A healthy version of the all famous Bananas Foster dessert we all love! Chia pudding gets topped with vegan tahini caramel sauce, caramelized bananas, and dairy-free vanilla ice cream.
This is a collaborative post done with Natalie over at Feasting On Fruit! It’s a match made in heaven, we both love vegan, gluten-free desserts, we both love chia pudding, and we have a very similar style photography. I’m not sure why it took us so long to work together, but I am happy and humble to present it to you today! Natalie has been a huge inspiration for me in the food blogging world, I adore her recipes, her writing style is captivating, her photography is gorgeous, her recipe videos are flawless, and she just all around kills it in the food blogging world. Please head on over to her blog and stay a while to look around, promise you’ll love it too!
The craving hit outta nowhere… bananas foster. Mmmm. I’m not even sure I’ve had bananas foster, I mean, I’m sure I have… right?, maybe not in a very long time though, sooo where in the world did my brain come up with the idea to do a chia version? My tummy sure is thanking me right now, craving crisis averted.
Combining chia pudding and vegan caramel is no stranger to me, just check out my Caramel Apple Chia Pudding recipe, and caramelized bananas neither- as seen in my Banana Cream Pie Oatmeal recipe, but something magical happened when I added all these elements together and topped it with dairy-free vanilla ice cream. Heaven.
This healthy, vegan, gluten-free bananas foster-inspired dessert recipe may look fancy schmancy, but it’s extremely easy to make. Aside from chilling the chia pudding overnight (to allow it to set up), I’m talkin’ brain to belly in like 15 minutes.
The vegan tahini caramel is made without dates, just tahini, maple syrup, coconut oil, vanilla, and a pinch of salt whisked together in 5 minutes. The bananas are sautéed with vegan butter, maple syrup and cinnamon for the perfect caramelization, and the dairy-free vanilla ice cream is store bought, so like- what gets easier than that?! LOL.
And with no alcohol involved, it’s kid friendly too! Don’t believe how easy it is to make? Just watch this video (and then do yourself a favor and make it!). We hope you love this recipe- don’t forget to tag us @HealthyLittleVittles and @FeastingOnFruit on Instagram or Facebook when you make it!
Bananas Foster Chia Pudding
A healthy version of the all famous Bananas Foster dessert we all love! Chia pudding gets topped with vegan tahini caramel sauce, caramelized bananas, and dairy-free vanilla ice cream.
Ingredients
Chia Pudding
- 1/2 cup white chia seeds
- 2 cups cups oatmilk (or other plant milk)
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla exract
- pinch salt
Caramel Sauce
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 1/2 teaspoon pure vanilla extract
- pinch salt
Caramelized Bananas
- 3 bananas, sliced, (**note: make sure the bananas are too ripe or they will crumble when sauteeing them)
- 1 tablespoon vegan butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- pinch salt
Toppings
- dairy-free vanilla ice cream
Instructions
Chia Pudding
- Stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending). Once it starts to thicken, pour into a covered glass container and chill overnight.
Caramelized Bananas
- Peel and slice your bananas
- In a medium skillet, melt the butter over medium heat
- In a small bowl, whisk together the cinnamon and maple syrup, then add it to the skillet with the butter
- Add your sliced bananas to the skillet in a single layer and cook for 2-3 minutes on each side. Set aside while you make your caramel sauce
Caramel
- Melt the coconut oil and maple syrup together in a small saucepan over medium-high heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat
Assemble
- Fill your glasses/bowls with about half chia pudding, then top with caramel, caramelized bananas, and dairy-free vanilla ice cream.
Notes
** Caramel is adapted from Pinch of Yum
6 comments
This looks amazing and I love how you styled it! Where did you find that adorable ceramic pitcher?
Thanks Emily! The speckled creamer is from RV Pottery, so adorable- I love all of Rachel’s pieces ? Thanks for your kind comment ?
VERY GOOD!
So glad you liked it! Thank you so much for the kind review! ?
Hi! Your recipe says to use tahini but in the instructions it says almond butter. Which would be best?
Ahhh! So sorry about that. You could use either, but almond butter is my usual go-to for the caramel sauce