Best High Protein Banana Pudding

If you love desserts that taste indulgent and leave you feeling good afterward, this high-protein banana pudding is about to become a favorite. It’s creamy, naturally sweet, and packed with nourishing ingredients — proof that dessert can absolutely come with benefits.

Jump to Recipe Print Recipe

Imagine layers of velvety banana-cottage cheese pudding spooned into jars, topped with crushed graham crackers and slices of fresh banana. It looks beautiful, tastes amazing, and takes just minutes to prepare.

Why This Recipe Works

This pudding is one of those rare treats that checks every box. As a dietitian, I’m picky about “healthier” desserts — they still need to taste like dessert. This one does. In fact, it tastes so good that even my husband, who usually avoids anything “protein-loaded,” gave it his full approval.

Here’s why you’ll love making it:

High Protein

Each serving delivers around 15 grams of protein, all from simple whole-food ingredients. No protein powder needed — the cottage cheese does all the work.

Lower Sugar

You control the sweetness with maple syrup. Use a drizzle, a full spoonful, or skip it altogether if you want the banana’s natural sweetness to shine.

Filling & Satisfying

This isn’t one of those light desserts that leaves you hungry later. It’s rich, creamy, and genuinely keeps you full thanks to the protein and natural fats.

Super Fast

All you need is five minutes and a blender. No cooking, no chilling overnight, no fuss.

Actually Delicious

This pudding isn’t “good for a healthy dessert”—it’s just flat-out GOOD. Smooth and custard-like with bits of graham cracker for texture. A perfect balance of creamy, sweet, and comforting.

If you prefer a dairy-free version, you can also check out a dairy-free banana pudding option.

Key Ingredients

These simple ingredients work together to create a thick, sweet, pudding-like treat:

• Cottage Cheese:
  I usually go for 2%, but any fat level works. Try choosing a brand with lower sodium for the best flavor.
• Ripe Banana:
  One banana goes into the blender for sweetness and creaminess. Extra slices are perfect for layering.
• Crushed Graham Crackers:
  These add a soft crunch and that classic banana-pudding vibe. Vanilla wafers also work wonderfully.

Dietary Considerations

You can easily customize this pudding depending on your goals:

• No added sugar:
  Skip the maple syrup and graham crackers, and use a very ripe banana for natural sweetness.
• Lactose-free:
  Simply choose lactose-free cottage cheese.
• Extra protein:
  Leave out the maple syrup and vanilla, and blend in half a scoop of vanilla protein powder.

More Topping Ideas

Turn your pudding into a layered parfait with any of these:

• Classic Nilla wafers
• Caramelized banana slices
• A dollop of whipped cream
• Crushed pecans or walnuts
• Fresh sliced strawberries
• A sprinkle of cinnamon

How to Make It (Step-by-Step)

Step 1 — Blend Everything Together

Add the cottage cheese, banana, maple syrup, and vanilla to a blender. Blend until completely smooth and creamy.

Step 2 — Chill and Serve

Transfer the pudding into jars or bowls. Let it chill for at least an hour — the texture becomes thicker and more pudding-like as it rests.
Before serving, add banana slices, graham cracker crumbs, or even a spoonful of vanilla Greek yogurt.

Tips for the Best Pudding

• Want more sweetness?
  Use an extra-ripe banana — the brown-spotted ones add the most flavor.
• For extra thickness:
  Give the pudding time to chill; it firms up beautifully after sitting in the fridge.
• Texture matters:
  Don’t crush your graham crackers too fine. A little crunch adds the perfect bite.

Frequently Asked Questions

Can I substitute Greek yogurt for the cottage cheese?

Absolutely. While I personally love using cottage cheese because it gives the pudding a milder, less tangy flavor, Greek yogurt works as a great alternative. If you go that route, choose vanilla Greek yogurt for the best taste and skip the vanilla extract and maple syrup included in the cottage cheese version. You can simply mash the banana and stir it into the yogurt—no blender required.

Will the pudding taste salty?

That really comes down to the brand of cottage cheese you use. Some cottage cheeses contain more sodium than others, which can influence the overall flavor. I typically use Nordica 2%, and the pudding turns out perfectly balanced—not salty at all. If you’re sensitive to salt or want a softer flavor, look for a brand with a lower sodium content.

Is it possible to make this recipe without a blender?

Yes! You can easily make a blender-free version. Just mash the banana well with a fork and mix it thoroughly with the cottage cheese, maple syrup, and vanilla. The texture won’t be as silky smooth, but it will still taste delicious with a slightly more rustic, pudding-meets-parfait feel.

My blender isn’t handling the cottage cheese well — what can I try?

If your blender is having trouble catching the mixture, a few tricks can help.

• If you’re using a full-size blender, try doubling the recipe, which gives the blades more volume to work with.
• For smaller or single-serve blenders, shake the blending cup between pulses to get everything moving.
• And if the mixture is still too thick, add a tiny splash of milk to help it blend smoothly.