Cottage Cheese Banana Pudding Recipe

This Cottage Cheese Banana Pudding is a high-protein twist on the classic Southern dessert. I blend creamy cottage cheese with ripe bananas and just a touch of sweetness to create a smooth, naturally rich pudding. It’s a healthy, no-bake treat that I love serving as a snack, breakfast, or light dessert. The texture is silky, the flavor is comforting, and it comes together in just minutes.

Why You’ll Love This Recipe

I love how this recipe satisfies my sweet tooth while still being nourishing. The cottage cheese adds creaminess and protein without needing heavy cream or processed ingredients. Ripe bananas bring natural sweetness, so I rarely need to add much else. It’s perfect when I want something quick, easy, and guilt-free. Plus, I can dress it up with crunchy toppings or keep it simple—it’s so versatile.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese (full-fat or low-fat)
ripe bananas
vanilla extract
honey or maple syrup (optional, depending on banana ripeness)
ground cinnamon
milk (optional, to adjust consistency)
crushed graham crackers or granola (optional for topping)
sliced banana (for garnish)

directions

1. I place the cottage cheese, ripe bananas, vanilla extract, cinnamon, and a drizzle of honey or maple syrup into a blender or food processor.

2. I blend until completely smooth and creamy, adding a splash of milk if I want a thinner consistency.

3. I taste and adjust the sweetness if needed, depending on how ripe the bananas are.

4. I spoon the pudding into bowls or jars and chill it for at least 30 minutes to let the flavors blend.

5. Just before serving, I like to top it with crushed graham crackers, granola, or a few banana slices for texture.

Servings and timing

This recipe makes about 2–3 servings.
Preparation time: 5 minutes
Chilling time: 30 minutes (optional but recommended)
Total time: 35 minutes

Variations

• I mix in a spoonful of peanut butter or almond butter for a nutty flavor.

• Sometimes I add chia seeds to give the pudding extra thickness and fiber.

• For a chocolatey version, I blend in a teaspoon of cocoa powder.

• I layer it with sliced bananas and granola in a jar for a pudding parfait.

• I’ve also added protein powder for an extra post-workout snack boost.

storage/reheating

I store the pudding in an airtight container or jar in the fridge for up to 3 days.
There’s no reheating needed—I just stir it before serving. It actually tastes even better the next day after the flavors meld together.

FAQs

Can I use frozen bananas?

Yes, I sometimes use frozen bananas for a thicker, colder pudding. I let them thaw slightly before blending for easier mixing.

Does the pudding taste like cottage cheese?

Not at all. Once blended, the cottage cheese becomes smooth and neutral, and the banana flavor takes over completely.

Is this pudding good for kids?

Absolutely. I often make this for a kid-friendly snack since it’s sweet, creamy, and full of protein without added sugar.

Can I make it dairy-free?

Yes, I use a plant-based cottage cheese alternative and almond or oat milk to keep it dairy-free.

Can I freeze this pudding?

I don’t recommend freezing it—it can separate after thawing. I prefer making small batches and enjoying it fresh.

Conclusion

Cottage Cheese Banana Pudding is one of those recipes I turn to when I want something quick, creamy, and naturally sweet. It’s easy to whip up, full of protein, and endlessly customizable. Whether I serve it plain, layered, or topped with crunchy extras, it always hits the spot without any guilt.