Enjoy this luxuriously smooth, and creamy Weight Watchers Banana Pudding recipe next time you want to treat yourself or your loved ones.
When enjoyed without vanilla wafers, it is only 1 point per serving. With the wafers, it is only 4 points! If you ask me, the wafers are definitely worth the extra three points, but I’ll let you decide for yourself.
If you grew up enjoying banana pudding with Nilla vanilla wafers, this recipe will transport you back to simpler times. Taking one bite of this lightened-up banana pudding reminds me of enjoying this treat in the summertime as a child. In fact, this recipe is very similar to traditional banana pudding recipes in terms of the ratios of ingredients. However, it utilizes the lightened-up versions of the classic ingredients and contains lower amounts of the ingredients high in fat or sugar.
For instance, we are using a light butter substitute instead of butter. Instead of sugar, we are using a zero-calorie sweetener. And instead of whole milk, I opted for low-point unsweetened almond milk (but you can surely use fat-free milk if that’s what you prefer!). Nevertheless, this recipe will impress you with its scrumptious taste and presentation!

Why You Should Try This Recipe
- It’s rich and nostalgic. This delicious homemade banana pudding with vanilla wafers will not only satisfy your craving for an indulgent dessert but also, with its classic texture and flavor, give you a comforting sense of nostalgia.
- It’s a quick stovetop recipe. Making banana pudding from scratch has never been easier. It takes about 20 minutes to cook this recipe.
- You can eat it warm or chilled. Personally, I can’t help but dig into this banana pudding while it’s still warm from the stovetop. However, many people prefer their banana pudding cold! Either way, it is amazing and provides a different experience.
Recipe Overview
- Serving Size: 165g
- Number of Servings: 6
- Time to Cook: 20 minutes
- WW Points Per Recipe: 4 WW Point per serving, 23 points for the entire batch of pudding (Click here to view the recipe in the WW app. WW login is required)
Ingredients Needed for Weight Watchers Banana Pudding
- ⅔ cup Monk fruit sweetener or other 1:1 zero-calorie sugar replacement
- ⅓ cup All-purpose flour
- ½ tsp Table salt
- 3 Eggs
- 2 cups Unsweetened, plain almond milk (other milk will work, but this is incredibly low-point)
- 1 ½ tbsp Light butter substitute (I used I Can’t Believe It’s Not Butter! Light)
- ¼ – ½ tsp Banana extract, to taste
- 2 medium Fresh bananas, sliced
- 18 Vanilla wafer cookies

Instructions for making Weight Watchers Banana Pudding (Step by Step)
- Combine the dry ingredients in a large saucepan, whisking to break up any lumps.

2. Separately, whisk the eggs and then add them in. Add the milk and stir until smooth.
3. Turn the stovetop heat on medium-low and cook the pudding until it is nice and thick, about 15 to 25 minutes. Stir it constantly to avoid it from scorching the bottom or turning lumpy.

4. Remove it from the heat and add the butter substitute and baking extract, mixing to combine. Allow the pudding to sit at room temperature for a few minutes, so it is just warm instead of hot.

5. In an 8 x 8 square pan, 9-inch round, or smaller dish, assemble the banana pudding with fresh-sliced banana pieces and vanilla wafer cookies. I usually put the slices from one banana on the bottom, top it with the pudding, and then create a design with the remaining banana pieces and the cookies, but feel free to get creative and layer it how you want!

6. Serve immediately while warm or chill in the refrigerator until it’s more set and cold.
Variations and Substitutions
- Sweetener vs. Sugar: if you don’t want to use a low-calorie sweetener, you can use granulated sugar instead, but it will be 11 points per serving with the vanilla wafers included. You can always eat a slightly smaller portion size or simply skip out on the wafers to make it lower in points.
- Banana Pudding with Graham Crackers: instead of vanilla wafers, feel free to use Graham crackers! I suggested breaking them up into pieces if you want to use them on the top. Or keep them whole and use them to line the bottom of the pan.
- Garnish Ideas: Top this yummy pudding with fat-free whipped cream, extra banana slices, or even meringue! You can also garnish with fresh berries or caramel sauce.
- Banana Pudding with Cool Whip: for a lighter, more airy pudding that’s almost like a mousse, you can allow this banana pudding recipe to cool and then fold in some fat-free cool whip to make it fluffy.
- Baking Extract Flavor: if you can’t find banana-flavored extract, you can use vanilla extract instead. I suggest using an extra banana in the recipe to make up for it.

Tips and Tricks for Making Weight Watchers Banana Pudding
- Don’t let it boil! This pudding recipe needs to be gently cooked. The eggs can curdle if you cook it at too high a heat, letting it come to a boil. It should never bubble.
- The smaller the baking dish you use, the deeper the pudding will be.
- Stir constantly while it thickens. As the pudding cooks, it will start to become thicker on the bottom part that directly touches the pan. It’s best to use a rubber spatula and continuously stir towards the end to pick up those thicker parts and distribute them evenly into the mixture.
- If flour is super lumpy, then you can also go the extra mile by running it through a sieve before using it in the recipe.
- To prevent a film from forming, store it with plastic wrap, touching the surface of the pudding directly. Keep this easy banana pudding in the refrigerator and enjoy it within 4 days.
Related Recipes
Weight Watchers Banana Pudding

Ingredients
- ⅔ cup Monk fruit sweetener, or other 1:1 zero-calorie sugar replacement
- ⅓ cup All-purpose flour
- ½ tsp Table salt
- 3 Eggs
- 2 cups Unsweetened plain almond milk, (other milk will work, but this is very low-point)
- 1 ½ tbsp Light butter substitute, I used I Can’t Believe It’s Not Butter! Light
- ¼ – ½ tsp Banana extract, to taste
- 2 medium Fresh bananas
- 18 Vanilla wafer cookies
Instructions
- Combine the dry ingredients (the first 3 ingredients) in a large saucepan, whisking to break up any lumps.
- Separately, whisk the eggs and then add them in. Add the milk and stir until smooth.
- Turn the stovetop heat on medium-low and cook the pudding until it's nice and thick, for about 15 to 25 minutes. Stir it constantly to avoid it from scorching the bottom or turning lumpy. If it bubbles, turn the heat down.
- Remove it from the heat and add the butter substitute and baking extract, mixing to combine. Allow the pudding to sit at room temperature for a few minutes, so it is just warm instead of hot.
- In an 8×8 square pan, 9-inch round, or smaller dish, assemble the banana pudding with fresh-sliced banana pieces and vanilla wafer cookies. I usually put the slices from one banana on the bottom, top it with the pudding, and then create a design with the remaining banana pieces and the cookies, but feel free to get creative and layer it how you want!
- Serve immediately to enjoy it warm or chill in the refrigerator until it’s more set and cold, depending on your preferences.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.