Protein Pudding Recipe with Bananas and Peanut Butter | Vegan, Low Fat, Gluten Free!

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

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.

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

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!

This banana peanut butter protein pudding recipe is vegan and gluten free- perfect for getting your PB fix!

4.6 from 11 votes

Print Pin Rate

CourseDessert

CuisineCanadian

Prep Time10 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 10 minutes minutes

Servings4 people

Calories193kcal

AuthorAbbey Sharp

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

Calories193kcalCarbohydrates29gProtein7gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat3gCholesterol0.003mgSodium27mgPotassium507mgFiber4gSugar16gVitamin A65IUVitamin C8mgCalcium39mgIron1mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Updated on August 5th, 2023

Abbey Sharp

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.