A velvety, protein-packed twist on a classic dessert — this High Protein Banana Pudding blends ripe bananas, cottage cheese, and Greek yogurt with protein powder for a creamy, filling treat you can eat for breakfast, snack, or dessert. It comes together in minutes in a blender and feels indulgent without the sugar crash. If you love simple make-ahead recipes that double as recovery snacks after a workout, this one is for you.
Why you’ll love this dish
This pudding hits three sweet spots: it’s fast, high in protein, and made from pantry staples. Two ripe bananas give natural sweetness and potassium, cottage cheese and Greek yogurt deliver casein and whey proteins for satiety, and whey or plant protein powder boosts the overall protein punch so one serving can help power a morning or refuel an evening session at the gym.
"I make a big batch on Sunday — creamy, balanced, and my kids gobble it up for after-school snacks." — a quick-test review from a busy home cook
Because it’s versatile, this recipe pairs well with breakfasts like a high-protein breakfast bowl with fluffy pancakes on days you want a more indulgent spread. It’s also budget-friendly: no eggs to temper, no stove time, and most ingredients keep well in the fridge.
How this recipe comes together
This is a blender recipe with no cooking. You’ll peel and slice ripe bananas, add them to a blender with cottage cheese, Greek yogurt, protein powder, and vanilla, then blitz until smooth. Taste, sweeten if needed, and portion into bowls. Chill briefly if you want firmer pudding, or serve right away for a softer, mousse-like texture. Total hands-on time: about 5–8 minutes.
What you’ll need
- 2 ripe bananas (ripe = lots of brown flecks for sweetness and easy blending)
- 1 cup cottage cheese (use full-fat or low-fat depending on preference)
- 1 cup Greek yogurt (plain; 2% or full-fat gives creamier texture)
- 1/2 cup protein powder (vanilla or unflavored) — whey, casein, or plant protein works
- 1 teaspoon vanilla extract
- Honey or maple syrup, to taste (optional)
- Sliced bananas and chopped nuts for topping (optional)
Ingredient notes and substitutions:
- If you want dairy-free: substitute cottage cheese with silken tofu and Greek yogurt with a thick plant-based yogurt; use a plant protein powder. Texture will be slightly different but still pleasant.
- For lower sugar: use unflavored protein powder and skip the added sweetener — very ripe bananas are usually sweet enough.
- To make it thicker: swap Greek yogurt for strained skyr or add an extra tablespoon of protein powder.
Directions to follow
- Slice the bananas into chunks and place them in the blender. Smaller pieces blend more evenly.
- Add cottage cheese, Greek yogurt, protein powder, and vanilla extract into the blender jar.
- Blend on medium-high until totally smooth and creamy, stopping to scrape down the sides if needed (about 30–60 seconds depending on your blender).
- Taste the pudding. If you want it sweeter, add a teaspoon of honey or maple syrup and blend again briefly.
- Spoon into serving bowls or jars. Top with sliced banana, chopped nuts, a sprinkle of cinnamon, or a few granola clusters for crunch.
- Serve immediately for a mousse-like result, or refrigerate for 30–60 minutes if you prefer a firmer pudding.
Quick troubleshooting:
- If the mixture is gritty, pulse and scrape down the sides; sometimes protein powder pockets need extra mixing.
- Too thin? Add 1–2 tablespoons of extra yogurt or a little more protein powder and blend again.
- Too thick? Thin with a splash of milk or water, 1 tablespoon at a time.
Best ways to enjoy it
This pudding is a flexible eater. Serve it:
- As a quick post-workout snack topped with a handful of nuts and chia seeds for extra protein and healthy fats.
- For brunch, plate it with fresh berries, a drizzle of honey, and toasted oats.
- As a diabetes-friendly dessert (use unflavored protein powder and skip added sweetener) paired with a cup of black coffee or herbal tea.
It also pairs surprisingly well with savory bowls like a creamy soup if you want a contrasting course; try it after a warm savory dish such as the best high-protein broccoli cheddar soup for a balanced meal.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving because natural separation can occur.
