This banana peanut butter protein pudding recipe is vegan and gluten free- perfect for getting your PB fix!
Forget your mamma’s banana pudding, this banana peanut butter banana protein pudding recipe is about to BLOW your mind and make your body feel oh-so-good.
When I went to Texas and Nashville, I sought out banana pudding at almost every meal. I’m a fiend for the stuff and honestly, nothing was going to stop me from getting my fix.
This protein pudding recipe is my own super healthy take on a Southern banana pudding. It’s very different, yes. There’s no eggs. There’s no cookies. There’s also very little added sugar. It has also peanut butter it in (slow down, Southern Belles, I know that’s not how your momma made it). And of course, it’s really really good.
Table of contents
Why This Recipe Works
So if it’s nothing like a Southern banana pudding, why even make it? Let me explain.
- Gluten-free and vegan, perfect for those with dietary restrictions
- 7g of plant-based protein
- Lower in added sugar
- Good source of potassium (thank you, bananas!)
I love it as a post-workout snack, afternoon pick-me-up, or dessert. It works for ALL occasions!
Key Ingredients
Soft Tofu – This is the secret ingredients for a creamy, high protein, pudding recipe. Choose a soft or silken tofu to ensure a smooth texture.
Banana – I love using banana as a sweetener to reduce the amount of added sugar and get more fruit into our diets. My kids go *bananas* for them as well!
Peanut Butter – I typically go for a natural peanut butter that has just peanut butter and salt. I like the runny texture for drizzling and the overall flavour better. However, if you only have the standard Kraft peanut butter, that works as well!
Garnishes – I topped my protein pudding with caramelized bananas, freeze-dried fruit, and crushed peanuts. Go crazy with all your favourites.
How To Make This Recipe
Step One: In a small food processor or powerful blender, puree the tofu until very smooth. Add the bananas, peanut butter, vanilla, sugar, and cinnamon and puree until super smooth and cream. Refrigerate until cold, at least 1 hour.
Step Two: Before serving, preheat a medium nonstick skillet over medium heat. Add the coconut sugar and the sliced bananas and cook until the bananas caramelize. Set aside before they burn.
Step Three: When ready to serve, layer a spoonful of freeze dried fruit and a few crushed peanuts onto the bottom of four glasses. Layer with half of the pudding. Add a layer of the caramelized bananas and some additional freeze dried bananas. Then finish with the remaining pudding, a sprinkling of nuts, freeze dried bananas and a caramelized banana. Enjoy!
Expert Tips
For a fun chocolatey twist, try adding a dusting of cocoa powder between your layers. If you’re a REALLY big chocolate fan, some mini chocolate chips too. Just trust me.
Recipe FAQs
I haven’t personally tried it, but you could omit the peanuts and swap the peanut butter for sunflower seed butter or Wow Butter. If you try, let me know how it went!
Add a small splash of milk and try blending again until it reaches your desired consistency.
The pudding does thicken slightly as it chills. However, if it is still very thin after this, you can try mixing in 1/2 tbsp of ground flaxseed. Let it sit for 10 minutes and see if it has thickened more. Then, repeat until it reaches your desired thickness. Note that adding flaxseed will add a grainier texture!
More Recipes You Might Like
If you loved this pudding, you’ll want to try these recipes next.
- Tofu Pudding with Sweet Potato
- Vegan Oatmeal Pudding with Pantry Staples
- Vegan Coconut Rice Pudding with Mango and Kiwi
- Peanut Butter and Jelly Chia Pudding
Love banana pudding as much as I do? Have you ever attempted making a protein pudding recipe? Leave me a comment!
Protein Pudding Recipe with Bananas and Peanut Butter | Vegan, Low Fat, Gluten Free!
Ingredients
Pudding:
- 1 cup soft tofu
- 1 1/2 cups very ripe banana about 3 small
- 1 1/2 tbsp natural peanut butter
- 1 tsp pure vanilla
- 1 tsp coconut sugar or more to taste – it depends on your banana ripeness)
- 1/4 tsp cinnamon
Garnish:
- 1 banana sliced
- 1 tsp coconut sugar
- 1/2 cup freeze dried fruit crushed
- 1/4 cup unsalted peanuts crushed
Instructions
- In a small food processor or powerful blender, puree the tofu until very smooth. Add the bananas, peanut butter, vanilla, sugar, and cinnamon and puree until super smooth and cream. Refrigerate until cold, at least 1 hour.
- Before serving, preheat a medium nonstick skillet over medium heat. Add the coconut sugar and the sliced bananas and cook until the bananas caramelize. Set aside before they burn.
- When ready to serve, layer a spoonful of freeze dried fruit and a few crushed peanuts onto the bottom of four glasses. Layer with half of the pudding. Add a layer of the caramelized bananas and some additional freeze dried bananas. Then finish with the remaining pudding, a sprinkling of nuts, freeze dried bananas and a caramelized banana. Enjoy!
Nutrition
Updated on August 5th, 2023
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Sara Kashlan says
This recipe looks divine! I love that there’s tofu in it for added protein!
Abbey Sharp says
Yes! Gotta get that protein 😉
Emily | EmPowered Nutrition says
Yum! I’ve tried protein pudding in the past, but this looks so amazing! Pinning now!
Ilka says
Such a fantastic gluten-free recipe of one of my favorite desserts!!
Shannon @ KISS in the Kitchen says
Oh my goodness, this has my name all over it! Sounds delicious!!
Stacey Mattinson says
Mind blown. Give me ALLLLL the banana protein pudding!
Roxana says
Easy and delicious. Great recipe.
Abbey Sharp says
Thanks so much!
GiGi Eats says
TOTALLY pinning this on a pinterest board full of recipes my husband might like – however, I know he won’t like tofu, so what could I sub in?!
Jessica @Nutritioulicious says
I would have never guessed tofu was in this! I have to give that a try soon!
Chrissy @ Snacking in Sneakers says
I’ve never used tofu to make a pudding – I’m intrigued. I’m generally not a big tofu fan but this pudding might change my mind!
Jodi @ Create Kids Club says
This looks amazing. I love the addition of tofu.
Mariangelica @ Chasing Littles says
This looks so good! I can’t wait to give this a try! I have some similar glasses! i love the presentation too! Thanks for sharing!
Abbey Sharp says
Thanks 🙂
Andi says
delicious recipe! I literally just put it in the fridge to firm up; its pretty watery at this point. It probably had to do with the fact that i used the sunrise soya banana tofu dessert instead of regular tofu. Also added a dash of nutmeg and maple syrup instead of coconut sugar. I will let you know how it turns out!
Abbey Sharp says
hm it may be. Mine doesnt turn out watery, but good luck!
Lauren Harris-Pincus says
This sounds like a winner! I love making tofu puddings/parfaits, they work so well and provide awesome plant based protein!
Kathleen says
Do you buy coconut sugar or do you make it? Also is the Tofu the refrigerated one? I don’t mean to sound so dumb but I am new to this and SO want to learn as on an eating program with alot of weight to lose and appreciate the tips and help. Thanks so much!!K
Abbey Sharp says
Hey no worries! I buy it and yes, it’s refrigerated!
Whitney | WhittyPaleo says
This banana pudding recipe does sound so delightful! i can’t eat tofu but i wouldn’t even mind still putting this altogether! thanks for the recipe!
Abbey Sharp says
hey Whitney, thanks! you can also do this with cottage cheese or greek yogurt- I have tried both. the cottage cheese is thicker so that’s ideal but its more grainy then the tofu so that’s why i went this route.