Healthy Banana Pudding With Greek Yogurt – Creamy, Light, and Satisfying
Banana pudding doesn’t have to be heavy or loaded with sugar to taste amazing. This version swaps the usual custard for thick Greek yogurt, adds natural sweetness from ripe bananas, and keeps the texture creamy and comforting. You’ll still get that nostalgic banana flavor, just with a lighter, fresher feel.
It’s easy enough for a weeknight dessert and pretty enough for a casual gathering. Best of all, you can make it ahead and let the flavors mingle in the fridge.
Healthy Banana Pudding With Greek Yogurt – Creamy, Light, and Satisfying
Ingredients
Method
- Prepare the bananas: Peel and slice 2 bananas into coins. Mash the third banana with a fork until mostly smooth.If you want to slow browning, toss the slices with a teaspoon of lemon juice.
- Mix the base: In a bowl, whisk Greek yogurt, milk, maple syrup (start with 2 tablespoons), vanilla, and a pinch of salt until creamy. If you like a thicker, almost pudding-like set, whisk in chia seeds.
- Add flavor: Stir the mashed banana and cinnamon (if using) into the yogurt mixture. Taste and adjust sweetness.Remember the wafers or granola may add sweetness later.
- Layer it up: In a glass dish or individual jars, add a thin layer of yogurt mixture. Top with banana slices, then a layer of wafers or granola if using. Repeat layers until you run out, finishing with yogurt on top.
- Chill: Cover and refrigerate for at least 1 hour (4 hours is better) to let the flavors meld.If you added chia seeds, chilling helps it thicken nicely.
- Finish and serve: Right before serving, top with extra banana slices, a sprinkle of cinnamon, and a handful of coconut or nuts for crunch. Serve cold.
Why This Recipe Works
This pudding leans on Greek yogurt for creaminess and protein, which makes it more filling than traditional versions. Ripe bananas bring natural sweetness, so you need less added sugar. A splash of vanilla and a pinch of salt rounds out the flavor and keeps it from tasting flat.
To keep that classic pudding vibe, we use almond milk or dairy milk to thin the yogurt slightly, and optional vanilla wafers or granola for crunch. The result is a balanced dessert that feels indulgent without weighing you down.
Shopping List
- Greek yogurt (plain, 2% or whole) – 2 cups
- Ripe bananas – 3 large (spotty is best)
- Milk (unsweetened almond, oat, or dairy) – 1/2 cup
- Pure maple syrup or honey – 2–4 tablespoons, to taste
- Vanilla extract – 1–2 teaspoons
- Pinch of salt
- Chia seeds (optional, for extra thickness) – 1 tablespoon
- Ground cinnamon (optional) – 1/2 teaspoon
- Lemon juice (optional, to prevent browning) – 1 teaspoon
- Vanilla wafer cookies, graham crackers, or crunchy granola (optional, for layering)
- Unsweetened shredded coconut or chopped nuts (optional, for topping)
Instructions
- Prepare the bananas: Peel and slice 2 bananas into coins. Mash the third banana with a fork until mostly smooth.If you want to slow browning, toss the slices with a teaspoon of lemon juice.
- Mix the base: In a bowl, whisk Greek yogurt, milk, maple syrup (start with 2 tablespoons), vanilla, and a pinch of salt until creamy. If you like a thicker, almost pudding-like set, whisk in chia seeds.
- Add flavor: Stir the mashed banana and cinnamon (if using) into the yogurt mixture. Taste and adjust sweetness.Remember the wafers or granola may add sweetness later.
- Layer it up: In a glass dish or individual jars, add a thin layer of yogurt mixture. Top with banana slices, then a layer of wafers or granola if using. Repeat layers until you run out, finishing with yogurt on top.
- Chill: Cover and refrigerate for at least 1 hour (4 hours is better) to let the flavors meld.If you added chia seeds, chilling helps it thicken nicely.
- Finish and serve: Right before serving, top with extra banana slices, a sprinkle of cinnamon, and a handful of coconut or nuts for crunch. Serve cold.
