This is a high protein banana pudding recipe that I’ve made countless times. Usually when I’m looking for something that tastes like a good old fashioned dessert, but is a little lighter. A classic banana pudding is made with a custard, soft biscuits and ripe fruit. This version takes the same comfort and swaps heavy cream for thick greek yogurt and a protein packed vanilla custard. It’s cool, silky, slightly sweet. Soft layers that melt into each other as it chills. It was my go to for lunches with the family throughout 2024. And in 2025, I started making a batch to have in the fridge for the week. It’s a dessert you can feel good about eating on a Tuesday.
Why you should make this high protein banana pudding recipe
It tastes like a proper dessert. Nobody at my table has ever asked if it’s the “healthy” one. It’s also calm to make. The custard is cooked once on the stove. Then it’s just a matter of layering. There’s the make ahead side. Banana pudding actually gets better with a rest. The biscuits soften and the flavours come together. So you can make it the day before, then sit back. It’s also good for travelling. If you’re bringing something to a gathering.
A few things about the ingredients
The flavor is all in the bananas. Use ripe bananas. Yellow with a few brown freckles. Soft, but not mushy. Green tipped bananas can taste chalky and flat. Very dark ones can turn the pudding grey and too sweet. For the custard, I use milk, egg yolks and a bit of cornstarch. This makes a smooth set without cream. Whole milk is the richest. Semi skimmed works if you have it. Pure vanilla extract, or a scraped vanilla pod if you’re feeling generous, makes a big difference. The protein comes from two sources. The greek yogurt, which is folded in at the end. And a scoop of vanilla protein powder, which is whisked into the custard. Use a protein powder you already like. It’ll come through in the flavor. Whey blends tend to be smoother than plant based. Plant based can taste earthy. Add a bit more vanilla if you’re using a plant based protein powder. For the layers, vanilla wafers are traditional. Digestive biscuits or graham crackers are a good substitute. They soften in the same way. A pinch of salt keeps the sweetness in check.
How to make this high protein banana pudding recipe
Start with the custard. Whisk the egg yolks, sugar, cornstarch and milk together in a saucepan. Before you get anywhere near the heat. Cold ingredients and a steady whisking help prevent lumps. It’ll look quite thin and pale yellow. Almost like cold tea with cream in it. Now put it over medium heat. Keep whisking. Scrape the corners where it likes to catch. It’ll seem like nothing is happening for a bit. Then, it’ll start to do something. The surface will tremble. Small bubbles will start forming on the edges. The custard will thicken quite quickly. It’ll coat the spoon. Cook it for just a moment more. Then take it off the heat. Now whisk in the vanilla, salt and protein powder. Do this while the custard is warm. Be brisk with it. Protein powder will clump if left. If you see any lumps, you can rescue it by giving it a quick pass through a fine sieve. Now let the custard cool. Stir it now and then. Once it’s no longer hot, fold in the yogurt. Heat can cause yogurt to split and get grainy. To make the pudding, spread a thin layer of custard on the bottom of the dish. Then add the biscuits. Then sliced bananas. Then more custard. Cut the bananas into even rounds. So you get some in every bite. Keep going until you run out. Finish with custard and some crushed biscuits on top. Cover it. Let the fridge do the work. Best to let it sit overnight.
How to know when it’s ready
The custard is ready when it coats the back of a spoon. When you run a finger through it, it leaves a clean line. It should look glossy. Smell sweet and eggy-warm. Like inside a bakery. The pudding is ready when the biscuits have lost their snap. They’ve softened. Become cakey. Almost sinking into the custard. Gently press on one. It should give without falling apart. The top should look set. Slightly matte. No pool of liquid at the edges. A clean spoon should lift out a nice, creamy portion.
Tips for the best results
If in doubt, strain the custard. It only takes a second. Guarantees silky smoothness. Whisk constantly as you heat the custard. This is the most common way to scramble the eggs. If you walk away. Cut the bananas just before layering. Make sure they’re completely covered in custard. The custard acts as a barrier. So they don’t brown as quickly. I get some people asking “can I eat it right after I make it?” You can. But the biscuits will still be crisp. The flavours a bit separate. A few hours makes a big difference. Press a piece of cling film right up against the surface of the custard as it cools. This prevents a skin from forming.
Troubleshooting
If the custard is lumpy, strain it. Then whisk until smooth. If it’s scrambled, I’m afraid you have to start again. Lower the heat next time. If the custard is too thin, it needs a bit more time on the stove. Still whisking. If it gets very thick, thin it with a splash of milk. If the pudding is watery after chilling. It might be because the bananas were very ripe. Or because the custard was added while hot. Next time, let the custard cool completely. If the pudding tastes chalky, it’s usually the protein powder. Use a bit less. Or add a bit more vanilla. A pinch more salt.
