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Two glasses of creamy homemade Banana Pudding topped with whipped cream, fresh banana slices, and a cookie crumble.

A Creamy Protein-Packed Banana Pudding

Indulge in a guilt-free classic with this creamy, protein-packed banana pudding. Layers of velvety vanilla protein custard, fresh banana slices, and crunchy vanilla wafers make for a satisfying and healthy dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Protein Custard
  • 2.5 cups unsweetened almond milk or milk of choice
  • 1/2 cup vanilla protein powder whey or plant-based, good quality
  • 1/4 cup cornstarch
  • 1/4 cup granulated erythritol or sweetener of choice, to taste
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp unsalted butter optional, for richer taste
For Assembly
  • 4 medium ripe bananas sliced 1/4 inch thick
  • 5 oz vanilla wafers about half a standard box
  • 1/2 cup light whipped topping or Greek yogurt, for garnish (optional)

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • 9x13 inch Casserole Dish
  • Plastic Wrap

Method
 

Prepare the Protein Custard
  1. In a medium saucepan, whisk together 1/2 cup of the almond milk with the cornstarch until completely smooth. This creates a slurry to prevent lumps.
  2. Add the remaining 2 cups of almond milk, erythritol (or sweetener), and salt to the saucepan. Heat over medium heat, whisking constantly, until the mixture begins to thicken and lightly bubble, about 5-7 minutes. It should be noticeably thicker, coating the back of a spoon.
  3. Remove the saucepan from the heat. Whisk in the vanilla extract, butter (if using), and gradually add the vanilla protein powder, whisking continuously and vigorously until smooth and no lumps remain. If lumps persist, you can pass the custard through a fine-mesh sieve.
  4. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool slightly at room temperature for about 15-20 minutes. It should still be warm but not piping hot.
Assemble the Banana Pudding
  1. In your chosen serving dish (a 9x13 inch casserole dish or 6-8 individual ramekins), arrange a single layer of vanilla wafers at the bottom, breaking them if necessary to fit.
  2. Top the wafers with an even layer of sliced bananas.
  3. Evenly pour about half of the slightly cooled protein custard over the bananas and wafers, spreading gently with a spatula.
  4. Repeat with another layer of vanilla wafers, followed by another layer of sliced bananas, and then the remaining protein custard.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set, the flavors to meld, and the wafers to soften to a cake-like consistency.
Serve
  1. Before serving, if desired, top with light whipped topping or a dollop of Greek yogurt.
  2. Garnish with extra banana slices or crushed vanilla wafers if you like, and serve chilled.

Notes

For an extra boost of flavor, you can add a pinch of cinnamon or nutmeg to the custard. Ensure your bananas are ripe but still firm enough to slice easily. This pudding can be made a day in advance. Store leftovers covered in the refrigerator for up to 3 days. The bananas may brown slightly over time.