Protein Banana Pudding
Ingredients
- Banana Cream Base2 cups unsweetened almond milk or Fairlife milk2 tbsp cornstarch or arrowroot powder2 ripe bananas mashed1 cup plain nonfat Greek yogurt1 scoop vanilla protein powder1 tsp vanilla extractPinch salt
- Whipped Topping1 cup cold plain nonfat Greek yogurt1 cup cold heavy whipping cream or coconut cream for dairy free1 scoop vanilla protein powder1 to 2 tbsp maple syrup or honey1 tsp vanilla extract
- For Layering2 ripe bananas slicedVanilla wafer cookies with simple ingredients or high protein cookies
Instructions
- Banana CreamAdd milk and cornstarch to a saucepan and whisk until smoothHeat over medium stirring constantly until thick and glossyRemove from heat and let cool slightly
- Whisk in mashed bananas Greek yogurt protein powder vanilla and salt until smoothSet aside and allow to cool to room temperature
- Clean Whipped CreamAdd all whipped cream ingredients to a high speed blenderBlend until thick fluffy and mousse likeStop blending as soon as the mixture becomes light and airyDo not overblend
- AssemblyGently fold the whipped cream into the cooled banana cream until fully combined
- Layer sliced bananas and cookies in a serving dishSpread half of the banana pudding mixture over the first layerRepeat layers and finish with pudding on topOptional crush a few cookies over the top
- Cover and refrigerate for at least two to four hours or overnight before serving
- Notes for the Best Banana Pudding
- • Use slightly underripe bananasThis is key. Slightly underripe bananas hold their shape better and give you that classic banana flavor without turning mushy or overly sweet.
- • Mash the bananas wellThe mashed bananas are doing the sweetening and thickening work. The smoother they are the creamier your pudding will be.
- • Let the milk fully thicken before removing from heatDo not rush this step. You want the mixture glossy and thick so it sets properly once chilled.
- • Cool the base slightly before adding yogurt and protein powderAdding them while the mixture is too hot can affect texture. Warm not hot is the sweet spot.
- • Chill time mattersAt least two to four hours is ideal. Overnight is even better for that true banana pudding flavor.
- • Choose simple ingredient cookiesA basic vanilla wafer lets the banana flavor shine instead of competing with it.
Notes
Use slightly underripe bananas
This is key. Slightly underripe bananas hold their shape better and give you that classic banana flavor without turning mushy or overly sweet.
Mash the bananas well
The mashed bananas are doing the sweetening and thickening work. The smoother they are the creamier your pudding will be.
Let the milk fully thicken before removing from heat
Do not rush this step. You want the mixture glossy and thick so it sets properly once chilled.
Cool the base slightly before adding yogurt and protein powder
Adding them while the mixture is too hot can affect texture. Warm not hot is the sweet spot.
Chill time matters
At least two to four hours is ideal. Overnight is even better for that true banana pudding flavor.
Choose simple ingredient cookies
A basic vanilla wafer lets the banana flavor shine instead of competing with it.
This is key. Slightly underripe bananas hold their shape better and give you that classic banana flavor without turning mushy or overly sweet.
Mash the bananas well
The mashed bananas are doing the sweetening and thickening work. The smoother they are the creamier your pudding will be.
Let the milk fully thicken before removing from heat
Do not rush this step. You want the mixture glossy and thick so it sets properly once chilled.
Cool the base slightly before adding yogurt and protein powder
Adding them while the mixture is too hot can affect texture. Warm not hot is the sweet spot.
Chill time matters
At least two to four hours is ideal. Overnight is even better for that true banana pudding flavor.
Choose simple ingredient cookies
A basic vanilla wafer lets the banana flavor shine instead of competing with it.
Tried this recipe?Let us know how it was!
