This banana pudding is simple, creamy, and packed with protein! I love this recipe for its smooth texture and comforting sweetness. It's the perfect dessert or snack, especially with a dollop of yogurt and a crunchy topping!
Preparation
10
min
Cooking
10
min
Portion
4
Ingredients
Pudding
- 2 to 3 ripe bananas, mashed
- 500 ml (2 cups) high-protein 2% milk
- 45 ml (3 tbsp) cornstarch
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) sesame butter (tahini)
- 5 ml (1 tsp) vanilla extract
- 1 ml (¼ tsp) turmeric (optional)
Toppings
- 125 ml (½ cup) plain Greek yogurt, 0% MF
- 60 ml (¼ cup) granola or crushed biscuits
Preparation
- In a saucepan, whisk the milk and cornstarch together until fully dissolved.
- Heat over medium heat, stirring constantly. Add the honey and sesame butter, bringing the mixture to a light boil.
- Reduce heat and stir in the mashed bananas, vanilla, and turmeric. Continue cooking while stirring until thickened.
- Remove from heat and let cool slightly before dividing into bowls. Refrigerate for at least 3 hours until fully set.
- Serve topped with Greek yogurt and crumbled biscuits.
Notes
Keeps for up to 2 days in an airtight container in the refrigerator.
Turmeric is optional but adds a beautiful yellow hue. For a smoother texture, blend the pudding with an immersion blender before cooling. Sesame butter can be replaced with any nut butter of your choice.
Registered Dietitian Nutritionist in Quebec City
