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vegan banana pudding with homemade vanilla wafers in jars
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Vegan Banana Pudding

This Southern-style vegan banana pudding layers sweet vanilla pudding with fresh banana, wafer biscuits, and dairy-free whipped cream. With just 10 ingredients and less than 30 minutes of prep time, this simple dessert will surely impress!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4

Ingredients

PUDDING:

OTHER INGREDIENTS:

  • 1/2 cup (120 ml) vegan whipped cream (*see notes)
  • 16-20 vegan vanilla wafers (*see notes)
  • 2-3 bananas sliced (*see notes)

Instructions

MAKE THE PUDDING:

  • In a medium-sized saucepan, combine all pudding ingredients except vanilla extract. Do not turn on the heat yet, first whisk until the cornstarch dissolves. Then bring the mixture to a boil over medium heat, whisking frequently.
  • Once it starts boiling turn the heat to low and whisk continuously for about 2 minutes. The pudding will thicken and get very creamy. Remove from heat, stir in vanilla extract, cover with a plastic wrap to avoid a film, and allow to cool for about 10-15 minutes.

ASSEMBLE:

  • Meanwhile, slice the bananas, and whip up your favorite vegan whipped cream. Use about 1/2 cup if you just want to dollop it on top or more for additional layers.
  • In a jar, add 1-2 tablespoons of the pudding, then a layer of vegan whipped cream, a few vanilla wafers, and a layer of sliced bananas. Repeat this step one more time. Depending on the size of your jars, you will be able to fill 2-4 jars.
  • Garnish with a dollop of whipped cream, a few banana slices, and vanilla wafer crumbles. Enjoy immediately if you prefer the cookies to stay crisp, or refrigerate for a few hours if you prefer a chilled dessert and soft cookies.

Notes

  • Canned Coconut Milk: It will make the pudding creamy and rich. If you don't like coconut, use 2 cups of your favorite plant-based milk, however, the pudding will turn out less rich and creamy.
  • Sweetener: You can use organic sugar, coconut sugar, etc. or use Erythritol for a sugar-free version. Maple syrup should be also fine.
  • Peanut butter: Feel free to use any other nut butter, e.g. almond butter. Use sunflower seed butter for a nut-free version.
  • Vegan whipped cream: You could chill a can of coconut cream in the fridge overnight, scoop out the cream (use the water for smoothies) and whip up the cream. Or use your favorite vegan whipped cream or product like "So Delicious Coco Whip". Another option would be to use vegan meringue made from 1/3 cup aquafaba (chickpea brine - I recommend using a can without added salt), 1/8 tsp cream of tartar (or a little lemon juice), 3 tbsp powdered sugar (or Erythritol) and 1 tsp vanilla extract. Whip up the aquafaba and cream of tartar with an electric hand mixer until stiff peaks form (about 5-8 minutes). Then slowly add in the powdered sugar, and finally the vanilla extract.
  • Vanilla wafers: I made homemade vegan vanilla wafers that are also gluten-free, but you can use store-bought vegan vanilla wafers.
  • Banana slices: To keep the banana slices from turning brown, simply squeeze some lemon juice or lime juice over the slices.
Nutrition Facts
Vegan Banana Pudding
Amount per Serving
Calories
381
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
70
%
Carbohydrates
 
43
g
14
%
Fiber
 
3
g
12
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.