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Delicious cottage cheese banana pudding in a glass bowl topped with banana slices.

Cottage Cheese Banana Pudding

A creamy and nutritious pudding made with ripe bananas, cottage cheese, and optional mix-ins, perfect for breakfast or dessert.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups full-fat or 2% cottage cheese Use small-curd for a smoother texture
  • 2 large ripe bananas The riper, the sweeter and more flavorful
  • 2 tablespoons honey, maple syrup, or agave Adjust to taste
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon Optional, for a warm note
  • 1 pinch fine sea salt
  • 2 tablespoons Greek yogurt or sour cream Optional for extra creaminess
  • 1 tablespoon lemon juice To brighten flavor and prevent banana browning
  • ½ cup milk or almond milk To thin, as needed
Optional Mix-ins and Toppings
  • ¼ cup chopped toasted walnuts or pecans Optional
  • 2 tablespoons chia seeds Optional
  • ½ cup dark chocolate chips Optional

Method
 

Preparation
  1. Peel 2 ripe bananas and break them into chunks. Add a squeeze of lemon juice to the banana pieces.
  2. In a blender, add the banana chunks, cottage cheese, honey, vanilla, cinnamon, and a pinch of salt.
  3. Blend on high for 45–90 seconds until smooth, stopping to scrape down the sides as needed. Add milk a tablespoon at a time for desired consistency.
  4. Taste the pudding and adjust sweetness or flavor as desired.
  5. Transfer to jars or bowls and chill for at least 30 minutes before serving.
Roasted Banana Variation
  1. Preheat oven to 400°F (200°C). Halve bananas lengthwise, brush with melted butter, and sprinkle with brown sugar.
  2. Roast for 10–15 minutes until caramelized, then blend with cottage cheese as in the base method.
Poached Banana Variation
  1. Simmer peeled bananas in water with maple syrup and a cinnamon stick for 3–4 minutes until softened.
  2. Cool slightly and blend following the base method.
Baked Pudding Variation
  1. Mix the blended base with 2 beaten eggs and pour into a greased baking dish.
  2. Bake at 350°F (175°C) for 20–30 minutes until set but slightly wobbly in the center.

Notes

Store the pudding in an airtight container for up to 3–4 days. Freezing is possible but the texture may change. Portion into jars for easy serving.