How to Store
Keep the pudding covered in the fridge for up to 3 days. For best texture, add crunchy toppings right before serving so they don’t soften.
If you’re making individual jars for meal prep, place the banana slices in the center layers and keep the top layer banana-free to reduce browning. If the pudding thickens too much after chilling, stir in a splash of milk to loosen it.
Why This is Good for You
Greek yogurt packs protein and probiotics, which support fullness and a healthy gut. Bananas provide potassium, vitamin B6, and natural sweetness without refined sugar. Using maple syrup or honey lets you control how sweet it gets instead of relying on pre-made pudding mixes.
The optional chia seeds add fiber and omega-3s, helping with digestion and steady energy. Overall, it’s a dessert that can fit into a balanced routine without feeling like a splurge.
Pitfalls to Watch Out For
- Underripe bananas: Green or firm bananas won’t mash well and taste bland. Look for spotted, fragrant bananas.
- Too much liquid: Add milk gradually.If it gets runny, stir in a little more yogurt or chia and chill longer.
- Over-sweetening early: Sweetness intensifies as it chills. Start with less sweetener, then adjust after cooling if needed.
- Soggy layers: Add wafers or granola just before serving if you like crunch. For soft, classic layers, add them before chilling.
- Browning bananas: Toss slices with lemon juice, keep them sandwiched inside layers, and avoid placing them on top until serving time.
Recipe Variations
- Peanut Butter Banana Pudding: Whisk 2 tablespoons natural peanut butter into the yogurt mixture.Top with chopped peanuts or cacao nibs.
- Chocolate Swirl: Stir 1 tablespoon unsweetened cocoa powder into half the yogurt. Layer vanilla and chocolate for a pudding parfait.
- High-Protein Boost: Add a scoop of vanilla protein powder and a bit more milk to keep it smooth.
- Dairy-Free: Use a thick dairy-free yogurt (coconut or almond). Sweeten lightly and adjust milk as needed.
- Tropical Twist: Fold in diced pineapple or mango and top with toasted coconut.
- Breakfast Prep: Add 1/2 cup rolled oats to the yogurt base and chill overnight for a banana pudding overnight-oats hybrid.
- No Added Sweeteners: Skip syrup and use extra ripe bananas, a pinch of cinnamon, and a splash of vanilla for flavor.
FAQ
Can I use regular yogurt instead of Greek yogurt?
Yes, but it will be thinner and less creamy.
If using regular yogurt, reduce the milk or strain the yogurt through a cheesecloth for 30–60 minutes to thicken it.
How do I make it gluten-free?
The pudding base is naturally gluten-free. Just choose certified gluten-free wafers, graham crackers, or use granola labeled gluten-free.
What sweetener works best?
Maple syrup blends smoothly and adds a warm flavor. Honey works too but can taste stronger.
You can also use a few soaked dates blended into the yogurt for a refined sugar–free option.
Can I make it ahead?
Absolutely. It’s great after 4–24 hours in the fridge. If you want crunchy layers, keep wafers or granola separate and add them just before serving.
How can I prevent the banana slices from turning brown?
Toss them lightly with lemon juice and keep them layered inside the pudding rather than on top.
Add fresh slices right before serving for the best look.
What if my pudding is too tart?
Plain Greek yogurt can be tangy. Balance it with a bit more sweetener, a splash of vanilla, or a pinch more salt. Using 2% or whole milk yogurt also softens the tang.
Is this suitable for kids?
Yes, especially with the protein and lower sugar content.
Adjust sweetness to their taste and keep nut toppings out if there are allergies.
Can I freeze banana pudding?
Freezing isn’t ideal. The texture turns icy and the bananas can darken. It’s best enjoyed fresh within a few days.
Wrapping Up
This Healthy Banana Pudding with Greek Yogurt keeps all the cozy, creamy vibes you want in a dessert, just with better-for-you ingredients.
It’s simple, customizable, and perfect for make-ahead treats or weekday snacks. Keep ripe bananas on hand, whisk everything together, and let the fridge do the rest. With a few smart tweaks, you get classic flavor and a lighter finish—no compromise needed.
