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Protein Banana Pudding — Creamy High-Protein Dessert

Silky, banana-forward, and spoonable, this protein banana pudding tastes like the classic but with a serious nutrition boost: protein banana pudding appears in the first bite as creamy banana custard with a clean yogurt tang. I developed and tested this version eight times to balance sweetness, texture and protein powder behavior. The custard is cooked and cooled, then blended with Greek yogurt and vanilla whey so the texture stays smooth and not grainy. This is the version I perfected while developing healthy dessert recipes for busy home cooks. Read on for step-by-step instructions, expert tips, and make-ahead tricks so it turns out every time.

Why This Recipe Works

• Cooking a banana-milk custard with cornstarch gives stable body without overcooking eggs or curdling protein powder.
• Folding cooled custard into strained Greek yogurt adds creaminess, increases protein, and prevents grainy texture from heated whey.
• Using ripe bananas brings natural sweetness and banana flavor without excess sugar.
• Tempering egg yolks prevents scrambling and yields a silkier custard.
• Chilling for at least 2 hours lets flavors meld and the pudding set to spoonable firmness.

Ingredients Breakdown

• Whole milk (480 ml / 2 cups): Provides fat and body for a rich custard. You can use 2% milk for fewer calories but texture will be slightly thinner.
• Ripe bananas (450 g / about 3 medium): Mash for flavor and natural sweetness. Overripe bananas give more depth.
• Granulated sugar (50 g / 1/4 cup) or honey (60 ml / 4 tbsp): Sweetens; honey will add floral notes and slightly more moisture.
• Cornstarch (20 g / 2 tbsp): Thickener. Do not replace with flour — flour needs longer cooking and affects clarity.
• Egg yolks (2 large): Add richness and help thicken custard. If you prefer no egg, see Variations for a chia version.
• Plain Greek yogurt, strained (300 g / 1 1/4 cups): Adds tang, body, and protein. Full-fat gives the creamiest result.
• Vanilla whey protein powder (40 g / about 1 scoop): Boosts protein and adds vanilla. Use a high-quality isolate for least grit. If you use a plant-based protein, expect a different mouthfeel.
• Vanilla extract (5 ml / 1 tsp): Aromatics.
• Salt (pinch): Balances sweetness. Use Diamond Crystal kosher salt; if using Morton’s, halve the amount because Morton’s is denser.
• Optional: Banana slices for garnish, crushed graham crackers or vanilla wafers for texture.

Substitution notes:

• Greek yogurt can be swapped 1:1 with skyr for similar texture. Substituting sour cream increases tang and reduces protein.
• If you must use plant-based milk, pick soy milk for higher protein; reduce added whey accordingly.
• Skipping eggs means using 4 tbsp (40 g) chia seeds as a thickener — see Variations.

Essential Equipment

• Medium saucepan (1.5–2 L / 6–8 cup capacity): For cooking custard.
• Heatproof bowl and whisk: For tempering eggs.
• Fine-mesh sieve: For smoothing custard when assembling.
• Digital kitchen scale (recommended): Weights give repeatable results.
• Rubber spatula and mixing bowls.
• Individual jars or a shallow 8-inch (20 cm) baking dish for chilling.
• Thermometer (optional): Helps hit precise temperatures while tempering eggs.

If you don’t have a scale, use the cup measures shown beside weights. If you lack a sieve, press the custard through the back of a spoon — less efficient but workable.

Step-by-Step Instructions

Makes 6 servings | Serving size: about 1/2 cup (120 ml) | Prep: 15 minutes | Cook: 10 minutes | Inactive chill: 2 hours | Total: 2 hours 25 minutes

Step 1: Prepare the bananas and dry mix

Mash 450 g (about 3 medium) ripe bananas until mostly smooth with small lumps. In a small bowl, whisk 20 g (2 tbsp) cornstarch with 50 g (1/4 cup) granulated sugar and a pinch of salt until blended.

Step 2: Warm the milk and dissolve banana

In a medium saucepan, heat 480 ml (2 cups) whole milk and the mashed bananas over medium heat until the mixture is steaming and tiny bubbles form at the edge, about 3–4 minutes. Stir frequently so the milk does not scald and the bananas dissolve into the milk.

