This simple banana chia pudding (The Simple Veganista) is very easy to make, and is nice healthy dessert, as banana is naturally sweet. Bananas should be ripe and sweet, to hold better shape. Leave to chill for a few hours, so the flavours develop.
Bananas are naturally sweet, so ideal for those ones with black spots to use up in dessert recipes. Also read how to make banana bread.
Avoid chia seeds for children or choking hazards, and ensure you add liquid to them before use. Keep nuts, chocolate and nutmeg away from pets. Read more on food safety for people and pets.
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.
How to buy, store and freeze bananas
Bananas are obviously not local, so buy Fair Trade and organic (farm shops are better, as supermarkets have to wrap organic bananas in plastic, to stop contamination from non-organic produce).
To avoid food waste, choose green bananas if not planning to use immediately, and use ripe sweet bananas for puddings and cakes. Store at room temperature away from other fruits that give off ethylene gas.
To freeze bananas for smoothies and ‘nice cream’, slice first then freeze on a tray, then transfer to a silicone freezer bag. Use within three months.
