Hey there! If you’re like me and always on the lookout for a sweet, creamy dessert that’s dairy-free but still indulgent, you’re in for a treat. This vegan banana pudding is one of those recipes that feels like a warm hug in dessert form. I’ve whipped this up more times than I can count, and every time, it’s a total hit with everyone! It’s rich, luscious, and layered with love—plus, it’s super easy to whip up with just a few simple ingredients. Let’s get started, shall we?
Ingredients You’ll Need for Vegan Banana Pudding
Great recipes start with great ingredients. Here’s what you’ll need to make this dreamy banana pudding:
- Bananas—Choose ripe bananas with lovely brown speckles. They’re naturally sweet and give the Pudding that classic banana flavor.
- Coconut Milk or Almond Milk – I usually use full-fat coconut milk because it makes the Pudding super creamy, but almond milk works just fine if you prefer something lighter.
- Sweetener – I like using maple syrup or agave nectar for a touch of natural sweetness.
- Thickening Agent – Cornstarch or arrowroot powder does the trick for that smooth, silky pudding texture.
- Vanilla Extract – A splash of vanilla takes the flavor up a notch.
- Optional Toppings – If you’re feeling fancy, vegan whipped cream, crushed cookies, or a sprinkle of chia seeds can add some fun texture.
With these ingredients on hand, you’re well on your way to creating a dessert that will make everyone smile.
Instructions to Make Vegan Banana Pudding
Let’s walk through the steps together. Trust me, it’s easier than you think!
Step 1: Prepare the Bananas
First, peel and slice the bananas into thin rounds. I usually set them aside in a bowl until I’m ready to layer. Make sure they’re ripe but not mushy—you want them to hold their shape nicely.
Step 2: Make the Pudding Base
In a medium saucepan, I mix my coconut milk (or almond milk) with the sweetener. Then, I gradually whisk in the cornstarch to avoid lumps. Pro tip: Keep whisking as it heats up—you’ll know it’s ready when it thickens into a creamy, dreamy consistency.
Once it’s nice and thick, I take it off the heat and stir in the vanilla extract. The aroma at this point? Heavenly!
Step 3: Cool the Pudding
I’ve learned that cooling the Pudding slightly before assembling it is key. Otherwise, the bananas can get too soft. I usually transfer the Pudding to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
Assembling Your Vegan Banana Pudding
Now for the fun part—putting it all together!
- Layer the Pudding – I start with a thin layer of Pudding at the bottom of my dish. This helps anchor everything in place.
- Add Banana Slices – Next, I add a layer of those perfectly sliced bananas.
- Top with Cookies – I use my favorite vegan cookies here. They soften beautifully as the pudding sets.
- Repeat the Layers – Keep going until you run out of ingredients, finishing with a final layer of Pudding on top.
- Chill Before Serving – Here’s where patience comes in. I cover the dish and let it chill in the fridge for at least 4 hours, but overnight is even better. The flavors meld together, and the cookies soften into this cake-like goodness.
Tips for the Best Vegan Banana Pudding
Over time, I’ve picked up a few tricks to make this Pudding extra special:
- Choose the Right Bananas: Ripe bananas with a few brown spots are perfect for sweetness and flavor.
- Use Full-Fat Coconut Milk: For that luxurious, creamy texture, full-fat coconut milk is my go-to. If you prefer something lighter, almond or soy milk works too.
- Chill Thoroughly: Don’t rush this step! Chilling allows the flavors to meld beautifully.
- Customize Your Toppings: Sometimes, I’ll add crushed nuts, vegan chocolate shavings, or even a sprinkle of cinnamon for a little extra flair.
Variations and Substitutions for Vegan Banana Pudding
What I really enjoy about this recipe is how easily you can tweak it to suit your taste. Here are a few variations I’ve tried:
Nut-Free Version
Got a nut allergy? No worries. Just swap out the coconut or almond milk for oat or soy milk. It still turns out creamy and delicious.
Low-Sugar Option
If you’re watching your sugar intake, you can reduce the sweetener or replace it with mashed dates. They add a natural sweetness and a hint of caramel.
Gluten-Free Option
Need it gluten-free? Use gluten-free cookies or biscuits. There are plenty of great vegan and gluten-free options available these days.
No-Cook Version
Short on time? I’ve created a no-cook version using chia seeds as a thickener. Blend the bananas with your plant-based milk, stir in the chia seeds, and let it thicken in the fridge.
FAQ Section
How long does vegan banana pudding last?
When kept in an airtight container, it typically stays fresh in the fridge for 3 to 4 days.
Can I make this Pudding without coconut milk?
Absolutely! You can use almond milk, soy milk, or oat milk—keep in mind that the texture might change a bit depending on which one you use.
Can I freeze vegan banana pudding?
Freezing isn’t ideal because it can change the texture of both the Pudding and the bananas. I recommend enjoying it fresh!
How do I prevent bananas from turning brown in the Pudding?
A little trick I use is to lightly coat the banana slices with lemon juice before layering them. It slows down the browning process without affecting the flavor too much.
Conclusion
There you have it—a tried-and-true recipe for vegan banana pudding that’s sure to impress. Whether you’re making it for a party, a family gathering, or just because you want something sweet, this dessert hits the spot every time.
I hope you give this recipe a try! If you do, I’d love to know how it went! Drop a comment below or share your delicious creation on social media. Trust me, once you try this, it’ll become one of your go-to desserts. Happy pudding making!
Vegan Banana Pudding Recipe
Ingredients
- 4 ripe bananas sliced
- 2 cups coconut milk or almond milk for a lighter option
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Vegan cookies or biscuits for layering
Optional toppings:
- Vegan whipped cream
- Crushed cookies
- Chia seeds or crushed nuts
Instructions
- Peel and slice the bananas into thin rounds. Set them aside in a bowl for layering later.
- In a medium saucepan, mix together the coconut milk and maple syrup. Slowly whisk in the cornstarch to keep it smooth and prevent lumps. Place the saucepan over medium heat and continue stirring until the mixture thickens and reaches a smooth consistency (about 5-7 minutes).
- Remove the saucepan from the heat and mix in the vanilla extract. Let the pudding cool slightly before assembling.
- In a serving dish or individual jars, spread a thin layer of pudding at the bottom. Add a layer of sliced bananas, followed by a layer of vegan cookies. Keep layering until all the ingredients are used, ending with a final layer of pudding on top.
- Cover the dish or jars and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, top with vegan whipped cream, crushed cookies, or your favorite toppings. Enjoy!
Notes
- Milk options: You can use any plant-based milk, but full-fat coconut milk will give the creamiest result.-
- Sweetener: Feel free to adjust the sweetness by adding more or less maple syrup to taste
- Storage: Store the pudding in an airtight container in the refrigerator for up to 3-4 days.
- Banana browning: Lightly coat the banana slices with lemon juice if you’re worried about them browning too quickly.