Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese
- 1 large very ripe banana (plus extra for slicing)
- 1 tablespoon maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup crushed vanilla wafers or graham crackers
- Optional: Whipped topping or extra banana coins for garnish
Instructions
- Step 1: Blend the Base: Place the cottage cheese, one whole ripe banana, maple syrup, vanilla extract, and cinnamon into a high-speed blender or food processor. Blend on high for 60 to 90 seconds until the mixture is completely smooth and no lumps remain. The consistency should look like a thick, glossy pudding.
- Step 2: Layer the Pudding: Take two glass jars or dessert bowls. Place a few slices of fresh banana at the bottom, followed by a layer of the blended cottage cheese mixture. Sprinkle a layer of crushed vanilla wafers or graham crackers over the pudding. Repeat the layers until you reach the top of the container.
- Step 3: Chill and Serve: While you can eat this immediately, it is best after chilling in the refrigerator for at least 30 minutes. This allows the cookies to soften slightly into that classic “cake-like” texture found in traditional banana pudding. Top with a few fresh banana slices and an extra sprinkle of cinnamon before serving.
- Cook Time: 10 minutes