Serving ideas
Serve it in small glasses. It’s neat and pretty. Or serve it straight from the dish at the table. Some crushed biscuits on top adds a bit of crunch. A thin slice of fresh banana makes a nice garnish. It’s lovely cold on its own. A dusting of cinnamon adds some warmth. A spoonful of toasted chopped pecans adds some contrast. It’s also great for breakfast on a busy morning. Serve in a jar with some extra fruit.
Variations
For a chocolate version, whisk a spoonful of cocoa powder into the custard with the sugar. It goes so well with banana. Add a tablespoon of peanut butter to the warm custard for a richer, nuttier flavor. For a lighter version, replace some of the sugar with a granulated sweetener. One that measures like sugar. Add toasted coconut flakes scattered between the layers. It adds a nice, slightly tropical flavor. I started doing this in 2025. I haven’t stopped.
Storage and make ahead
Cover the pudding tightly. Keep in the fridge. It’ll be at its best for up to 3 days. The bananas will darken slowly. The biscuits will keep softening. So the texture will be gentlest on the first day. Most puddingy on the third. Because the custard contains eggs and dairy, make sure to cool it quickly. Refrigerate within two hours of cooking. Don’t leave the finished pudding out for too long at a party. Especially in warm weather. If it smells sour. Looks watery. Or has an off color. Throw it away. I don’t recommend freezing it. The custard will get grainy. The bananas will turn mushy when thawed.
FAQs
Can I use instant pudding mix?
You can. But the flavor won’t be as rich. The protein will be lower. The cooked custard is worth the few minutes of effort.
Why did my bananas turn brown?
Bananas darken when exposed to air. Make sure they’re completely covered in custard. Only cut them when you’re ready to layer.
Can I use a vegan protein powder?
Yes. But plant based protein powders can taste earthy. Add a bit more vanilla to balance the flavor.
Do I need egg yolks?
They add the richness and body to the custard. If you leave them out, the pudding will be thinner. Paler.
Can I make it in individual cups?
Yes. Layer in small glasses or jars. It’s also easier to serve and carry.
Is it safe to use raw eggs?
In this case, the yolks are cooked until the custard thickens. So it’s not made with raw eggs. Keep it refrigerated.
Can I use a different milk?
Whole milk is best. Semi skimmed works well too. Plant milks make for a thinner custard.
A Note From My Kitchen
I have to admit. I was sceptical about adding protein powder to a dessert. This high protein banana pudding recipe quickly changed my mind. If you can, make it the day before. Because patience is the best ingredient here. If you like it, I’d appreciate a star rating below. I’d love to hear how you served it in the comments.
High Protein Banana Pudding Recipe – Creamy, cool and easy to make ahead
Description
This high protein banana pudding recipe layers a silky vanilla protein custard, thick Greek yogurt, ripe bananas and soft vanilla wafers into a cool, comforting dessert. Cook the custard for 10 minutes, assemble, then chill for 6 hours. It serves 6 and keeps for up to 3 days.
Ingredients
Instructions
-
Making the pudding
- In a medium saucepan, whisk 4 egg yolks, 1/4 cup sugar, 3 tbsp cornstarch and 2 cups cold milk until smooth.
- Cook over medium heat for 8 to 10 minutes, whisking constantly, until the custard thickens and coats the back of a spoon. Remove from the heat.
- Whisk in 1/2 cup protein powder, 2 tsp vanilla extract and 1 pinch of salt until smooth. Press cling film onto the surface and cool for 30 minutes.
- Fold 1 cup Greek yogurt into the cooled custard until evenly blended.
- Spread 1/4 of the custard in an 8 inch square dish. Add 12 vanilla wafers and 1 sliced banana, then cover with 1/4 of the custard. Repeat once more.
- Finish with the remaining custard, smoothed flat, and the remaining sliced banana pressed lightly in.
- Cover and refrigerate at 4 °C (39 °F) for 6 hours, until the wafers are soft and the pudding is set.
- Scatter 6 crushed vanilla wafers over the top just before serving.
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Nutrition Facts
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Cholesterol 125mg42%
- Sodium 150mg7%
- Potassium 380mg11%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 17g34%
- Vitamin A 70 mcg
- Calcium 230 mg
- Iron 1 mg
- Vitamin D 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nutrition values are estimates and vary with the brand of protein powder, yogurt and wafers.
- Cool the custard and refrigerate within 2 hours of cooking; keep the pudding refrigerated and discard it if it smells sour or looks watery.
- Fold the yogurt in only once the custard has cooled, so it does not split.
- Store covered in the refrigerator for up to 3 days; do not freeze
