High Protein Banana Pudding Recipe You’ll Love

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High protein banana pudding recipe is proof that dessert can be both comforting and functional. It’s made with simple, real ingredients like ripe bananas, coconut yogurt, and a scoop of protein powder, layered with soft banana slices and just enough cookie crumble to make every bite feel special. There’s no baking, no shortcuts, and nothing complicated. If you’re looking for a recipe that satisfies your sweet tooth and supports your goals, this one checks every box. In this post, I’ll show you how to make it, how to store it, and a few ways to make it your own.

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What Started as a Craving Turned Into My Go-To High Protein Dessert

How I went from boxed snacks to real comfort food

When I moved into my first apartment, I didn’t know much about cooking. Most days started with protein bars and ended with cereal. But after a few weeks, I started craving real food. One of the desserts I missed the most was banana pudding. My grandma used to make it for every family gathering. It was layered with vanilla cookies and thick whipped cream, always chilled and always gone fast.

I wanted that same feeling but in a version that didn’t leave me sluggish or weighed down. So I started testing a lighter version with ingredients I already had on hand. I used mashed bananas, coconut yogurt, and protein powder. I blended it, let it chill, and folded in whipped topping. What came out was creamy, slightly fluffy, and full of flavor. It reminded me of her pudding but worked for the way I eat now.

The kind of dessert I keep in rotation

Now, I make this high protein banana pudding recipe at least once a week. It’s naturally gluten-free, dairy-free, and easy to prep ahead. The texture gets better as it sits in the fridge, and the layers come together in minutes. It’s one of those recipes that feels indulgent but gives you something back. Just like my cottage cheese strawberry muffins, it started as an experiment and ended up becoming a staple.

What Goes Into This High Protein Banana Pudding Recipe

Simple ingredients that make every bite count

The best part about this high protein banana pudding recipe is that the ingredients are easy to find and even easier to work with. Everything starts with ripe bananas. Not too brown, just spotted enough to be sweet. From there, you’ll need coconut yogurt, vanilla extract, a scoop of vanilla protein powder, a small spoonful of tapioca starch, and a pinch of salt.

Blending these together creates a silky base that thickens up once chilled. The protein powder adds not just structure but substance, making this a pudding that keeps you full longer. Coconut yogurt brings in a little tang and keeps it dairy-free. Tapioca starch gives it that pudding-like texture without feeling heavy. It’s a simple mix that works because each ingredient supports both flavor and function.

Customize it to fit your style or pantry

Once the base is ready, you fold in some thawed coconut whipped topping. This gives it that familiar, creamy texture that banana pudding is known for. For layering, I like using gluten-free cookies and banana slices. You can use whatever you like—graham crackers, vanilla wafers, or even a high-fiber cereal for crunch.

If you want a little variety, try swirling in a spoonful of almond butter or topping it with chopped nuts or cacao nibs. A sprinkle of cinnamon or a dash of cocoa powder can change the flavor in subtle ways. The beauty of this recipe is how adaptable it is. Like my no-bake peanut butter cheesecake balls, it’s one of those desserts that you can make your own without losing what makes it good.

Prepare the ingredients in advance, keep the pudding chilled, and build your layers when you’re ready to serve. It’s flexible, foolproof, and ready when you are.

How to Make This High Protein Banana Pudding Step by Step

Blend, chill, and layer with ease

This high protein banana pudding recipe comes together quickly with just a blender and a little fridge time. Start by adding your mashed bananas, coconut yogurt, vanilla extract, protein powder, tapioca starch, and salt to a high-speed blender. Blend on low to combine, then gradually increase the speed until the mixture becomes smooth and slightly fluffy. It won’t be thick at this point, but that’s expected.

Once blended, pour the mixture into an airtight container and let it chill in the fridge for about four hours. This resting time allows the tapioca starch to activate and the flavors to come together. While it chills, make sure to move the whipped topping from the freezer to the fridge so it can thaw slowly. When both are ready, fold one cup of whipped topping into the pudding base using a spatula until it’s light and evenly mixed.

