Healthy Banana Pudding

By Arman Liewupdated on Oct 26, 2025
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Total Time 1 minute
Servings 4 servings

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My healthy banana pudding is smooth, creamy, thick, and needs just four ingredients. Ready in seconds, it’s completely refined sugar-free and made without eggs or dairy! 

healthy banana pudding in a glass jar with sliced banana on top.

I try to keep a few better-for-you desserts on hand for my partner and me each week, and this healthy banana pudding has quickly become one of our favorites. It’s creamy, naturally sweet, and takes a few minutes to make. It’s the kind of dessert that feels indulgent but fits my everyday diet.

This recipe was actually intended for my second cookbook, but it wasn’t quite ready before my deadline, so I’m glad to share it with you today. I didn’t reinvent the wheel, though. Instead, I took inspiration from my sugar-free pudding recipe, tweaking it to give banana the star treatment. It may be refined sugar-free and egg-free, but it tastes like the real thing.

The texture is smooth, creamy, and thick, with just the right amount of banana flavor. Honestly, I’ve been making it so often lately that it’s sneaking into my morning meal. Luckily, it’s good for you.

Key Ingredients

Here’s what goes into this healthier banana pudding. The measurements are in the recipe card below.

  • Bananas. Ripe bananas, please, because they are sweeter and blend down so much better than underripe bananas. A few readers asked if frozen bananas work, and the answer is YES! The pudding will be thicker initially, but it will smooth out as it sits.
  • Canned coconut milk. Not from a carton. While full-fat varieties are best, I had success with low-fat milk, too. If you don’t want to use coconut, whole milk or even half-and-half is great.
  • Granulated sweetener of choice. I like using allulose to keep the sugar down, but monk fruit also works. If you don’t mind a bit of added sugar, coconut sugar or brown sugar works perfectly fine.
  • Vanilla yogurt. Any thick and creamy vanilla yogurt works well. I originally made this with dairy-free yogurt (to keep it dairy-free), but I also like it with Greek yogurt (higher protein).

How to make healthy banana pudding

pudding mixture in a blender.

Step 1- Add the ingredients to a blender and blend until smooth.

banana pudding in a serving dish.

Step 2- Transfer into glasses and serve immediately or chill for later.

Arman’s recipe tips

  • Adjust the thickness. This banana pudding is not overly thick. If you’d prefer a thicker pudding, reduce the coconut milk by about two tablespoons.
  • Chilled pudding = more flavor. I know it’s tempting to enjoy the pudding straight away, but for a richer flavor, I suggest chilling it for about 2 hours or overnight. The flavor has time to meld.

Storage instructions

  • To store: Healthy banana pudding should always be refrigerated, covered. The pudding will keep well for up to 1 week.
  • To freeze: Place leftover pudding in single-serve containers and store them in the freezer for up to 6 months. 
low sugar banana pudding in a jar.

✅ Nutrition reviewed

Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

healthy banana pudding

Healthy Banana Pudding

5 from 168 votes
This healthy banana pudding is smooth, creamy, and made with just 4 ingredients! No sugar, no eggs, and no dairy needed, it's made in seconds! Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 1 minute
Total: 1 minute
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Video

Ingredients  

  • 2 large bananas chopped
  • 1/4 cup canned coconut milk * See notes
  • 2 teaspoons allulose or any sweetener of choice
  • 1 cup vanilla yogurt * See notes

Instructions 

  • In a high-speed blender or food processor, add the bananas, coconut milk, sweetener, and yogurt. Blend until smooth
  • Distribute the mixture into four glasses and either serve immediately or chill for at least an hour (or overnight) to thicken and the flavor to intensify.

Notes

  • Canned coconut milk: Full-fat yields a richer pudding, but low-fat works just as well. 
  • Yogurt: I used vegan vanilla yogurt, but non-fat vanilla yogurt can be used. 
  • Leftovers: Keep in the fridge for up to one week or the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 27gProtein: 4gFat: 5gSodium: 43mgPotassium: 417mgFiber: 2gSugar: 17gVitamin A: 70IUVitamin C: 7mgCalcium: 111mgIron: 0.5mgNET CARBS: 25g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More healthy dessert recipes

Originally published June 2021

Arman Liew

I’m a two time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 168 votes (165 ratings without comment)

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Comments

  1. 5 stars
    Fantastic! I used Siggi’s lower sugar vanilla yogurt and also added chia seeds to the end result. Very good on its own or on a slice of banana bread. I am thinking of experimenting by using half vanilla and half strawberry yogurt (both Siggi’s lower sugar variety). Thank you!

    Reply

  2. 5 stars
    I’m looking for ways to satisfy my sweet cravings. This was PERFECT! Creamy, rich tasting and flavorful. I sprinkled mine with unsweetened coconut chips for a bit of crunch. Definitely keeping on rotation. Will be perfect for the upcoming summer season.

    Reply