Craving that classic southern-style banana pudding but want something lighter and more wholesome? This healthy banana pudding recipe brings all the nostalgic flavor you love — creamy layers, fresh banana slices, and that soft vanilla goodness — but with a nutritious twist. It’s naturally sweetened, lower in fat, and made without heavy cream or processed pudding mixes.
Whether you’re preparing it for a healthier dessert option or just want to satisfy your sweet tooth with less guilt, this banana pudding is sure to become a new favorite.
What Makes This Banana Pudding Healthy?
This version skips the boxed pudding and uses simple, real ingredients. It’s sweetened with pure maple syrup or honey, thickened with cornstarch or chia seeds, and uses Greek yogurt for a creamy texture with added protein. Plus, you can layer it with whole grain or homemade vanilla wafers for a more balanced dessert.
Ingredients
For the pudding base:
- 2 ripe bananas, mashed
- 1 ½ cups unsweetened almond milk (or low-fat milk)
- ¼ cup maple syrup or honey
- 2 tbsp cornstarch (or 2 tbsp chia seeds for a no-cook option)
- 1 tsp vanilla extract
- Pinch of salt
Optional for creaminess:
- ¼ cup plain Greek yogurt (adds protein and texture)
For layering:
- 2 ripe bananas, sliced
- Whole grain or gluten-free vanilla wafers (store-bought or homemade)
Instructions
1. Cook the pudding base (for cornstarch version):
In a saucepan over medium heat, whisk together mashed bananas, almond milk, maple syrup, cornstarch, vanilla, and salt. Stir constantly until the mixture thickens (about 5–7 minutes). Remove from heat and cool slightly, then stir in Greek yogurt if using.
2. For chia seed version (no-cook):
Blend mashed bananas, milk, maple syrup, vanilla, and salt. Stir in chia seeds and refrigerate for at least 2 hours until thickened.
3. Assemble:
In a glass dish or jars, layer banana slices, vanilla wafers, and pudding. Repeat the layers and top with crushed wafers or banana slices.
4. Chill and serve:
Refrigerate for at least 2 hours before serving. Best enjoyed cold!
Expert Tips
- Use ripe bananas: The riper, the sweeter — which helps reduce added sweeteners.
- Make it dairy-free: Use coconut milk yogurt and plant-based wafers.
- Add protein: Stir in vanilla protein powder or top with nuts or seeds.
- Don’t skip the chill: Chilling helps set the pudding and blend flavors.
- Serve individually: Use jars or cups for easy portion control and presentation.
Nutrition (Per Serving, approx. 1 of 6)
- Calories: 170
- Protein: 4g
- Fat: 3g
- Carbs: 32g
- Fiber: 3g
- Sugar: 15g (mostly natural from bananas and maple syrup)
Note: Nutrition may vary depending on the wafers and yogurt used.
This healthy banana pudding is the perfect blend of comfort food and clean eating. Creamy, light, naturally sweetened, and super easy to make — it’s a dessert you can feel good about. Great for kids, parties, or meal prep, it’s proof that healthy treats can still be seriously satisfying.
FAQ’s
Is banana pudding healthy?
Traditional banana pudding can be high in sugar and fat, but this version is made with real bananas, natural sweeteners, and healthy ingredients like almond milk and Greek yogurt.
Can I make healthy banana pudding without cornstarch?
Yes! You can use chia seeds for a no-cook version or blend the mixture longer to thicken naturally with bananas and yogurt.
How do I store leftover banana pudding?
Store it in an airtight container in the fridge for up to 3 days. It’s best eaten cold and fresh to keep the banana slices from browning.
Can I make this banana pudding dairy-free?
Absolutely. Use plant-based milk and swap Greek yogurt for coconut or almond milk yogurt. Make sure the wafers are dairy-free too.
What’s the best way to layer banana pudding?
Start with a layer of pudding, then add sliced bananas and wafers. Repeat the layers and top with crushed wafers or banana slices before chilling.
