Banana-infused milk is folded with whipped Greek yogurt in this healthy pudding recipe. Layers of toasted hazelnuts add a bit of crunch on top of the mousse-like texture, and slices of caramelized banana make this an easy but impressive-looking dessert.

Stella Parks
Source: EatingWell Magazine, November/December 2015


Banana Pudding
Layers & Topping


Instructions Checklist
  • To prepare pudding: Bring 1 1/2 cups milk and banana slices to a simmer in a small nonreactive saucepan (see Tips), then remove from heat. Cover and let stand for 1 hour. Or cool to room temperature, cover and refrigerate for up to 1 day.

  • Mix gelatin with the remaining 2 tablespoons milk in a medium bowl, stirring to break up any lumps. Set a fine-mesh sieve over the bowl.

  • Add sugar, dry milk and salt to the banana-milk mixture; cook, stirring, until the dry ingredients have dissolved and the milk is steaming hot (do not let it boil), about 5 minutes.

  • Pour the milk mixture through the sieve into the gelatin, pressing on the bananas to extract as much milk as possible without actually mashing the pulp through the sieve. (Use the leftover pulp in a smoothie or muffin batter, or discard.) Whisk until the gelatin is dissolved. Cover and refrigerate until firm and cold, at least 3 hours and up to 5 days.

  • Scrape the chilled pudding into the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high. At first it will look something like cottage cheese, but continue beating until smooth, about 1 minute. Return the pudding to its original container. Combine cream, yogurt and vanilla in the bowl and beat on medium-high for 5 full minutes. Fold into the pudding.

  • To assemble parfaits: Spoon 1/4 cup pudding into each of 6 parfait glasses. Top with 3 or 4 banana slices and 1 1/2 tablespoons hazelnuts, then another layer of banana slices. Spoon on another 1/4 cup pudding and top with the remaining banana slices and hazelnuts. (To learn how to "brulee" the banana slices for the topping, see Tips.)


Make Ahead Tip: Prepare through Step 5 up to 5 days ahead. Finish Step 6 and refrigerate the assembled parfaits for up to 4 hours.

Use nonreactive bowls or pans--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the dish. Reactive cookware (aluminum and cast-iron) can impart off colors and/or flavors.

Brûléed banana slices--sliced banana with a layer of caramelized sugar--make our banana pudding parfaits extra-special for barely any extra calories. To make them, you'll need a small kitchen torch. Sprinkle a slice of banana with 1/2 tsp. granulated sugar. Holding the flame 1 to 2 inches away, heat the sugar until it melts and browns. Let stand until crisp and cool.

Nutrition Facts

348.4 calories; protein 9.6g 19% DV; carbohydrates 40.6g 13% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 32.3g; fat 18g 28% DV; saturated fat 6.4g 32% DV; cholesterol 34.6mg 12% DV; vitamin a iu 595.8IU 12% DV; vitamin c 6.8mg 11% DV; folate 35.5mcg 9% DV; calcium 189.4mg 19% DV; iron 0.9mg 5% DV; magnesium 55.1mg 20% DV; potassium 517.5mg 15% DV; sodium 99.9mg 4% DV; thiamin 0.2mg 16% DV; added sugar 17g.

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I'm making just the pudding to put in a graham cracker crust with bananas mini marshmallows and mini chocolate chips on top for Father's Day! Read More