This High-Protein Banana Pudding is equal parts sweet and creamy, light and comforting. It’s the most perfect summer dessert and a new household favorite, so I of course had to share with you guys too.
After making my Chocolate Banana Blender Muffins (gluten-free) recently, I found myself wanting more of that banana-y flavor, and omg, when I say this pudding recipe delivered… Prepare to be obsessed!
A HEALTHY DESSERT PUDDING
Now I know ice cream is the most obvious summer dessert choice, but it’s time we give banana pudding a moment in the spotlight.
Especially when it’s a High-Protein Banana Pudding like this one, that also happens to be dairy-free and gluten-free. It’s honestly divine and just the best healthy dessert.
And while I totally get that “healthy dessert” might not sound too exciting, I personally promise this banana pudding will have you coming back bite after bite.
Made with key ingredients like DF coconut yogurt and mashed bananas that blend together with a little vanilla extract, tapioca starch and a pinch of salt, it’s the most delicious way to support gut and bone health, and to get in some nutrients like potassium and magnesium.
And it obviously wouldn’t be an RGE recipe without a protein-boost, so I had to add in a few tablespoons (4, to be exact) of vanilla protein powder.
This not only puts the high-protein in High-Protein Banana Pudding, but really adds to the vanilla flavoring, and just makes it an all-around chef’s kiss “healthy dessert”.
TREAT YOURSELF TO A BANANA PUDDING
But what really brings it all together are the coconut whipped cream, banana coins and Mexican shortbread cookies you’ll crumble and put it all together with in your cute little serveware.
It almost looks too cute to eat (keyword being almost), but you won’t be disappointed when you do indulge.
You have to make this High-Protein Banana Pudding like right now. It makes for a great, light, sweet treat which your guests will love at your next summer gathering, or honestly, I wouldn’t be against enjoying it as a nice little high-protein snack.
We all deserve to treat ourselves, so why not do it with a delish dessert like this one?!
INGREDIENTS YOU’LL NEED:
For the Pudding:
- Mashed, ripe bananas
- Dairy-free coconut yogurt (I used Cocojune, or sub Greek yogurt if you can eat dairy)
- Pure vanilla extract
- Vanilla protein powder (find a list of my 6 favorites HERE)
- Tapioca starch
- Kosher salt
For Assembly:
- Dairy-free coconut whipped cream (I used So Delicious)
- Gluten-free Mexican shortbread cookies (I used Siete Foods, each bag has approximately 20 cookies so you may need 2 bags)
- Ripe bananas, to cut into coins
HOW TO MAKE MY HIGH-PROTEIN BANANA PUDDING
For the Pudding:
In a high-speed blender, add the mashed banana, dairy-free yogurt, vanilla extract, protein powder, tapioca starch, and a pinch of kosher salt.
Blend on low until just combined. Scrape down the sides and blend again, slowly increasing the speed and blending for about 30 seconds until the mixture becomes slightly fluffier. It will not be thick like pudding yet unless you use Greek yogurt.
Transfer to an airtight container and chill for 4 hours in the fridge.
If not already thawed, move the frozen whipped topping from the freezer to the fridge to let it thaw while the banana mixture thickens (4 hours).
To Assemble:
In a medium bowl, add 1 cup of the thawed, whipped topping. Slowly pour in the banana pudding mixture, folding it gently with a rubber spatula until there are no more streaks, and the mixture is totally combined.
Arrange 6 ramekins, or short, clear glasses (like stemless wine glasses). Add a heaping 1/2 cup of the mixture to each glass.
Add five banana slices to each glass, ensuring they touch the sides so that they are visible. Crumble 3 cookies over each layer.
Top with a few heaping tablespoons of the dairy-free whipped cream. Crumble one more cookie over the top and garnish with a single banana coin.
Transfer to the fridge until you’re ready to serve. The mixture will continue to thicken in the fridge and is best enjoyed the day you make it.
To Prep Ahead and Store:
If you would like to make these ahead of time, I suggest storing the pudding in an airtight container on its own (without the cookie crumbles/cookies and banana coins, as the cookies will get soggy if left in the fridge too long). It should hold up well for up to 3 days.
