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Healthy Banana Pudding With Greek Yogurt – Creamy, Light, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.