Indulge in this Vegan Banana Pudding a plant-based banana pudding made with rich vegan custard, fresh bananas, and soft vanilla cookies. This dairy-free dessert is a sweet homage to a Southern classic, offering all the flavor and nostalgia without animal products. . Serve it chilled for a delightful treat that’s as comforting as it is delicious.
Ingredients
Vanilla Pudding:
2-1/2 cups Unsweetened Plant-Based Milk (e.g., cashew, almond, oat, or soy)
1/2 cup Sugar
1/4 cup Cornstarch
1 tsp Real Vanilla Bean Extract or Vanilla Extract
Pinch of Salt
Optional: few drops of Yellow Food Coloring for vanilla look
Sweetened Bananas:
4 Large Ripe Bananas, sliced
2 Tablespoons Vegan Butter
1/4 cup Brown Sugar
1 tsp Vanilla Extract
Pinch of Cinnamon (optional)
Additional for the Layers:
1-1/2 cups Vegan Vanilla Cookies (such as Biscoff or Nilla-style cookies) or more for layering
1 cup Whipped Coconut Cream or another Vegan Whipped Topping (optional for garnish)
Sliced Bananas or Cookie Crumbs for garnish (optional)
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the plant-based milk while whisking to avoid lumps.
Heat over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
Remove from heat and stir in the vanilla extract. (Optional: If using, mix in a drop or two of yellow food coloring for the traditional vanilla look.) Cool a bit then cover the pudding with parchment paper or plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
In a skillet, melt the vegan butter over medium heat. Add the banana slices, brown sugar, vanilla extract, and cinnamon (if using).
Cook gently, stirring occasionally, until the bananas are slightly caramelized and coated in a syrupy glaze (about 3-4 minutes). Let cool slightly.
In an 8x8-inch dish, trifle bowl, or individual serving cups, layer the dessert as follows:
Start with a layer of vanilla pudding.
Add a layer of the sweetened bananas and some of the syrup it created.
Add a layer of crushed or whole vegan vanilla cookies.
Repeat the layers until all the components are used, ending with a layer of pudding or bananas. Then top with a few crushed up cookies.
Cover and chill the pudding in the refrigerator for at least 2 hours to allow the flavors to meld and the cookies to soften.
Before serving, top with a dollop of whipped coconut cream and garnish with a slice of banana or a crumbled cookie.
Tip: For best result eat this pudding the same day.
Note: Your vanilla pudding flavor may vary depending upon which flavor of plant-based milk you use. I generally use a richer plant-based milk like cashew or oat for my pudding. Also if you use a high quality vanilla it will give your pudding more of a vanilla flavor as well.
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