The good news is that you can be enjoying your pudding in minutes warm or chill for later. 

Let’s start with the guide that will help you to make your vegan banana pudding. Besides the recipe, this guide also includes other important information about this pudding.

If you need more pudding recipes, I have Black Rice Pudding, Vegan Mango Pudding, and Mango Chia Pudding.

What is Banana Pudding?

Vegan banana pudding is made by first preparing a thick vegan custard, made with non-GMO cornstarch, non-dairy milk, and vanilla.  The custard is layered with vegan cookies, coconut whipped cream, and slices of banana.

It is generally linked to Southern American cuisine; however, it can be available across the country. Moreover, it closely relates to an English trifle in that it is combined in layers and adds fruit, custard, sponge cake, and whipped cream.

Your typical banana pudding can be made utilizing a baked or refrigerated technique, with the latter being the more famous, especially among home cooks. Furthermore, many recipes have been adapted utilizing banana or vanilla pudding rather than a proper custard. Other recipes do not use wafers.

A general technique of preparing this recipe is to repeatedly layer the custard, banana, and wafers into pudding and serve with whipped cream. With time, the wafers will absorb the custard. The layers will press together, leading to the flavors to mix.

Ingredients for banana pudding

Banana Pudding Ingredients

  • Non-Dairy Milk – For preparing vegan pudding, you require a liquid to mix the pudding base to produce this delicious dish! There are plenty of non-dairy milk on the market like soy milk, oat milk, almond milk to chose from.
  • Bananas – Make sure to use fully ripened bananas, but don’t go for the overripe ones that are usually recommended for making banana bread. 
  • Maple Syrup – I used maple syrup, but since the bananas are sweet, any sweetener can be used for this recipe, so substitute your favorite sweeteners, like agave, cane sugar, or stevia. 
  • Vanilla Extract – To boost the flavor of your pudding. 
  • Cornstarch
  • Turmeric
  • Salt

Cooking banana pudding in saucepan

How To Prepare Vegan Banana Pudding?

  • In a medium-sized pot over low flame, mix banana, sweetener, other ingredients, and one cup of non-dairy milk. Mix the 1/2 cup milk that remains with the cornstarch.
  • Add the cornstarch mixture to the banana pudding mixture, stirring constantly until the pudding thickens.
  • Stir in vanilla, salt and remove from the heat. Serve hot or cold, the pudding will thicken as it cools.

Ways To Eat The Vegan Banana Pudding

Serve your pudding topped with coconut whipped cream and vegan cookies. Double the recipe and add the filling to a prebaked pie crust and top with vegan whipped cream. 

Serve it as a parfait with crushed vegan Graham cracker and layer with vegan whipped cream. Serve it over granola, stirred with breakfast oatmeal, quinoa, or chia pudding.

What You Can Add in Vegan Banana Pudding?

The recipe can be prepared with just a few ingredients, and it is an easy-to-go dish for everyone. Most liquid sweeteners will be good here and ensure to utilize pure vanilla extract. Turmeric is added for color but you can leave it out.

4 Elements for Vegan Banana Pudding

Plant-based milk

For preparing vegan pudding, you require a liquid to mix the pudding base to produce this delicious dish! Utilizing plant-based milk for your drink will aid in keeping this a vegan dessert. They are much non-dairy milk on the market like soy milk, oat milk, almond milk to chose from

Handheld mixer

Combining the pudding powder and milk by hand is interesting until you begin running out of time. Applying an electric mixer is vital for a creamy, vegan-friendly banana pudding dish. For this recipe, you need to beat the pudding mixture and milk for three minutes for getting it to the desired consistency.

Spoon

Eventually, it is the last piece of equipment you require to enjoy vegan banana pudding. We would not mind if you utilize a fork, but a spoon is the desired tool for this vegan recipe. By using the spoon, you will be able to enjoy your bowl full of vegan pudding!

Can I Make This Pudding Ahead Of Time?

Yes, this pudding can be made a day before and kept covered and chilled in the refrigerator, but I prefer to make it about 4 hours before I serve it.

How To Store Vegan Banana Pudding?

Preparing too much banana pudding is not any trouble! If you have prepared much banana pudding, then you can even store vegan banana pudding.

In an airtight container, put your leftover vegan-friendly pudding in the container and close the container. Then, instantly place your leftover pudding into the refrigerator. You will love to eat your banana pudding up to 4 days later.

Are You Looking For More Delicious Vegan Dessert Recipes? Try These Out:

  1. Jamaican Sweet Potato Pudding
  2. Jamaican Cornmeal Pudding
  3. Vegan Coconut Cream Pie
  4. Vegan Purple Sweet Potato Pudding
  5. Best Jamaican Desserts

overlay banana pudding on a white plate

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vegan banana pudding in two glasses on a white platter with 2 wooden spoons on a white wooden background

Vegan Banana Pudding

This incredibly delicious vegan banana pudding recipe is so easy to prepare! Make tasty vegan, gluten-free banana pudding in minutes.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan banana pudding
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 137kcal

Equipment

Ingredients

  • 2 medium ripe bananas mashed
  • 1 1/2 cups non-dairy milk almond, soy, or coconut (divided)
  • 2 tablespoons maple syrup stevia, agave or cane sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • Pinch of salt
  • Pinch of turmeric

Instructions

  • In a medium-sized pot over low flame, mix banana, sweetener, other ingredients, and one cup of non-dairy milk. Mix the 1/2 cup milk that remains with the cornstarch.
  • Add the cornstarch mixture to the banana pudding mixture, stirring constantly until the pudding thickens.
  • Stir in vanilla and salt and remove from the heat. Serve hot or cold; the pudding will thicken as it cools.

Nutrition

Calories: 137kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 46mg | Potassium: 360mg | Fiber: 2g | Sugar: 16g | Vitamin A: 386IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 1mg