon works really well with both the banana and peanut butter.
- Swap the nut butter. Almond or cashew butter can be used instead of peanut butter if you want to change up the flavor.
How to Make Peanut Butter Banana Chia Pudding
- Make the pudding: In a medium bowl, mix together the milk, Greek yogurt, mashed banana, chia seeds, peanut butter, protein powder, maple syrup, and vanilla until well combined.
- Chill: Divide the mixture between two jars and refrigerate at least 4 hours or overnight. Before serving, top with fresh banana slices and an extra drizzle of peanut butter.
jamie’s tips
How to Get the Texture Just Right
- Mix it really well before chilling. Chia seeds can clump together, so make sure they’re evenly distributed throughout the mixture before dividing into jars.
- Give it another stir after 5 to 10 minutes. This is probably my favorite tip for chia pudding. Let the mixture sit for a few minutes, then stir again before refrigerating to break up any clumps.
- Adjust the consistency after chilling, not before. The pudding thickens quite a bit as it sits, so wait until it’s fully chilled before making adjustments. If it’s thicker than you like, stir in a splash of milk until it reaches the consistency you want.
Make It Tonight, Grab It Tomorrow
Peanut butter and banana chia pudding is made for prepping ahead since it needs at least 4 hours in the refrigerator to thicken. I usually divide it into individual jars before chilling so it’s ready to grab when I want it.
Make ahead: Prepare the pudding up to 3 days in advance and store it covered in the refrigerator. It will continue to thicken as it sits, so stir in a splash of milk before serving if needed.
Wait on the toppings: Save the fresh banana slices and extra peanut butter drizzle for serving. Fresh banana slices will brown and soften if they sit in the refrigerator for several days.
More Chia Pudding Recipes
If you’ve made and loved this Peanut Butter Banana Chia Pudding or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Peanut Butter Banana Chia Pudding
Ingredients
- 2/3 cup milk
- 1/2 cup plain Greek yogurt
- 1 banana, mashed plus more sliced for topping
- 1/4 cup chia seeds
- 1 scoop vanilla protein powder
- 2 tablespoons peanut butter, more for drizzling
- 1 tablespoon maple syrup, more to taste
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl mix the milk, Greek yogurt, mashed banana, chia seeds, protein powder, peanut butter, vanilla, and maple syrup until well combined.
- Divide the mixture into two jars.
- Refrigerate at least 4 hours or overnight.
- Top with fresh banana slices and drizzle with more peanut butter.
Notes
- Stir twice for the best texture. Mix everything well, then let the pudding sit for 5–10 minutes and stir again before refrigerating. This helps break up chia seed clumps so the pudding thickens evenly.
- Adjust after chilling. The pudding will thicken considerably as the chia seeds absorb the liquid. If it’s thicker than you like after chilling, stir in a splash of milk until it reaches your preferred consistency.
- Sweeten to taste. The sweetness will vary depending on how ripe your banana is and the protein powder you use. Taste before chilling and add more maple syrup if needed.
- Storage. Refrigerate in an airtight container for up to 3 days. Wait to add fresh banana slices and the extra peanut butter drizzle until serving.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
