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High Protein Banana Cream Pie Protein Cups - Creamy, No-Bake Treats With A Protein Boost

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup chocolate graham cracker crumbs or chocolate wafer crumbs (or chocolate rice cakes crushed for a lighter option)
  • 2 tablespoons coconut oil or melted butter
  • 1 tablespoon maple syrup or honey (optional, for a sweeter crust)
  • Pinch of salt
  • For the filling: 1 large ripe banana (spotty is best for sweetness)
  • 1 1/4 cups plain Greek yogurt (2% or 0%, or dairy-free yogurt)
  • 1/2 cup vanilla or banana-flavored whey or plant-based protein powder
  • 2 tablespoons vanilla instant pudding mix or 1 tablespoon cornstarch for thickening
  • 2–3 tablespoons maple syrup or honey, to taste
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons milk of choice, as needed to thin (start with less)
  • For layering and topping: 1 banana, thinly sliced
  • Crushed vanilla wafers or graham crackers (optional)
  • Whipped cream or coconut whipped cream (optional)
  • Shaved dark chocolate or chocolate chips (optional)
  • Toasted coconut flakes (optional)
  • Equipment: Muffin tin with liners or 6–8 small ramekins/cups
  • Mixing bowls and whisk (or a blender)
  • Measuring cups and spoons

Method
 

  1. Prep your cups: Line a muffin tin with paper or silicone liners, or set out small ramekins.
  2. Make the crust: In a bowl, mix the chocolate crumbs, melted coconut oil or butter, optional sweetener, and a pinch of salt until it looks like wet sand.
  3. Press the crust: Spoon 1–2 tablespoons of crust mixture into each cup. Press down firmly with the back of a spoon. Set aside.
  4. Blend the filling base: In a bowl (or blender), mash the ripe banana well. Add the Greek yogurt, protein powder, pudding mix or cornstarch, maple syrup or honey, vanilla, and salt.
  5. Adjust consistency: Whisk until smooth. If it’s too thick, add milk 1 tablespoon at a time until creamy and spoonable, like pudding. Taste and adjust sweetness.
  6. Layer with banana slices: Place 2–3 thin banana slices over each crust. This adds flavor and helps lock in moisture.
  7. Fill the cups: Spoon the filling over the bananas, dividing evenly. Tap the tray gently to level the tops.
  8. Chill to set: Refrigerate for at least 2 hours, or until the filling is firm enough to hold its shape. Overnight is ideal for the best texture.
  9. Add toppings: Before serving, add a small dollop of whipped cream, a sprinkle of crushed wafers, shaved chocolate, or toasted coconut if you like.
  10. Serve: Peel off liners and enjoy straight from the fridge. They’re best cold.