Matcha Chia Banana Pudding

Matcha chia Banana Pudding

Every time I scroll through TikTok, I see a Banana pudding matcha latte. So I had to try it but as a chia pudding flavor. This recipe has a matcha chia pudding base with a collagen banana topping. So, let’s make it!

Notes

• Mixing Matcha Properly: While you can mix everything at once, whisking the matcha separately with a little milk first enhances the flavor and prevents clumps.

• Storing Chia Pudding: Keep it in an airtight container in the fridge for up to 3-5 days—great for meal prep!

• Avoiding Chia Clumps: Chia seeds absorb liquid and form a gel-like texture. To keep the pudding smooth, stir it about an hour after chilling, then let it fully set.

• Milk Substitutes: Use any milk you prefer! The consistency and flavor will remain the same.

Matcha Chia Pudding Recipe

Servings: 4-6

Ingredients

• 2 cups milk of choice (I use almond milk)

• 2 tsp matcha powder

• 1 tsp vanilla extract

• 1-2 tsp honey (adjust to taste)

• ½ cup chia seeds

Instructions

1. Sift the Matcha: In a medium bowl, sift the matcha powder to remove lumps.

2. Whisk Matcha & Milk: Add ¼ cup milk to the sifted matcha and whisk until smooth and foamy. Stir in the honey.

3. Combine Everything: Add the remaining 1¾ cups milk, chia seeds, and vanilla extract. Whisk until fully combined.

4. Chill: Refrigerate for 30 minutes to 1 hour. Stir to break up any clumps, then let it set for at least 2 hours or overnight.

   

Banana Pudding

Vanilla Pudding Base

• 2 cups milk (I use almond milk)

• ½ cup white sugar

• 3 Tbsp cornstarch

• ¼ tsp salt

• 1 tsp vanilla extract

• 1 Tbsp butter

• 1 scoop collagen powder

Banana Pudding Mixture

• 1½ cups whipped topping (I use dairy-free Cool Whip)

• ½ package vanilla wafers

• 3 bananas, sliced

Instructions

1. Heat the Milk: In a medium pot over medium heat, warm the milk until bubbles form at the edges.

2. Mix Dry Ingredients: In a small bowl, combine the sugar, cornstarch, and salt.

3. Thicken the Pudding: Gradually add the sugar mixture to the hot milk, stirring constantly until thick enough to coat the back of a spoon.

   

4. Finish & Chill: Remove from heat, stir in vanilla and butter until melted, then mix in the collagen powder. Chill in the fridge for about 1 hour until set.

5. Fold & Combine: Once chilled, fold in the whipped topping. Gently mix in the vanilla wafers and banana slices. Chill for another hour.

Optional: Caramelized Banana Topping

1. Slice one banana into 1-inch rounds.

2. Sprinkle a thin layer of sugar on top.

3. Torch the sugar until golden brown.

Assembly

1. Divide the matcha chia pudding into 6 serving cups.

2. Add a layer of banana pudding on top.

3. Garnish with crushed vanilla wafers and banana slices.

   

Storage:

These stay fresh in the fridge for 3-4 days.

Let me know if you try it—hope you enjoy!