Name: Strawberry Banana Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 ripe bananas; 1 cup sliced strawberries; 1/2 cup Greek yogurt; 1/4 cup honey; 1 teaspoon vanilla extract; 1/4 cup chia seeds; 1/4 cup shredded coconut; Fresh mint leaves for garnish

This Strawberry Banana Pudding is a refreshing, naturally sweet, and creamy dessert made with real fruit, Greek yogurt, and chia seeds. It’s the perfect light and healthy treat to cool off with on warm days or enjoy as a wholesome snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas

1 cup sliced strawberries

1/2 cup Greek yogurt

1/4 cup honey

1 teaspoon vanilla extract

1/4 cup chia seeds

1/4 cup shredded coconut

Fresh mint leaves for garnish

Directions

I start by blending the bananas, strawberries, Greek yogurt, honey, and vanilla extract in a blender until smooth.

Then I transfer the mixture to a bowl and stir in the chia seeds until they’re well combined.

I cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to let it thicken.

When it’s time to serve, I spoon the pudding into individual cups and top it with shredded coconut and a few fresh mint leaves.

Servings and Timing

Servings: 2

Prep Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 10 minutes

Calories per serving: 180 kcal

Variations

Dairy-Free Option: I swap Greek yogurt with coconut yogurt to keep it dairy-free.

Extra Fruit: I like to add a few slices of kiwi or blueberries on top for more color and flavor.

Chocolate Twist: A drizzle of melted dark chocolate or a spoonful of cocoa powder in the blend adds a rich twist.

Nutty Crunch: I sometimes sprinkle crushed almonds or walnuts on top for crunch.

Layered Parfait: I layer the pudding with granola or extra fruit for a more filling snack or breakfast.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. It stays fresh and thick thanks to the chia seeds. I don’t recommend freezing it, as the texture can change. Reheating isn’t needed since it’s served cold.

FAQs

What if I don’t like chia seeds?

I can leave them out, but the pudding won’t thicken the same way. I might replace them with a smaller amount of ground flaxseeds or use less liquid to keep it thicker.

Can I use frozen fruit instead of fresh?

Yes, I can use frozen bananas and strawberries. I let them thaw slightly before blending to get a smoother texture.

Is this recipe good for kids?

Definitely. It’s naturally sweet, nutritious, and fun to eat, especially with the fruity flavors and creamy consistency.

How can I make this recipe vegan?

To make it vegan, I use plant-based yogurt (like almond or coconut) and swap honey for maple syrup or agave.

Can I prepare it ahead of time?

Yes, I often prepare it the night before and let it chill overnight. It makes breakfast or a snack super easy the next day.

Conclusion

This Strawberry Banana Pudding is one of my go-to recipes when I want something sweet, healthy, and effortless. With only a few ingredients and minimal prep, it’s ideal for busy days, summer cravings, or anytime I need a refreshing fruit-based dessert.

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