Now it’s time to layer. Grab six small ramekins or short glasses. Spoon in about half a cup of the pudding mixture, then press banana slices against the glass sides for a visual pop. Crumble a few cookies on top, add more pudding, and finish with a bit more whipped topping. A final cookie crumble and banana slice make the perfect garnish.

How to prep ahead and store it the smart way

This recipe is perfect for making ahead of time, as long as you store it the right way. The pudding base can be made and refrigerated up to three days in advance. Just keep it separate from the cookies and banana slices to avoid sogginess and browning. Once you’re ready to serve, assemble your glasses and layer everything fresh.

If you’re storing leftovers after layering, cover the glasses with plastic wrap or lids and keep them chilled. They’ll still taste great the next day, but the texture is best when enjoyed shortly after assembling. Just like my cottage cheese microwave brownie, this is one of those recipes where chilling makes everything better.

Why This High Protein Banana Pudding Recipe Belongs in Your Weekly Routine

Nutrition that tastes like dessert

One of the best things about this high protein banana pudding recipe is how it balances flavor with function. Each serving offers a boost of protein from the powder and yogurt, plus potassium and natural sweetness from the bananas. It’s a great option if you’re trying to hit your protein goals without always reaching for savory meals or chalky shakes.

Using coconut yogurt keeps it dairy-free while still providing creaminess, and the tapioca starch gives structure without relying on heavy thickeners. The cookies add crunch and texture, but the base itself is what makes it satisfying. You can easily adjust the sweetness by using a flavored protein or adding a little maple syrup if your bananas aren’t quite ripe enough. It’s flexible enough to fit different eating styles, whether you’re gluten-free, dairy-free, or just looking to make better dessert choices.

Serve it fresh or turn it into a showstopper

You can keep this recipe as simple or elevated as you like. For everyday eating, prep it in single-serve jars and keep them in the fridge for the week. They make great post-workout snacks or late-night treats. If you’re serving guests, layer it in a glass trifle dish for a beautiful presentation that shows off the banana slices and whipped topping.

For extra flair, try finishing with toasted coconut flakes, chopped nuts, or a dusting of cinnamon. You can even freeze the pudding in popsicle molds for a cold treat on warmer days. It’s a dessert that adapts to the occasion, just like my graham cracker sandwiches, which can be dressed up or enjoyed as-is with no fuss.

This pudding doesn’t just taste good—it fits into your life in all the right ways.

FAQ

Can I make this high protein banana pudding recipe without protein powder?

Yes, but the texture and nutritional profile will change. Without protein powder, the pudding may be thinner and less filling. You can try adding Greek yogurt instead or increase the amount of tapioca starch slightly to help thicken it.

What kind of protein powder works best in this recipe?

Vanilla-flavored plant-based or whey protein powder both work well. Choose one that blends smoothly and doesn’t overpower the banana flavor. Avoid gritty or overly sweet powders, as they can affect the final texture.

How long does the pudding last in the fridge?

The pudding base lasts up to three days when stored in an airtight container. If layered with cookies and banana slices, it’s best enjoyed within 24 hours to prevent the cookies from getting soggy and the bananas from browning.

Can I use regular yogurt instead of coconut yogurt?

Absolutely. Greek yogurt works well if you’re not avoiding dairy. It also makes the pudding thicker right away, which is helpful if you don’t have time to chill it for several hours.

The Dessert I Didn’t Know I Needed, but Now Always Crave

This recipe started as a way to satisfy a craving and turned into one of my favorite things to keep in the fridge. It’s easy, flexible, and actually supports how I want to eat without giving up the comfort I love in dessert. The best part is I never feel like I’m settling. It tastes like something I would have begged for as a kid, but now it works for my goals as an adult.

If you’re like me and want something sweet that doesn’t derail your day, this high protein banana pudding recipe might just become your new favorite too.