Protein Banana Pudding

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

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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.
Heat 480 ml (2 cups) whole milk and the mashed bananas in a medium saucepan over medium heat until steamy, about 3–4 minutes.
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.
Add the cornstarch-sugar mix to the saucepan and cook over medium-low heat, whisking constantly until thickened, about 3–4 minutes.
Remove from heat and stir in 5 ml (1 tsp) vanilla extract. Pour through a fine-mesh sieve to a clean bowl.
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.
Chill in jars for at least 2 hours before serving, topped with banana slices and graham crackers if desired.

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