Mash the banana in a medium-sized mixing bowl until smooth.

Add the almond milk, chia seeds, maple syrup, and vanilla extract to the mashed banana and stir until well combined.

Let the mixture sit for 5 minutes, then stir again to prevent clumping.

Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.

Serve the chia pudding in bowls or glasses and, if desired, garnish with additional banana slices or a sprinkle of cinnamon.