Description
Creamy and easy banana pudding with layers of vanilla wafers, fresh bananas, and whipped cream. A high-protein twist on the Southern classic.
Ingredients
Scale
- 2 cups (480g) Plain Greek yogurt (2% or full-fat)
- 1 cup (240g) Cottage cheese (2% or 4%)
- 1 package (3.4 oz) Instant vanilla pudding mix
- 1 cup (240ml) Milk (any kind)
- 4 medium Ripe bananas
- 1 box (11 oz) Vanilla wafers (Nilla-style)
- 8 oz (whipped to stiff peaks) Whipped topping or heavy cream
- 1 tsp Vanilla extract
- 1–2 tbsp Honey or maple syrup (optional)
Instructions
- Blend the Protein Base (3 Minutes) — Add cottage cheese, Greek yogurt, and vanilla extract to a blender or food processor. Blend 60 seconds on high until completely smooth — no lumps or grit should remain. This step is non-negotiable; skipping it ruins the texture. The result should look and feel like thick cream cheese. Taste it — the tang and creaminess should remind you of cheesecake filling.
- Make the Pudding Layer (5 Minutes) — In a large bowl, whisk the instant pudding mix with milk for 2 minutes until it starts to thicken. Immediately fold in the blended yogurt-cottage cheese base using a spatula. Don’t overmix — 15–20 gentle folds until just combined. The mixture will be thick and creamy. For an even richer version, fold in half the whipped topping at this stage.
- Slice Bananas Strategically — Slice bananas into ¼-inch rounds. Here’s the trick most recipes skip: toss banana slices with 1 teaspoon lemon juice to prevent browning. This is especially important for make-ahead pudding that sits overnight. Choose bananas with brown spots on the skin — they’re sweeter and more fragrant. Green-tipped bananas will taste starchy and bland.
- Layer Like a Pro (7 Minutes) — In a 9×13 dish (or individual jars for meal prep), build three layers: (1) vanilla wafers covering the bottom in a single even layer, (2) half the banana slices, (3) half the pudding mixture spread edge to edge. Repeat once more. Finish with remaining whipped topping spread evenly across the top. Crush 8–10 extra wafers and sprinkle over the whipped layer for texture.
- Chill and Let the Magic Happen — Cover tightly with plastic wrap and refrigerate at least 4 hours, ideally overnight. During this time, the wafers absorb moisture from the pudding and bananas, transforming from crispy cookies into soft, cake-like layers. This is what makes banana pudding banana pudding — don’t skip the chill time. If you serve the same day, give it a minimum of 4 hours. The flavor improvement at the 12-hour mark is dramatic.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g