A guilt-free, creamy dessert layered with banana slices, crushed biscuits, and chocolate chips — perfect for meal prep or portion-controlled treats.
🕒 Servings and Timing
- Prep Time: 10 minutes
- Chill Time: 20 minutes (optional, but recommended)
- Total Time: 30 minutes
- Servings: 4 individual pudding pots
🟢 Slimming World Friendly | 🥄 Low Syn (approx. 2.5 syns per pot) | 🍌 Vegetarian
✅ Ingredients List
- Fat-free Greek yogurt (or quark for syn-free version)
- Banana, sliced
- Low-syn/light digestive biscuits or crushed Weetabix
- Sugar-free vanilla pudding mix (or fat-free vanilla yogurt)
- Dark chocolate chips (measured)
- Sweetener (optional, to taste)
- Vanilla extract
🔢 Instructions
- Prepare the Base: In a bowl, mix Greek yogurt (or quark) with sugar-free vanilla pudding mix and a few drops of vanilla extract. Add sweetener if desired.
- Layer 1: Spoon a layer of the creamy mixture into the bottom of each plastic cup.
- Layer 2: Sprinkle a layer of crushed light digestive biscuits or crushed Weetabix.
- Layer 3: Add a few banana slices.
- Repeat Layers: Repeat the yogurt, crumbs, and banana layers to build your pot.
- Top Off: Finish with a few banana slices and a sprinkle of measured dark chocolate chips.
- Chill (optional): Place the pudding pots in the fridge for 15–20 minutes to firm up slightly.
✨ Notes & Tips
- Use Ripe Bananas for the best natural sweetness.
- Syn-Free Option: Use quark, fresh banana, and skip the biscuits/choc chips (or count accordingly).
- This recipe is perfect for batch-prepping dessert ahead of time — great for lunchboxes or portion control!
🖼 Hero Image
(Use the photo you provided as the hero image right here on the blog.)
📌 About This Dessert
This quick and creamy banana pudding came together when I needed something sweet without sabotaging my weight loss goals. It’s made with Slimming World-friendly ingredients, requires no baking, and takes less than 10 minutes to prep. It’s my go-to when I need that banana-cream-pie fix — only lighter and portioned out!
👩🍳 Step-by-Step Cooking Guide
1. Mix the Cream Layer
Whisk together Greek yogurt, sugar-free pudding mix, and vanilla extract. Add a little sweetener if your yogurt is tart.
Tip: If the mixture feels too thick, add a splash of milk (skimmed or dairy-free).
2. Crush the Biscuit Layer
Crush 1 light digestive or ½ a Weetabix per serving.
Tip: Crush them finely for a smooth texture or leave a few chunks for crunch.
3. Slice the Banana
Use a ripe banana — the spottier, the better! Slice into coins.
4. Assemble Your Layers
In each plastic cup:
- Spoon a layer of yogurt mixture
- Sprinkle in crushed biscuits
- Add banana slices
Repeat if space allows.
5. Add Choc Chips & Chill
Top with a few measured dark chocolate chips (around ½ tsp = 1 syn).
Chill in the fridge to let the flavors settle.
🧾 Ingredient Details & Substitutions
Ingredient Explanations
- Greek Yogurt: Thick, creamy, protein-rich. For syn-free, use plain fat-free.
- Sugar-Free Pudding Mix: Adds vanilla flavor and helps firm up the texture.
- Bananas: Naturally sweet and creamy — perfect for layering.
- Chocolate Chips: Measured in moderation for that indulgent touch.
Ingredient Swaps
- No pudding mix? Use vanilla-flavored fat-free yogurt.
- No choc chips? Try a drizzle of sugar-free chocolate syrup (count the syns).
- No biscuits? Skip them or replace with oat-based Hi-Fi bar crumbs (count syns).
Equipment Notes
- Any small cups or ramekins will do.
- No mixer needed — just a spoon and bowl!
🍴 Variations & Serving Ideas
Flavor Twists
- Add a few drops of banana essence for stronger flavor.
- Swirl in ½ tsp of peanut butter (count syns!).
- Add cinnamon to the yogurt for a warm flavor profile.
Dietary Variations
- Gluten-Free: Use GF biscuits or skip them.
- Vegan: Use dairy-free yogurt and chocolate chips.
- Syn-Free Version: Use only quark + banana, skip biscuits and choc chips.
Serving Suggestions
- Serve cold, straight from the fridge.
- Pair with black coffee or a fruit tea.
- Perfect for post-dinner or snack-time cravings!
🧊 Storage & Make-Ahead Info
Storage
- Store covered in the fridge for up to 2 days.
- Best eaten fresh for ideal banana texture.
Reheating
- Not suitable for reheating — enjoy cold.
Make-Ahead Tips
- Mix yogurt base in advance and store separately.
- Assemble just before serving to keep bananas fresh.
Shelf Life Notes
- Bananas may brown slightly after 1 day — still edible, just less pretty.
- Yogurt layer may loosen slightly on day 2.
📊 Nutrition (Per Serving – Approximate)
- Calories: 160 kcal
- Carbs: 22g
- Protein: 9g
- Fat: 4g
- Syns: ~2.5 (varies based on brand and measurements)
- Allergens: Dairy, Gluten (depending on biscuit choice)
❓ Frequently Asked Questions
Q: Can I make this dessert completely syn-free?
A: Yes! Use quark, banana, and skip any chocolate or biscuits. Still delicious.
Q: What if I don’t have pudding mix?
A: Use vanilla yogurt, or add sweetener + vanilla extract to plain yogurt.
Q: Can I freeze these pudding pots?
A: Not recommended — the banana and yogurt will change texture when thawed.
Q: Can I double the batch?
A: Absolutely. Just layer in a larger dish and scoop individual servings later.
💬 Behind the Recipe
I made this banana pudding one evening when cravings hit hard and the only thing sweet in the house was a ripe banana. I remembered a layered pudding I used to love as a kid, and this was my Slimming World version of it. It’s fast, fuss-free, and totally hits the spot without knocking me off track. Even my non-Slimming World friends love these little pots!
🧡 Let’s Connect!
Did you try this recipe? Tag me on Instagram or drop a comment below with your pudding pot twist! 👇
Got a tip or variation? Share it so others can try it too!
📣 Call to Action
📌 Try it out this week, and let me know how you like it!
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