Here is my favorite greek yogurt banana pudding recipe, with thick, creamy greek yogurt, protein powder for an extra boost, instant pudding mix, and layers of vanilla wafers and fresh banana slices.
This banana pudding is my go-to dessert when I want something sweet but also want to feel good about what I’m eating. I love making it for a quick after-dinner treat or even as an afternoon snack. Sometimes I’ll double the recipe and keep extra in the fridge for the next day!
Why You’ll Love This Greek Yogurt Banana Pudding
- High-protein treat – With Greek yogurt and protein powder, this pudding packs a serious protein punch while still tasting like dessert.
- Ready in minutes – This comes together in just 10-15 minutes, so you can satisfy your sweet tooth without spending time in the kitchen.
- Healthier dessert option – You get all the creamy, banana pudding flavor you crave without the guilt of traditional recipes loaded with heavy cream and sugar.
- Simple ingredients – Just a handful of basic ingredients you probably already have in your pantry and fridge.
What Kind of Greek Yogurt Should I Use?
For this banana pudding recipe, you’ll want to grab full-fat or 2% Greek yogurt for the creamiest, most pudding-like texture. Nonfat Greek yogurt can work in a pinch, but it tends to be a bit thinner and less rich, which might make your pudding feel less indulgent. Plain Greek yogurt is your best bet here since you’re already adding vanilla protein powder and pudding mix for sweetness and flavor. If you only have vanilla Greek yogurt on hand, that’ll work too – just keep in mind your pudding might end up a little sweeter than intended.
Options for Substitutions
This quick banana pudding is easy to customize based on what you have in your kitchen:
- Greek yogurt: Regular yogurt works fine here, though it will be slightly thinner. You can also use skyr or cottage cheese blended smooth for extra protein.
- Vanilla protein powder: If you don’t have protein powder, just leave it out and add a splash more almond milk to keep the consistency right. The pudding will be a bit less thick but still tasty.
- Instant pudding mix: This is what gives the pudding its classic flavor, so I’d recommend keeping it. But if you’re out, you can try using 2 tablespoons of powdered sugar mixed with 1 teaspoon of cornstarch and a bit of vanilla extract.
- Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or even coconut milk. Use whatever you have on hand.
- Vanilla wafers: Graham crackers, shortbread cookies, or even crushed pretzels can replace vanilla wafers. You just want something with a bit of crunch.
- Banana: Fresh banana is best for this recipe, but you could try sliced strawberries or peaches if you’re looking for a different fruit option.
Watch Out for These Mistakes While Making
The biggest mistake when making this protein-packed pudding is not mixing the ingredients thoroughly enough, which can leave you with clumps of protein powder or pudding mix – whisk vigorously for at least a minute until completely smooth.
Another common error is assembling the layers immediately after mixing, but letting the pudding sit for 5-10 minutes allows it to thicken properly and creates better defined layers in your jar.
To keep your banana slices from turning brown, toss them in a tiny bit of lemon juice before layering, and if your pudding turns out too thick, add the almond milk one teaspoon at a time rather than dumping it all in at once.
For the best texture, refrigerate your assembled pudding for at least an hour before eating, which gives the vanilla wafers time to soften slightly and blend with the creamy layers.
What to Serve With Greek Yogurt Banana Pudding?
This banana pudding works great as a snack on its own, but I love serving it alongside fresh berries like strawberries or blueberries for extra sweetness and color. If you’re making it for breakfast, pair it with some granola or a slice of whole grain toast with almond butter to make it more filling. For an afternoon treat, a cup of coffee or iced tea is the perfect companion, and you can even crumble a few extra vanilla wafers on top for added crunch. Sometimes I’ll add a drizzle of honey or a sprinkle of cinnamon to change things up a bit.
Storage Instructions
Store: This banana pudding is best enjoyed fresh, but you can keep it in the fridge for up to 2 days in an airtight container. Just know that the vanilla wafers will get soft and the banana might brown a bit, but it’ll still taste good. If you want to prep ahead, I’d suggest mixing the yogurt and pudding base, then adding the wafers and banana right before eating.
