High-Protein Banana Pudding Recipe | Almond Milk Vanilla Protein
High-Protein Banana Pudding
High-Protein Banana Pudding
Ingredients
- ½ cup vanilla protein powder (25 g protein)
- 1 package (3.4 oz) vanilla instant Jell-O pudding
- 1½ cups cold whole or plant-based milk
- 1¼ cups heavy cream
- ⅓ cup high-protein vanilla yogurt, sweetened (e.g., Siggi’s)
- 3 ripe bananas, sliced thin
- 27 Nilla Wafers, crumbled lightly, plus 4 whole wafers
Instructions
Step 1
Grab a medium-sized mixing bowl and add your protein powder along with the Jell-O powder. As you start whisking those dry ingredients together, slowly stream in the milk — this helps prevent any lumpy surprises. Keep whisking until everything looks smooth and creamy, which should take you about a minute of steady stirring. Once your mixture is lump-free, cover the bowl tightly with plastic wrap and slide it into the fridge for at least 40 minutes, though you can definitely leave it in there longer if you're prepping ahead of time. Don't worry if it seems a bit looser than your typical pudding at this stage — that's exactly what you're aiming for.
Step 2
Grab a large mixing bowl and make sure your handheld mixer is ready to go. You'll want to start beating that cream on medium-high speed — think about 2 to 3 minutes — until it thickens up and soft peaks begin to form when you lift the beaters. Once you've got those gentle peaks, go ahead and add in the yogurt, then keep beating for another 30 to 60 seconds, just until the mixture firms up and holds stiff peaks that stand tall when you stop the mixer. Before you move on, set aside about half a cup of that creamy mixture in a small airtight container — you'll stash it in the fridge for later, so it stays fresh and ready to dollop on top when you're putting together your finished pudding.
Step 3
Grab that rubber spatula and gently fold the remaining whipped cream mixture into your milk mixture. You'll want to scrape the sides and bottom of the bowl as you go, stirring just until everything comes together without any white streaks remaining. Take a peek—it should look creamy and uniform, with no separate layers of cream or milk visible. This should take about 30 seconds to 1 minute of gentle folding, so don't rush it or you'll deflate all that fluffy whipped cream you worked so hard to create.
Step 4
Grab your small jars or serving glasses — this is where the magic happens! Start by spooning about 1/4 cup of that creamy yogurt mixture into the bottom of each container, spreading it just slightly so it coats the base. Layer on 4 to 5 fresh banana slices, arranging them in a single layer, then sprinkle about 2 crumbled Nilla Wafers right on top. Now repeat those layers — another 1/4 cup of yogurt, more banana slices, and another sprinkle of those buttery wafer crumbs — but finish strong with a final 1/4 cup of that silky yogurt mixture floating on top. Pop your assembled jars into the fridge for at least 3 hours so everything can meld together beautifully, or cover them tightly and let them hang out overnight if you're prepping ahead — either way, you're going to love how the wafers soften into the creamiest little dessert dream.
Step 5
Grab your reserved whipped cream and give it a quick stir to loosen it up a bit — you want it spoonable but still fluffy. Dollop a generous spoonful right in the center of each pudding, then immediately press a whole Nilla Wafer upright into the cream so it stands tall like a little sail. Arrange a handful of fresh banana slices around the wafer, overlapping them slightly so every bite gets that creamy, cookie, and fruity combo we’re going for.
Nutrition Information
My Tip
Fold the whipped cream mixture into the pudding base in two additions — first fold in 1/3 to lighten, then gently add the rest to maintain that airy texture without deflating your protein-packed layers.
Leftovers
Store leftover banana pudding in an airtight container in the fridge for up to 3 days to keep the bananas from browning and the texture creamy. Reheat gently in the microwave for 30-60 seconds, stirring halfway, or enjoy it chilled straight from the fridge.
Make It Your Own
Swap the vanilla protein powder for unflavored pea protein and add a pinch of cinnamon to the pudding mixture for a subtly spiced, plant-based twist that still packs the protein punch.