JesseEatzA high-protein, modern twist on a Southern classic. Creamy vanilla bean pudding layered with fresh bananas and a toasted pecan-oat crumble.
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, vanilla extract, and honey until completely smooth. Fold in half of the sliced bananas. Set aside in the fridge to chill.
Use a whisk or hand mixer to ensure there are no protein powder clumps.
In a small skillet over medium heat, melt the butter. Add the chopped pecans, rolled oats, and cinnamon. Toast for 5-7 minutes, stirring frequently, until the mixture is golden brown and fragrant. Remove from heat and let cool slightly.
Watch the pecans closely; they can go from toasted to burnt very quickly!
In individual jars or bowls, layer the chilled pudding mixture with the remaining fresh banana slices and the toasted pecan crumble. Serve immediately or chill for another 30 minutes for a firmer set.
If prepping ahead, add the crumble right before serving to keep it crunchy.
The key to this dessert is the contrast between the cold, creamy pudding and the warm, slightly salty crunch of the streusel. If you want to take it to the next level, a drizzle of high-quality caramel sauce or a pinch of flaky sea salt on top makes it legendary. This is performance-grade comfort food—high in protein and heavy on soul.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.