Make Ahead: You can definitely prepare the pudding mixture a day in advance and keep it covered in the fridge. Wait to slice the banana and add the wafers until you’re ready to eat so everything stays fresh and crunchy. This makes it super easy to grab for a quick breakfast or snack.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 1 serving |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 28-34 g
- Fat: 3-6 g
- Carbohydrates: 47-55 g
Ingredients
- 3/4 cup greek yogurt (I prefer Fage 5% for a thicker, creamier texture)
- 1/2 cup vanilla protein powder (I always use Optimum Nutrition for better dissolving)
- 4 tsp instant pudding mix
- 3 tsp almond milk (added to reach a smooth, pudding-like consistency)
- 6 vanilla wafers (crushed into 1/4-inch pieces for texture)
- 1/2 banana (sliced into 1/4-inch rounds)
- Pinch of ground cinnamon
Step 1: Prepare Your Mise en Place
- 1/2 banana
- 6 vanilla wafers
Slice the banana into 1/4-inch rounds and set aside.
Crush the vanilla wafers into 1/4-inch pieces—I like to do this in a sealed bag with a rolling pin to avoid mess and keep the pieces fairly uniform in size.
This ensures even texture distribution throughout the pudding.
Have all ingredients measured and ready before you begin assembling.
Step 2: Create the Pudding Base
- 3/4 cup greek yogurt
- 1/2 cup vanilla protein powder
- 4 tsp instant pudding mix
- 3 tsp almond milk
In a bowl, combine the greek yogurt, vanilla protein powder, and instant pudding mix.
Whisk together until the powders are fully incorporated and there are no lumps.
Gradually add the almond milk while stirring continuously until you reach a smooth, pudding-like consistency—not too thick, not too thin.
This should take about 1-2 minutes of mixing.
Step 3: Layer and Assemble
- pudding base from Step 2
- crushed wafers from Step 1
- banana slices from Step 1
In a jar or serving bowl, create your first layer: spoon in about 1/3 of the pudding base from Step 2, then top with half of the crushed wafers and half of the banana slices.
Repeat with another 1/3 of the pudding, the remaining wafers, and remaining banana slices.
Finish with the final layer of pudding on top.
This creates a balanced texture where you get yogurt, crunch, and fruit in every spoonful.
Step 4: Finish and Serve
- Pinch of ground cinnamon
Sprinkle a pinch of ground cinnamon over the top for warmth and flavor.
Serve immediately for the best texture, when the wafers still have a slight crunch.
If you prefer a softer wafer texture, refrigerate for 15-30 minutes before eating—the wafers will absorb some moisture and become more cake-like.
Light Greek Yogurt Banana Pudding
Ingredients
- 3/4 cup greek yogurt (I prefer Fage 5% for a thicker, creamier texture)
- 1/2 cup vanilla protein powder (I always use Optimum Nutrition for better dissolving)
- 4 tsp instant pudding mix
- 3 tsp almond milk (added to reach a smooth, pudding-like consistency)
- 6 vanilla wafers (crushed into 1/4-inch pieces for texture)
- 1/2 banana (sliced into 1/4-inch rounds)
- Pinch of ground cinnamon
Instructions
- Slice the banana into 1/4-inch rounds and set aside. Crush the vanilla wafers into 1/4-inch pieces—I like to do this in a sealed bag with a rolling pin to avoid mess and keep the pieces fairly uniform in size. This ensures even texture distribution throughout the pudding. Have all ingredients measured and ready before you begin assembling.
- In a bowl, combine the greek yogurt, vanilla protein powder, and instant pudding mix. Whisk together until the powders are fully incorporated and there are no lumps. Gradually add the almond milk while stirring continuously until you reach a smooth, pudding-like consistency—not too thick, not too thin. This should take about 1-2 minutes of mixing.
- In a jar or serving bowl, create your first layer: spoon in about 1/3 of the pudding base from Step 2, then top with half of the crushed wafers and half of the banana slices. Repeat with another 1/3 of the pudding, the remaining wafers, and remaining banana slices. Finish with the final layer of pudding on top. This creates a balanced texture where you get yogurt, crunch, and fruit in every spoonful.
- Sprinkle a pinch of ground cinnamon over the top for warmth and flavor. Serve immediately for the best texture, when the wafers still have a slight crunch. If you prefer a softer wafer texture, refrigerate for 15-30 minutes before eating—the wafers will absorb some moisture and become more cake-like.