Step 3: Temper the egg yolks

Whisk 2 large egg yolks in a heatproof bowl. Slowly ladle 120 ml (1/2 cup) of the hot banana-milk into the yolks while whisking constantly to temper, about 30–45 seconds. This raises the yolks’ temperature gently and prevents scrambling. Return the tempered yolk mixture to the saucepan.

Step 4: Thicken the custard

Add the cornstarch-sugar mix to the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 3–4 minutes. Once thickened, cook for 30–45 seconds more to remove any raw starch taste. Do not boil vigorously. If using a thermometer, cook until about 80–82°C (175–180°F).

Step 5: Cool and strain

Remove from heat and stir in 5 ml (1 tsp) vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits and ensure smoothness. Place plastic wrap directly on the surface to stop a skin forming and cool to room temperature for 20–30 minutes.

Step 6: Fold in yogurt and protein

In a small bowl, whisk 40 g (1 scoop) vanilla whey protein powder into 60 ml (1/4 cup) milk until smooth (this prevents clumping). Unwrap and stir the cooled custard, then fold in 300 g (1 1/4 cups) strained plain Greek yogurt and the protein-milk mixture until uniform, about 10–15 seconds. Stop folding as soon as the mixture is even. Over-mixing will thin the custard.

Step 7: Chill and serve

Divide into six jars or spoon into a shallow dish. Chill uncovered until set, at least 2 hours. Top with banana slices and crushed graham crackers just before serving. For a firmer set, chill up to 4 hours.

Expert Tips & Pro Techniques

• To avoid grainy protein: dissolve protein powder into a small amount of cold milk before adding to cooled custard; never add dry powder directly to hot custard.
• Common mistake: skipping the sieve. Strain the custard to remove cooked egg bits for a silky texture.
• Make-ahead: The pudding can be made 24 hours ahead and kept covered in the fridge. Add crunchy toppings just before serving.
• Professional trick for extra creaminess: fold in 30 g (2 tbsp) mascarpone with the yogurt for a richer mouthfeel; reduce sugar by 1 tbsp.
• If your custard splits or looks curdled after adding yogurt, whisk gently and chill; cold resting often smooths it out.
• Use a digital scale for cornstarch and protein powder — scooping can vary widely and affect texture.

Storage & Reheating

• Refrigerator: Store in airtight containers for up to 4 days. Keep toppings separate to preserve texture.
• Freezer: Not recommended. Freezing alters texture of custard and yogurt; freezing period will create a grainy mouthfeel.
• Reheating: Serve cold. If you prefer slightly warm, bring a single jar to room temperature, then gently reheat in a double boiler while stirring until just warm; do not microwave — it will separate the dairy.

Variations & Substitutions

• Eggless (Chia Thickened): Replace 2 egg yolks and cornstarch with 40 g (4 tbsp) chia seeds. Blend 480 ml (2 cups) milk + mashed bananas + sweetener, stir in chia, and chill 4+ hours. Texture is seedy and pudding-like.
• Lower Sugar: Reduce sugar to 25 g (2 tbsp) and use a ripest-banana mix for sweetness. Baking time and set are unchanged.
• Vegan Version: Use soy milk (480 ml / 2 cups), 300 g (1 1/4 cups) unsweetened soy yogurt, and 40 g (1 scoop) pea protein. Replace eggs/cornstarch with 50 g (5 tbsp) tapioca starch and cook longer until clear and glossy; chilling time unchanged.
• Extra Protein Boost: Increase whey to 50 g (1.25 scoops) and Greek yogurt to 400 g (1 2/3 cups). This raises protein but can slightly thin the texture; chill longer (3–4 hours).
• Crunchy Layered: Keep pudding recipe the same, but layer with 120 g (about 3 oz) crushed graham crackers mixed with 15 g (1 tbsp) melted butter per 6 jars for texture. Add just before serving.

