Ingredients:

  • 1 cup (240g) plain non-fat Greek yogurt
  • 1 scoop (30g) vanilla whey or casein protein powder
  • 1 tbsp (15ml) sugar-free maple syrup
  • ½ tsp (2.5ml) pure vanilla extract
  • 1 pinch (0.5g) sea salt
  • 2 medium (200g) ripe bananas, sliced
  • ¼ cup (15g) crushed graham crackers
  • 1 tbsp (15g) mini dark chocolate chips

Instructions:

  1. Prepare the blender. Add the Greek yogurt, protein powder, sugar-free maple syrup, vanilla extract, and sea salt into your blender or food processor.
  2. Process the base. Blend on high for 45-60 seconds until the mixture looks glossy and completely smooth. Note: This ensures the protein powder is fully integrated.
  3. Transfer the cream. Pour the smooth protein base into a mixing bowl. You should notice a sweet, creamy aroma wafting up.
  4. Fold in the goods. Using your silicone spatula, gently fold in half of the sliced bananas and the mini dark chocolate chips. Do this slowly until the chips are evenly distributed but the bananas remain whole.
  5. Create the foundation. In two 8 oz glass jars, sprinkle a layer of crushed graham crackers at the bottom.
  6. First cream layer. Spoon in half of the protein mixture, smoothing it out with the back of a spoon.
  7. Add the fruit. Place a layer of fresh banana slices on top of the cream.
  8. Final assembly. Repeat the layers of cream and bananas, finishing with a dollop of the protein mixture and a final sprinkle of graham crumbs.
  9. The chill phase. Cover the jars tightly and refrigerate for at least 2 hours. According to [Serious Eats](https://www.seriouseats.com), allowing proteins to hydrate in a cold environment improves the overall mouthfeel and stability of the dessert.
  10. Serve. Remove from the fridge and enjoy when the base feels firm and the crackers have slightly softened into a cake like texture.