Protein Banana Pudding
A Quick Story Before We Get Cooking
You know how some days you just NEED dessert, but also maybe you promised yourself you’d eat a bit cleaner? That’s me, most Mondays (and then sometimes Tuesday breakfast, oops). Anyway, this protein banana pudding came out of one of those wild moments when I wanted to eat pudding for lunch but also wanted to not feel like a total slug after, ya know? My cousin tried it once, called it “oddly uplifting” (I’ll take it), and now it’s a staple in our household. Oh, and once my dog tried to eat the banana peels, but that’s another story. I digress, as usual.
Why I Keep Making This (and You Might Too)
I make this when I need something quick that won’t make me feel guilty, or frankly, when the bananas take on that weird leopard spotting (you know the ones). My family goes crazy for this especially after dinner; honestly my kid once tried to eat it before it set, which was a hot mess. I used to hate how traditional banana pudding could leave you in a sugar coma. This isn’t like that — it’s creamy, a little nostalgic, and even gym junkies say it’s “surprisingly legit.” Plus, 5 minutes prep if you don’t count that one time I spent 10 minutes searching for the blender lid. (Don’t be me.)
What You’ll Need (With My Usual Tweaks)
- 2 large ripe bananas (honestly, sometimes I use 3 if they’re getting sad… it’s very forgiving)
- 1 cup Greek yogurt (full-fat has better flavor, but 0% works too, or any plant-based yogurt if that’s your jam)
- 1 scoop vanilla protein powder (I mostly use Orgain, but any decent vanilla will do — my grandma swore by unflavored, but eh…)
- 1/2 cup unsweetened almond milk (or whole milk when I forget to buy almonds; oat’s fine too)
- 2 tbsp chia seeds (these thicken it up, but you can skip if you don’t love the texture… maybe cut back on milk if you do)
- 1 tbsp maple syrup or honey (sometimes I just throw in a couple Medjool dates instead, especially if bananas are on the less ripe side)
- A dash of cinnamon (totally optional, but it just feels cozy, ya know?)
- Pinch of salt (don’t skip, it brings out all the flavors, trust me!)
- Optional: crushed graham crackers or vanilla wafers for topping (honestly, whatever’s left in your cupboard — biscoff!? Why not?)
How to Whip It Up (Don’t Overthink This)
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Blend ‘em up: In a blender or food processor, toss in your bananas, Greek yogurt, protein powder, almond milk, maple syrup (or honey/dates), cinnamon, and that tiny pinch of salt.
(This is where I’ll often grab a spoon and test the sweetness — if my bananas are really ripe, sometimes I just skip the sweetener. But if you want it to knock your socks off, add the maple syrup.) - Chia time: Pour your smooth banana mixture into a medium bowl, then stir in the chia seeds. This is where it’ll look a little… goopy. Don’t panic, that’s just what chia does. If you want it thicker, add another spoonful. Or go wild and leave them out; it’s all pretty flexible.
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Chill out: Pop the bowl in the fridge for at least 2 hours. Sometimes I make it at night so it’s ready for breakfast (pro move: hide it behind the pickles so no one else finds it).
And honestly, if you’re super impatient, it’s edible right away — but the pudding texture really sets up after a bit. - Dish & Top: Spoon into serving bowls or, if you’re like me, into whatever mismatched mugs you find first. Top with crushed graham crackers, vanilla wafers, or a sprinkle of extra cinnamon. Or don’t — up to you!
Some Notes They Don’t Tell You
- I once forgot the salt, and it tasted… dead flat. So really, don’t skip it!
- One week I ran out of Greek yogurt and subbed cottage cheese (blended smooth first) — shockingly good! If you don’t mind the tang.
- If you use pea protein, it’s a bit “earthy.” Not my favorite, but might be yours?
- Actually, letting this sit overnight makes it magical — I think the flavors get cozier (yes, I said cozy flavors).
Variations I’ve Loved – And One That’s a Bit Odd
- Swapping peanut butter powder for some of the protein – makes it stick-to-your-ribs satisfying.
- Adding a half scoop of chocolate protein for a chocolate-banana vibe. That’s seriously good.
- Tried once with pineapple – just, no. Was aiming for piña colada; got “confusing fruit salad.” Lesson learned.
Equipment (and My Usual Workarounds)
Your standard blender or food processor works great, but once (no joke) I smashed the bananas in a zip bag and mixed everything else in with a spoon; honestly, it wasn’t bad, just more rustic — so channel your inner resourceful nana if stuff breaks.
How to Store the Stuff (If It Lasts That Long)
Pop leftovers in an airtight tub in the fridge for up to 2 days (though honestly, in my house it never lasts more than a day!). If you’ve used chia, it gets thicker the next morning — I actually enjoy it more this way. Oh, and if you want to take it on the go, just toss servings in old jam jars. Looks cute, works well for pretending you meal prepped.
Serving: What We Do Around Here
This is basically a “whenever” pudding, but I like to top it with crunchy granola at breakfast (my sister stirs in some peanut butter and claims it tastes like pie?), or sometimes after dinner with a dollop of whipped cream if I’m feeling fancy. Or just grab a spoon and eat it over the sink — no judgment, I’ve done that more than once.
Things I’ve Learned (Usually the Hard Way)
- Chill it long enough! I once tried to speed up the chilling in the freezer… results: banana ice brick. Not ideal.
- If your protein powder is chalky, mix it in extra well — or maybe put it through a sieve first. Actually found that trick on /r/Fitness.
- Browning bananas are best — spotted, almost too far gone. No green bananas, unless you love that starchy taste. (My kid calls green bananas “banana potatoes.”)
FAQs: Stuff Folks Have Actually Asked Me
- Q: Can I make this dairy-free?
A: Yep! Just use coconut or almond yogurt; even a thick oat yogurt works (I’ve found the So Delicious brand is pretty solid — check them out), and plant-based protein powder. Easy peasy. - Q: Is there a way to make it even higher in protein?
A: Sure! Add a second scoop of protein powder and just a splash more milk if it gets thick, or whisk in some egg white powder (just don’t skip chilling). - Q: Can I freeze it for later?
A: In theory, yes — but I once tried and it got really weirdly icy and separated. On second thought, just stick to the fridge. Or eat it all, no judgment! - Q: Any less sweet options?
A: Absolutely, skip the honey/maple and use super ripe bananas. You can always add more later (I sometimes forget at first, and add a drizzle right before eating). - Q: Best way to mash bananas without a blender?
A: Old school method — potato masher, fork, or even your hands in a pinch. It’s rustic but effective!
If you’re still reading, wow, thanks — means you’re probably as banana-obsessed as I am. If you want to geek out over more high-protein breakfast stuff, I’ve read a bunch on EatingWell’s protein breakfast ideas; pretty good rabbit hole! Anyway, happy pudding making — lemme know how it goes (bonus points for creative toppings, seriously!).
Ingredients
- 2 large ripe bananas, sliced
- 2 cups unsweetened almond milk
- 1/2 cup vanilla protein powder
- 2 tablespoons chia seeds
- 2 tablespoons honey or maple syrup
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
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1In a medium saucepan, combine almond milk and sliced bananas. Heat over medium heat for 3-4 minutes, stirring occasionally.
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2Mash the warmed bananas with a fork or potato masher until mostly smooth.
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3Remove from heat and stir in protein powder, chia seeds, honey, Greek yogurt, vanilla extract, and a pinch of sea salt until well combined.
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4Pour the mixture into serving bowls or jars. Cover and refrigerate for at least 1 hour to allow the pudding to thicken.
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5Stir the pudding before serving. Garnish with banana slices or a sprinkle of chia seeds if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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