Peel the ripe bananas and place them in a mixing bowl. Using a fork or potato masher, mash them thoroughly until the mixture is as smooth as possible with minimal lumps. Take your time here—well-mashed bananas create a naturally creamy texture and help the pudding turn out silky rather than chunky.

Pour in the almond milk, then add the chia seeds, turmeric, cinnamon, and vanilla extract. Stir everything together slowly at first, then more thoroughly until the mixture looks evenly combined and slightly thickened. Make sure the spices are fully dispersed so you don’t get pockets of strong flavor.

Continue mixing for another 30–60 seconds to ensure the chia seeds are evenly distributed throughout the mixture. This step is important because chia seeds tend to clump if not properly stirred, which can affect the final texture.

Transfer the mixture into a small saucepan and place it over low heat. Keep the heat gentle—avoid turning it up too high, as this can cause the mixture to stick to the bottom or cook unevenly.

Stir continuously using a spoon or whisk as the mixture warms. This prevents sticking and helps the chia seeds activate properly. You’ll notice the texture gradually becoming thicker and more pudding-like as it heats.

Allow it to cook for about 5–7 minutes, stirring consistently, until the pudding reaches your desired thickness. If it becomes too thick, you can add a small splash of almond milk to loosen it slightly.

Taste the pudding and adjust sweetness if needed by adding a small amount of your preferred sweetener. Stir well after adding so it blends smoothly into the mixture.

Remove the saucepan from the heat and let the pudding cool for a few minutes. It will continue to thicken slightly as it sits, giving you a rich, creamy consistency that’s perfect for serving warm or chilled.