Can I use plant-based protein powder in this recipe?

Yes, but plant-based proteins tend to create a thicker, grainier texture. I recommend adding an extra 2-3 tablespoons of milk and blending longer to achieve smoothness in your protein banana pudding.

How do I prevent the bananas from turning brown?

Toss sliced bananas in a teaspoon of lemon or lime juice before layering. The citric acid slows oxidation and keeps your healthy banana pudding looking fresh. For best results, eat within 24 hours of making.

Can I freeze protein banana pudding?

Freezing isn't recommended because the yogurt and bananas break down when thawed, resulting in a watery, separated texture. This dessert is best enjoyed fresh from the refrigerator.

What's the best type of protein powder to use?

Vanilla whey or casein protein works best. Whey creates a lighter texture, while casein makes it thicker and creamier. Avoid unflavored protein as it can taste chalky, and skip chocolate or other flavors that will change the classic banana pudding taste in this protein banana pudding recipe.

Easy Protein Banana Pudding Recipe - Delicious High-Protein No-Bake Dessert

Protein Banana Pudding: A Creamy High-Protein Dessert

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A creamy, high-protein twist on classic Southern banana pudding. Made with Greek yogurt, vanilla protein powder, and fresh bananas for a no-bake dessert that’s healthy and delicious.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Scale

2 scoops vanilla protein powder (about 60g)
2 large bananas, sliced (ripe but firm)
1 cup milk of choice (almond, dairy, etc.)
1 cup Greek yogurt, plain
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
40 vanilla wafers (or low-sugar cookies)
1 teaspoon lemon juice

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Instructions

In a medium mixing bowl, add milk first, then gradually whisk in protein powder to prevent lumps. Add Greek yogurt, honey, and vanilla extract, whisking for 1-2 minutes until smooth and creamy.
Toss banana slices with lemon juice in a small bowl to prevent browning. Arrange a layer of vanilla wafers at the bottom of 4 individual 8-ounce serving cups or one 6-cup trifle dish.
Add a layer of lemon-tossed banana slices over the wafers, using about one-third of the bananas.
Pour 1/2 to 3/4 cup of protein pudding mixture over the bananas, spreading gently to reach the edges.
Repeat the layering process with wafers, bananas, and pudding until the dish is filled, ending with a layer of pudding on top. You should have 2-3 complete layers.
Cover tightly with plastic wrap pressed directly onto the surface. Refrigerate for at least 2 hours for basic setting, or overnight (8-12 hours) for best texture and flavor.
Serve chilled. Garnish with additional banana slices or crushed wafers if desired.

Notes

Use vanilla whey or casein protein powder only. Casein creates thicker texture. Avoid chocolate or other flavors that alter the classic banana pudding taste.
Lemon juice prevents banana browning. Best appearance within 24 hours, though safe to eat for 3 days refrigerated.
For softest wafers similar to traditional banana pudding, refrigerate 8-12 hours. After 2-3 days, wafers become very soft.
If pudding is too thick after chilling, stir in a splash of milk to loosen.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 285 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 15 mg

Find it online: https://www.benefitiany.com/protein-banana-pudding/