High Protein Banana Pudding with Greek Yogurt and Vanilla.

Traditional banana pudding is a staple of Southern comfort food, usually found in large glass bowls at family reunions or church potlucks. It is famously heavy, built on layers of sweetened condensed milk, instant pudding mix, and stacks of vanilla wafers. While there is a time and place for that classic version, it often leaves you feeling sluggish or experiencing a significant sugar crash an hour later. This Protein Banana Pudding is my answer to that problem. It preserves the soul of the original—the creamy custard, the soft fruit, and the cakey cookies—but reimagines the nutritional profile to be something you can eat for breakfast, a post-workout snack, or a balanced evening treat.

The challenge with creating a protein-forward version of a classic pudding is achieving that specific, velvety mouthfeel without relying on heavy creams or starches. I have spent a lot of time experimenting with different bases, from silken tofu to cottage cheese, but I always come back to a blend of thick Greek yogurt and a high-quality vanilla protein powder. This combination provides a natural tang that cuts through the sweetness of the bananas, and when left to sit, it transforms into a texture that is remarkably close to a traditional cooked custard.

Whether you are looking to hit your daily protein goals or you simply want a dessert that feels as good as it tastes, this recipe is a reliable addition to your rotation. It is a meal-prep friendly dish that actually improves as it sits in the refrigerator, making it a practical choice for a busy week.

Ingredients for a Balanced Pudding

The key to a successful protein pudding is the quality of your protein source and the ripeness of your fruit. Since we aren’t using refined sugars, the bananas have to do most of the heavy lifting.

The Creamy Base

2 cups (approx. 450g) plain non-fat or 2% Greek yogurt (2% offers a richer flavor)
2 scoops (approx. 60g) vanilla whey or casein-whey blend protein powder
1/2 cup unsweetened almond milk or skim milk (to adjust consistency)
1 tablespoon vanilla bean paste or high-quality vanilla extract
A pinch of fine sea salt (to enhance the natural sweetness)

The Fruit Layer

3 large, very ripe bananas (the peel should have plenty of brown spots)
1 teaspoon lemon juice (to prevent the bananas from browning too quickly)

The Cookie Layer

12 to 15 vanilla wafers or 3 large graham cracker sheets, crushed into bite-sized pieces
Optional: High-protein “nilla” style cookies if you want to maximize protein content

The Topping

1/2 cup whipped Greek yogurt or a light whipped topping
A dusting of ground cinnamon or extra cookie crumbs

Step-by-Step Instructions

Prepare the Pudding Base

In a large mixing bowl, add the Greek yogurt and the vanilla extract. Slowly sift in the protein powder. I recommend sifting or at least whisking the powder beforehand to ensure there are no clumps, as protein powder can sometimes be stubborn when mixed into cold yogurt.

Using a silicone spatula, fold the powder into the yogurt until it is completely smooth. If the mixture feels too thick or “pasty,” add your milk one tablespoon at a time until it reaches a consistency similar to Greek yogurt but slightly more pourable. Add the pinch of salt and stir once more.

Prepare the Bananas

Peel your bananas and slice them into 1/4-inch rounds. If you are planning on storing these for more than 24 hours, toss the slices gently in a teaspoon of lemon juice. The acidity will keep the fruit looking yellow and fresh rather than gray, without altering the flavor of the pudding significantly.

The First Layer

Choose your serving vessels. You can use one large glass bowl for a family-style presentation, but I prefer using four pint-sized wide-mouth mason jars for individual portions. Start by placing a layer of crushed cookies or wafers at the bottom of each jar. Follow this with a layer of banana slices, then a generous dollop of the protein pudding mixture.

The Second Layer

Repeat the process: cookies, bananas, and the remaining pudding. Ensure the top layer of pudding completely covers the bananas to seal them from the air. Using the back of a spoon, smooth the top of each jar.

The Setting Phase

This is the most important part of the recipe. While you can eat this immediately, it won’t be “banana pudding” yet. Cover the jars and place them in the refrigerator for at least 2 to 4 hours. During this time, the moisture from the yogurt mixture seeps into the cookies, softening them into a cake-like texture, and the flavors of the banana and vanilla meld together.

