A thick, silky-smooth pudding with classic banana cream pie flavor—made healthy, packed with protein, and perfect for meal prep, dessert, or a breakfast that tastes like a treat!
Banana Cream, but Make It Nourishing
There’s something deeply comforting about banana cream. The smooth texture, the mellow banana flavor, that gentle sweetness—it’s the dessert equivalent of a warm hug. This High-Protein Banana Cream Pudding captures all of that nostalgic flavor while delivering a nutritional punch. Think: the taste of banana cream pie, but with a base of Greek yogurt, chia seeds, and protein powder to keep you energized and satisfied.
I came up with this recipe on a week when I was craving something sweet after workouts but didn’t want to rely on protein bars. One spoonful of this pudding, and I was hooked—it was rich, creamy, naturally sweetened, and incredibly versatile. It’s been a staple in my fridge ever since. The best part? My kids think it’s dessert. I think it’s brilliant.
This pudding is made in minutes and requires no cooking—just mash, stir, chill, and enjoy. Whether you’re meal prepping for the week, making a light dessert for guests, or just trying to sneak more protein into your routine, this pudding delivers big on both flavor and nutrition.
What You’ll Need
- 1 very ripe banana (about ⅓ to ½ cup mashed)
- ½ cup plain or vanilla Greek yogurt
- ½ cup unsweetened almond milk (or milk of choice)
- 1 scoop vanilla protein powder (about 25g)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey (optional, adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Banana slices
- Crushed vanilla wafers or graham crackers
- Whipped coconut cream or Greek yogurt
- Toasted coconut flakes
- A sprinkle of cinnamon or nutmeg
Pro Tips
- Use the ripest banana you can find – The browner the peel, the sweeter and more flavorful the pudding.
- Stir twice – Give your mixture a second stir 10 minutes after combining to keep the chia seeds from clumping.
- Blend it for silky texture – If you want a smooth, mousse-like pudding, blend all ingredients before chilling.
- Make a parfait – Layer the pudding with banana slices, crushed cookies, and extra yogurt for a banana cream pie-style dessert.
- Prep a batch for the week – This pudding keeps beautifully in the fridge for up to 4 days.
Tools You’ll Need
- Mixing bowl
- Fork or potato masher
- Whisk or spoon
- Measuring cups and spoons
- Mason jar or small containers with lids
- Blender (optional for smooth texture)
Substitutions and Variations
- Dairy-free? Use plant-based yogurt and vegan protein powder.
- No protein powder? Use ¾ cup Greek yogurt and reduce almond milk slightly.
- No chia seeds? Replace with 1 tablespoon ground flaxseed or omit and reduce milk for a thicker consistency.
- Add chocolate flavor – Add 1 teaspoon cocoa powder or use chocolate protein powder for a twist.
- Nut butter swirl – Add a spoonful of peanut butter or almond butter for richness and extra protein.
Make-Ahead Tips
This pudding is ideal for meal prep. Make a few jars and keep them in the fridge for grab-and-go breakfasts or snacks. The flavor gets even better after a day, and the texture thickens nicely.
If prepping for a party or group, serve in mini cups with a dollop of whipped topping and a wafer or slice of banana right before serving.
Store in the fridge for up to 4 days. Keep toppings separate until just before eating to maintain texture.
How to Make High-Protein Banana Cream Pudding
1. Mash the Banana
In a mixing bowl, mash the banana with a fork until smooth and free of large lumps.
2. Mix in Remaining Ingredients
Add yogurt, almond milk, protein powder, chia seeds, maple syrup, vanilla extract, and salt. Whisk until everything is smooth and fully combined.
3. Chill to Thicken
Transfer the mixture into a mason jar or lidded container. Let it sit for 5–10 minutes, then stir again. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Add Toppings and Serve
Stir the pudding before serving. Top with banana slices, crushed cookies, and a spoonful of whipped yogurt or coconut cream.
Leftovers and Storage
Store leftovers in the refrigerator in an airtight container for up to 4 days. Stir before serving, and add a splash of milk if it thickens too much. For best results, add toppings like banana and crushed cookies just before eating.
Pudding can be frozen (without toppings) for up to 1 month. Thaw in the fridge overnight before eating.
All the Comfort, None of the Guilt
This High-Protein Banana Cream Pudding is proof that healthy eating doesn’t have to be boring or bland. It’s full of nourishing ingredients, easy to make, and indulgent enough to satisfy dessert cravings. Whether you eat it for breakfast, a midday pick-me-up, or a post-dinner treat, it’s a delicious way to enjoy the flavors of banana cream pie with a fraction of the sugar and none of the fuss.
If you try it, leave a comment below and tell me how you made it your own—did you layer it into a parfait? Blend it smooth? Add nut butter or berries? I’d love to hear how this pudding found its way into your day!
