Banana pudding is often thought of as a rich, indulgent dessert layered with custard, cream, and sweet cookies. While delicious, traditional versions can be heavy in sugar, calories, and fat. This Healthy Banana Pudding recipe takes a lighter approach while keeping all the natural sweetness and creamy texture you love. By blending ripe bananas with coconut milk and yogurt, you get a silky, mousse-like pudding that feels indulgent but is actually nourishing and balanced.

This dessert is perfect for anyone looking to satisfy a sweet craving without sabotaging their health goals. It’s also a fantastic option for families, since it’s naturally appealing to kids and can be customized with fun toppings. You can make it in advance, serve it chilled in elegant glasses, and impress guests with a dessert that looks decadent but is secretly good for them.

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Recipe Overview

• Prep Time: 10 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 10 minutes

• Servings: 4

• Difficulty: Very easy

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Ingredients

• 2 large bananas, chopped (ripe bananas work best for natural sweetness)

• ¼ cup coconut milk (canned, for creaminess, or carton for lighter texture)

• 2 teaspoons granulated sweetener of choice (stevia, monk fruit, erythritol, or even honey/maple syrup if preferred)

• 1 cup vanilla yogurt (use Greek yogurt for extra protein or plant-based yogurt for dairy-free)

• Low-calorie biscuit crumbs, for garnish (optional, adds crunch and contrast)

• Optional extra topping: fresh banana slices, chopped nuts, or a sprinkle of cinnamon

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Instructions

Step 1: Blend the Base

Place the chopped bananas, coconut milk, sweetener, and yogurt in a high-speed blender or food processor. Blend until the mixture is completely smooth and creamy. The bananas provide natural thickness, the coconut milk adds richness, and the yogurt brings tang and protein. Taste the mixture and adjust sweetness if needed.

Step 2: Portion into Glasses

Divide the pudding evenly into four small serving glasses, bowls, or jars. This not only creates a beautiful presentation but also makes it easy to control portions.

Step 3: Garnish

Top each serving with a few fresh banana slices for extra texture and natural sweetness. If desired, sprinkle a small amount of low-calorie biscuit crumbs for crunch, or use crushed nuts or granola as an alternative.

Step 4: Chill

Cover the glasses with plastic wrap or lids and refrigerate for at least 1 hour. This allows the pudding to firm up and develop its flavor. Serve chilled and enjoy!

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Nutrition Highlights (per serving, approximate)

• Calories: 150–180 kcal

• Protein: 5–7 g (depending on yogurt choice)

• Carbohydrates: 25–28 g

• Fiber: 3–4 g

• Fat: 3–5 g

• Sugar: 14–16 g (from bananas and yogurt, may vary with sweetener used)

This recipe is naturally high in potassium (from bananas), provides probiotics if you use live-culture yogurt, and offers a satisfying balance of macronutrients.

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Why You’ll Love This Recipe

1. Quick & Easy: Requires less than 10 minutes of prep and no cooking.

2. Naturally Sweet: Uses bananas as the main sweetener, so minimal added sugar is needed.

3. Customizable: Works with dairy-free or plant-based ingredients.

4. Kid-Friendly: A great way to sneak fruit into desserts for little ones.

5. Meal-Prep Friendly: Can be made in advance and stored in the fridge for 2–3 days.

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Variations & Ideas

• Protein Boost: Use Greek yogurt and add a scoop of vanilla protein powder.

• Chocolate Twist: Add 1 tablespoon cocoa powder or melted dark chocolate to the blender.

• Nutty Version: Add 1–2 tablespoons of peanut butter or almond butter for extra flavor and healthy fats.

• Tropical Touch: Blend in pineapple chunks or top with shredded coconut.

• Layered Parfait: Alternate layers of banana pudding with granola, nuts, or fruit in a tall glass.

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Tips for Success

1. Use ripe bananas: The riper they are, the sweeter and creamier the pudding will be. Avoid green bananas for this recipe.

2. Choose the right yogurt: For extra creaminess and protein, use Greek yogurt. For a lighter texture, regular yogurt works fine. For dairy-free, use coconut or almond yogurt.

3. Adjust sweetness carefully: Start with 2 teaspoons of sweetener and add more if needed. Bananas vary in sweetness.

4. Texture matters: For a thicker pudding, use less coconut milk. For a lighter, more mousse-like consistency, use a bit more.

5. Chill before serving: Don’t skip the chilling step—it allows the flavors to meld and gives the pudding a firmer texture.

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Serving Suggestions

• Serve in mini mason jars for a rustic, casual vibe.

• Garnish with crushed pistachios or walnuts for crunch.

• Add a drizzle of sugar-free caramel syrup for dessert flair.

• Pair with a cup of herbal tea or black coffee for a balanced finish to a meal.

• Turn it into a breakfast pudding by topping with granola and berries.

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Storage

• Refrigerator: Store covered in the fridge for up to 3 days.

• Freezer: You can freeze in airtight containers for up to 1 month. Defrost overnight in the fridge before serving. (The texture may change slightly, but it still tastes great.)

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Weight-Loss Friendly Adaptations

• Use non-fat Greek yogurt instead of regular or full-fat yogurt.

• Swap coconut milk with unsweetened almond milk for fewer calories.

• Skip the biscuit crumbs or replace them with a sprinkle of ground flaxseed or chia seeds.

• Add cinnamon or nutmeg for flavor without calories.

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Why This Dessert Fits a Healthy Lifestyle

Unlike heavy puddings that rely on cream, sugar, and processed cookies, this healthy banana pudding takes a whole-foods approach. The bananas provide natural sweetness and potassium, yogurt brings probiotics and protein, and coconut milk adds a creamy finish without the need for heavy cream. It’s a dessert that satisfies cravings, fuels your body, and fits into a balanced diet.