The Better Banana Pudding

I grew up eating banana pudding. My mom still makes one of the best banana puddings out there. Whenever we went to a party or a family event with it, not a single bite would make it home after. She uses a secret ingredient, but I can’t divulge such confidential information here….

So, after wrapping up a cookout the other night with some of my mom’s banana pudding, I had the idea to recreate it with some more nutritious ingredients. With greek yogurt, walnuts, dates, and coconut, this recipe sure packs a punch in the nutrient department. You are getting way more protein bang for your banana pudding buck. The combination of crunchy walnuts, smooth yogurt, and sweet bananas makes for a dreamy dessert.

It should also be known that my dad, who loves my mom’s original banana pudding, gave this recipe his stamp of approval. So, keep that in mind if you are hesitant.

Print Recipe

The Better Banana Pudding

A healthy, protein-filled twist on the classic backyard bbq dessert!

Prep Time45 minutes mins

Refrigerator Time6 hours hrs

Course: Dessert

Cuisine: American

Keyword: healthy,quick,protein,refined sugar free

Servings: 8 servings

Author: Emerson Porter

Equipment

• Blender/Food Processor
• Mixer
• Single-serving size plastic cups

Ingredients

• 2 bananas They should be spotty.

"Crust"

• 1 1/4 cup raw walnuts
• 8 whole fresh pitted dates Heated in the microwave for 1 minute to make them soft.

Main Pudding

• 2 cups plain greek yogurt I used 0% plain. You could use any other fat percentage or even try a vanilla flavor. But don't use a flavor other than vanilla.
• 2 tbsp maple syrup Add more or less depending on your sweetness preferences.
• 2 tbsp honey Add more or less depending on your sweetness preferences.
• 3-4 tsp vanilla Taste and add more or less depending on your tasebuds.

Coconut Fluff

• 1 can chilled full fat coconut cream Must be chilled! I chilled it overnight. I used Thai Kitchen brand, but as long as it is full fat the brand doesn't matter.

Instructions

"Crust"

• Pulse your microwaved dates in a blender or food processor until broken down
• Add walnuts to the blender or food processor and combine with dates
• You should end up with a "crust" constistency that is slightly crumbly and a little sticky

Coconut Fluff

• With a mixer (I used a simple hand held mixer) whip the coconut cream for 2-3 minutes until it forms a slightly liquidy "fluff"
• The cream will not end up being very airy, but as long as it is well combined and thickened you are great

Main Pudding

• Combine greek yogurt, honey, maple syrup, and vanilla in a new bowl
• Now take roughly 5 large spoonfulls of the coconut fluff and add it to this main pudding mixture (not all the fluff! you will need just fluff for the top layer as well!)
• Add more or less of the sweetners and vanilla based on your taste buds (for example, if you used vanilla greek yogurt you might need less vanilla and syrup to be sweet enough)

Layering in each cup

• Start with a layer of the crust about ¼ inch tall (vary based on your preference)
• Second, add a layer of sliced banana
• Add a layer of the main pudding
• Add another layer of crust and sliced banana
• Add another layer of main pudding
• Finish with a layer of the coconut fluff and a sprinkle of any remaining crust

Notes

• I prefer this recipe in single serving cups because the "crust" is very crumbly and does not hold up as well in a large dish
• Most of the parts can be adjusted based on preferences. Don't be afraid to alter or experiment!
• You will have some coconut fluff left over, at least I did, so you can make the top layer larger or simply save the coconut fluff and add it to your morning coffee.