Begin by preparing your ingredients and ensuring the banana is ripe — ideally with a few brown spots for maximum natural sweetness and creaminess. Slice it into smaller pieces for easier blending. Then, measure out ½ cup of Greek yogurt, ¼ cup of unsweetened almond milk (or any milk of choice), 1 scoop of chocolate protein powder, 1 tablespoon of unsweetened cocoa powder, ½ teaspoon of vanilla extract, and a pinch of salt. Having everything ready before you begin will make the process smooth and efficient.

Add the sliced banana to your blender first — placing it at the bottom helps create a creamy base. Then, add the Greek yogurt, almond milk, cocoa powder, protein powder, vanilla extract, and a small pinch of salt. The salt might seem minor, but it deepens the chocolate flavor and balances sweetness beautifully. Make sure your blender lid is secured tightly before starting.

Begin blending on a low speed for 10–15 seconds to break up the banana and combine the dry ingredients. Gradually increase to high speed and blend for 45–60 seconds until the mixture becomes completely smooth, thick, and creamy. Stop halfway through to scrape down the sides with a rubber spatula — this ensures every bit of protein powder and cocoa mixes evenly. The final texture should resemble a thick chocolate mousse or pudding.

Once blended, pause to taste the mixture. Depending on the sweetness of your banana and the flavor of your protein powder, you may want to add a small amount of sweetener — about 1 to 2 teaspoons of erythritol, stevia, honey, or maple syrup. Add it directly to the blender and blend again for 5–10 seconds until fully incorporated. Avoid over-blending at this stage to maintain a dense, creamy texture.

Using a spatula, carefully pour the pudding mixture into small glass jars, dessert cups, or ramekins. Divide it evenly among two or three servings. Gently tap each jar on the counter a few times to release any trapped air bubbles, creating a smooth, even surface on top. This small detail helps your pudding set perfectly and look visually appealing.

Cover the jars with lids or plastic wrap and place them in the refrigerator for at least 1–2 hours. This chilling time allows the pudding to thicken naturally as the protein and yogurt firm up. If you prefer a firmer, mousse-like consistency, let it chill overnight. For a quicker version, you can place the jars in the freezer for 30 minutes, but check frequently to avoid freezing solid.

While the pudding chills, prepare your peanut butter drizzle. In a small microwave-safe bowl, add one tablespoon of natural peanut butter and heat for 10–15 seconds. Stir until smooth and slightly runny — it should have a pourable consistency, like syrup. If it’s too thick, mix in ½ teaspoon of warm milk or water and stir again.

When ready to serve, remove the pudding cups from the refrigerator. Give them a light stir if you prefer a softer texture, or leave them untouched for a firm pudding. Drizzle the warm peanut butter over the top of each serving using a spoon or piping bag. The peanut butter will slightly melt into the pudding, creating a luscious marbled look.

For a final touch, garnish each pudding cup with thin banana slices, a sprinkle of cocoa nibs, crushed peanuts, or dark chocolate shavings. These not only make your dessert look stunning but also add texture and extra flavor contrast.

Serve chilled with a small spoon and enjoy each creamy, chocolatey, peanut-buttery bite. The smooth pudding base, paired with the nutty drizzle and natural banana sweetness, creates a rich yet light dessert that satisfies cravings while keeping your nutrition goals intact.