4.34 8 Published Jul 03, 2024, Updated Oct 31, 2024 Traditional banana pudding is made with sweetened condensed milk, instant vanilla pudding and cool whip, which isn’t exactly healthy, IMO! For the recipe I’m sharing today I swapped the sweetened condensed milk and instant vanilla pudding mix with vanilla Greek yogurt and then I used coco whip instead of cool whip. The end result was better than I expected. It still has that classic banana pudding flavor, but it’s lighter and is a dessert that I feel better about serving my kids. It’s seriously SO good! I can’t wait for you to try this one.
Why You’ll Love This Banana Pudding
No-bake dessert – It requires no baking, making it a quick and easy dessert option. Healthier – Using Greek yogurt adds a boost of protein, making this indulgent dessert a bit more nutritious. Make-ahead friendly – Prepare it in advance and let it chill in the fridge, so it’s ready to serve when you need it. Serves a crowd – This recipe makes a big batch so it’s the perfect dessert for serving a crowd at your next summer cookout of potluck. It’s guaranteed to be a hit!
bananas – you’ll need four medium-large sized bananas that are thinly sliced for this recipe. vanilla Greek yogurt – instead of instant pudding and sweetened condensed milk I used vanilla Greek yogurt. This provides a rich and creamy base, adding protein and that classic vanilla flavor without the pudding. I tested this recipe with both non-fat and full-fat vanilla Greek yogurt. Both worked perfectly! Low-fat yogurt will also work if that’s what you have on hand. vanilla wafers – I used the Whole Foods vanilla wafers, but I also tested this with a box of Partake vanilla wafers and those worked perfectly! For a gluten-free and low-sugar option use 2 bags of the HighKey vanilla wafer cookies. whipped topping – coco whip or tru whip offer a lighter option to cool whip, but still have that fluffy texture we all know and love.
How to Make Banana Pudding
How to Store Leftovers
Store any leftover banana pudding in an airtight container in the refrigerator. It will keep well for up to 3 days, but after that the bananas will start to turn brown. Due to the high moisture content from the bananas and yogurt, freezing is not recommended.
Chocolate: Add a layer of chocolate chips or drizzle melted chocolate between the layers for those who love chocolate. Peanut butter: Add a layer of peanut butter between the yogurt and bananas for a delicious peanut butter flavor or just try my peanut butter banana pudding instead. If you’re allergic to peanuts, use almond butter instead. Nutty: Sprinkle chopped nuts, such as almonds or pecans, between the layers for added crunch and flavor. Tropical: Add shredded coconut and pineapple chunks for a tropical take on the classic pudding. Cinnamon: Love cinnamon? Mix in ground cinnamon with the yogurt and whipped topping for a nice spiced banana pudding.
More Healthy Desserts
One Ingredient Banana Ice Cream Frozen Yogurt Bark with Berries 3 Ingredient Icebox Cake Frozen Cottage Cheese Bark Vegan Blueberry Cheesecake Bars Hard Boiled Egg Chocolate Pudding
