For the chia pudding, add all the ingredients to a bowl and mix well. Set aside for 5 minutes. Stir again to avoid lumps.
Refrigerate the chia pudding for at least 1 hour or overnight.
Prepare the bananas before you serve the chia pudding:
Peel the bananas and cut them into approx. 5 mm thick slices. Put the coconut oil and maple syrup in a pan on medium-high heat. Fry the bananas in it on each side for about 3 minutes until golden brown.
Divide the chia pudding to two bowl. Add the bananas and top with more hazelnut butter, chocolate chips, seeds and roasted nuts.