This vegan banana pudding is a modern, healthier twist on the classic dessert. Like the original, it consists of layers of cookie crumbles, sweet vanilla flavoured custard, sliced fresh bananas and whipped cream. But all in a plant-based disguise.
While you’d typically expect your banana pudding to come in a big trifle bowl, this recipe is a bit different. The vegan banana pudding is served in individual glasses (white wine glasses work well), which makes it look super cute and a lot less messy to pass around. Here’s what else you’ll love about this banana pudding:
- It’s a classic turned vegan
- Calls for only 20 minutes of prep time
- Perfect to make ahead and let chill until after dinner
- Comes in single serving glasses
- Can easily be customised
Ingredients You’ll Need to Make Vegan Banana Pudding
Vanilla custard – following the recipe below for vegan vanilla custard, you’ll need sugar, cornstarch, salt, almond milk and vanilla.
Bananas – use perfectly ripe bananas and cut them into thin slices to create an even banana layer.
Vanilla wafers – use store-bought vegan vanilla wafers, or make them by yourself using this recipe.
Whipped cream – the best vegan substitute for whipped cream is whipped coconut cream.
How Ripe Should Bananas Be?
For the best banana pudding, you’ll want to use perfectly ripe bananas. While desserts like banana bread or banana muffins can handle even slightly riper bananas, the key to good banana pudding is to use bananas that are ripe enough to have the fully developed taste and sweetness, but not so ripe that they would feel soft when you cut them. Dark yellow with a few little brown specks.
How to Make Vegan Banana Pudding from Scratch
- Bake the wafers if using homemade.
- Cook the custard.
- Whip the coconut cream.
- Slice the bananas.
- Assemble the banana pudding.
How to Layer Banana Pudding
Here’s the breakdown of how to layer banana pudding:
- Crumbled vanilla wafers
- Vanilla custard
- Sliced bananas
- Whipped cream
Do You Eat Banana Pudding Warm or Cold?
This is the age-long question among banana pudding lovers. Most true fans agree that traditional banana pudding should be topped with meringue and eaten slightly warm.
But traditional banana pudding is not exactly what we’re working with here, is it? This vegan banana pudding is best if you let the custard cool to room temperature before you use it in the recipe. Then, once you assemble the pudding, let it chill in the fridge for at least another hour, allowing the ingredients to rest and cool off completely.
How Long Does Banana Pudding Last?
You can store your banana pudding wrapped with plastic wrap in the refrigerator for up to 3 days, but it’s best on the day it’s made.
Should You Keep It in the Fridge?
Yes, you should cover the pudding with plastic wrap and keep it in the fridge.
Are You a Fan of Bananas?
If you’re looking for a different banana dessert, make sure to check out these banana muffins, banana overnight oats or banana smoothie.
Vegan Banana Pudding
Ingredients
- 2 bananas, sliced
- 4 – 8 vanilla wafers crumbled
- ½ cup coconut whipped cream
Vanilla Custard
- ⅓ cup sugar
- 3 tablespoons corn starch
- ⅛ teaspoon salt
- 1 ½ cup plant-based milk (I used almond milk)
- 1 tablespoon vanilla extract or 1 vanilla pod
Instructions
- Put the corn starch, sugar and salt into a medium saucepan and whisk it with the milk until smooth. Place over medium heat and bring to a boil, stirring continuously. Then turn to low heat and continue to stir until the mixture thickens and turns creamy. Turn the heat off, add the vanilla and give it one final stir. Let the custard cool to room temperature.
- Slice the bananas and whip the cream.
- Prepare two glasses and assemble the layers: vanilla wafers, vanilla custard, sliced bananas, and whipped cream. Repeat until you run out of ingredients.
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