Peanut Butter Banana Protein Pudding
This creamy pudding checks all the boxes. It’s rich in banana-peanut-buttery flavor, as well as protein, thanks to a surprising ingredient—cottage cheese. It’s also quick and easy to whip together: simply blend four staple ingredients and refrigerate to allow your pudding to set and chill. That’s all there is to it, making it a great example of how a few wholesome ingredients can join forces to create an extra-special treat.
Attention cottage cheese haters (I see you, LOL): I know cottage cheese can be a polarizing ingredient, but in this recipe, it’s undetectable, I’m being 100% serious. It seamlessly blends with the nut butter and banana to transform into a rich and luxurious pudding. You. Will. See.
Why I think you’ll love this recipe:
- Packed with protein: Cottage cheese provides a powerful protein punch. It also delivers calcium for healthy bones.
- Peanut butter-banana combo: This timeless flavor pairing offers a creamy, nutty richness that’s enhanced by the natural sweetness of ripe banana. (The riper the banana, the sweeter the pudding!)
- Ready in minutes: All you need is a blender, and poof!
- Kid-approved: I’ve tested this pudding on countless kids and adults, and nobody can tell it’s made with cottage cheese!
One of the best parts of this recipe is how it fits into any part of your day. Start your morning with a bowl of this creamy goodness, topped with fresh fruit or a sprinkle of granola. It’s also the perfect mid-day snack to curb hunger or can serve an evening treat that feels indulgent but is sneakily packed with healthy ingredients. Whatever the time of day, this pudding has you covered.
This recipe was also featured on TODAY.com!
Banana and peanut butter are a match made in foodie (and dietitian) heaven, so it’s no surprise I have plenty of other recipes to satisfy your cravings if this flavor combo speaks to you. Don’t miss my Frozen Banana Snickers, they’re bite-sized, adorable, and completely irresistible! Love cookies? Me too! Try my Single-Serve Jumbo Oatmeal Cookie for a sweet treat made just for YOU. If you’re looking to give a creative gift to a fellow cookie lover, try this Mason Jar Banana-Peanut Butter Cookie recipe—the lucky recipient just adds peanut butter and banana for homemade magic. Lastly, my Frozen Peanut Butter Banana Protein Balls are like little bites of peanut butter-banana bliss that melt in your mouth!
Try my Pumpkin Banana Pudding!
Peanut Butter Banana Protein Pudding
Ingredients
- 1 cup 1% low fat cottage cheese
- 1 ripe banana
- 2 tablespoons peanut butter
- 2 tablespoons maple syrup or honey*
Equipment
Instructions
- Add all ingredients into a blender and process until smooth and creamy. Then place in fridge for about an hour to firm, and enjoy! If you’d like, you can place in the freezer to make an ice cream-like treat—just be sure to let it thaw and slightly soften up for 30 minutes before enjoying. Store leftovers in the fridge in a sealed container for up to 3 days, or you can freeze for up to 2 months. If frozen, remember to let it thaw at room temperature for about 30 minutes to soften up into a creamy, ice-cream like consistency.
Delicious omg
Hi Joan, thanks for taking the time to share the love, and we’re so happy this recipe was a hit!
—Donna
This was so easy to make and tastes delicious. Thank you!!!
Wish you could see my smile, Vickie! I’m thrilled you enjoyed it!!
Your recipes are amazing and I appreciate them.
Your kind words remind me why I love what I do–and how lucky I feel to connect with wonderful people like you.❤️
Lovely, easy and nutrient rich! Thank you Joy..
Hi Denyse! We’re so glad you loved this recipe – it’s one of our favorites! 🙂
-Alison
Love this recipe! So easy and delicious. I plan on keeping these ingredients on hand for a healthy and quick snack.
Yay, Stephanie! I felt the same way when I first made it —- so simple to whip up and the perfect balance of decadent and healthy. I truly appreciate your wonderful review!
Absolutely delicious
Hi Sheila, we’re so glad you enjoyed the recipe. Thanks for sharing your thoughts!
—Donna
Have you tried it without using any sweetener? How about using almond butter rather than peanut butter? Thanks.
Hi Cynthia, Joy has only tried the recipe with peanut butter but thinks almond butter should work (and would be delicious)! As for the sweetener, Joy thinks it definitely needs some. If you want to omit the added sugar (maple syrup or honey), you can make the recipe without, then taste it, and add small amounts of stevia or monk fruit until it hits the perfect flavor. You can also try using ChocZero maple syrup. It’s made with monk fruit—no added sugar—and tastes really good (you can find it on Amazon). This would likely work perfectly. Please let us know if you decide to give it a shot…we’d love to hear your thoughts!
