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Magnolia-Style Protein Banana Pudding
45 min6 servingsEasy5 / 5
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A sophisticated, high-protein dessert rebuild featuring a velvety casein-based custard layered with fresh bananas and a single nostalgic vanilla wafer per serving.
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Recipe Details
Prep15m
Cook0m
Chill30m
Total45m
Servings: 6
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/6 of the dish
388
Calories
40.2g
Protein
40g
Carbs
5.5g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
High-ProteinSugar-FreeDessertGluten-Friendly
Ingredients
Custard
- 900gNonfat Greek Yogurt(Plain, thick variety)
- 255gVanilla Casein Protein Powder(High-quality, slow-digesting)
- 60mlMilk(Skim or almond milk)
- 1tspVanilla bean paste(Or scraped vanilla bean)
Assembly
- 3mediumBananas(Sliced into coins)
- 6wholeVanilla Wafer Cookies(Standard size)
Topping
- 150gLight Whipped Topping(Sugar-free version)
Instructions
The Custard
- 1 In a large mixing bowl, combine the nonfat Greek yogurt, vanilla casein powder, vanilla bean paste, and half the milk.
- 2 Whisk vigorously until the mixture is completely smooth and thickened. Add remaining milk as needed to reach a thick, spoonable custard consistency.
- 3 Taste and ensure the vanilla flavor is prominent; the casein acts as the sweetener here.
Assembly
- 1 Spread a third of the custard across the bottom of a large serving dish.
- 2 Layer with half the banana coins and half the vanilla wafers, then repeat, finishing with the remaining custard on top.
- 3 Spread the whipped topping over the surface and refrigerate for at least 2 hours so the wafers soften into the custard.
- 4 Scoop generously to serve.
- 5 Optional: dust the top with crushed vanilla wafer crumbs.
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