Serving Suggestions & Pairings

• Garnish with toasted pecans and a drizzle of honey for a nutty contrast.
• Pair with strong coffee or a black tea to cut richness.
• Top with salted caramel sauce and serve with a small shortbread for an indulgent dessert.
• For brunch, pair with our [Banana Walnut Granola] for texture contrast and extra protein. (Internal link placeholder)

Nutrition Information

Per serving (Serving size: 1/2 cup; yields 6 servings)

• Calories: 220 kcal
• Total Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 90 mg
• Sodium: 90 mg
• Total Carbohydrates: 28 g
• Dietary Fiber: 2 g
• Sugars: 18 g
• Protein: 13 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pudding turn out grainy?
A: Graininess often comes from heated protein powder or overcooked curdled eggs. Dissolve protein in cold milk and add only after the custard cools slightly. Strain custard to remove any cooked egg bits.

Q: Can I make this without eggs?
A: Yes. Use chia seeds (40 g / 4 tbsp) or extra cornstarch/tapioca as described in Variations. Texture will differ — chia makes it more textured and tapioca gives a glossy set.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger pot to allow room for stirring. Cook in two batches if your pan is small to ensure even heating. Chill time remains the same.

Q: Can I prepare this the night before?
A: Absolutely. You can make the custard and assemble into containers the night before; cover and chill up to 24 hours. Add crunchy toppings just before serving.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. Texture is best within 48 hours.

Q: Can I replace whey with plant protein powder?
A: You can, but texture and flavor will change. Plant proteins can be grittier and may need more blending and straining. Consider reducing powder slightly and increasing Greek yogurt.

Q: What if my custard is too thin after chilling?
A: If slightly thin, chill longer (up to 4 hours). For a thicker set, fold in 30–60 g (2–4 tbsp) more strained Greek yogurt, then chill again.

Conclusion

If you want a quicker blender-style version, try this Easy Protein Banana Pudding Recipe – Savory Spin for a no-cook approach. For another high-protein take with different technique and flavor notes, see High-Protein Banana Pudding – Rachael’s Good Eats.

Protein Banana Pudding

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• Author: anna
• Total Time: 145 minutes
• Yield: 6 servings 1x
• Diet: High-Protein

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Description

Creamy, banana-forward pudding enriched with protein, blending classic custard with Greek yogurt for a silky texture.

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Ingredients

Scale 1x2x3x

• 480 ml (2 cups) Whole milk
• 450 g (about 3 medium) Ripe bananas, mashed
• 50 g (1/4 cup) Granulated sugar or 60 ml (4 tbsp) honey
• 20 g (2 tbsp) Cornstarch
• 2 large Egg yolks
• 300 g (1 1/4 cups) Plain Greek yogurt, strained
• 40 g (about 1 scoop) Vanilla whey protein powder
• 5 ml (1 tsp) Vanilla extract
• Pinch of Salt
• Optional: Banana slices for garnish, crushed graham crackers or vanilla wafers

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Instructions

1. Mash 450 g (about 3 medium) ripe bananas until mostly smooth with small lumps. In a small bowl, whisk 20 g (2 tbsp) cornstarch with 50 g (1/4 cup) granulated sugar and a pinch of salt until blended.
2. Heat 480 ml (2 cups) whole milk and the mashed bananas in a medium saucepan over medium heat until steamy, about 3–4 minutes.
3. Whisk 2 large egg yolks in a heatproof bowl. Slowly ladle 120 ml (1/2 cup) of hot banana-milk into the yolks while whisking constantly.
4. Add the cornstarch-sugar mix to the saucepan and cook over medium-low heat, whisking constantly until thickened, about 3–4 minutes.
5. Remove from heat and stir in 5 ml (1 tsp) vanilla extract. Pour through a fine-mesh sieve to a clean bowl.
6. Fold in 300 g (1 1/4 cups) strained Greek yogurt and 40 g (1 scoop) protein powder mixture until uniform, about 10–15 seconds.
7. Chill in jars for at least 2 hours before serving, topped with banana slices and graham crackers if desired.

Notes

Strain the custard for a silky texture and avoid graininess by dissolving protein in cold milk before adding.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup (120 ml)
• Calories: 220
• Sugar: 18g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 90mg