In a large bowl, combine chia seeds, milk, Monkfruit or maple syrup, and salt and stir.
Let mixture sit at room temperature for 10 minutes, then stir again. This will break up any clumps that have started to form as the chia starts to gel.
Add mashed banana and salt to the pudding mixture and mix together well.
Cover the bowl and refrigerate for at least two hours and up to overnight.
Once the pudding has firmed up, divide between five jars for your weekday breakfasts or leave in the bowl if your prefer.
Top with fruit, nuts, and/or toasted coconut before serving and enjoy!