Healthy Banana Pudding (Protein-Packed, Low Sugar)
This Healthy Banana Pudding recreates the thick, glossy custard look of classic banana pudding while staying high in protein and low in refined sugar. A cooked protein-custard base sets glossy and scoopable, then gets layered with thin banana slices and better-for-you vanilla wafers. Finish with a light Greek yogurt mousse for a bakery-style top. Make it in jars for meal prep or scoop it into pretty bowls when you want an indulgent but balanced dessert.
Equipment
- Medium nonstick saucepan
- Whisk and rubber spatula
- Measuring cups and spoons
- Large bowl for chilling custard
- Plastic wrap to press onto pudding surface
- Ice cream scoop (for domes)
- 4 glass jars or dessert bowls for serving
Ingredients
Custard base
- 3 cups Fairlife milk or unsweetened almond milk (use Fairlife for extra protein and creaminess)
- 2 scoop vanilla protein powder (about 60 g total; use a whey-casein blend for best texture)
- 2 tbsp cornstarch or arrowroot starch
- 1 medium very ripe banana mashed smooth
- 2 tbsp monk fruit sweetener or allulose (adjust to taste)
- 2 tsp vanilla extract
- pinch of fine sea salt
Whipped topping (mousse)
- ½ cup plain Greek yogurt (2% or 5%)
- ¼ cup light whipped topping or canned coconut whipped cream (stabilizes texture)
- ½ tsp vanilla extract
- 1 tbsp monk fruit sweetener
Layers and garnish
- 2 ripe bananas, thinly sliced (for layering and garnish)
- 1 tbsp lemon juice (to toss banana slices)
- 1 to 1¼ cups crushed healthy vanilla wafers (HighKey, Simple Mills, or homemade almond flour cookies)
- extra cookie crumbles and 1 banana slice per serving for garnish
Instructions
- Measure out the milk, protein powder, and cornstarch so the cooking stage is smooth. Peel one very ripe banana and mash it with a fork until smooth. Thinly slice the two extra bananas and put them in a small bowl with 1 tablespoon lemon juice to keep them from browning while you cook.
- In a medium mixing bowl, whisk together 2 scoops vanilla protein powder and 2 tablespoons cornstarch until evenly blended. This helps prevent lumps when the liquid hits the powders.
- Pour 3 cups milk into a medium nonstick saucepan and warm over medium-low heat until it is warm but not simmering, about 2 minutes. Warming first prevents shock-curdling of the protein and makes whisking smoother.
- Add approximately one ladle of the warmed milk into the protein-cornstarch mix and whisk briskly to form a smooth slurry. This step tempers the powder so it dissolves without clumps. Once smooth, pour the slurry back into the saucepan with the warm milk while whisking continuously.
- Stir in the mashed ripe banana, 2 tablespoons monk fruit sweetener, 2 teaspoons vanilla extract, and a pinch of fine sea salt into the saucepan. Keep whisking to combine.
- Place the saucepan over medium heat and whisk constantly. After about 4 to 6 minutes the mixture will begin to thicken. You are looking for a glossy custard that coats the back of a spoon and holds a line when you run your finger across the spoon. This usually takes 6 to 8 minutes total depending on stovetop heat. Do not let the mixture boil vigorously. If it starts to bubble, lower the heat and keep whisking.
- Spoon a bit of custard onto a plate and cool for 30 seconds. It should be thick and scoopable. If it is still loose, cook another minute and test again. Remember the pudding continues to firm as it chills.
- Turn off the heat and transfer the hot custard to a shallow bowl. Press plastic wrap directly on the surface to prevent a skin forming. Refrigerate at least 2 hours until completely chilled and set. This step is essential to achieve that scoopable, glossy texture like the inspo photo.
- While the custard chills or 20 to 30 minutes before serving, combine 1/2 cup Greek yogurt, 1/4 cup light whipped topping, 1/2 teaspoon vanilla, and 1 tablespoon monk fruit in a bowl. Whisk gently until light and airy. Taste and adjust sweetness. Keep chilled.
- Place 1 to 1 1/4 cups vanilla wafers into a freezer bag and crush with a rolling pin until you have a mix of fine crumbs and small pieces. Reserve a few larger pieces for garnish.
- Use 4 clear jars or small dessert bowls for photo-ready layers. For each jar, follow this layering order:1. Spoon 3 to 4 tablespoons of the chilled pudding into the bottom.2. Add an even layer of banana slices.3. Sprinkle about 2 tablespoons of cookie crumbles.Repeat the layers once more, ending with a top layer of pudding.
- Pipe or spoon a generous dollop of the Greek yogurt mousse on each jar. Finish with a sprinkle of cookie crumbles, one thin banana slice on the side, and a few larger cookie pieces for texture. For the classic scoop look, you can instead chill the pudding, use an ice cream scoop to make domes in bowls, then spoon mousse over the domes and garnish.
- After assembly, refrigerate the jars for 30 to 60 minutes so the layers firm and the flavors meld. Chilling right after assembly makes the dessert look polished and bakery-style.
- Use an ice cream scoop warmed under hot water for perfectly rounded domes, or serve straight from the jar with a spoon. If you made the frozen version, let it soften for 8 to 10 minutes at room temperature before scooping.
- Keep assembled jars in the fridge for up to 4 days. Add fresh banana slices right before serving if you want the best presentation. The custard base alone will keep for up to 5 days refrigerated. If you freeze the assembled pudding, expect some texture change to the banana slices; freezing works best for the custard base only.
Notes
- If lumps form while cooking, whisk vigorously or use an immersion blender briefly to smooth.
- Use Fairlife milk for the creamiest texture and added protein. If you prefer dairy-free, use unsweetened almond milk and a plant-based protein powder. Results will be slightly lighter.
- Arrowroot can replace cornstarch at a 1:1 ratio. Arrowroot gives a very clear glossy finish.
- Adjust sweetness after chilling because flavors concentrate as the mixture cools.
- For a frozen, scoopable ice cream style: after step 6, freeze the custard in a shallow pan, stirring every 30 minutes until firm, then layer as above.
- If your protein powder is grainy, sift it first into the cornstarch or blend it with a small amount of milk in a blender to dissolve fully.