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.
Victoria says
Delicious!! I doubled the amount of tofu and it was still sweet and delicious. I also used PB2 powder in place of real peanut butter. So good!
Ilka says
I love vegan banana pudding! I will give this recipe a try!!
Abbey Sharp says
amazing, you’ll love!
Emily @Sinful Nutrition says
You had me at peanut butter. Say no more, I’m all about this!
Abbey Sharp says
aha yes, totally 🙂
GiGi Eats says
I’d LOVE to make this for the hubs, but if he knew TOFU was in it, he would probably GAG! Although……. I did see him eat tofu once when he accidentally ordered the wrong thing from Thai. And he didn’t seem to hate it… THAT MUCH! lol! Everything else in this recipe, he’d LOVE!
Abbey Sharp says
lol he won’t even notice the tofu if you don’t tell him lol
Samantha says
My husband has been craving Banana pudding! I need to make this for him!
Abbey Sharp says
ooh this is perfect to satisfy that craving!
Kristy says
How long would you recommend that the pudding mixture could stay refrigerated? I love how this looks!
Abbey Sharp says
Hi Kristy, I would say 3-5 days!
Megan says
What a fabulous idea! Can’t wait to try this! Already added ingredients to the grocery list. ????
Abbey Sharp says
Amazing! Enjoy Megan
Angie says
Really Yummy! I made this with firm tofu and frozen bananas, I was a little worried at first, but it worked out just fine!
Abbey Sharp says
That’s great! Glad you enjoyed Angie
Christina Bauer says
Can’t say I’ve ever made a chutney, but this looks tasty! Bet it would be great with roasted tofu.
Erin Hendrickson says
Tofu is the perfect protein canvas for all kinds of sweet treats, but I still haven’t found a way to make a healthier pineapple upside cake taste the same! Any ideas!?
Cara @ Street Smart Nutrition says
You’ve done it again! Looks amazing
Abbey Sharp says
Thank you 🙂