Banana Chia Pudding Parfaits

To say I’ve been eating a lot of bananas lately would be a bit of an understatement.  I’ve been trying to hold out on buying any berries at my little organic market  until they come into season.  I’ve tried to only buy what I know I can’t get locally likes bananas, apples, and the occasional mango.  Let me tell you, it’s pretty hard for me because I LOVE berries.  Even thinking about the first strawberries of the season makes me so giddy with excitement that I can hardly sit still.  But, I figured it wasn’t worth it to spoil everything now by eating an out of season strawberry that would probably be rather disappointing.  So, apples and bananas it is.I’ve mostly been enjoying bananas with my breakfast, either over granola or muesli, or in a smoothie if the weather is a tad warmer than usual.  I’ve also been saving the brown ones for baking, though I can’t stand to have those around for too long as my apartment begins to reek of ripening bananas.  I’m sure you know the smell I speak of.  In an effort to try to avoid overly browned bananas this past weekend, I came up with a bit of a healthy riff on the banana cream pie.

These little parfaits are incredibly easy to make and satisfied my sweet tooth without leaving me feeling sluggish or sleepy.  This is actually a great snack for after a run because the banana has loads of potassium and the chia seeds contain a good amount of protein (not to mention calcium, magnesium, and iron).  The bananas eliminate the need for much sugar (I think I used less than a tbsp of maple syrup total for the pudding and coconut cream combined) and the coconut cream makes you feel like you’re eating something rich and decadent.  So, be good to your belly and enjoy a parfait 🙂

Banana Chia Pudding Parfaits
This recipe can easily be multiplied depending on how many servings you want to make.  As is, it makes enough for one large or two small parfaits.  Assembled, the parfaits will keep in the fridge for a day, but after that the coconut cream starts to deflate.  The pudding component will keep in the fridge for about a week as long as it’s covered.   

for the pudding
1/2 cup coconut milk (from the carton)
1 tbsp chia seeds
1/2 a ripe banana, mashed
1/4 tsp vanilla extract
1 tsp pure maple syrup (optional)
1/4 tsp cinnamon
1/8 tsp ginger

Combine the coconut milk and chia seeds in a pan over low heat.  Whisk together the milk and chia seeds gradually until it starts to thicken slightly.  Add the remaining ingredients and mix in until everything is combined.  Cook the pudding a few more minutes until it thickens up to the consistency of a soft pudding.  Remove the pudding from the heat and place it in the fridge to chill at least one hour.  The pudding will last in the fridge covered for about a week.

to assemble the parfaits
1 banana, sliced
coconut cream
cinnamon (optional)

In your bowl or jar, place down a layer of pudding, then a layer of sliced bananas, and then a layer of coconut cream.  Repeat once or twice more, depending on how much room you have in your serving dish.  Garnish with a sprinkle of cinnamon.  Makes one large or two small parfaits.