Category: Bananas

This Southern-inspired Vegan Banana Pudding is guaranteed to be a hit at your next get together. Vegan vanilla wafers and fresh banana slices layered between a creamy vegan custard, then topped with whipped cream and additional crushed wafers. All you need is 10 simple ingredients!

Ingredients You’ll Need 

For the Vegan Vanilla Pudding

• Sugar: Granulated sugar sweetens the pudding while keeping the color light. To make sure your pudding is vegan-friendly, opt for organic sugar. 
• Cornstarch: Many traditional banana pudding recipes thicken the custard using eggs. In this egg-free, vegan dessert, cornstarch acts as the thickening agent and helps thicken the pudding while keeping it soft and velvety in texture.
• Non-dairy milk: Any unsweetened non-dairy milk of choice will work, with the exception of homemade oat milk. Homemade oat milk is likely to gelatinize and become unpleasant and slimy. Instead, try our Homemade Almond Milk, or coconut milk, soy milk, or cashew milk! 
• Vegan butter: Adds richness and an extra smooth mouthfeel to the pudding. 
• Vanilla extract: Essential for the vanilla flavor! 
• Turmeric: Optional, but is used to add a bit of color to the pudding, mimicking the color of traditional egg-based custards.  
• Vegan condensed milk: Adds sweetness and enhances the rich, creamy texture of the pudding. We used our Homemade Vegan Sweetened Condensed Milk, but feel free to use a store-bought vegan condensed milk if you have access to it!  
• Vegan heavy cream: Used to lighten up the texture of the custard and to top the final dessert with homemade whipped cream! We used a store-bought vegan heavy cream. Look for one near you from brands like Silk, Country Crock, Violife, Let’s Do Organic, or Califia Farms!

For the Assembly:

• Vegan vanilla wafers: We used our Homemade Vegan Vanilla Wafers, but if you’re lucky enough to have access to vegan-friendly store-bought cookies, feel free to use them!
• Ripe bananas: The best bananas for banana pudding are fresh and ripe but not overly browned and spotty. They should be firm enough to hold their shape once sliced and keep well layered in the dessert.

Equipment Needed

• Whisk
• Medium saucepan
• Large heatproof bowl
• Plastic wrap
• Large mixing bowls (2)
• Electric hand mixer or stand mixer
• Trifle dish or large baking dish

How to Make Vegan Banana Pudding

Prepare the Vanilla Pudding

1. Combine the cornstarch, sugar, and non-dairy milk. Add the sugar and cornstarch to a medium saucepan and combine. Add 1 cup of non-dairy milk and whisk together until smooth. Whisk in the remaining non-dairy milk.  
2. Simmer the milk mixture until thickened. Place the saucepan over medium heat and cook, mixing constantly, until the mixture thickens, about 5-6 minutes. 
3. Add vegan butter, vanilla, turmeric, and salt. Remove the pudding mixture from the heat and add the vegan butter, vanilla extract, turmeric and salt. Mix together until the vegan butter is melted and the mixture is smooth. 
4. Set aside to cool. Pour the mixture into a large, heatproof bowl and press a piece pf plastic wrap directly on the surface so a skin doesn’t form. Set aside to cool to room temperature. If making it in advance, place it in the fridge until it is ready to assemble.
5. Add vegan condensed milk. Once the pudding is cooled to room temperature, add the vegan condensed milk. Mix together and set aside. 
6. Whip the heavy cream. Add the vegan heavy cream to a large bowl. Use an electric hand mixer or stand mixer fitted with the whisk attachment and beat the heavy cream until stiff peaks form. 
7. Fold the whipped cream into the pudding. Add the whipped cream to the bowl with the pudding and fold together gently until combined. 

Assemble the Banana Pudding

1. Begin layering the pudding. To a trifle dish or large baking dish, add a quarter of the pudding mixture to the bottom and spread evenly. Add a layer of vegan vanilla wafers, followed by banana slices. 
2. Layer two more times. Continue layering pudding, followed by wafers and banana slices two more times. Top with the remaining pudding mixture. 
3. Refrigerate. Cover the dish tightly with plastic wrap and refrigerate for at least two hours or up to overnight. 

Right Before Serving

1. Make the whipped cream for topping. Right before serving, add the remaining vegan heavy cream and sugar to a large bowl and whip to soft peaks. 
2. Garnish and serve. Top the banana pudding with the whipped cream and crush any remaining vanilla wafers on top. Enjoy! 

