This healthy banana pudding is easy to make with just 4 simple ingredients. No pudding mix needed! It’s rich, creamy and the perfect summer dessert to serve a crowd.
Banana pudding has always been one of my favorite desserts and today I’m sharing a healthier spin on the classic dessert.
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.
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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.
Recipe Variations
This recipe is about as simple as it gets, which is why I love it so much! But that doesn’t mean you can’t customize it and add your own twist. Here are some ideas:
- Chocolate banana pudding: Add a layer of chocolate chips or drizzle melted chocolate between the layers for those who love chocolate.
- Peanut butter banana pudding: 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 banana pudding: Sprinkle chopped nuts, such as almonds or pecans, between the layers for added crunch and flavor.
- Tropical banana pudding: Add shredded coconut and pineapple chunks for a tropical take on the classic pudding.
- Cinnamon banana pudding: Love cinnamon? Mix in ground cinnamon with the yogurt and whipped topping for a nice spiced banana pudding.
How to Make Banana Pudding
Step 1: In a baking dish or trifle bowl, arrange a single layer of vanilla wafer cookies, with the flat side down. Then add a layer of sliced bananas. You’ll want to use 2 bananas for this layer.
Step 2: Add half of the yogurt and use a spoon or spatula to spread it over the banana layer. Then add half of the whipped topping on top of the yogurt and spread it over with a spoon or spatula.
Step 3: Add another layer of the vanilla wafers then top with the remaining two sliced bananas. Add the remaining yogurt and spread it over with a spatula.
Step 4: Top with a final layer of whipped topping then top with crushed vanilla wafers and a few banana slices. Place in the fridge to chill for at least 4 hours before enjoying.
Recipe Tip!
For the best flavor and texture, make sure your bananas are ripe with plenty of brown spots. They’ll be sweeter and creamier.
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.
Frequently Asked Questions
Yes, use a dairy-free whipped topping like coco whip and a vanilla flavored dairy-free yogurt instead of vanilla greek yogurt.
Absolutely! You can add sliced strawberries, blueberries, or even pineapple chunks for a fruity variation.
