Chocolate Banana Pudding With Ladder Whey Protein
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Your post-workout snack is about to get super deluxe. We took the rich, chocolaty flavor of Ladder Whey Protein and turned it into a luscious Chocolate Banana Pudding that will make you want to lick the bowl clean.
Thick, creamy, and silky smooth, this post-workout pudding packs 36 grams of fast-absorbing protein. When you eat it within 30 minutes after you finish exercising, it can help those worked muscles recover faster and repair with less soreness.*
Also, if you are prone to reach for something — anything! — to satisfy that burning hunger after a workout, having this pudding ready to go can help prevent the bad choices we sometimes make when we’re STARVING.
How to Make Chocolate Banana Pudding
This simple recipe takes less than 10 minutes to prepare, and we think you can knock it out in under five. Simply add all of the ingredients — Greek yogurt, banana, rice milk, Ladder Whey Protein (or Ladder Plant Protein), and powdered peanut butter — to a blender or food processor, and pulse until smooth.
Go ahead and devour it right away, or make it before you start your workout and let it chill in the fridge while you sweat.
Chocolate Banana Pudding
This post-workout chocolate banana pudding packs 36 grams of fast-absorbing protein to help you recover after your workouts.
- ½ cup reduced-fat (2%) plain Greek yogurt
- ½ large banana cut into chunks
- ¼ cup unsweetened rice milk
- 1 scoop Ladder Whey Protein
- 1 Tbsp. powdered peanut butter
Place yogurt, banana, rice milk, Ladder Whey Protein, and powdered peanut butter in a food processor; cover; pulse until combined.
Serve immediately or store refrigerated in an airtight container for up to 24 hours.
- Don’t forget, hydration is important post-workout, so enjoy this pudding with a refreshing glass of water.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
How Long Does the Pudding Keep?
If you want to make this Chocolate Banana Pudding part of your meal prep, you’re in luck. It can last in the fridge for up to four days in an airtight container. To prevent a dried-out skin from forming, Cameron Fiorenza, BS-NDTR, recommends laying plastic wrap directly onto the pudding’s surface to create a seal.
Can I Use Almond or Oat Milk Instead of Rice Milk?
Sure! This Chocolate Banana Pudding can be made with any type of unsweetened nondairy milk you prefer.
Note that different alternative milks contain varying amounts of protein, fat, and natural or added sugar, so the nutritional information of this recipe could change based on the milk you choose.
How Do I Choose a Powdered Peanut Butter?
We love putting peanut butter in everything from puddings to smoothies, and sometimes directly into our mouths. But it totally bums us out that just one tablespoon of peanut butter has a whopping 8 grams of fat and 96 calories. Rude.
That’s why we like powdered peanut butter (aka peanut flour) for this recipe. Made from roasted peanuts that have been pressed to remove most of their oil, then ground into powder, it has about 85% less fat than regular peanut butter.
Some brands add salt and sugar or other sweeteners, so check the ingredients before you buy. Ideally, you will find one that is made from just roasted peanuts, like this one.
If not, Fiorenza suggests looking for a powdered peanut butter that has less than five grams of added sugar per serving, and more than seven grams of protein. He adds, “If it is higher in fiber than other brands, that is great, too!”
Photography by Anguel Dimov, AB Creative
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.