A healthy pudding, with no added sugar or artificial sweeteners, that even Elvis would have enjoyed. Minus the bacon.
I have a tremendous sweet tooth. It’s so bad that when I am trying to eat right I feel insanely deprived if I can’t have a sweet treat. I become angry….ravenous…even if I just ate something. Like Godzilla, kinda. The health nuts say to eat a piece of fruit to satisfy a sweet craving. They are truly….nuts. A piece of fruit isn’t even disguised as dessert. An apple is just an apple, unless you bake it with something…like sugar, and butter, and pastry. Mmmmm, pie. See, it’s a problem.
This pudding is healthy power food….disguised as dessert. It’s not chocolate (already did that…one of my most pinned recipes!) but it certainly will satisfy that sweet tooth. And the peanut butter adds a little protein so this creamy snack isn’t so bad after a workout. I held back and didn’t add any sweeteners…instead, I used an almost overripe banana. The sugars become more intense the riper the banana gets so let’s go with that…let nature help us out a bit. If you use a firmer, less ripe banana you may want to add a little honey or agave nectar to your recipe.
The best part….the Banana Peanut Butter Chia Seed Pudding takes about 5 minutes of prep time. That’s it. And it’s so easy, your kids can handle it!
I think peanut butter, banana and bacon sandwich lovers could dig this. Confession…I seriously considered adding bacon to this recipe…maybe next time.
Banana Peanut Butter Chia Seed Pudding
Makes 6 servings
2 very ripe bananas
1 1/2 cups low fat milk (I used 2%)
1/2 cup natural creamy peanut butter
3 tablespoons chia seeds (I used Bob’s Red Mill)
In a blender, puree the banana, milk and peanut butter. Transfer the mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.
Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.