Years ago, my best friend and I somehow managed to line up childcare for all five of our babies (between the two of us!) and sneak out for a moms’ lunch. And honestly? That alone was reason enough to celebrate. Back then, getting out of the house without a diaper bag felt like a national holiday.
What I do remember from that lunch — vividly — is the banana pudding we ordered for dessert. We sat there in total silence for the first few bites because it was that good. Then we spent the rest of the afternoon raving about it, and the next several days sending each other “still thinking about that pudding” texts like it was a long-distance romance.
Banana pudding has lived rent-free in my mind ever since. But traditional versions (hi, condensed milk) aren’t exactly my everyday vibe. So I created a lighter, high-protein version that still delivers that creamy, nostalgic banana goodness with a little Talkmacrostome twist.
This version uses thick Greek yogurt and chia seeds to create that rich, spoonable banana pudding texture — cozy, satisfying, and honestly so good it feels like dessert posing as breakfast.
And here’s what makes these even better: they are perfect for meal prep.
I make the whole batch in one large container the night before. By morning it’s thick and pudding-like, and I simply spoon it into four servings. I keep the Dang coconut chips separate and add 1 tablespoon right before eating so they stay crunchy and perfect.
Ingredients
32 oz low-fat Greek yogurt (I use Fage 2%)
2 ripe bananas, mashed
¼ cup chia seeds
½ cup unsweetened vanilla almond milk
1 tablespoon Dang coconut chips, crumbled (per serving, added just before eating)
Optional: thin banana slices for topping
Instructions
Mash the bananas in a large mixing bowl until smooth.
Add the Greek yogurt, chia seeds, and almond milk.
Stir until everything is well combined.
Transfer the mixture to one large airtight container.
Refrigerate at least 4 hours or overnight until thick and pudding-like.
In the morning, spoon into four individual servings.
Top each bowl with 1 tablespoon crumbled coconut chips and optional banana slices just before serving to keep the crunch.
Macros (Per Serving — 4 servings).
Calories: 378
Protein: 24 g
Carbs: 27 g
Fat: 16 g
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