High Protein Cottage Cheese Banana Pudding Recipe (Creamy & Easy) 🍌

If you love banana pudding but hate all the sugar and artificial stuff in the boxed mixes, this recipe is going to change your life. It is thick, creamy, and tastes just like the real deal. But the best part is that it is packed with protein.

It takes maybe 5 minutes to make. You just throw everything in a blender. It’s perfect for a quick snack, a healthy dessert, or even breakfast if you are feeling fancy. I make this all the time now, especially when I have that one lonely banana sitting on the counter turning brown.

Let’s get into how to make this delicious cottage cheese banana pudding. I promise, you won’t even taste the cheese!

💛 Why You’ll Love This Recipe

Here is why I think this bowl of goodness will become your new favorite treat:

• High Protein: Thanks to the cottage cheese and protein powder, it keeps you full.
• No Artificial Stuff: We aren’t using that yellow powder from a box. It’s all natural.
• Super Fast: It takes about 5 minutes. No cooking required.
• Kid-Friendly: My kids eat this up and don’t even know it’s healthy.
• Texture: It is surprisingly silky and smooth.

🥣 Ingredients Needed

Here is what you need to grab from the store. It’s a short list, which is the best kind of list.

🛠️ Kitchen Tools Needed

You don’t need a lot of gadgets for this.

• High-Speed Blender or Food Processor: This is crucial to get rid of the cheese curds.
• Spatula: To scrape down the sides.
• Measuring Spoons: For the syrup and spices.
• Serving Bowls: Or cute little jars.

👩‍🍳 Step-by-Step Guide

Making this is really simple. Even if you aren’t great in the kitchen, you can do this.

Step 1: Prepare the Equipment

Get your high-speed blender or food processor ready. I prefer a blender because it gets the mixture super smooth, but a food processor works fine too.

Step 2: Add the Base

Dump in the 2 cups of cottage cheese. You can use small curd or large curd, it doesn’t matter because we are blending it anyway. I personally like using full-fat cottage cheese. I think it gives the best, richest texture. But low fat works if that is what you have.

Step 3: Add the Flavor

Now, peel your banana. Break it into a few chunks and toss it in. Make sure your banana has some brown spots. A green banana won’t be sweet enough.

Next, add the 3 tablespoons of maple syrup. This gives it a nice earthy sweetness. Then, sprinkle in the 1/2 teaspoon of cinnamon and 1 teaspoon of vanilla extract. Don’t forget a couple of pinches of salt. It sounds weird, but salt makes the sugar taste sweeter.

Step 4: The Protein Boost (Optional)

If you want to make this a powerhouse snack, add 1 scoop of vanilla protein powder. I use a nut-based organic one. It adds flavor and makes the pudding thicker.

Step 5: Blend It Up

Put the lid on tight. Blend on high. You want to let it run for a minute.

Don’t skip the storage trick — it’s at the end of the post

Step 6: Scrape and Blend Again

Stop the blender. Grab your spatula. Scrape down the sides of the jar. sometimes chunks of cottage cheese get stuck there. We don’t want lumps! Put the lid back on and blend again until it is perfectly smooth and creamy.

Step 7: Serve

Pour it into a bowl. It should look thick, just like regular pudding. You can eat it right away, or chill it for a bit.

🤫 The Secret Ingredient

Okay, I mentioned a secret ingredient earlier. While the cottage cheese is the main star, the real secret to making this taste like dessert and not just breakfast is the Vanilla Protein Powder.

Why? Because it acts as a thickener. Cottage cheese can sometimes be a little runny once blended. The powder absorbs moisture and gives it that “stiff” pudding texture we all love. Plus, the extra vanilla flavor masks any salty, cheesy taste. If you don’t have it, don’t worry, but I highly recommend it for the best texture.

⏲️ Time and Servings

📝 Recipe Notes

Here are a few little things I’ve learned while making this.

🥗 Nutrition Breakdown (Per Serving)

Estimates based on using full-fat cottage cheese and protein powder.

❤️ Health Benefits

I love that this isn’t just empty calories.

• Muscle Repair: Cottage cheese is rich in casein protein. This is a slow-digesting protein that is great for muscle recovery, especially at night.
• Gut Health: Check your cottage cheese tub. Many brands contain live cultures (probiotics) which are awesome for your tummy.
• Potassium: Bananas are famous for this. It helps keep your blood pressure in check.
• Lower Sugar: Compared to store-bought pudding cups, this has way less refined sugar since we use maple syrup and fruit.

🍪 Serving Suggestions

This is where you can have fun. Here is how I like to serve it:

• The Classic: Top it with vanilla wafers (I make homemade gluten-free ones with almond flour) and extra banana slices.
• The Crunch: Crumble some graham crackers or walnuts on top.
• The Breakfast: Put it in a jar with layers of granola and berries. It’s like a parfait.
• The Dip: Slice up apples and use this pudding as a dip. It is so good!

❌ Common Mistakes to Avoid

Even though this is easy, things can go wrong.

• Using a Weak Blender: If your blender isn’t strong, you might end up with tiny cheese curds. It won’t taste bad, but the texture will be grainy.
• Using Unripe Bananas: I can’t say this enough. Green bananas don’t have the right flavor. It will taste earthy and starchy.
• Skipping the Scrape: If you don’t scrape the bowl halfway through blending, you will find a lump of cheese in your smooth pudding. Yuck.
• Adding Ice: Don’t try to make it cold by blending in ice. It will water it down and separate. Just chill it in the fridge instead.

🥡 Storage and Reheating

Since this is a dairy-based recipe, you have to be careful with storage.

• Fridge: Store leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days.
• Separation: You might notice a little liquid on top after it sits in the fridge overnight. That is normal! Just give it a good stir with a spoon and it will be creamy again.
• Freezing: I actually don’t recommend freezing this. When cottage cheese thaws, the texture gets a little weird and grainy. It’s best eaten fresh.
• Reheating: No need! This is meant to be eaten cold.

❓ Frequently Asked Questions (FAQs)

1. Does it really taste like cottage cheese?

Honestly, no. Once you blend it with the banana, vanilla, and cinnamon, the tangy cheese flavor mostly disappears. It just tastes like a rich, creamy cheesecake-like pudding.

2. Can I use Greek yogurt instead?

Yes, you can! Greek yogurt adds a bit more tanginess (sourness) than cottage cheese. If you use yogurt, you might need a tiny bit more maple syrup to balance the tartness.

3. Is this recipe gluten-free?

The pudding itself is 100% gluten-free. Just make sure your protein powder is certified gluten-free. If you add vanilla wafers on top, use a gluten-free brand or make your own with almond flour.

4. Can I make this vegan?

To make it vegan, you would need to use a vegan cottage cheese alternative and a plant-based protein powder. The texture might vary depending on the brand of vegan cheese you use.

5. Why is my pudding runny?

This happens if the banana was huge or if you didn’t use protein powder. Protein powder helps thicken it. You can also try chilling it in the fridge for an hour; it usually firms up as it gets cold.

💭 Final Thoughts

I really hope you give this Cottage Cheese Banana Pudding a try. It is one of those recipes that sounds strange on paper but is amazing in real life. It has become a staple in my house because it is just so easy.

Plus, getting that extra protein in while eating something that tastes like dessert is a huge win. Whether you are meal prepping for the week or just need a sweet fix after dinner, this recipe has your back. Grab your blender and let me know what you think!