Protein Banana Pudding
Ingredients
- ⅔ cup Non-fat Greek Yogurt (150g) – creamy and high in protein
- ⅓ cup Vanilla Whey Protein Powder (30g) – adds sweetness + protein boost
- 4 tsp Banana Cream Flavor Instant Pudding Mix (sugar-free, fat-free, ~11g)
- 2 tsp Unsweetened Almond Milk (10ml) – or any milk of choice
- 4 Vanilla Wafers, crushed (about 14g, sugar-free recommended)
- ½ medium Banana, sliced (60g)
Instructions
- Mix the Protein Custard: In a medium bowl, whisk together Greek yogurt, protein powder, pudding mix, and milk. Add the milk slowly until you reach a thick, pudding-like texture.
- Prepare the Layers: Crush your vanilla wafers and slice the banana into even rounds.
- Layer the Pudding Jars- First: spoon some pudding into the bottom of your jar or glass.- Second: add a sprinkle of crushed wafers.- Third: top with banana slices.- Repeat once more (pudding → wafers → bananas) for that classic layered look.
- Chill & Serve: Cover and chill for at least 15–30 minutes. This allows the wafers to soften slightly while keeping the bananas fresh.
Notes
- Use cold yogurt and milk for the smoothest pudding consistency.
- Add milk gradually — too much at once can make the custard runny.
- Choose ripe bananas (yellow with minimal spots) for natural sweetness.
- If you like extra sweetness, a touch of stevia or monk fruit works well.
- For a thicker pudding, reduce the milk slightly or let it chill longer.
- Best eaten within 2–3 days for freshest banana slices, but pudding layers last up to 5 days in the fridge.
- Works great as meal prep jars — just keep the wafers separate until serving if you prefer crunchier layers.