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Vegan Banana Pudding Recipe
This vegan banana pudding recipe is incredibly flavorful, creamy and irresistible!
Made with a simple homemade vanilla pudding base with a subtle peanut butter flavor.
The pudding is stacked in layers of dairy free whipped cream, banana slices and vegan vanilla wafers!
The ultimate quick and easy dessert that’s also budget-friendly, full of texture and made with simple ingredients.
I was so excited to find out that the Whole Food’s 365 brand of Vanilla Wafer Cookies are accidentally vegan!
You can always make your own, but this makes it so easy and convenient to make this recipe just like I remember as a kid.
They have the perfect flavor and consistency and make this vegan banana dessert complete.
Easy Dairy Free Banana Pudding
This dairy free banana pudding is even better than I remember it – it’s such a classic treat and I’m so happy with how this turned out.
It’s creamy, refreshing and perfect on a warm evening as an after dinner treat.
- Oat Milk – Use your favorite non dairy milk here, I like almond, soy and oat!
- Coconut Milk – I recommend using full-fat canned coconut milk for extra creaminess, it really doesn’t effect the flavor.
- Sugar – I recommend simply using white sugar to not change the color.
- Cornstarch – This helps to achieve that thick pudding texture!
- Peanut Butter – Use your favorite creamy peanut butter or nut butter of choice, I love banana and peanut butter together.
- Turmeric – Just a dash for color, this is optional but I like the results!
- Salt – Just a pinch to bring out the sweet vanilla flavor.
- Vanilla – To flavor the pudding base.
- Toppings – Vegan whipped cream, vanilla wafer cookies and banana slices!
How to Make Vegan Banana Pudding
Making the Non Dairy Pudding
To make the easy vanilla pudding base, start by adding all the ingredients, except the vanilla, to a pot.
Whisk well until the cornstarch is dissolved, then place over medium heat.
Bring to a soft boil, then reduce heat to low and simmer for about two minutes, whisk frequently until thickened.
Remove from heat, whisk in the vanilla and then pour the pudding into a bowl and cover.
Cool 30-60 minutes in the fridge, then whisk again until creamy and you’re done!
Serving Homemade Banana Pudding
Now it’s time to assemble your pudding cups!
Add a couple tablespoons of the pudding to a cup, followed by a layer of wafers, a layer of banana slices and a layer of vegan whipped cream.
Spread out and repeat until your cups are full, then garnish with a final cookie and banana slice.
I recommend chilling until nice and cold, but you can also dig in right away!
You can make your own vegan whipped cream recipe for this recipe, or simply use your favorite store-bought brand – If you do go the store-bought route, I like to use the tubs instead of the spray cans as I think the texture is better for this recipe.
The prepared pudding cups can be kept in the fridge for up to three days, though I recommend enjoying them as soon as they are nice and chilled!
This recipe is:
- Dairy Free
- Egg Free
Try these other fruity vegan desserts:
- 1 Cup Oat Milk
- 1 Cup Coconut Milk*
- 3 Tbsp Sugar
- 3 Tbsp Cornstarch
- 2 Tbsp Creamy Peanut Butter
- Dash Turmeric (optional for color)
- Pinch Salt
- 1 1/2 Tsp Vanilla
- Vegan Vanilla Wafers*
- Vegan Whipped Cream
- Banana Slices
- Add all ingredients, except for the vanilla, to a pot. Whisk well until the cornstarch is dissolved and then place over medium heat.
- Bring to a soft boil, then reduce to low and simmer for about 2 minutes, whisking frequently until thickened.
- Remove from heat, whisk in vanilla and then pour the pudding into a bowl and cover. Cool 30-60 minutes in the fridge (once cooled, whisk it again and it will become super creamy).
- Assemble cups: add a couple tablespoons of pudding to a cup, followed by a few wafers, then banana slices, then a couple tablespoons of whipped cream. Spread around and repeat until you're out, then garnish with a final cookie and banana slice.
- I recommend chilling this again for best results, but you can also dig in right away!
*You can use coconut milk in a carton or just more almond milk, but I highly recommend using full-fat coconut milk from a can for the best creamy texture. If your can is cold and the fat has separated from the water, simply place both in a microwave-safe bowl and heat and stir until combined and use a cup of this.
*The Whole Foods 365 brand of vanilla wafers are accidentally vegan!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 37gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 224mgCarbohydrates: 66gFiber: 3gSugar: 36gProtein: 8g