—Donna
This is perfect for my 89 year old Mother with Dementia. I love the option of pudding or ice cream.
Hi Amy, thank you for your kind words! We’re happy to hear that this recipe worked out so well for you and your mother – we hope it becomes a regular in your rotation 🙂
-Alison
Ooh sounds delish but I cannot do dairy. Any thoughts on using coconut yogurt for the cottage cheese?
Hi Kay, Joy hasn’t tried this recipe with coconut yogurt, but thinks it should work. She suggests choosing one with a thicker consistency to mimic the thicker, creamy texture of cottage cheese. And note that coconut yogurt is lower in protein than cottage cheese, so the nutrition information will be different with this swap. Hope this helps—and if you try it, we’re hoping you love the results!
—Donna
Sooooooo tasty and easy to make. I love peanut butter and bananas together. Thank you!
Hi Polly, yay! We’re so glad you enjoyed this recipe. And we totally agree—peanut butter and bananas are the perfect pair! Thanks for stopping by to share your thoughts with us!
—Donna
I think the carbohydrates are not quite right. A banana has 30g of carb, and 1 TBSP of syrup is at least 15g of carb. That makes the total carb about 60g for the one serving. Looks delish, and I will make it.
Hi Carrie, thanks for your question and for taking the time to check the math! We really appreciate your attention to detail, and we definitely want to make sure we get this right, so we went back into our software to triple check our numbers for you. Here’s the breakdown of carbs for Joy’s pudding:
6 g carbs per 1 cup cottage cheese
~25 g carbs per 1 banana
6 g carbs per 2 tablespoons peanut butter
26 g carbs for 2 tablespoons maple syrup
That adds up to 63 g total. When you divide that by the three servings that the recipe yields, you get ~20 g carbs per serving. Of course, numbers can vary slightly across brands, but this should be very close!
We hope this information is helpful—and we’re hoping you try and love the recipe! Please let us know if you have any other questions about this (or any other) recipe. Thanks again for stopping by to share your question!
—Donna
What can you substitute for the cottage cheese?
Hi Cindy! You can try plain Greek yogurt (nonfat or low-fat), silken tofu, or part-skim ricotta cheese in place of the cottage cheese. The flavor or texture may change a bit depending on which swap you use, but all should work well!
—Donna
So good! Thanks for sharing!
Hi Sophia! Thanks so much for your comment – we’re so glad you loved this recipe!
-Alison
Sounds delish
I cannot have dairy
Your thoughts on coconut yogurt for the cottage chs?
Thank you
Hi Karen, Joy hasn’t tried this recipe with coconut yogurt, but thinks it should work. She suggests choosing one with a thicker consistency to mimic the thicker, creamy texture of cottage cheese. And note that coconut yogurt is lower in protein than cottage cheese, so the nutrition information will be different with this swap. We’re hoping you love the results!
—Donna
Absolutely delicious!!! Such an easy recipe and not to mention how healthy it is for you. I’ll be making this again.
Hi Diana, we’re thrilled you enjoyed the recipe and found it easy to prepare! Thanks for stopping by to share your thoughts with us!
—Donna
Absolutely delicious!! You have to try this!! Great for breakfast, dessert or a snack.
Hi Alison, thank you for your sweet words—your recommendation truly means the world to us! We’re so happy to hear you’re loving the recipe!
—Donna
Delicious!!! 2 of my favorite foods mixed together, PB & banana. Normally not a fan of cottage cheese, but when mixed with everything, you have no idea its in there. Love it!
It was very good. I’m just wondering how long you can stored in the refrigerator.
Hi Nettie! So happy you enjoyed the pudding, and I appreciate your question because it made me I’m realize that I forgot to include storage details in the recipe notes (which I’m adding in right this second)! This pudding will last for 3 days in the fridge in a sealed container….or you can freeze for up to 2 months. If you decide to freeze, be sure to let it thaw at room temperature for about 30 minutes to soften up into creamy, ice cream-like treat. Hoping this info helps!
I’m trying to find the same recipe but different flavors that you posted maybe a month ago. What other flavors work in place of the banana?
Hi Anne, I think you may be looking for Joy’s Chocolate Banana Protein Pudding (with cottage cheese). Please let us know if this is the right recipe!
—Donna
Where is the chocolate in this recipe?
If you’re looking for a Chocolate Banana Protein Pudding, try out this recipe: https://joybauer.com/healthy-recipes/chocolate-banana-protein-pudding-with-cottage-cheese/ Enjoy!— Eliza (Team Joy)