I love banana pudding but only make it once or twice a year. Let’s be real- it’s not the healthiest dessert. Well, all that is about to change! This single serving skinny banana pudding will allow me to INDULGE in this summer classic whenever I please.
What’s great about this Skinny Banana Pudding is that it’s made with REAL ingredients; no fake sugars or pudding mixes with unidentifiable ingredients. My husband was skeptical at first. I ran up the stair to share my creation and told him there was absolutely no pudding mix but it tasted just like banana pudding. After one bite he was sold. It has that same creamy sweet texture and is still layered with fresh bananas and cookies but made with just 6 ingredients!
This skinny banana pudding recipe can also be made to suit just about any dietary needs! Need dairy- free? Make a coconut whipped cream and use a coconut greek yogurt like So Delicious. Need gluten- free? Purchase gluten- free cookies or graham crackers for the crunchy layer. Looking to use natural sweeteners or reduce added sugars? That’s fine- use maple syrup or coconut sugar to sweeten thing up!
I’m am so excited to be bringing you this summer time classic!
I received a ton of feedback from my readers that they are alone in their love for banana pudding, therefore I have written the recipe to be a single serving but you can definitely make a large trifle with the same ingredients! You would just need to double the quantities of everything and use a larger dish.
Sweet & creamy skinny banana pudding made with 6 ingredients. This skinny banana pudding is made with greek yogurt, sweetened whipped cream layered with the cookie of your choice and fresh sliced bananas, of course!
- 5.3 oz vanilla greek yogurt (I used Chobani)
- 2 bananas, sliced
- 1 tbsp sugar, coconut sugar, maple syrup or honey (optional)
- 1/2 C + 1/4C Whipped Cream, divided
- Graham Crackers, Nilla Wafers, butter cookies.
- 1 C cream
- 2 tbsp sugar (or coconut sugar, maple syrup, or honey)
- 1 tsp vanilla extract
- (If you purchased pre-made whipped cream, skip this step) Prepare the whipped cream: Make sure the cream is very cold. Add the cream, sugar, and vanilla extract to a bowl or stand mixer and whip on medium speed until stiff peaks begin to form.
- Dump the greek yogurt in a medium bowl and add additional 1 tbsp of sweetener. This is optional, but the added sweetness make it taste more like traditional banana pudding. Fold* in 1/2 C of the whipped cream.
- Layer the banana pudding: On the bottom of a jar, add the cookie of your choice. Break it up to make it fit. Add 2 tbsp of the greek yogurt “pudding”. Next, add sliced bananas. Finally, add a small dollop of the reserved whipped cream. REPEAT. I like to top the pudding with an additional dollop of whipped cream, a couple slices of banana for garnish, and a little crumbled cookie!
- Chill in the refrigerator for at least an hour; store in the fridge for up to 3 days.
Folding in the whipped cream helps the mixture to maintain is lighter airy texture. if you whip too vigorously the mix might deflate.
You could also use plain Greek yogurt and sweeten it to your liking before folding in the whipped cream.