Healthy Banana Pudding with Greek Yogurt
A creamy and nutritious twist to the classic banana pudding, made with Greek yogurt and ripe bananas, perfect for any occasion.
Ingredients
For the pudding base
- 1 cup almond milk (or any milk of your choice) Use preferred milk type.
- 1 tablespoon cornstarch Adjust for thicker pudding.
- 2 cups Greek yogurt Use flavored or plain depending on preference.
- 2 tablespoons honey or maple syrup For sweetness.
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For garnish
- 2 ripe bananas Sliced for folding and garnish.
- 1/2 cup granola Optional, for topping.
- to taste chopped nuts Optional, for garnish.
- to taste sliced bananas For serving.
Instructions
Preparation
- In a medium-sized saucepan, combine the almond milk and cornstarch. Whisk until smooth and free of lumps.
- Set the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in Greek yogurt, honey (or maple syrup), vanilla extract, and cinnamon until well combined and smooth.
- Slice the ripe bananas and fold them gently into the mixture.
- Pour the banana pudding into serving cups or a large bowl. Chill for at least 2 hours in the refrigerator.
- Serve the pudding topped with granola, sliced bananas, and chopped nuts.
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Notes
For best flavor, use ripe bananas with a few brown spots. Add fresh banana slices just before serving to prevent browning. The pudding can be stored in the refrigerator for 3-4 days.