Vegan Banana Pudding
This vegan banana pudding is a rich, creamy, and nostalgic dessert made entirely without dairy, eggs, or processed pudding mixes. It layers homemade banana-infused pudding with sliced bananas and vegan cookies or wafers, then chills to perfection. The result is a comforting treat that tastes indulgent but is made with wholesome plant-based ingredients. It’s perfect for gatherings, picnics, or a cozy dessert after dinner, and it’s sure to please vegans and non-vegans alike.
Ingredients
For the Pudding:
- 2 cups unsweetened plant milk (such as almond, oat, or soy)
- 1/2 cup full-fat canned coconut milk (for creaminess)
- 1/3 cup organic cane sugar or maple syrup
- 3 tablespoons cornstarch
- 1/8 teaspoon turmeric (for color, optional)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (optional for stronger flavor)
For the Layers:
- 3–4 ripe bananas, sliced
- 1 1/2 to 2 cups vegan vanilla cookies or wafers (such as store-bought vegan graham crackers or animal-free vanilla wafers)
- Optional: coconut whipped cream for topping
Instructions
1. Make the pudding.
In a medium saucepan, whisk together the plant milk, coconut milk, sugar (or maple syrup), cornstarch, turmeric, and salt until smooth. Place over medium heat and cook, whisking constantly, until the mixture begins to thicken. This will take about 6–10 minutes. Once it begins to bubble and thicken like a custard, remove from heat and stir in the vanilla and banana extracts. Let it cool slightly.
2. Prepare your layering ingredients.
While the pudding cools slightly, slice your bananas and set out your cookies. Choose a dish for assembling—either a trifle bowl, 8×8 baking dish, or small mason jars for individual servings.
3. Assemble the banana pudding.
Begin with a layer of cookies at the bottom of your dish. Add a layer of sliced bananas, followed by a layer of warm pudding. Continue layering until all ingredients are used, finishing with a layer of pudding on top. You can reserve a few cookie crumbles and banana slices for garnish.
4. Chill.
Cover and refrigerate the pudding for at least 4 hours, or overnight if possible. This helps the flavors meld and the cookies soften into a cake-like texture.
5. Serve.
Before serving, top with dollops of coconut whipped cream and a few extra banana slices or cookie crumbles for presentation.
Serving Suggestions
Vegan banana pudding is delicious served chilled on its own or with a cup of coffee or tea. It makes a wonderful summer dessert or potluck contribution. For extra flair, serve it in individual glasses with layers visible.
