Creamy & Easy Banana Pudding — High-Protein Twist

A silky, lightly sweet banana pudding with a protein boost from Greek yogurt and whey, keeping the classic comfort and custard texture.

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Prep the bananas and dry mix: Peel and slice 2 bananas and set them aside for layering; mash the third banana until mostly smooth. Whisk cornstarch with cold milk until smooth.
Warm the milk and dissolve the protein: Combine whole milk, heavy cream, sugar, and salt in a saucepan. Warm over medium heat, stirring, until steam rises. Remove from heat and whisk in whey protein until dissolved.
Temper the egg yolks: Whisk egg yolks until smooth. Slowly stream warm milk into the yolks, whisking constantly. Pour the yolk mixture back into the saucepan, whisking.
Thicken the custard: Return saucepan to medium-low heat and whisk in the cornstarch slurry. Cook until thickened, about 3–5 minutes; it should coat the back of a spoon.
Finish and strain: Remove from heat, stir in mashed banana and vanilla extract, and strain the custard into a clean bowl.
Fold in yogurt and assemble: Stir Greek yogurt into the slightly warm custard. Layer in dish or jars with banana slices and crushed cookies.
Chill and set: Cover and chill for at least 2 hours until set and cool.
Garnish and serve: Top with fresh banana slices just before serving. Serve chilled.

Store in an airtight container for up to 3 days. Add fresh banana slices at serving to prevent browning.