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Kefir Banana Pudding

Prep Time20 mins
Cook Time5 mins
Total Time2 hrs 25 mins
Servings: 6



  • 1/2 cup white granulated sugar
  • 1 cup whole milk divided
  • 1/4 teaspoon salt
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1 cup kefir I used 1% whole fat


  • Nila wafers
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar sifted
  • 2 large bananas


  • To make the vanilla kefir pudding: In a medium saucepan, set over medium heat, combine sugar with 3/4 cup of the whole milk and salt. Bring to a gentle simmer, stirring occasionally, until sugar has dissolved.
  • Meanwhile, combine the remaining 1/4 cup milk with the cornstarch. Add the milk and cornstarch mixture to the saucepan with the milk and sugar mixture. Whisk and cook until 30 seconds to a minute, until it thickens.
  • Run through a sieve into a bowl. Slowly whisk in the vanilla extract and kefir until smooth. Place a sheet of plastic wrap onto the surface of the pudding and transfer to the fridge to cool, at least 2 hours.
  • To assemble the banana pudding: Using a hand mixer, beat the heavy cream and sifted powdered sugar together until very soft peaks form, about 1 to 2 minutes.
  • To assemble the pudding: Add a few tablespoons of pudding to each glass. Top with a few slices of banana, broken up wafers, a few tablespoons of whipped cream. And then more banana, wafers, pudding and then more bananas, wafers and lastly, finish with a liberal dollop of whipped cream. Of course, this doesn’t have to be in a crazy order—do what you like! I finished with a few crumbs of wafers.


Serving: 6g