Bananas Foster Chia Seed Pudding: Because we may not have control over everything in life, but we certainly have power over how we eat our bananas.
Wah wah wah waiiiiiiiit! Before you read every single word in this post, humor me and watch these Banana Boat commercials on the YouTubes.
Did you watch? Every last one of them?
Disclosure: this post is not sponsored by Banana Boat Triple Defence for Men…I just really like a good commercial that happens to relate to one single ingredient in my blog post.
Defy the sun with…
Just Kidding, the prequel.
I have an important question for you. Who is Mr. Tally Man and is a Tally me banana as good as a banana foster? Better? Sub-par? I must know. Okay, that was two questions.
A beautiful bunch of ripe banana!
Let’s talk pudding.
Nay, let’s talk bananas foster first.
What is Banana Foster?:
Up until making this recipe, my only experience with bananas foster was watching Paula Deen and other folks on the Food Network rave about it. Rum-spiced sweet, cinnamon-y caramelized bananas as a topping to an already delicious dessert? Don’t mind if I do!
Normally, bananas foster is made with brown sugar, rum, nutmeg, and cinnamon. I replaced the brown sugar with pure maple syrup, which made the whole thing a super cinch to prepare.
Bananas foster isn’t a major thing on the West coast – a fallacy I don’t quite understand.
If it were up to me, we West coasters would go through a bananas foster + hushpuppies + country ham revival. And then we’d eat all three with allthethings.
Who’s up for crispy hushpuppies wrapped in a hearty slab of country ham – taco style – and garnished with bananas foster? Just me, myself, and Guy Fieri?
Defy the sun with…
Just Kidding, the sequel.
How to Make Bananas Foster:
Basically, all you do is sauté sliced bananas with the other fostering ingredients, and the whole thing takes like 8 minutes max. The aroma and flavor is so warm and inviting! And lemme just say: if you’ve never fostered a banana, you should totes foster a banana, smalls!
Simply whip up a batch of Chia Pudding (I use my recipe from this post: How to Make Chia Seed Pudding) and top with the bananas foster.
So eat it for breakfast and dessert. And brunch.
When all is said and done, this recipe is vegan, grain-free, dairy-free and a healthier dessert option.
Take your chia pudding on a banana boat booze cruise!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- 2 large ripe bananas
- 3 tablespoons to 4 unsalted butter
- 1-½ tablespoons spiced rum syrup, see recipe below
Spiced Rum Maple Syrup
- Prepare the chia seed pudding in advance so that it has time to set up over night.
- Prepare the Spiced Rum Maple Syrup:
- Add all of the ingredients for the spiced rum maple syrup to a small skillet. Bring to a full boil, then reduce the heat slightly and allow the mixture to simmer, stirring occasionally, until alcohol has cooked off, and syrup is thick, about 2 to 5 minutes. Remove from heat and set aside until ready to use.
Prepare the Bananas Foster:
- Heat the butter in a small non-stick skillet over medium heat. Slice the bananas in ¾-inch rounds, and place them on the hot skillet. Cook 1 to 2 minutes, until bananas have begun to soften and are turning brown. Add the spiced rum syrup, flip the bananas carefully (they will be delicate!), and cook an additional 2 to 3 minutes, or until bananas are very soft and caramelized.
Bring it All Together:
- Serve heaping bowls of chia seed pudding with caramelized bananas, walnuts, and a drizzle of spiced rum syrup. Save any remaining syrup for your next pancake conquest!
Nutrition InformationYield 3 Serving Size 1 Serving
Amount Per Serving Calories 237Total Fat 9gUnsaturated Fat 0gCarbohydrates 24gFiber 8gSugar 11gProtein 4g