Healthy Banana Pudding
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Published Jul 03, 2024, Updated Nov 13, 2024
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This healthy banana pudding is easy to make with just 4 simple ingredients. No pudding mix needed! It’s rich, creamy and the perfect summer dessert to serve a crowd.
Banana pudding has always been one of my favorite desserts and today I’m sharing a healthier spin on the classic dessert.
Traditional banana pudding is made with sweetened condensed milk, instant vanilla pudding and cool whip, which isn’t exactly healthy, IMO!
For the recipe I’m sharing today I swapped the sweetened condensed milk and instant vanilla pudding mix with vanilla Greek yogurt and then I used coco whip instead of cool whip. The end result was better than I expected. It still has that classic banana pudding flavor, but it’s lighter and is a dessert that I feel better about serving my kids. It’s seriously SO good! I can’t wait for you to try this one.
Table of Contents
Why You’ll Love This Banana Pudding
- No-bake dessert – It requires no baking, making it a quick and easy dessert option.
- Healthier – Using Greek yogurt adds a boost of protein, making this indulgent dessert a bit more nutritious.
- Make-ahead friendly – Prepare it in advance and let it chill in the fridge, so it’s ready to serve when you need it.
- Serves a crowd – This recipe makes a big batch so it’s the perfect dessert for serving a crowd at your next summer cookout of potluck. It’s guaranteed to be a hit!
Ingredients Needed
- bananas – you’ll need four medium-large sized bananas that are thinly sliced for this recipe.
- vanilla Greek yogurt – instead of instant pudding and sweetened condensed milk I used vanilla Greek yogurt. This provides a rich and creamy base, adding protein and that classic vanilla flavor without the pudding. I tested this recipe with both non-fat and full-fat vanilla Greek yogurt. Both worked perfectly! Low-fat yogurt will also work if that’s what you have on hand.
- vanilla wafers – I used the Whole Foods vanilla wafers, but I also tested this with a box of Partake vanilla wafers and those worked perfectly! For a gluten-free and low-sugar option use 2 bags of the HighKey vanilla wafer cookies.
- whipped topping – coco whip or tru whip offer a lighter option to cool whip, but still have that fluffy texture we all know and love.
Recipe Variations
This recipe is about as simple as it gets, which is why I love it so much! But that doesn’t mean you can’t customize it and add your own twist. Here are some ideas:
- Chocolate: Add a layer of chocolate chips or drizzle melted chocolate between the layers for those who love chocolate.
- Peanut butter: Add a layer of peanut butter between the yogurt and bananas for a delicious peanut butter flavor or just try my peanut butter banana pudding instead. If you’re allergic to peanuts, use almond butter instead.
- Nutty: Sprinkle chopped nuts, such as almonds or pecans, between the layers for added crunch and flavor.
- Tropical: Add shredded coconut and pineapple chunks for a tropical take on the classic pudding.
- Cinnamon: Love cinnamon? Mix in ground cinnamon with the yogurt and whipped topping for a nice spiced banana pudding.
How to Make Banana Pudding
Step 1: In a baking dish or trifle bowl, arrange a single layer of vanilla wafer cookies, with the flat side down. Then add a layer of sliced bananas. You’ll want to use 2 bananas for this layer.
Step 2: Add half of the yogurt and use a spoon or spatula to spread it over the banana layer. Then add half of the whipped topping on top of the yogurt and spread it over with a spoon or spatula.
Step 3: Add another layer of the vanilla wafers then top with the remaining two sliced bananas. Add the remaining yogurt and spread it over with a spatula.
Step 4: Top with a final layer of whipped topping then top with crushed vanilla wafers and a few banana slices. Place in the fridge to chill for at least 4 hours before enjoying.
Recipe Tip!
For the best flavor and texture, make sure your bananas are ripe with plenty of brown spots. They’ll be sweeter and creamier.
How to Store Leftovers
Store any leftover banana pudding in an airtight container in the refrigerator. It will keep well for up to 3 days, but after that the bananas will start to turn brown. Due to the high moisture content from the bananas and yogurt, freezing is not recommended.
Frequently Asked Questions
Yes, use a dairy-free whipped topping like coco whip and a vanilla flavored dairy-free yogurt instead of vanilla greek yogurt.
Yes! Use 2 bags of the HighKey vanilla wafer cookies instead of other vanilla wafer brands.
