High Protein Banana Pudding Cups

This protein banana pudding recipe is an easy, gluten-free dessert cup made with Greek yogurt, cottage cheese, vanilla protein powder, fresh bananas, and crushed vanilla wafers. It has that classic banana pudding flavor with soft cookie layers and a thick vanilla filling, but the extra protein makes it a little more satisfying for an afternoon snack or quick dessert!

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Why You'll Love Protein Banana Pudding

If you’ve been following along for a while, you know I love turning classic favorites into high-protein recipes that are more satisfying and nourishing than the originals - like my carrot cake baked oats and chocolate chia seed pudding.

These high protein banana pudding cups come together in just a few minutes with no baking required! My kids love these too, especially once the wafers soften into that classic banana pudding texture.

I also love how simple the ingredient list is. The Greek yogurt and cottage cheese make the filling thick and creamy without needing instant pudding mix, and the individual cups are great for prepping ahead for snacks or dessert.

Ingredients You'll Need

• Gluten Free Vanilla Wafers: I used Kinnikinnick brand. They soften nicely in the layers and give these cups that classic banana pudding texture we all love!
• Bananas: The star here! Use ripe bananas with yellow peels and just a few spots. Overripe bananas tend to get too soft once layered (save them for my high protein chocolate chip banana bread instead!).
• Plain non-fat Greek yogurt: This gives the filling a tangy, thick texture and adds extra protein.
• Cottage cheese: I used 2%. It blends into a creamy pudding base, especially if you use an immersion blender.
• Vanilla protein powder: I use and love Clean Simple Eats. A good vanilla protein powder makes a big difference here!
• Truwhip whipped topping: Adds a light, fluffy finish and makes the cups feel a little more like classic banana pudding.

How to Make Banana Pudding Cups

Step 1: Add most of the wafers to a plastic bag and crush them up into pieces using a meat mallet or hammer. Make sure to set 4 aside before doing this for the garnish. Try to keep some small cookie chunks instead of crushing them into fine crumbs so you still get texture in the layers.

Step 2: Add the Greek yogurt, cottage cheese, and protein powder into a bowl and mix until combined. If you don't like the cottage cheese curds, you can use an immersion blender to mix it all until smooth. The mixture should look thick and creamy, almost like a soft vanilla cheesecake filling.

Step 3: Time to layer. To 4 glass cups, add 2 tbsp crushed up vanilla wafers, followed by 4-5 banana slices, about ¼ cup of the vanilla "pudding", and then repeat with another layer of wafers, banana slices, and more pudding.

Step 4:  I added a few more crushed wafers on top, followed by a large dollop of Truwhip whipped topping and a full cookie on top for garnish. Enjoy!

Storage & Make-Ahead Tips

• If you're making them ahead for a party or meal prep, you can mix the pudding layer a day in advance and keep it refrigerated separately. Then assemble the cups closer to serving so the bananas stay fresher and the wafers keep a little texture.
• Store these assembled banana pudding cups covered in the fridge for up to 2 days.
• I don't recommend freezing the pudding-for a freezer-friendly recipe, try my healthy protein banana muffins.

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