Protein Banoffee Pie Yoghurt has it all: Creamy protein yoghurt, crunchy granola, Date caramel and fresh Bananas. A super healthy breakfast. Or dessert. Or snack. With the flavour of banoffee pie laced with hints of tiramisu and a whopping 23g of protein per portion, with just about 310cal.
Talking about luxurious breakfast without the slightest hint of guilt and added protein. Something I’m always trying to achieve; this one is a winner.It is the idea that prompted my Banoffee Mousse Protein Pie, just much easier and mainly an assembly job, if you have all the ingredients prepared.
Why You Want To Make This
Who doesn’t love Banoffee Pie? I sure do and I only know it since I came to Ireland, about 16 years ago. I instantly fell in love with the crunchy bisquit base, topped with caramel, banana and cream. It was one of the things I missed most during my weight loss period, so I decided to come up with alternatives that would fit into my daily allowance of calories, but not compromise on flavour.
Which led to the invention of my much loved Protein Banoffee Mousse Pie, which is perfect for guests and, honestly, just spoiling yourself without the huge amount of calories and with the added benefit of protein.
And now this recipe for Protein Banoffee Pie Yoghurt. Essentially a much quicker version, which you can whip up for breakfast within minutes. Meaning you can have your pie and eat it too!
Of course any Banoffee pie needs banana, so does the Protein Banoffee Pie yoghurt. I’m using medium ripe here, as I feel there is enough sweetness coming from Granola, Date caramel and Protein powder.
We need some sort of crunchy “Pie Crust” to make Banoffee Pie. And since this is developed to be a quick breakfast, I only want an assembly job really. Plus lots of fibre and nutrition. I get all of that from the oats and seeds in a crunchy granola. I’m using my own for this. You can use any brand of granola for this, but check for the ingredients, as most supermarket brands are loaded with sugar and oil.
If you want a version lower in sugar and fat, highly addictive, that you can modify according to your taste, check the recipe for my Malted Granola Clusters.
Date caramel takes only minutes to make, much faster than any caramel that uses sugar, not to mention that it’s much healthier of course due to the slower rise in blood glucose that comes with whole fruit vs. refined sugars. All you need is a food processor. You can find the recipe for it here.
You can also use it for all kinds of desserts, as dip for fruit (apples are delicious!), sweetener for your yoghurt, with ice cream or spooned straight from the jar, it’s so good.
0% Fat Greek Yoghurt
Even though I’m usually avoiding most things that are “Fat Free”, I’m making an exception for greek yoghurt since my weight loss journey. I rarely eat it as is, since yes, you will notice the lack of fat. But if you mix it with, say a bit of creamy soy milk that has been transformed into custard like consistency by shaking it with protein powder, all the creamyness is back and you get all the benefits of it’s high protein content.
Soy Milk will add more protein, which is always welcome. It also makes it very easy to mix your protein powder to avoid any little lumps. You could use any full fat plant milk. Just avoid any low fat variants, since the milk will add some creaminess to the Protein Banoffee Pie Yoghurt.
If you don’t have milk of any sort around, you can use simply more greek yoghurt.
In many of my recipes, sweet ones in particular, I try to add protein powder for it’s health benefits. Why? I hear you ask: I find it difficult to eat enough protein, as I eat very little meat and pulses. Plus I’m not the biggest fan of protein shakes, as they mean I would be drinking part of my calories.
During my weight loss period, while tracking my macros and seeing the deficit, I started to look for recipes that added protein powder and still taste good.
Unfortunately back then I didn’t find many. Most would taste unpleasantly floury and just have clumps of protein powder. And honestly, I’d rather not ruin my breakfast! Let alone other sweets.
Which is how I came up with my method of pre-mixing the powder with some plant milk or any fluids I use in a recipe, as the powders have a habit of getting clumpy and unpleasant, if you just stir them into thicker substances, say yoghurt in this case.
This way it will act more like a custard, adding sweetness, flavour and creaminess to your Protein Banoffee Pie Yoghurt without compromising the flavour and texture. It also adds back the creamyness you loose when you use fat-free greek yoghurt, but without adding the fat back in. Instead upping the protein content even more.
My personal favourite is “MyProtein”, in this case “Buttered Popcorn”, which goes perfectly with the pumpkin spice theme.
This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try. As a friend said about the Buttered Popcorn flavoured one: It tasted like really good custard or melted vanilla ice cream. I agree.
