Healthy Banana Pudding

Small glass container with pink baby spoon scooping out banana pudding, bananas stacked in background.

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A creamy, naturally sweet banana pudding made with frozen bananas, cottage cheese, and Greek yogurt—perfect for toddlers and young kids

Prep Time5

Total Time5

Course: Snack

Cuisine: American

Keyword: banana pudding, healthy banana pudding, banana pudding cups

Servings: servings

Calories: 100kcal

Author: Stacey

Ingredients

2 medium bananas (ripe) (240 grams, sliced and frozen)
½ cup cottage cheese
½ cup greek yogurt
1-2 teaspoon maple syrup (optional, adjust to taste)
½ teaspoon vanilla extract (optional)

Instructions

Add frozen banana slices to a blender or food processor.
Add cottage cheese, Greek yogurt, and maple syrup.
Optional: Add vanilla extract for a flavor boost.
Blend until smooth and creamy, scraping down sides as needed.
Serve immediately for soft-serve style pudding, or chill for 30 minutes to thicken.

Video

Notes

If you have time up your sleeve chill the puddings overnight before serving, the pudding thickens over time and gets even more scoopable!
Blend in a few tablespoons of rolled oats for a thicker, more filling pudding.
Want a chocolate twist? Add 1 teaspoon unsweetened cocoa powder.
Store in the fridge in an airtight container for up to 3 days. Stir before serving.
Serve layered with a crunchy granola for older kids.
Bananas: Use ripe bananas with brown spots for best sweetness. Frozen are best you can use fresh but the pudding will be softer.
Cottage Cheese: Choose full fat versions. Don't worry about the texture the final result will be very smooth.
Greek Yogurt: Full-fat is ideal for growing kids.
Maple Syrup: Can be subbed for honey in children over a year, or can be skipped entirely if the bananas are sweet enough. Taste test the banana before adjusting.
Vanilla: Adds flavor depth but not essential.

Nutrition

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