- Freezing: You can freeze portions in an ice cube tray or small containers for up to 1 month. Thaw overnight in the fridge. Note: texture after freezing may be slightly grainier due to dairy separation.
- Safety: Keep refrigerated at 40°F (4°C) or below; do not leave out more than 2 hours. If it smells sour or develops off-colors, discard.
Pro chef tips
- Use very ripe bananas for maximum natural sweetness and a silkier texture. If bananas aren’t quite ripe, microwave whole bananas for 20–30 seconds to soften.
- Blend in stages: bananas and liquids first, then add powders to avoid clumping.
- Chill your blender jar or ingredients beforehand if you want the coldest pudding without watering it down.
- For ultra-smooth texture, pass the finished pudding through a fine mesh if you used a grainy plant protein and want a dessert-like finish.
- Adjust protein powder amount based on your powder’s texture and protein content — some powders absorb more liquid.
Creative twists
- Chocolate banana pudding: use chocolate protein powder and add 1 tablespoon unsweetened cocoa powder. Top with cacao nibs.
- Peanut butter swirl: add 1 tablespoon peanut or almond butter into the blender or swirl on top.
- Berry banana parfait: layer pudding with mixed berries and granola for a parfait-style breakfast.
- Baked oats remix: fold pudding into warm baked oats for a denser, cake-like breakfast.
- Lower-carb option: replace one banana with 1/2 avocado and use stevia or less maple syrup to cut sugars while keeping creaminess.
Common questions
Q: How much protein is in one serving?
A: It depends on the protein powder and dairy you use. Rough estimate: cottage cheese + Greek yogurt yield ~20–25 g, and 1/2 cup protein powder adds 12–20 g. A typical serving often lands between 25–40 g protein.
Q: Can I use flavored protein powder?
A: Yes. Vanilla or unflavored are the most neutral, but chocolate or banana-flavored powders will change the final taste — usually in a pleasant way. Reduce added sweeteners accordingly.
Q: Is this safe for kids and pregnant people?
A: For kids, it’s generally safe if they don’t have dairy allergies. For pregnancy, choose pasteurized dairy (standard cottage cheese and yogurt are pasteurized) and confirm any protein powder is safe for pregnancy — check labels and consult a healthcare provider if unsure.
Q: Can I make this in a food processor instead of a blender?
A: Absolutely. A high-speed blender yields the smoothest result, but a food processor works well for a slightly textured pudding. Scrape down sides and process a bit longer for smoothness.
Q: Can I omit cottage cheese?
A: Yes — replace it with extra Greek yogurt or silken tofu for a dairy-free option. Omitting it will reduce the pudding’s casein content and change the mouthfeel slightly.
If you want more high-protein breakfast ideas or comforting soups to pair with this pudding in a fuller meal plan, check out the linked recipes above for inspiration.
High Protein Banana Pudding
Ingredients
Base Ingredients
- 2 pieces ripe bananas Choose bananas with brown flecks for sweetness
- 1 cup cottage cheese Use full-fat or low-fat depending on preference
- 1 cup Greek yogurt Plain yogurt; 2% or full-fat for creamier texture
- 1/2 cup protein powder Vanilla or unflavored; can be whey, casein, or plant protein
- 1 teaspoon vanilla extract For flavor enhancement
- Honey or maple syrup To taste; optional
- Sliced bananas and chopped nuts For topping; optional
Instructions
Preparation
- Slice the bananas into chunks and place them in the blender.
- Add cottage cheese, Greek yogurt, protein powder, and vanilla extract into the blender jar.
- Blend on medium-high until totally smooth and creamy, scraping down the sides as needed (about 30–60 seconds).
- Taste the pudding. If desired, add a teaspoon of honey or maple syrup and blend again briefly.
- Spoon into serving bowls or jars and top with sliced banana, chopped nuts, or a sprinkle of cinnamon.
- Serve immediately for a mousse-like result, or refrigerate for 30–60 minutes for a firmer pudding.