Description
A creamy and delicious protein-rich banana pudding.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 2 cups unsweetened almond milk (or any milk of choice)
- 1/2 cup vanilla protein powder (or preferred flavor)
- 1/4 cup cornstarch
- 1/4 cup erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: sliced bananas, crushed graham crackers, or whipped cream
Instructions
- In a medium saucepan, whisk together the almond milk, mashed bananas, vanilla protein powder, cornstarch, erythritol, vanilla extract, and salt until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble (about 5–7 minutes).
- Once thickened, reduce the heat to low and cook for an additional 2–3 minutes, stirring continuously.
- Remove the saucepan from heat and pour the pudding into a bowl or individual serving cups.
- Allow the pudding to cool at room temperature for a few minutes, then cover and refrigerate for at least 1 hour to set.
- Before serving, top with sliced bananas, crushed graham crackers, or whipped cream if desired.
Notes
- This pudding can be stored in the refrigerator for up to 3 days.
- Adjust sweetness by adding more or less erythritol.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg