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.

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!

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

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. 😉

Check Out More Peanut Butter Banana Recipes:

• Peanut Butter Banana Baked Oatmeal Cups
• Peanut Butter Banana Chia Oatmeal

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.

Peanut Butter Banana Pudding

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• Author: Brittany Mullins
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8 1x

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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.

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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

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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.

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Notes

• Adapted from Peanut Butter Boy.

• 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