THIS POST MAY CONTAIN AFFILIATE LINKS.

This healthy banana pudding is made with just a few nourishing ingredients—frozen bananas, cottage cheese, Greek yogurt, and a touch of maple syrup. Creamy, naturally sweet, and perfect for toddlers and young kids!

Four small glass containers with banana pudding inside, one with no lid on and a pink baby silicone spoon inside.

Table of Contents

Why This Recipe

Naturally sweet with no refined sugar
Rich in protein and calcium from cottage cheese and Greek yogurt
Can be served as a snack, dessert, or breakfast treat

Ingredients You Will Need

Ingredients for healthy banana pudding on benchtop with text overlay.

Ingredient Notes, Substitutes, & Allergy Swaps

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 ovr 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.

Illustrated Step By Step Guide

Below are illustrated step-by-step instructions to make my banana pudding recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Grab your ingredients and pop them straight into a blender or food processor.

Tip: If your bananas aren’t super ripe, that’s where the maple syrup can help round things out. But if you’ve got naturally sweet bananas, you may not need any extra sweetness at all — give it a taste before adding! Also as an added bonus freezing bananas tends to increase their sweetness!

Ingredients for healthy banana pudding in blender on benchtop.

Step two: Blend everything together until the pudding is ultra smooth and creamy. This might take a little scraping down the sides depending on your blender. Don’t worry if it looks a little lumpy at first — just keep blending!

You’re aiming for a texture somewhere between soft-serve and custard.

I used a blender, but a food processor works just as well. Just make sure the frozen bananas are cut into coins or chunks so they blend easily.

Smooth blended mixture for healthy banana pudding in blender.

Step three: Now it’s time to portion things out. You can scoop the pudding into individual jars or little containers for easy grab-and-go snacks. Or, just store the whole batch in a larger container and spoon out what you need — whatever works best for your household rhythm.

The pudding will gain a thicker texture the longer it chills in the fridge, I reckon it is at it's best after it has chilled over night.

It keeps beautifully in the fridge for a couple of days. I often serve it cold straight from the fridge, but you can also let it sit for a few minutes at room temp if your little one prefers things less chilly.

Leftovers freeze really well in popsicle molds for a creamy frozen treat later on!

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Top Tips

Here is how you can make these banana pudding cups perfectly every time!

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 layererd with a crunchy granola for older kids.

Four small glass containers with banana pudding inside, one with no lid on and two slices of banana on top and a pink baby silicone spoon.

How to Make This Recipe Suitable For Baby Led Weaning

Omit maple syrup entirely for babies under 12 months.
Blend well to achieve a smooth, spoonable texture.
Serve on a pre-loaded spoon or let baby scoop with fingers.