High-Protein Banana Pudding Recipe
Introduction
This High-Protein Banana Pudding is a delicious twist on the classic dessert, packed with extra protein to keep you satisfied. Creamy, fruity, and layered with crunchy wafers, it’s perfect for a nourishing treat or a special occasion.
Ingredients
- 1/2 cup vanilla protein powder (about 25 g protein)
- 1 (3.4-oz.) package vanilla instant Jell-O pudding
- 1 1/2 cups cold whole or plant-based milk
- 1 1/4 cups heavy cream
- 1/3 cup high-protein sweetened vanilla yogurt (such as Siggi’s)
- 3 ripe bananas, thinly sliced
- 27 Nilla Wafers, lightly crumbled, plus 4 whole wafers for topping
Instructions
- Step 1: In a medium bowl, whisk together the protein powder and instant pudding mix. Slowly pour in the cold milk while whisking continuously until the mixture is smooth and free of lumps, about 1 minute. Cover the bowl with plastic wrap and refrigerate for at least 40 minutes or up to overnight. The pudding will be a bit looser than usual at this stage.
- Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until soft peaks form. Add the vanilla yogurt and continue to beat until stiff peaks form, about 30 to 60 seconds more. Reserve 1/2 cup of this whipped cream mixture in an airtight container and refrigerate until needed.
- Step 3: Gently fold the remaining whipped cream mixture into the chilled pudding mixture using a rubber spatula until fully combined with no streaks visible.
- Step 4: In small jars or serving glasses, layer 1/4 cup of the pudding mixture, 4 to 5 banana slices, and about 2 tablespoons of crumbled Nilla Wafers. Repeat the layers once more, then finish with 1/4 cup of pudding mixture on top. Repeat until all jars or glasses are filled.
- Step 5: Top each serving with a spoonful of the reserved whipped cream, a whole Nilla Wafer, and additional banana slices for garnish.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or a splash of vanilla extract to the pudding mixture before chilling.
- Use Greek yogurt if you prefer a tangier taste and extra protein.
- Swap Nilla Wafers for gluten-free cookies to suit dietary needs.
- To make it vegan, use plant-based milk, coconut cream instead of heavy cream, and a vegan protein powder.
Storage
Store the banana pudding covered in the refrigerator for up to 2 days for best texture and freshness. Assemble the dessert fully just before serving to keep the wafers crunchy, or store components separately and layer when ready to eat. Reheat is not recommended as the pudding is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another protein powder flavor?
Yes, but vanilla protein powder complements the classic banana pudding flavor best. Chocolate or other flavors may alter the taste significantly.
What can I substitute for Nilla Wafers?
You can use graham crackers, digestive biscuits, or gluten-free cookies depending on your preference or dietary restrictions.
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High-Protein Banana Pudding Recipe
- Total Time: 55 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This High-Protein Banana Pudding is a creamy, wholesome twist on the classic dessert, packed with protein from vanilla protein powder, yogurt, and whipped cream. Layers of ripe bananas and crunchy Nilla Wafers create a delightful texture contrast, making it a nutritious and satisfying treat perfect for any occasion.
Ingredients
Protein Pudding Base
- 1/2 c. vanilla protein powder (25 g protein)
- 1 (3.4-oz.) pkg. vanilla instant Jell-O pudding
- 1 1/2 c. cold whole or plant-based milk
Whipped Cream & Yogurt Mixture
- 1 1/4 c. heavy cream
- 1/3 c. high-protein sweetened vanilla yogurt (such as Siggi’s)
Additional Ingredients
- 3 ripe bananas, thinly sliced
- 27 Nilla Wafers, lightly crumbled, plus 4 whole Wafers for topping
Instructions
- Prepare Protein Pudding: In a medium bowl, whisk together the vanilla protein powder and vanilla instant Jell-O pudding mix. While continuously whisking, slowly pour in the cold milk until the mixture is smooth and free of lumps, about 1 minute. Cover the bowl with plastic wrap and refrigerate for at least 40 minutes or up to overnight. The consistency will be slightly looser than regular pudding.
- Whip Cream and Combine with Yogurt: In a large bowl, use a handheld mixer at medium-high speed to beat the heavy cream until soft peaks form. Add the high-protein sweetened vanilla yogurt and continue beating until stiff peaks form, which should take 30 to 60 seconds. Scoop out 1/2 cup of this whipped cream mixture into an airtight container and refrigerate until ready to use.
- Combine Pudding Mixture with Whipped Cream: Using a rubber spatula, fold the remaining whipped cream and yogurt mixture gently into the chilled pudding base until the mixture is smooth and fully combined, with no streaks remaining.
- Assemble Layers: In small jars or serving glasses, layer the pudding by starting with 1/4 cup of the yogurt-pudding mixture, followed by 4 to 5 banana slices, then about 2 crumbled Nilla Wafers. Repeat this layering one more time and finish with 1/4 cup of the yogurt mixture on top.
- Garnish and Serve: Top each assembled pudding with a spoonful of the reserved whipped cream mixture, a whole Nilla Wafer, and additional banana slices for garnish. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use ripe bananas for optimal sweetness and flavor.
- The pudding can be prepared a day ahead and refrigerated to allow flavors to meld.
- Plant-based milk can be used to make this recipe dairy-free, but cream should be substituted accordingly if needed.
- For a lower fat version, use low-fat yogurt and reduce heavy cream, though texture may slightly vary.
- Ensure the protein powder is vanilla-flavored to complement the pudding taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: high-protein banana pudding, protein dessert, healthy pudding, vanilla pudding, banana dessert, no-bake pudding
