I grew up watching my grandma layer banana pudding with so much love you could taste it in every bite. These days, I’m always trying to recreate that same comfort in a way that fits into my everyday routine—and this cottage cheese banana pudding does exactly that. It’s creamy, cozy, and packed with protein thanks to a blend of cottage cheese, Greek yogurt, and ripe bananas. I love that it comes together in just 10 minutes, and it’s the kind of recipe that feels like a treat but fuels you like a snack. It’s become one of my fridge go-to’s—hope it becomes one of yours too.

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A Cozy Twist on Tradition with Cottage Cheese Banana Pudding
A taste of home with a protein-packed surprise
Hi, it’s Clara! Growing up, our Grandma’s banana pudding was legendary. Every Sunday dinner ended with her big glass bowl layered with pudding, vanilla wafers, and perfectly sliced bananas.
So when I set out to create a cottage cheese banana pudding that was a little lighter, I knew I had big shoes to fill. I wanted that same creamy nostalgia—but with more staying power for a healthy snack or breakfast.
After a few test rounds in our kitchen (Sophie as my spoon-wielding taste tester), I landed on this cozy blend: ripe bananas, tangy Greek yogurt, a drizzle of honey, and smooth cottage cheese.
It’s similar to what I use in our banana bread with cottage cheese, which actually inspired this lighter take.
I promise, even if you’re not a fan of cottage cheese, this pudding will win you over. The bananas mellow the flavor, and the texture is silky and rich—especially after it chills. Plus, it’s such a fun way to sneak in extra protein for kids or busy mornings.
Ingredients that make a difference
This cottage cheese banana pudding recipe only needs a few simple ingredients:
- Cottage cheese – Use a creamy, low-fat version for smooth blending.
- Greek yogurt – Adds tang and richness.
- Ripe bananas – The more spotted, the better.
- Honey or maple syrup – For natural sweetness.
- Vanilla extract – Essential for flavor depth.
- Protein powder (optional) – We love using Ritual, but you can sub with your favorite.
Layer with vanilla wafers and banana slices if you want that classic pudding feel. Or keep it clean and simple—either way, it’s fantastic.

Healthy Upgrades for Your Cottage Cheese Banana Pudding
Smart swaps to fit your lifestyle
One of the things I love most about this cottage cheese banana pudding is how flexible it is. Whether you’re dairy-sensitive, watching your sugar, or just playing around with flavors, this recipe is super forgiving. You can swap honey for maple syrup or agave. Want to keep it low-sugar? Try monk fruit sweetener or leave it out altogether—ripe bananas add natural sweetness on their own.
Greek yogurt can be replaced with a dairy-free yogurt, and if you’re skipping protein powder, a spoonful of almond butter or powdered peanut butter thickens things up nicely. The texture will be slightly different, but still delicious. It reminds me of how we lightened up our cottage cheese pumpkin banana bread without losing the comfort—and it totally works here, too.
Protein-packed but not chalky
I know protein powders can be hit or miss, so here’s my tip: start with one scoop and taste as you go. I use Ritual’s unflavored protein—it blends beautifully and doesn’t overpower the banana flavor. But you can use whatever works best for you. Just don’t over-blend; we want smooth, not soupy. Let it chill for an hour and the texture becomes rich and spoonable.
It’s honestly one of those recipes that feels indulgent but fuels you through the afternoon slump—especially if you top it with a few banana slices and some crunchy vanilla wafers.
How to Serve and Store Your Cottage Cheese Banana Pudding
Best ways to enjoy every bite
There are two camps: the purists who love this cottage cheese banana pudding straight from the jar, and the nostalgic types who go full dessert mode—layering it with vanilla wafers, banana slices, and a generous dollop of whipped cream. I’m both, depending on the day. For a more indulgent twist, try crumbling a bit of chocolate banana bread with cottage cheese on top. The mix of textures is out of this world—soft, creamy, and chocolatey all at once.
This pudding also makes a lovely addition to brunch spreads or meal prep snacks. Serve it chilled with a fresh mint leaf if you’re hosting, or keep it simple in mason jars for grab-and-go moments. Bonus: it’s just as tasty at breakfast as it is after dinner.
Storing for freshness and texture
I recommend storing the pudding by itself in an airtight container in the fridge. It’ll last up to 4 days, and the flavor actually deepens a bit after the first chill. If you’re layering with wafers or toppings, wait until just before serving to keep everything crisp and fresh.
Texture-wise, it thickens slightly after refrigeration, especially if you used protein powder. If it firms up more than you’d like, just give it a stir or add a splash of milk or yogurt before eating. And yes—it’s freezer-friendly in a pinch, though I prefer the fridge for best taste and consistency.

