Protein Banana Pudding — Creamy High-Protein Dessert

This Protein Banana Pudding turns a classic into a filling, muscle-friendly dessert, delivering substantial protein with mellow banana flavor.

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Slice 3 medium bananas into 5 mm rounds and set aside. In a small bowl, whisk together cornstarch, sugar, and salt until even.
Pour the milk into a medium saucepan and warm over medium heat until steaming. In a separate bowl, whisk the egg yolks until smooth, then temper by slowly whisking warm milk into the yolks.
Whisk in the cornstarch-sugar mix. Cook over medium-low, whisking constantly until thickened and reaching 82–85°C (180–185°F).
Pour the custard through a fine-mesh sieve into a clean bowl to remove lumps and let it cool slightly for 5 minutes.
Whisk in the protein powder and fold in the yogurt and vanilla extract until fully incorporated.
Layer crushed vanilla wafers in jars, add pudding, sliced bananas, and repeat. Chill in the refrigerator for at least 2 hours.
Top with banana slices or whipped cream before serving.

For a dairy-free version, use almond or oat milk, and for a vegan option, substitute with coconut milk and silken tofu.