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Light Banana Pudding (eggless)

Few days ago I wanted to use some bananas I had at home, so I came up with this recipe. 

The dessert was very light in texture and lasted for over one week, in the fridge. 
Light Banana Pudding (eggless)
Makes 4
3 small ripe bananas
200gr light cottage cheese                       
1 cup milk (1.5% fat)
1 tsp vanilla essence
10gr gelatin powder (1 sachet)
1/3 cup cold water
1/3 cup hot water
1/6 cup honey
Ground cinnamon for decoration

Preparation Method
 1) Sprinkle gelatin over the cold water and allow to stand for 5 minutes.  Then add the hot water and allow gelatin to fully dissolve.
2) Blend bananas, cottage cheese, milk, vanilla essence and honey.
3) Add dissolved gelatin and blend mixture for 2 more minutes.
4) Pour mixture in 4 small Bundt silicone molds; refrigerate over night.
5) Serve plain or with ground cinnamon.


  1. I love this idea... thanks for sharing. Moo x

  2. Great idea for such a lovely light pudding.

  3. Yum-this means that one dessert will give me 3/4 of a banana, which is undoubtedly a good thing! You did whip up something amazing here and I do not think I have to worry about this being in the fridge for 4 days or not even a full day-yum!

  4. Very creative, and I like the little bundt shapes. Happy April!

  5. My grandma doesn't east non veg items, not even onion, its very difficult to make something completely vegetarian according to her rules. Your recipe made my day. Finally I can give her something yum to taste.

  6. Mmmm...interesting recipe. We always have bananas around. I'll give this one a try.
    I'm surprised it lasted so long. Usually baked goods which are moist don't make it a week which gives it another plus in my book.

    1. Hi Joanne, this recipe is not cooked and it does not contain any eggs. That's why it lasts so many days...

  7. these are so cute! such a creative use of bananas!

  8. That looks absolutely delicious--and I can't believe it held in the fridge for so long!

  9. I love this dessert, Eftychia. :)

  10. this sounds sinfully delicious E! Thanks for sharing this fabulous recipe with us.

  11. This recipe looks light and sweet - and a great way to use up those extra bananas! I have to say that I eat more bananas now than I did as a child because a family member of mine had an extreme aversion to them. It may have been something that happened to her in the past; I don't know but it still remains to this day. I just know that folks with aversions/phobias are hard to change. I myself am afraid of really deep water, but I am beginning to condition myself by spending more time (albeit slowly) in water - I even went on a Carribean cruise and was not afraid! ~Michelle M.


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