Final Garnish

Just before serving, add a small dollop of whipped topping or extra Greek yogurt, a few fresh banana slices, and a final sprinkle of cookie crumbs or cinnamon.

Flavor and Texture Notes

This pudding offers a sophisticated take on a childhood favorite. The Greek yogurt provides a subtle, refreshing tartness that acts as a perfect foil to the deep, floral sweetness of the ripe bananas. Unlike the instant pudding versions which can sometimes feel “sticky” on the roof of your mouth, this version is clean and creamy.

Texture is where this dish really shines. After the chilling period, the wafers lose their crunch and become soft and pillowy, mimicking the texture of a sponge cake. The protein powder, especially if you use a blend that contains casein, gives the pudding a “heavier” and more satisfying feel than plain yogurt. It feels like a substantial meal rather than a light snack, which is exactly what you want when you are looking for something filling.

Tips and Variations

Choosing Your Protein Powder: For the best texture, I recommend a whey-casein blend. Casein is a slower-digesting protein that thickens significantly when mixed with liquid, resulting in a much more “pudding-like” consistency than 100% whey, which can sometimes turn out a bit thin.
The Vegan Swap: You can easily make this plant-based by using a thick coconut or soy-based yogurt and a high-quality vanilla pea-protein or rice-protein blend. Keep in mind that plant proteins often require a bit more liquid (milk) to reach the right smoothness.
Nut Butter Addition: If you want to add some healthy fats and a bit of a salty kick, stir a tablespoon of almond butter or peanut butter into the pudding base. Banana and peanut butter are a natural pairing that works exceptionally well here.
Extra Fiber: If you want to increase the satiety factor, stir a tablespoon of chia seeds into the yogurt mixture. They will swell up during the chilling phase, adding more thickness and a boost of Omega-3s.

Storage and Make-Ahead Guidance

This Protein Banana Pudding is designed for meal prep. Because the cookies need time to soften, it is actually better on day two than it is on day one. You can store these jars in the refrigerator for up to 3 days.

Beyond day three, the bananas may start to release too much moisture, which can make the pudding a bit runny, and the cookies might become overly mushy. This recipe does not freeze well, as the yogurt can separate and the bananas will change texture significantly upon thawing, so stick to the refrigerator.

Serving Suggestions

If you are eating this as a post-workout meal, I suggest serving it alongside a handful of raw walnuts for some added crunch and healthy fats. For a mid-afternoon snack, it pairs perfectly with a cold brew coffee or a hot cup of green tea.

For those who want to turn this into a more formal dessert, you can serve it in elegant glass coupes. If you want to lean into the “Southern” aspect, try toasting your vanilla wafers in a pan with a tiny bit of butter for two minutes before layering them; it adds a toasted, caramelized note that is incredible.

FAQ

Is this recipe actually “healthy”?

“Healthy” is a relative term, but compared to the traditional version, this recipe has significantly more protein, less refined sugar, and more fiber. It uses the natural sugars in the fruit and the probiotics in the Greek yogurt to create a nutritionally dense alternative to a standard dessert.

Can I use unflavored protein powder?

Yes, but you will need to increase the amount of vanilla extract and perhaps add a teaspoon of honey or maple syrup to the base. Vanilla protein powder is usually already sweetened with stevia or monk fruit, which helps provide the sweetness that the cookies and bananas might not fully cover on their own.

How do I stop the pudding from tasting “chalky”?

Chalkiness is usually a result of using too much protein powder or a low-quality brand. If your pudding feels chalky, try adding another dollop of yogurt or a splash of milk. Also, ensure you are using a “smooth” protein blend rather than a “isolate” which can sometimes be more granular.

Can I use other fruits?

While it wouldn’t be “banana pudding,” this base works beautifully with sliced strawberries, blueberries, or even peaches. If you use berries, you might not need to wait as long for the cookies to soften, as berries are generally juicier than bananas.

Conclusion

There is a real joy in finding a way to enjoy the flavors of your childhood in a way that aligns with your current lifestyle goals. This Protein Banana Pudding isn’t about restriction; it’s about enhancement. It takes the best parts of a classic recipe—the comfort, the sweetness, and the creaminess—and turns it into a functional, nourishing part of your day. Once you taste how well the vanilla and banana meld with the tang of the yogurt, you might find yourself reaching for this version more often than the original.