When you are ready to serve, assemble in the ramekins as mentioned above. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
If you’re not dairy-free, option to use Greek yogurt instead of the DF coconut yogurt I used, and/or a regular whipped cream. Also, if no gluten sensitvities, instead of the tapioca starch used here, you could try all-purpose flour. You could also try using cassava flour or arrowroot as well, but I haven’t tested those.
Same goes the Mexican shortbread cookies. I used Siete Foods cookies which are gluten-free (and taste insanely good!), but you can of course use your favorite shortbread cookie, vanilla wafers or even animal crackers if you’d like (or if you’re making for your little ones).
I have a list of my 6 favorite protein powders HERE, but feel free to use whichever you prefer.
IS BANANA PUDDING BETTER WARM OR COLD?
Banana pudding is best enjoyed chilled or at room temperature. Typically, it can last in the fridge for up to 3 days, but you’ll want to wait to fully assemble it until you are ready to serve it, so as to avoid the cookies from getting too soggy.
HOW RIPE IS TOO RIPE FOR BANANA PUDDING?
For banana pudding, you want ripe bananas, but not ones that are browning too much, like you’d look for in banana bread, for example. It’s best to choose bananas that are slightly ripe, or spotted – think yellow with little brown specks.
LOVE THIS HIGH-PROTEIN BANANA PUDDING? YOU’LL LOVE THESE OTHER SWEET TREATS TOO:
One-Ingredient Blood Orange Sorbet
High-Protein Banana Pudding
Equipment
- high speed blender
- medium bowl
- 6 ramekins or short, clear glasses (like stemless wine glasses)
Ingredients
For the Pudding:
- 1 cup mashed ripe bananas (approximately 2 medium, spotted bananas, not overly ripe)
- 1 cup dairy-free coconut yogurt, (I used Cocojune, or sub Greek yogurt if you can eat dairy)
- 2 teaspoons pure vanilla extract
- 4 tablespoons vanilla protein powder, (find a list of my 6 favorites HERE)
- 1 tablespoon tapioca starch
- Pinch of kosher salt
For Assembly:
- 1 (9 ounce) container dairy-free coconut whipped cream, thawed, (I used So Delicious)
- 24 gluten-free Mexican shortbread cookies, (I used Siete Foods, each bag has approximately 20 cookies so you may need 2 bags)
- 2 medium ripe bananas, cut into coins
Instructions
For the Pudding:
- In a high-speed blender, add the mashed banana, dairy-free yogurt, vanilla extract, protein powder, tapioca starch, and a pinch of kosher salt.
- Blend on low until just combined. Scrape down the sides and blend again, slowly increasing the speed and blending for about 30 seconds until the mixture becomes slightly fluffier. It will not be thick like pudding yet unless you use Greek yogurt.
- Transfer to an airtight container and chill for 4 hours in the fridge.
- If not already thawed, move the frozen whipped topping from the freezer to the fridge to let it thaw while the banana mixture thickens (4 hours).
To Assemble:
- In a medium bowl, add 1 cup of the thawed, whipped topping. Slowly pour in the banana pudding mixture, folding it gently with a rubber spatula until there are no more streaks, and the mixture is totally combined.
- Arrange 6 ramekins, or short, clear glasses (like stemless wine glasses). Add a heaping 1/2 cup of the mixture to each glass.
- Add five banana slices to each glass, ensuring they touch the sides so that they are visible. Crumble 3 cookies over each layer.
- Top with a few heaping tablespoons of the dairy-free whipped cream. Crumble one more cookie over the top and garnish with a single banana coin.
- Transfer to the fridge until you’re ready to serve. The mixture will continue to thicken in the fridge and is best enjoyed the day you make it.
To Prep Ahead and Store:
- If you would like to make these ahead of time, I suggest storing the pudding in an airtight container on its own (without the cookie crumbles/cookies and banana coins, as the cookies will get soggy if left in the fridge too long). It should hold up well for up to 3 days. When you are ready to serve, assemble in the ramekins as mentioned above. Enjoy!
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