This banana peanut butter protein pudding is vegan, low fat and gluten free- perfect for getting your PB fix!
Forget your mamma’s banana pudding, this vegan healthy banana peanut butter protein pudding 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 is my own super healthy take on a Southern banana pudding recipe. It’s very different, yes. There’s no eggs. There’s no cookies. There’s no dairy. There’s no gluten. 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.
Southern Banana Pudding + Protein = Banana Peanut Butter Protein Pudding Goodness
It’s my healthy take on banana pudding with the perfect balance of protein from the natural peanut butter and tofu, carbs from the ripe bananas and fat nuts. And did tell you that this protein pudding is totally VEGAN? AND GLUTEN FREE? Plant-based and gluten free friends and followers, you’re welcome. I know, I’m a genius. Let’s all eat pudding and digress.
This protein pudding has become my go-to post-workout treat. And trust me, after one of my spin classes or sessions with my trainer, I need it.
The combination of sweet caramelized bananas, creamy dreamy pudding, crunchy freeze dried bananas and peanuts, and a hint of banana’s BFF, peanut butter makes getting through that last stretch of hills or last set of step-ups surprisingly worth it. I know it’s hard to believe, but trust this girl.
Love banana pudding as much as I do? Have you ever attempted making protein pudding? What’s your go-to comfort food treat you’d like to see lightened up or made work-out friendly? Leave me a comment below, I would love to hear your picks!
Banana Peanut Butter Protein Pudding | 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 November 22nd, 2019
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.
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 🙂