Peanut Butter Banana Pudding

This peanut butter banana pudding is a nutty twist on traditional banana pudding, and made with better for you ingredients! You’re going to love this flavor combo.

Where my banana pudding fans at?!

Big fans will know that traditionally, banana pudding is made with sweetened condensed milk, instant vanilla pudding, vanilla wafers, and cool whip. Not exactly healthy. But! Have no fear, I’ve taken the classic recipe and upgraded it so you won’t feel super heavy after indulging. I also added peanut butter because peanut butter + banana = perfection.

Trifle glass with layers of peanut butter pudding, banana slices, vanilla wafers and a drizzle of peanut butter.

Healthy Banana Pudding Swaps

Let’s talk swaps. When upgrading a recipe, I usually go through each ingredient one by one. I think about the flavor, texture and the role the ingredient plays in the recipe.

Let’s take sweetened condensed milk – in the traditional recipe, you mix the sweetened condensed milk with the pudding mix and cool whip. We need to find something that tastes similar and has a similar consistency.

Greek yogurt is a little thicker than sweetened condensed milk, but the end result is super similar! It will mix well with the other ingredients AND add a healthy dose of protein to the recipe. Sounds like a perfect fit to me! Obviously, upgrading recipes takes a few tries because the flavors and consistencies aren’t exactly the same but when I nail the recipe, it is so rewarding!

Peanut butter banana pudding topped with slices of bananas and a drizzle of peanut butter.

This peanut butter banana pudding is healthier, but it’s still sweet and decadent and most importantly – it tastes amazing!! Some might even say it’s the best banana pudding they’ve ever had. I wouldn’t argue.

Peanut Butter Banana Pudding Ingredients

  • Peanut butter – look for natural peanut butter without any added oil or sugar
  • Bananas
  • Plain greek yogurt
  • Whipped topping – I like using natural versions like Cocowhip or Truwhip because they’re made without hydrogenated oils
  • Almond milk 
  • Vanilla wafters – I used the Trader Joe’s vanilla wafers but any wafers will do. You can probably find gluten-free wafers if needed!
  • Vanilla pudding mix – I found a natural version at Whole Foods

Whisk on a stand mixer with a dollop of peanut butter pudding from whisking.

How to Make Healthy Banana Pudding

Start by whisking the Greek yogurt, peanut butter, whipped topping and almond milk using a stand mixer with the whisk attachment or a hand-held mixer. Whisk in the vanilla pudding mix until well incorporated and until the mixture begins to thicken a bit.

After you get that mixture combined, it’s time to layer! In a large glass serving dish or trifle bowl, start with a base layer of vanilla wafers. Cover with a thin layer of the pudding mixture and top with a layer of banana slices. Add another thin layer of the pudding mixture and repeat. Depending on how big your dish is, you’ll have 2-3 layers. To finish, top with a few banana slices or vanilla wafers and drizzle peanut butter on top. Refrigerate for at least two hours so the pudding is chilled before serving. It’s worth the wait, promise. 😉

Peanut butter banana pudding topped with slices of bananas and a drizzle of peanut butter.

Check Out More Peanut Butter Banana Recipes:

If you try this peanut butter banana pudding, please leave a comment and star rating below letting me know how it turns out! Your feedback is super helpful for the EBF team and other EBF readers.

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Peanut Butter Banana Pudding


Description

This peanut butter banana pudding is a nutty twist on traditional banana pudding, and made with better for you ingredients! You’re going to love this flavor combo.


Ingredients

  • 1 cup plain Greek yogurt (non-fat or full-fat)
  • 10 oz Cocowhip or Truwhip, thawed for 30 minutes
  • 2 cups unsweetened vanilla almond milk
  • 1/3 cup natural creamy, unsalted peanut butter
  • 2 small boxes (3.4oz ) instant vanilla pudding mix
  • 1 9-11 oz container vanilla wafers (I used Trader Joe’s)
  • 4 bananas, cut into thin slices
  • extra peanut butter for drizzling

Instructions

  1. Using a stand mixer with the whisk attachment (or a hand-held mixer) whisk together the Greek yogurt, peanut butter, whipped topping and almond milk until no clumps remain. Whisk in the instant pudding until well incorporated and mixture begins to thicken.
  2. In a glass serving dish/trifle bowl, start with a base layer of vanilla wafers. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. The size of your serving dish will determine how many layers you can make. 2-3 layers is typical.
  3. Top with a few additional banana slices or vanilla wafers and drizzle a little peanut butter on top.
  4. Refrigerate for at least 2 hours so the pudding is chilled before serving.