I tested this recipe in an 8×8 square baking dish and this large trifle bowl for the photos and both options worked great!
More Healthy Desserts
- One Ingredient Banana Ice Cream
- Frozen Yogurt Bark with Berries
- 3 Ingredient Icebox Cake
- Frozen Cottage Cheese Bark
- Vegan Blueberry Cheesecake Bars
- Hard Boiled Egg Chocolate Pudding
- Healthy Cheesecake with Cottage Cheese
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Banana Pudding
Ingredients
- 4 bananas, thinly sliced
- 1 24 oz container vanilla greek yogurt
- 1 box (7-9oz) vanilla wafers, I used Whole Foods wafers
- 1 12 oz container thawed whipped topping, Coco whip or Tru whip
Instructions
- In a 8×8 baking dish or trifle bowl, arrange a single layer of vanilla wafer cookies, with the flat side down.
- Add a layer of sliced bananas. You’ll want to use 2 bananas for this layer.
- Add half of the yogurt (1 ½ cups) and use a spoon or spatula to spread it over the banana layer.
- Add half of the whipped topping on top of the yogurt and spread it over with a spoon or spatula.
- Add another layer of the vanilla wafers.
- Top with sliced bananas, you’ll use the remaining two for this.
- Add the remaining yogurt (1 ½ cups) and spread it over.
- Top with a final layer of whipped topping. Top with crushed vanilla wafers and a few banana slices.
- Place in the fridge to chill for at least 4 hours or so before serving.
Notes
- Greek yogurt: I tested this recipe with both non-fat and full-fat vanilla Greek yogurt. Both worked perfectly! Low-fat yogurt will also work if that’s what you have on hand.
- Vanilla wafers: I used the Whole Foods vanilla wafers, but I also tested this with a 7oz box of Partake vanilla wafers and those worked perfectly! For a gluten-free and low-sugar option use 2 bags of the HighKey vanilla wafer cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this for a friend’s potluck party and it was a huge hit! So good! Love that it packs in protein too 🙂 I used the Trader Joe’s Vanilla Greek yogurt — I like to think the slight tang and tartness from the yogurt provides a balance to the sweetness of the yogurt and whip cream. Thank you for this wonderful healthier recipe!
Yay! So glad this recipe was a hit with everyone. Thanks for making it and for coming back to leave a review. I so appreciate it!
it’s always a plus, when youre serving a delicious and healthy dessert to friends and family, knowing youre doing all a favor without the guilt and crashing later. Thank you for your time and efforts as a Health Coach and mama. A recipe to keep and enjoy for years to come. Thank you! P.S. Glad i found you for this recipe and others i cant wait to try
So glad you loved this recipe, Meilynn! I appreciate your kind words. 🙂 Thank you for making it and coming back to leave a review—it means the world to me!
My husband’s favorite dessert is banana pudding, so I made this recipe tonight and we both really loved it!! He couldn’t even tell that this was a healthy version. I taste tested a few different kinds of Greek yogurt before choosing which one to use, and the vanilla Oikos Triple Zero yogurt ended up being the winner (was the least tangy) and the one I chose to include in the pudding. Thanks for an easy and healthy version of our fav dessert! Will definitely be making again.
Woo!! This makes me so happy to hear. I’m so glad it was husband-approved. Thank you for making this recipe and for coming back to leave a review. I so appreciate it!
I really wanted to love this, but the Greek yogurt gave it a tangy flavor that just threw off the whole thing for us. I might try again with regular yogurt, but then it won’t have as much protein. I appreciate all of your hard work and I’ve tried several recipes I’ve really liked!
Hi Carrie! Thanks so much for your feedback. What brand of greek yogurt did you use? and did you make sure it was vanilla flavored? I appreciate you taking the time to share your review, means a lot to me!
Yes! I used 100% grass fed vanilla greek yogurt (can’t remember the brand). It had sugar as one of the ingredients, so I know it was at least slightly sweetened, but I didn’t taste it on its own. Overall, I have enjoyed the dish. My kids and I haven’t let it go to waste! I really like the simple ingredients and may try again with regular vanilla yogurt. I’m curious, which Greek yogurt brand did you use? Was there any tanginess?
Hi Carrie! I used Siggis Vanilla Yogurt, but I know Stonyfield has a delicious option at well. I didn’t experience any tanginess in mine at all. Hope that helps. Let me know if you make it again and what yogurt you use!