In a medium saucepan, whisk together the almond milk, mashed bananas, vanilla protein powder, cornstarch, erythritol, vanilla extract, and salt until smooth and well combined.

Place the saucepan over medium heat and cook the mixture, stirring constantly for about 5–7 minutes until it thickens and begins to bubble slightly.

Once thickened, reduce the heat to low and let it simmer for an additional 2–3 minutes, stirring continuously.

Remove the saucepan from heat and pour the pudding into a bowl or individual serving cups. Let it cool at room temperature for a few minutes before covering.

Place the covered pudding in the refrigerator for at least 1 hour to allow it to set and chill.

Before serving, feel free to top your Protein Banana Pudding with sliced bananas, crushed graham crackers, or whipped cream.