I went to my first concert in middle school. My eternally hip and cool older brother took me to the Louisville Riverfront to see Southern Culture on the Skids.

I think I was too young to really “get” most of the self-deprecating humor. But I had a blast. Especially when they threw fried chicken into the audience.

Yes, you read that right.

Possibly the most famous of SCOTS songs is one that refers to a particular Southern dessert delicacy that is pale yellow and has Nilla Wafers.


Now, don’t get me wrong, I love me some “day old banana puddddddin'” as much as the next girl, but for everyday consumption, regular banana pudding just wouldn’t do. I wanted a lightly sweet dessert that would satisfy my sweet tooth without putting me into a high-fructose corn syrup coma.

This pudding even earns bonus points for packing a seriously powerful nutritional punch. Between the flax and chia seeds, there are enough Omega 3s to put a fish to shame.

Have you ever seen a shamed fish? It’s quite a sight.

The pudding is sweetened with a mashed banana and only one lonely tablespoon of honey per four servings. That’s just enough sugar to be satisfying without sending your kids into a sugar-fueled wall-coloring spree.

I topped my pudding with fresh strawberries and blueberries. But I’m sure Nilla wafers would be good, too.

I think this pudding would be equally awesome for a summer breakfast. Maybe even as a part of an overnight oats parfait!

Super Seed Banana Pudding

Super Seed Banana Pudding

Yield: 4 servings
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

This Super Seed Banana Pudding packs a powerful nutritional punch! Perfect for a lightly sweet dessert or cool summer breakfast.


  • 2 cups skim milk (could sub soy or nut milks)
  • 3 tablespoons flax seeds, ground in a coffee grinder
  • 2 tablespoons chia seeds
  • 1 banana, ripe and mashed
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Fresh berries for topping


  1. Bring milk to a boil in a medium saucepan over medium heat.
  2. Reduce to a simmer, whisk in next five ingredients. Return to a boil and cook for one minute.
  3. Remove from heat, pour into serving dishes and chill for 1-2 hours, or until completely cool. Serve topped with berries.


  • I think this pudding would be equally awesome for a summer breakfast!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 57mgCarbohydrates: 26gFiber: 6gSugar: 17gProtein: 7g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Expect to see a chocolate version of this sometime soon. Now, I’m going to go try to get that song out of my head . . .

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Bookmark? Check. Chocolate version? Yes please!

    I’m loving how easy this is.. and that it doesn’t need cornstarch or other thickening agents. I don’t eat fish, so omega-3s from flax seeds are a major bonus.

  2. That looks super tasty! I just tried chia seed pudding for the first time last week and it was awesome. Can’t wait to try this 🙂

  3. That looks amazing!! I am probably the last blogger on earth who still has not purchased a bag of chia seeds. I must do this soon! 🙂