High Protein Banana Pudding Yogurt That Doesn't Taste Like a Protein Shake
This high protein banana pudding yogurt takes five minutes, tastes like the real dessert, and packs 35 grams of protein without the chalky aftertaste. My daughter asked for it three mornings in a row — she doesn't know it's good for her.
Equipment
- Mixing Bowl
- Fork
- Small skillet
- Glass Jar or Bowl
Ingredients
Base
- 1 cup full-fat Greek yogurt
- 1 scoop clean vanilla protein powder
- 2 tbsp milk (any kind you have)
- 1 pinch fine sea salt
Toppings
- 1 large ripe banana, mashed half and sliced half
- 8-10 Nilla wafers (or GF alternative), crushed and toasted
Instructions
- Crush the Nilla wafers into coarse crumbs. Toast in a dry skillet over medium heat for about 2 minutes, stirring often, until deeply fragrant. Set aside.
- In a small bowl, whisk the protein powder with the milk until it forms a smooth, thick paste with no dry pockets or lumps.
- Add the Greek yogurt and the protein paste to a bowl. Stir until completely homogenous and the color is even. Add the pinch of salt. Mash half the banana right into the yogurt until streaked through but not completely dissolved.
- Spoon half the yogurt into your jar or bowl. Layer with sliced banana. Sprinkle half the toasted crumbs. Repeat with remaining yogurt, banana slices, and crumbs.
- Top with the last few crumbs right before serving to keep them crunchy. Eat immediately. For meal prep, keep crumbs separate and add just before eating.
Notes
Bloom your protein powder in a splash of milk before mixing — this is the single step that eliminates grittiness. Toast the Nilla wafers in a dry pan for two minutes until deeply fragrant. Keep the crumbs separate until serving to preserve crunch. Use full-fat Greek yogurt; non-fat will break and turn watery. Adjust protein powder amount based on brand — start with 3/4 scoop. The yogurt base lasts up to 3 days in the fridge; add fresh banana and crumbs each morning.