Avoid These Mistakes & Master the Creaminess
What not to do when blending
One of the most common issues with cottage cheese banana pudding is texture. If you’ve ever ended up with a runny or oddly grainy result, it’s likely due to over-blending or using underripe bananas. Start by slicing your bananas into small pieces before tossing them in the blender—it’ll help the mix come together faster without overheating the ingredients.
Also, not all protein powders are created equal. Some thicken beautifully, others turn chalky. Start with one scoop, taste, and only add more if needed. A great tip I’ve picked up while perfecting our cottage cheese banana bread (low calorie) is that balance always beats excess—you want to enhance flavor, not mask it. That principle applies to cottage cheese banana pudding too: let the natural banana and vanilla shine.
If you’re curious about the nutritional perks of cottage cheese or the best types of protein to use, this Healthline guide on cottage cheese benefits breaks it all down nicely and supports why this simple ingredient deserves a spot in your fridge.
Tricks for the perfect pudding every time
Let your cottage cheese banana pudding chill. Even just 30 minutes in the fridge makes it silkier and lets the flavors meld. If it feels too thick after refrigeration, a splash of almond milk or Greek yogurt loosens it right up.
Want a layered presentation? Use a piping bag or zip-top bag with the corner snipped off to neatly add layers of pudding in jars. It looks fancy, but it’s super easy and makes your cottage cheese banana pudding look bakery-worthy.
This pudding also holds up well in lunchboxes—just keep it cool and pack toppings separately. It’s been a game changer for our busy mornings and snack breaks. When I don’t feel like baking, cottage cheese banana pudding has completely replaced my usual loaf of banana bread or overnight oats.
FAQs About Cottage Cheese Banana Pudding
Is this banana pudding sweet?
Yes—but not overly sweet. The ripe bananas bring natural sweetness, and the honey or maple syrup adds just enough. It was sweet enough for my 4-year-old to think he was eating banana ice cream! Want it sweeter? Add a touch more honey or your favorite sweetener.
How long does this cottage cheese pudding stay good for?
About 5 days when stored in the fridge in an airtight container. It actually gets creamier the next day, making it perfect for prepping ahead.
Is this a healthy snack for kids?
Definitely! My kids love it—even the one who usually turns up his nose at bananas. The protein helps keep them full, and I feel good knowing they’re getting something nourishing.
What if I don’t like cottage cheese?
You’re not alone—but don’t skip this recipe. Once blended, the cottage cheese becomes smooth and mild. If you enjoy banana pudding, chances are you’ll love this too.
Conclusion
This cottage cheese banana pudding is proof that comfort food can be both nourishing and nostalgic. It’s a quick, creamy, high-protein snack that fits seamlessly into busy weekdays, cozy weekends, or even as a healthy dessert option. Whether you enjoy it straight from the jar or dressed up with layers and toppings, this recipe is endlessly adaptable and always satisfying.
If you’re in the mood for more soul-soothing food, explore our collection of cozy meals or get inspired by some fun, unique recipes Sophie and I have been testing in the kitchen. Cooking should feel joyful—and just a little bit magical.
Cottage Cheese Banana Pudding – Healthy, Creamy & High Protein Dessert
This creamy cottage cheese banana pudding blends ripe bananas, Greek yogurt, and protein-rich cottage cheese for a high-protein treat. Perfect as a light dessert or healthy snack, it’s ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Method: Blender
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (low fat)
1/2 cup plain Greek yogurt
2 tbsp honey (or maple syrup/agave)
1 tsp vanilla extract or vanilla bean paste
3 ripe bananas (sliced)
2 scoops unflavored protein powder (optional)
Optional: vanilla wafers, extra banana slices, whipped cream, mint
Instructions
1. Slice bananas into small pieces.
2. Add cottage cheese, Greek yogurt, bananas, honey, protein powder, and vanilla extract to a blender.
3. Blend until smooth and creamy. Avoid over-blending.
4. Layer vanilla wafers and banana slices into jars or bowls.
5. Spoon the pudding mixture over the layers.
6. Top with whipped cream, more banana slices, or a mint leaf if desired.
7. Chill for 30 minutes before serving or enjoy immediately.
Notes
– For best flavor, use very ripe bananas.
– Adjust sweetness by adding more or less honey.
– Use your favorite protein powder—taste as you go.
– Pudding thickens in the fridge. Add a splash of almond milk to loosen before serving if needed.
– Layer just before serving to keep wafers crunchy.
Nutrition
- Serving Size: 1 jar
- Calories: 180
- Sugar: 11g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 15mg