Vegan Banana Pudding
Vegan Banana Pudding is a delicious and cruelty-free twist on the classic Southern dessert. This plant-based version offers a delightful combination of creamy texture and naturally sweet flavors. To create this indulgent treat, ripe bananas serve as the star ingredient, providing a rich and velvety base.
The pudding is typically made with a blend of coconut milk or almond milk, creating a luscious and dairy-free custard. Sweetened with alternatives like agave syrup or maple syrup, this vegan pudding maintains its sweetness without relying on traditional sugars. A touch of vanilla extract enhances the overall aroma and taste, adding a comforting and familiar element.
Layered with slices of ripe bananas and vegan-friendly vanilla wafers, the dessert takes on a nostalgic charm. The final touch often includes a dollop of coconut whipped cream or a sprinkle of crushed nuts for added texture and richness.
What makes this Vegan Banana Pudding particularly appealing is its compassionate approach to dessert-making, catering to those with dairy restrictions or those who choose a plant-based lifestyle. The result is a delectable and guilt-free treat that captures the essence of the classic while embracing the principles of vegan living.
In crafting Vegan Banana Pudding, the recipe prioritizes ingredients that align with plant-based principles without compromising on flavor. The choice of non-dairy milk not only contributes to the creamy consistency but also introduces a subtle nutty undertone, enhancing the overall taste experience. Almond milk, soy milk, or oat milk are popular choices, each bringing its unique nuance to the pudding.
For added nutritional value, chia seeds or flaxseed meal may be incorporated into the pudding, providing a boost of omega-3 fatty acids and fiber. These ingredients contribute to the dessert’s wholesome appeal, making it not only a delightful treat but also a nourishing option.
To achieve the perfect balance of sweetness, ripe bananas play a dual role, serving as both a base ingredient and a natural sweetener. Their inherent sweetness reduces the need for excessive added sugars, making this vegan dessert a healthier alternative.
The layering of banana slices and vegan-friendly vanilla wafers creates a visually appealing dessert with a delightful interplay of textures. The softness of the pudding contrasts with the slight crunch of the wafers, offering a satisfying bite that mirrors the traditional version.
Vegan Banana Pudding stands as a testament to the versatility of plant-based cooking, proving that indulgent and satisfying desserts can be created without the use of animal products. Whether you follow a vegan lifestyle or simply appreciate a dairy-free twist on a classic, this dessert promises a delightful and compassionate culinary experience.
Vegan Banana Pudding
Vegan Banana Pudding
Are you ready for drool-worthy and impossibly easy Vegan Banana Pudding?! With layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, this no-cook vegan dessert has everything you want in banana pudding, but NO dairy or eggs. Only 5 ingredients and 15 minutes to prepare!
Prep Time 15minutes minutes
Chill time 3hours hours
Total Time 3hours hours 15minutes minutes
Servings8 servings
INGREDIENTS
2 (3.7 oz) boxes instant vegan vanilla pudding mix (I like the 365 brand linked here and pictured above. See Notes for homemade option.)
4 cups unsweetened non-dairy milk such as almond, coconut, or soy (We preferred unsweetened almond milk.)
9 ounces vegan vanilla wafers (I used the 365 brand.)
2 or 3 barely ripe bananas
1 tablespoon lemon juice, optional (Helps prevent browning of bananas but isn’t necessary.)
2 to 3 cups So Delicious Coco Whip, thawed in the refrigerator, or homemade whipped coconut cream
INSTRUCTIONS
NOTE: Check the instructions on the pudding mix. The brand I used called for simply whisking the powder into milk, but that led to clumpy pudding. So I decided to use a blender to combine the powder and the milk, and then use a handheld electric mixer. If you don’t mind a few clumps in the pudding, feel free to skip the blending.
Prepare one box of pudding: add 2 cups of milk to a blender. Remove the small center cap in the blender’s lid. Turn the blender on low speed, and pour the pudding mix through the hole in a slow but steady stream. Blend for just a few more seconds on low speed, until incorporated. Immediately pour the pudding into a large mixing bowl, and use an electric handheld or stand mixer to beat the pudding until thickened, 1 to 2 minutes. Set aside.
Arrange vanilla wafers across the bottom and sides of an 8- or 9-inch square ceramic or glass dish (approx. 2.5 liter capacity). Crumble 3 or 4 wafers by hand, and sprinkle the crumbs into the gaps between the cookies. Slice one banana, and arrange on top of the cookies. (One large banana should be enough for each layer.) Spread the pudding on top, all the way to the edges so that the banana is covered.
Now make the 2nd batch of pudding: add the remaining 2 cups of milk to the blender and prepare the pudding the same way you did before. Set aside.
Repeat the layering process: a layer of wafers, sliced banana, and the 2nd batch of pudding.
Refrigerate for at least 3 hours. Cover with plastic wrap if refrigerating longer. Before serving, top with dairy-free whipped topping. If also decorating with sliced banana, toss banana with lemon juice to prevent browning. Crumble a few vanilla wafers on top and serve.
NOTES
Pudding Options
Feel free to use a cook-and-serve pudding mix instead of instant, or make a double batch of homemade vanilla pudding. Note that the finished dish will need more time to chill and set, at least 4 hours.
Preparing in Advance
Through step 5, banana pudding can be made the day before serving. Cover and refrigerate overnight. Add whipped topping, sliced banana, and crumbled wafers just before serving.
Storage
Store leftover banana pudding in a covered container in the refrigerator for up to 3 days. Freezing not recommended.