I make a big batch of this banana matcha pudding when I’m scrambling in the morning — it feels like dessert for breakfast but keeps me full and focused. Ripe bananas add natural sweetness and creaminess, matcha brings that bright, grassy lift, and chia makes it spoonable and satisfying. Prep one jar and you’ve got breakfast ready for the week.
Why It’s So Good
The blended banana creates a silky base that keeps the matcha vivid without bitterness, while chia seeds thicken into a soft pudding overnight. It’s sweet enough from fruit that you don’t need much added sugar, but there’s still room for crunchy toppings that make every bite interesting. Make it in jars for grab-and-go mornings or in a bowl when you have time to linger.
Serves & Timings
Serves: 4 (about 1 cup / jar each)
Prep Time (active): 10 minutes
Cook Time (active): 0 minutes
Additional Passive Time (chill/soak): Minimum 2 hours; best overnight (6–8 hours)
Total Time (approx): 2 hr 10 min (best after overnight chill)
Ingredients
For the pudding
- 2 medium ripe bananas (about 2 cups mashed)
- 2 cups whole milk (or substitute oat, almond, or soy)
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 6 tbsp chia seeds
- 2 tbsp pure maple syrup or honey (adjust to taste)
- 2 tsp matcha powder (culinary grade is fine)
- 1 tsp vanilla extract
- Pinch fine sea salt
Toppings (optional — per jar)
- Sliced banana or berries
- 2–3 tbsp granola or toasted nuts
- Drizzle of maple syrup or a few cacao nibs
- Sprinkle of matcha or toasted coconut
Method
- Blend the Base: In a blender, combine the ripe bananas, 2 cups milk, 1 cup Greek yogurt, 2 tsp matcha powder, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt. Blend until completely smooth and pale green (about 20–30 seconds). Taste and adjust sweetness or matcha intensity.
- Add Chia: Pour the blended mixture into a large bowl and whisk in 6 tbsp chia seeds until evenly distributed. Let sit 5 minutes and whisk again to break up clumps.
- Portion: Divide the pudding evenly into four 8–oz jars or bowls. Smooth the tops.
- Chill: Seal and refrigerate for at least 2 hours; overnight is best — chia will thicken to a spoonable pudding.
- Serve: Top with sliced banana, berries, granola, nuts, or a drizzle of maple before serving. For a creamier texture, stir in a tablespoon of extra milk just before eating.
Storage & Make-Ahead
- Refrigerate sealed jars up to 4–5 days. Texture will thicken over time; stir in a splash of milk to loosen.
- For longer storage, freeze individual portions (leave headspace) for up to 1 month; thaw overnight in the fridge.
Variations & Swaps
- Vegan: Use dairy-free yogurt and plant milk; swap honey for maple.
- Protein Boost: Stir in 1 scoop of vanilla protein powder with the blended base (you may need an extra splash of milk).
- Banana-Free: Replace banana with 1 cup canned coconut milk + 1/2 cup applesauce for a lower-sugar base (taste and adjust sweetener).
- Extra Matcha Kick: Use 1½–2½ tsp matcha depending on how bold you like it.
Estimated Nutrition (Per Serving — Approximate)
Based on recipe divided into 4 servings. Values are estimates.
- Calories: ≈ 277 kcal
- Protein: ≈ 13 g
- Total Fat: ≈ 11 g
- Saturated Fat: ≈ 3 g
- Carbohydrates: ≈ 36 g
- Sugars: ≈ 21 g
- Fibre: ≈ 9 g
- Sodium: ≈ 77 mg
Notes: Nutrition varies by milk/yogurt choice and exact banana size. These figures are approximate and meant as a guide.
Quick Tips
- Use ripe bananas for natural sweetness and smoother texture. Overripe (spotty) bananas are perfect.
- For the creamiest texture, blend the banana and milk until very smooth before adding chia.
- If matcha tastes bitter, reduce to 1½ tsp or use a slightly sweeter topping. Culinary matcha is cost-effective and works great for lattes and mixed recipes.
FAQ
Q: How long does Banana Matcha Pudding keep in the fridge?
A: Sealed and chilled, it keeps 4–5 days; the texture thickens—stir in a splash of milk to loosen before eating.
Q: Can I use instant matcha or should I buy ceremonial grade?
A: Culinary or culinary-blend matcha is ideal for mixed recipes like this (cost-effective). Use ceremonial if you prefer drinking plain whisked matcha.
Q: My pudding is too thin after chilling — what went wrong?
A: Either not enough chia or the chia needs more time to hydrate. Stir the mixture, add 1 tbsp chia, and chill another 30–60 minutes. If too thin after that, let it sit longer or add a little extra yogurt.
Insanely Easy Overnight Banana Matcha Pudding
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Ingredients
Method
- Blend the Base: In a blender, combine the ripe bananas, 2 cups milk, 1 cup Greek yogurt, 2 tsp matcha powder, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt. Blend until completely smooth and pale green (about 20–30 seconds). Taste and adjust sweetness or matcha intensity.
- Add Chia: Pour the blended mixture into a large bowl and whisk in 6 tbsp chia seeds until evenly distributed. Let sit 5 minutes and whisk again to break up clumps.
- Portion: Divide the pudding evenly into four 8–oz jars or bowls. Smooth the tops.
- Chill: Seal and refrigerate for at least 2 hours; overnight is best — chia will thicken to a spoonable pudding.
- Serve: Top with sliced banana, berries, granola, nuts, or a drizzle of maple before serving. For a creamier texture, stir in a tablespoon of extra milk just before eating.
Nutrition
Notes
- Refrigerate sealed jars up to 4–5 days. Texture will thicken over time; stir in a splash of milk to loosen.
- For longer storage, freeze individual portions (leave headspace) for up to 1 month; thaw overnight in the fridge.
- Vegan: Use dairy-free yogurt and plant milk; swap honey for maple.
- Protein Boost: Stir in 1 scoop of vanilla protein powder with the blended base (you may need an extra splash of milk).
- Banana-Free: Replace banana with 1 cup canned coconut milk + 1/2 cup applesauce for a lower-sugar base (taste and adjust sweetener).
- Extra Matcha Kick: Use 1½–2½ tsp matcha depending on how bold you like it.