Notes

  • Category: Dessert
  • Method: Layer
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 473
  • Sugar: 44g
  • Sodium: 618mg
  • Fat: 20g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 8g

Keywords: peanut butter banana pudding

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    61 comments
  1. Just wanted to pop in to say I made this pudding a couple weekends ago, and it was UNREAL. I made a few subs (Cool Whip instead of Tru Whip, which I couldn’t find, and regular pudding, because I avoid artificial sweetener), and it turned out absolutely incredible. My husband and I finished off the entire recipe in an embarrassingly small amount of time…I didn’t even want to share! Thanks for the great recipe.

    • Hi Amy! I’m so glad you came back to let me know that you made the pb banana pudding and that it turned out. I know what you mean about not wanting to share – it’s sooo good. 🙂

  2. I have been reading for a while… but I think this might be my very first comment! Hmm… I guess the banana pudding spoke to me. 🙂 I have never even heard of a baked version. Seems like that just wouldn’t work at all. Now the real trick… can I find vanilla wafers in Spain?

  3. I have only had banana pudding once but from what I remember it was amazing… this is an awesome take on it ill definitely keep it in mind!

  4. Oh my!!! That sounds delicious 😀 I thinking my step-dad would really enjoy this too–he’s a peanut butter lover and he likes puddings. When there was a Ukrops on campus I’d get their more personal-sized package of banana pudding for myself… I remember sitting at the park with my friends and just enjoying its goodness.

    XO, much love to you and Olive!!!

  5. That pudding looks delicious AND relatively healthy. A winning combo! I grew up eating pudding packs, as in Jello pudding packs. My favorite has and will always be chocolate. When I moved to NYC, I learned that this famous cupcake place, Magnolia Bakery, is also known for its banana pudding. So of course, even though it wasn’t chocolate, I just HAD to try it. That day, I became a banana pudding fan 🙂

  6. i don’t think i’ve ever had banana pudding, but now i do!!! that looks so delish!!!

    and oh olive. such a cutie! i think my ollie would fall in love with her!

  7. My grandmother made banana pudding all the time. I think it was overkill though and I never loved it. I probably would now though. This version looks amazing and I love that little dog face! What kind of dog?

  8. oh a girl after my own heart! this looks fantastic! also, your photography is amazing!

  9. wow, I really wish I ate gluten because this sounds amazing! I don’t think I ever had banana pudding until I moved to NYC and I never knew there was a baked version. That seems strange – is it like a bread pudding? Seriously, this sounds absolutely incredible.

  10. I grew up eating the non baked version. The only pudding-y way I have ever had banana that was baked is in banana cream pie. Mmm. 🙂

  11. It works with Almond Milk? I thought the pudding would only set with regular milk, but it sounds great that way.

    I’m glad you enjoyed it, it always seems to be a winner at parties and potlucks. I get sad when it get’s finished off (it almost always does) because I love eating it for breakfast, it has all the essential food groups!

  12. Ha. I didn’t read the title of this and when I saw the cookies I thought to myself “oooh I should use those to make ‘nana pudding casserole!!”.

    SO yep, I grew up on it. I’ve been meaning to make some. And if you bake it, I consider it a crime.

    Also, I call it casserole. Strange.

  13. What i truwhip? it didn’t even really say on their website. What could i substitute for in the UK? really fancy peanut butter but it still something i struggle to get my head around with regards to calorie content.

      • i could have sworn i’d replied to this – in fact i know i did. but clearly something went wrong.

        Anyway, we don’t have anything called whipped topping. It it a similar to cream? we have ready whipped fresh cream, but at 95 calories per 25g (tablespoon) its not exactly the healthy version i’m looking for. I guess i could try & whip a weight watchers cream which is 43 calories per 30g, so much better.

  14. Good banana pudding is one of my favorite desserts! Whole Foods makes delicious banana pudding, and I am definitely going to try making your recipe:)

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