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High-Protein Banana Pudding Recipe

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4.2 from 13 reviews

  • Author: Molly
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This High-Protein Banana Pudding is a creamy, dairy-free dessert packed with protein and natural sweetness from ripe bananas. Featuring coconut yogurt and whipped cream, vanilla protein powder, and gluten-free shortbread cookies, this pudding offers a nutritious twist on a classic treat. Perfect for those seeking a delicious, plant-based dessert with a protein boost.

Ingredients

Pudding

  • 1 cup mashed ripe bananas (approximately 2 medium, spotted bananas, not overly ripe)
  • 1 cup dairy-free coconut yogurt
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons vanilla protein powder
  • 1 tablespoon tapioca starch
  • Pinch of kosher salt

Toppings and Assembly

  • 1 (9 ounce) container dairy-free coconut whipped cream, thawed (e.g., So Delicious)
  • 24 gluten-free Mexican shortbread cookies
  • 2 medium ripe bananas, cut into coins

Instructions

  1. Prepare the Pudding: In a high-speed blender, combine the mashed bananas, dairy-free coconut yogurt, vanilla extract, vanilla protein powder, tapioca starch, and a pinch of kosher salt.
  2. Blend Ingredients: Blend on low speed until just combined. Scrape down the sides, then blend again gradually increasing speed and continue blending for about 30 seconds until the mixture becomes slightly fluffy. Note that it will not thicken like traditional pudding unless Greek yogurt is used.
  3. Chill the Mixture: Transfer the pudding mixture to an airtight container and refrigerate for 4 hours to allow the pudding to thicken and develop flavor.
  4. Thaw Whipped Cream: While the pudding chills, move the frozen dairy-free whipped cream to the refrigerator to thaw over the same 4-hour period.
  5. Combine Pudding and Whipped Cream: In a medium bowl, add 1 cup of the thawed whipped topping. Slowly fold in the chilled banana pudding mixture using a rubber spatula until fully combined with no streaks.
  6. Assemble the Pudding Cups: Arrange six ramekins or short clear glasses. Spoon about a heaping 1/2 cup of the combined pudding mixture into each glass.
  7. Add Banana Slices: Place five banana coins in each glass, arranging them so they touch the sides to be visible from outside.
  8. Layer with Cookies: Crumble 3 gluten-free shortbread cookies over each pudding layer.
  9. Top and Garnish: Add a few heaping tablespoons of dairy-free whipped cream on top of the cookie crumbs in each glass. Crumble one more cookie over the whipped cream and garnish with a single banana coin.
  10. Chill Until Serving: Refrigerate the assembled puddings until ready to serve. The pudding will continue to thicken in the fridge and is best enjoyed the day it is made.
  11. Prep Ahead and Storage: To prepare ahead, store just the pudding mixture in an airtight container without cookies or banana coins for up to 3 days. Assemble with cookies and banana slices just before serving to prevent sogginess.

Notes

  • Use ripe but not overly ripe bananas for the best flavor and texture.
  • Dairy-free coconut yogurt and whipped cream make this recipe vegan and allergy-friendly.
  • The pudding is best consumed on the day of assembly for optimal texture and freshness.
  • Storing cookies separately prevents sogginess when prepping ahead.
  • Tapioca starch helps to slightly thicken the pudding without heavy dairy ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://recipeglimpse.com/high-protein-banana-pudding-recipe/