A healthier, protein-packed twist on a classic treat, perfect for post-workout or a sweet snack!
This recipe yields a chewy, vanilla-banana-flavored treat that is higher in protein and lower in added sugar than the classic marshmallow version. The frosting gives it that "drip" look and an extra punch of sweetness.
Recipe: Protein Banana Pudding Crispy Treats
Prep time: 15 minutes Set time: 1 hour Yields: 16 small bars (or 9 large squares, like in the photo)
Ingredients
For the Treats:
6 cups Crisp Rice Cereal
¾ cup (about 2 scoops) Vanilla Protein Powder (Whey-Casein blend or a high-quality whey works best for texture; plant-based blends will make it drier/chalkier)
¾ cup Nut Butter (Almond butter or mild peanut butter—choose a drippy, natural one)
½ cup Honey or Brown Rice Syrup (to bind)
1 ripe Banana, mashed (about ½ cup)
1 tsp Vanilla Extract
¼ tsp Salt
For the Banana Glaze (Optional, for the "Drip" look):
¾ cup Powdered Sugar (or a zero-calorie substitute like Monk Fruit Powdered Sweetener)
1 scoop Vanilla Protein Powder
¼ cup Unsweetened Almond Milk (or water)
¼ tsp Banana Extract (optional, but enhances flavor)
Optional Toppings:
1 Fresh Banana, sliced
1 tbsp Chia Seeds
2-3 Walnuts, chopped
A sprinkle of matcha or green tea powder (for a green background aesthetic, as in the photo)
Equipment
An 8x8-inch baking pan
Small saucepan or microwave-safe bowl
Large mixing bowl
Parchment paper
Instructions
1. Prepare the Pan: Line your 8x8-inch baking pan with parchment paper, leaving an "overhang" on two sides. This allows you to easily lift the entire block out later.
2. Mix the Dry Ingredients: In a very large bowl, combine the crisp rice cereal, vanilla protein powder, and salt. Stir gently to combine without crushing the cereal.
3. Combine the Wet Ingredients: In a small saucepan over medium-low heat (or in a large microwave-safe bowl), combine the nut butter, honey (or brown rice syrup), mashed banana, and vanilla extract. Stir constantly until the mixture is completely smooth, melted, and just combined. (Do not let it boil).
4. Combine and Press: Immediately pour the warm wet mixture over the dry cereal mixture. Use a large, sturdy spatula to fold and mix everything together until every piece of cereal is coated. Work quickly, as it will begin to set.
Transfer the mixture into your prepared pan. Use your hands (lightly wet or greased to prevent sticking) or another piece of parchment paper to firmly and evenly press the treats into the pan. You want it compact!
5. Chill and Set: Place the pan in the refrigerator for at least 1 hour, or until it feels completely firm to the touch.
6. Prepare the Protein Glaze (Optional): In a medium bowl, whisk together the powdered sugar, protein powder, almond milk, and banana extract until completely smooth. The consistency should be thick but pourable—add a teaspoon more milk if it’s too thick, or a teaspoon more powdered sugar if it’s too thin.
7. Glaze and Garnish: Lift the chilled treats out of the pan using the parchment handles. For the "drip" effect: Use a spoon to drizzle the glaze along the edges first, allowing it to drip down the sides. Spread the remaining glaze evenly over the top surface.
8. Add Toppings: While the glaze is still wet, arrange the fresh banana slices, and sprinkle with chia seeds and chopped walnuts.
9. Final Set and Slice: Return the glazed and garnished block to the refrigerator for 15-20 minutes to let the glaze set completely. Once set, use a sharp knife to cut into squares and serve.
Notes & Tips
Protein Powder: The type of protein powder drastically affects the texture. A Whey/Casein blend is best. Pure Whey can be a bit sticky, and plant-based proteins can make the treats dry and crumbly (you may need 1-2 tbsp more milk/oil if using plant protein).
Aesthetics: To achieve the exact look in the photo, the treats are cut into extra-thick squares, and the top-panel treat is topped with four central banana slices, chia seeds, and the side "drips." The bottom treat has a single banana slice and a walnut half.
Storage: Because these contain fresh banana (especially if glazed), store them in an airtight container in the refrigerator for up to 5 days. For long-term storage, you can freeze them (unglazed is better), but the fresh banana topping won't freeze well.
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