Instant Espresso Powder
This one is optional but delicious. Your usual Banoffee pie is topped with whipped cream, which I always found a bit boring. So I started adding instant espresso powder to mine and loved it from the first bite. It balances the sweetness of cream (or here the yoghurt with protein powder) with a hint of bitterness and gentle coffee flavour, making this a more grown up dessert or breakfast. This is optional, but if you are even remotely enjoying coffee, I urge you to give it a try.
Using almond extract is entirely optional, but together with the espresso powder, it adds a flavour combination reminding me of Tiramisu. So if you like Tiramisu, you’ll love this.
This has no added sugar of any sort and if you try the yoghurt mix first with the coffee, you might think it needed a little more than just the protein powder, which has sweetener. But trust me on this: We have banana, date caramel and granola, which are all sweet, so the yoghurt with its slightly tangy flavour balances it nicely.
Mixing The Creamy Protein Yoghurt
The secret to a super creamy custard like consistency that will make your 0% fat Greek yoghurt taste like full fat, lies in pre-mixing the protein powder (and instant espresso powder if using) with a little bit of soy milk or any other plant based milk you enjoy. Vigorously so. Shake very well. Then shake again. And again. Open the lid of your shaker, check if the liquid looks super creamy without any lumps. At the slightest hint of lumps, shake again. If using the instant espresso powder, this process will also dissolve it into the protein mix, without the need for hot water.
Alternatively you could do what I did and mix the above in your Nutribullet or with a whisk by hand.
If you are using a protein powder you really enjoy, it should already taste fantastic.
Now mix your “protein custard” with the 0% fat greek yoghurt. Give it a try. It should taste slightly sweet, but not overly so, as you will add more sweetness with the date caramel, banana and granola. If you like it really sweet, you could add a bit of honey or maple syrup at this point.
And you are mostly done.
Layering the Ingredients (or not).
The recipe says to layer the ingredients, which looks lovely in jars, but for a quick breakfast assembly job, it’s just as good thrown together in a bowl, date caramel drizzled over and dig in.You can easily serve this Protein Banoffee Pie Yoghurt to your guests as dessert and they will love it, while you are happy knowing it will help with weight loss (if that’s your goal).
Slice your banana into bite sized pieces. Either mix all your ingredients in a bowl or layer them in a yar as in my pictures. Start with a layer of granola (basically like your Banoffee Pie crust), top with date caramel, then banana slices, followed by the yoghurt-protein mix. Repeat if you have a big jar. Top your Protein Banoffee Pie Yoghurt with slices of banana, some granola pieces and a spoon of date caramel and you are ready to enjoy. That was a quick breakfast, wasn’t it?
I have calculated this for 2 portions, which is about the average you get here. The jar in the picture (due to lack of smaller jars in my cupboard) contains about 1.5 portions. I ate them after preparing and was decidedly too full until dinner time. Which I skipped.
While I wouldn’t advise to assemble this in advance, as the granola will go soggy, you can absolutely pre-mix the yoghurt. So all you do right before serving is layer the ingredients and you are done. But then, the whole thing just takes 5 minutes, so you might just want to make it fresh.
I have made two versions below, to test which one I prefer. One with espresso powder and almond extract, one without. The one including both was a clear winner in my book.
If you tried this recipe, I’d love to hear what version you made and how you liked it.
The granola and date caramel however are absolutely worth preparing in advance, especially if you decide to give my Malted Granola Clusters a try.
Protein Banoffee Pie Yoghurt
- 2/3 cup 0% fat greek yoghurt
- 1/3 cup soy milk or other milk of your choice
- 1 scoop protein powder My favourite for this is “MyProtein Whey – Speculoos”
- 2 tbsp date caramel
- 1/2 banana
- 3 tbsp granola For example this:
- 1/2 tsp instant espresso powder optional
- 1/4 tsp almond extract
- In a shaker bottle, combine the soy milk, protein powder and, if using, instant espresso and almond extract. Mix well until smooth and well combined. Since this is very little fluid, you might have to shake a bit longer, to get all lumps out, but I promise the bit of exercise is worth it.
- Slice the banana into thin rounds and set aside.
- In serving glasses or bowls, layer the yoghurt mixture with sliced bananas, date caramel and granola. Start with a layer of granola, followed by a layer of caramel, and then a layer of bananas, then the yoghurt. Repeat the layers until the ingredients are used up, ending with a sprinkle of granola and some banana slices on top.
- Depending on your preference for granola consistency, you can either eat it right away for a lovely crunchy granola layer or leave it in the fridge for about 30min, for it to soften a bit.