High Protein Banana Pudding Recipe

• Prep Time: 20 minutes (plus 4 hours chilling)

• Cook Time: 10 minutes

• Total Time: 4 hours 30 minutes

• Skill Level: Beginner

• Yield: 6 generous servings

• Dietary: High-Protein, Can be gluten-free

This isn’t your grandmother’s banana pudding—this is a powerhouse version designed to satisfy your sweet tooth while fueling your muscles. We’ve reimagined the classic Southern dessert by creating a rich, vanilla-infused pudding using protein-packed Greek yogurt and cottage cheese, sweetened naturally with ripe bananas and a touch of honey. Layered with delicate vanilla wafers and fresh banana slices, it’s a decadent-tasting treat that delivers over 20 grams of protein per serving. It’s perfect for a post-workout refuel, a satisfying snack, or a guilt-free dessert that everyone will love.

Nutrition Information (Per Serving)

Ingredients

For the High-Protein Pudding:

• 1 ½ cups (340g) low-fat cottage cheese

• 1 cup (240g) plain Greek yogurt (2% or full-fat for best texture)

• 1 large ripe banana (about 150g), plus 2 more for layering

• ¼ cup (60ml) honey or maple syrup

• 2 large egg yolks

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Pinch of salt

For Assembly:

• 1 box (11oz) vanilla wafers (about 45 cookies)

• 2 medium bananas, sliced into ¼-inch rounds

• Optional Garnish: 1 tablespoon crushed vanilla wafers, a sprinkle of cinnamon, or a few banana slices.

Equipment Needed

• Blender or food processor

• Medium saucepan

• Whisk

• Heat-proof spatula

• Medium mixing bowl

• Fine-mesh sieve (optional, for extra smooth pudding)

• 8×8 inch square dish or 2-quart trifle bowl

• Plastic wrap

Step-by-Step Instructions

Step 1: Create the Pudding Base (10 minutes)

1. In your blender or food processor, combine the cottage cheese, Greek yogurt, the one large ripe banana, honey, egg yolks, vanilla extract, cinnamon, and salt.

2. Blend on high for 45-60 seconds, stopping to scrape down the sides if needed, until the mixture is completely smooth and no lumps of cottage cheese remain. (For an ultra-silky texture, you can strain the mixture through a fine-mesh sieve into the saucepan, but this is optional).

Step 2: Cook the Pudding (10 minutes)

1. Pour the blended mixture into a medium saucepan. Place it over medium-low heat.

2. Cook, whisking constantly and thoroughly, for 5-8 minutes. The pudding will gradually thicken. Do not let it boil. It is ready when it coats the back of a spoon and you can run your finger through it, leaving a clean path.

3. Immediately remove from heat. For best results, press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool on the counter for 20-30 minutes.

Step 3: Assemble the Layers (5 minutes)

1. Spread a thin layer (about ½ cup) of the slightly cooled pudding in the bottom of your serving dish.

2. Arrange a single layer of vanilla wafers over the pudding, breaking some to fit if necessary.

3. Layer half of your fresh banana slices over the wafers.

4. Spoon and spread half of the remaining pudding over the bananas.

5. Repeat the layers: wafers, the remaining banana slices, and finally, all the remaining pudding. Spread the top smoothly.

Step 4: Chill to Set (4 hours minimum)

1. Cover the dish tightly with plastic wrap.

2. Refrigerate for at least 4 hours, but ideally overnight. This crucial step allows the cookies to soften into that classic “cake-like” texture and lets all the flavors meld beautifully.

Step 5: Serve and Enjoy!

Just before serving, garnish with crushed vanilla wafers, a light dusting of cinnamon, or fresh banana slices. Scoop into bowls and enjoy the creamy, protein-rich perfection!

Chef’s Notes & Success Tips

• Protein Power Flexibility: For an even higher protein boost, you can replace ¼ cup of the Greek yogurt with a scoop of vanilla or unflavored whey or casein protein powder. Add a splash of milk if the mixture becomes too thick.

• Banana Ripeness is Key: Use ripe, spotty bananas for the pudding base. They are sweeter and blend more easily, reducing the need for added sweetener.

• Avoid Weeping Pudding: Constant whisking over medium-low heat prevents the eggs from scrambling and ensures a silky texture. Patience is key!

• Make-Ahead Marvel: This pudding tastes even better the next day and will keep, covered, in the refrigerator for up to 3 days.

• Dietary Swaps:

  • Gluten-Free: Use your favorite gluten-free vanilla cookies.

  • Dairy-Free: Substitute cottage cheese with silken tofu and Greek yogurt with a thick, plain coconut or soy yogurt. The flavor will vary slightly.

  • Lower Sugar: Reduce honey to 2 tablespoons and ensure your bananas are very ripe.

The Final Scoop: This High-Protein Banana Pudding proves that healthy eating doesn’t mean sacrificing dessert. It’s a testament to how smart ingredient swaps can transform a traditionally indulgent treat into a nourishing one. Creamy, satisfying, and packed with muscle-repairing protein, it’s the perfect recipe to end your day on a high note—or to power you through it.