Recipe FAQs

How to Prepare Vegan Banana Pudding in Advance

If you’re preparing your banana pudding ahead of a dinner your hosting or the holidays, there are a few components you can prep in advance to make the serving day stress-free. 

First, prepare the homemade vanilla wafers, if they are being used, and store them in an airtight container at room temperature. Second, prepare the homemade pudding and refrigerate until ready to use. 

Then, layer the dessert and refrigerate at least 2 hours ahead of serving or overnight! 

More Vegan Pudding Recipes YOu May Enjoy:

Dessert

Vegan Pumpkin Pie Pudding (7-Ingredients)

Gluten Free

Apple Cinnamon Chia Pudding

Breakfast

Orange Creamsicle Chia Pudding

Breakfast

Golden Milk Rice Pudding (Easy + Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Banana Pudding Recipe

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• Author: Sweet Simple Vegan
• Total Time: 2 hours 22 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This Southern-inspired Vegan Banana Pudding is guaranteed to be a hit at your next get together. Vegan vanilla wafers and fresh banana slices layered between a creamy vegan custard, then topped with whipped cream and additional crushed wafers. All you need is 10 simple ingredients!

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Ingredients

Pudding mixture

• ¾ cup (150g) granulated sugar
• 1/4 cup cornstarch
• 3 cups non-dairy milk
• 2 tablespoons vegan butter
• 1 teaspoon vanilla extract
• ¼ teaspoon turmeric (optional)
• ¼ teaspoon salt
• 1 can of vegan condensed milk
• 2 cups vegan heavy cream, cold

Whipped cream (optional)

• 1 cup vegan heavy cream, cold
• 1 tablespoon granulated sugar

Assembly

• 2 batches of vegan vanilla wafers
• 4–5 medium bananas, sliced into ½” coins

Equipment

• Whisk
• Medium saucepan
• Large heatproof bowl
• Plastic wrap
• Large mixing bowls (2)
• Electric hand mixer or stand mixer
• Trifle dish or large baking dish

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Instructions

Prepare the Vanilla Pudding

1. Combine the cornstarch, sugar, and non-dairy milk. Add the sugar and cornstarch to a medium saucepan and combine. Add 1 cup of non-dairy milk and whisk together until smooth. Whisk in the remaining non-dairy milk.  
2. Simmer the milk mixture until thickened. Place the saucepan over medium heat and cook, mixing constantly, until the mixture thickens, about 5-6 minutes. 
3. Add vegan butter, vanilla, turmeric, and salt. Remove the pudding mixture from the heat and add the vegan butter, vanilla extract, turmeric and salt. Mix together until the vegan butter is melted and the mixture is smooth. 
4. Set aside to cool. Pour the mixture into a large, heatproof bowl and press a piece of plastic wrap directly on the surface so a skin doesn’t form. Set aside to cool to room temperature. If making it in advance, place it in the fridge until it is ready to assemble.
5. Add vegan condensed milk. Once the pudding is cooled to room temperature, add the vegan condensed milk. Mix and set aside. 
6. Whip the heavy cream. Add the vegan heavy cream to a separate large bowl. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. 
7. Fold the whipped cream into the pudding. Add the whipped cream to the bowl with the pudding and fold together gently until combined. 

Assembly

1. Begin layering the pudding. To a trifle dish or large baking dish, add a quarter of the pudding mixture to the bottom and spread evenly. Add a layer of vegan vanilla wafers, followed by banana slices. 
2. Layer two more times. Continue layering pudding, followed by wafers and banana slices two more times. Top with the remaining pudding mixture. 
3. Refrigerate. Cover the dish tightly with plastic wrap and refrigerate for at least two hours or up to overnight. 

Right Before Serving

1. Make the whipped cream for topping. Right before serving, add the remaining vegan heavy cream and sugar to a large bowl and whip to soft peaks. 
2. Garnish and serve. Top the banana pudding with the whipped cream and crush any remaining vanilla wafers on top. Enjoy! 

Notes

• As the assembled pudding chills in the fridge, the cookies will soften to a cake-like texture and the pudding will firm up. If you prefer the cookies to retain more crunch, only chill for a few hours before serving!
• This pudding is best enjoyed within 24 hours. The longer it sits, the softer the cookies will become.

• Prep Time: 2 hours 15 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Method: Stove Top
• Cuisine: Southern

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