Before you start, prepare a 2-cup glass mason jar with a lid. Clean, sterilize with boiling water, and dry.
Peel and roughly mash a large yellow banana on a plate. If there are black/brown spots on the flesh, discard, or the pudding will turn brown.
Transfer to a medium-size bowl and add maple syrup, vanilla, cinnamon, and drippy peanut butter (if used).
Stir until smooth, then add almond milk, chia seeds and stir vigorously to combine.
Transfer to the glass mason jar, close the lid, and shake vigorously few seconds.
Place in the refrigerator for 20 minutes. After that time, open the lid and give a good stir with a fork. This step loosens the seeds and prevents the seeds from clumping together or migrating to the bottom of the jar.
Close the jar, shake again for a few seconds, and place back in the refrigerator overnight.
Serve half of the recipe the next day as a healthy breakfast. Serve with layers of sliced banana and coconut yogurt or plain with toppings: toasted peanuts, a drizzle of almond/peanut butter, raspberries, etc.
Store leftovers for up to 48 hours in the fridge in a closed, sealed jar. Note that the color of the pudding may darken with time.
How to make the recipe without a blender?Mash the ripe banana as fine as possible.