Easy Foolproof Vegan Banana Pudding That Everyone Will Love
Vegan banana pudding is a beloved dessert that combines the comforting flavors of vanilla custard, ripe bananas, and crisp vanilla wafer cookies—but made completely dairy-free and egg-free. This recipe recreates the classic Southern-style favorite with easy-to-follow steps and simple, wholesome ingredients suitable for beginners and seasoned vegan cooks alike.
Whether you’re making dessert for a family gathering or just a cozy night in, this creamy, layered pudding will satisfy cravings while fitting perfectly into a vegan lifestyle.
Why You’ll Love This Vegan Banana Pudding
This vegan banana pudding captures everything that makes the traditional Southern dessert so irresistible, with a plant-based twist. It features a luscious homemade vegan vanilla custard that’s silky and thickened through cornstarch, layered with firm, just-ripe banana slices and crunchy vegan vanilla wafer cookies.
The addition of a dairy-free whipped topping adds lightness and a creamy finish. What makes this recipe stand out is its foolproof technique that sidesteps common pitfalls like runny pudding, plus the versatility to customize with your favorite cookies or toppings.
Ready in advance and served chilled, it’s perfect for warm-weather entertaining or as an indulgent everyday treat.
Ingredients You Need for Perfect Vegan Banana Pudding
- Full-fat oat milk: Using full-fat or barista-style oat milk gives the custard a rich, creamy texture that mimics traditional dairy. Soy, cashew, almond, or coconut milk can be substituted but may alter thickness and flavor slightly.
- Cornstarch: This is key for thickening the pudding to just the right consistency. As explained by nutrition experts, its high starch content makes it an effective gluten-free thickener. Arrowroot powder can serve as an alternative but may result in a slightly different texture.
- Granulated sugar: Traditional white sugar works best for sweetness balance. Coconut sugar can be used as a natural alternative, but liquid sweeteners like maple syrup haven’t been tested.
- Pure vanilla extract: A vital ingredient that imparts signature vanilla flavor to the custard.
- Vegan whipped topping: Store-bought coconut-based whipped cream (such as So Delicious Coco Whip) adds fluffiness and richness, but homemade coconut or aquafaba whipped cream work well too.
- Vegan vanilla wafer cookies: Brands like 365 offer naturally vegan options. Gluten-free vegan cookies are also suitable.
- Firm, barely ripe bananas: These maintain their shape better when sliced and don’t brown quickly, providing fresh banana flavor without mushiness. Plus, as research from Healthline confirms, they are packed with essential nutrients.
Easy Step-by-Step Instructions to Make This Vegan Banana Pudding
- Prepare the custard base: In a medium bowl or measuring cup, whisk together oat milk and cornstarch until smooth with no lumps.
- Cook the custard: In a medium saucepan over medium-high heat, combine sugar and your oat milk-cornstarch mixture. Whisk constantly until the mixture simmers and thickens, about 5 minutes. Remove from heat and stir in vanilla extract. If lumps remain, blend gently with an immersion blender for a smooth custard.
- Cool the custard: Transfer custard to a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and chill in the refrigerator for about 2 hours until fully cooled.
- Whip the custard: Once chilled, fold in the coconut whipped topping using an electric mixer to achieve a light, creamy texture.
- Assemble the pudding: In a 2 to 2.5 quart trifle or serving dish, layer one-third of the vegan vanilla wafers, one-third of the banana slices, and one-third of the custard. Repeat two more times finishing with custard on top.
- Chill and serve: Cover the assembled pudding and refrigerate for at least 4 hours or overnight. This resting time allows cookies to soften and flavors to meld beautifully. Garnish with additional bananas or cookie crumbs before serving if desired.
Troubleshooting Tips for Thick, Creamy Pudding Every Time
It’s common to run into challenges like runny pudding or browning banana slices. Here’s how to avoid these issues:
- Pudding not thickening? Check your cornstarch freshness as old starch can lose thickening power. Make sure to whisk cornstarch and milk to remove lumps before heating, and cook the custard long enough until it just begins to simmer and visibly thickens. If the pudding is still thin after chilling, gently reheat with a bit more cornstarch dissolved in cold milk.
- Bananas browning too fast? Slice bananas right before assembly to minimize oxidation. Use barely ripe bananas which hold their shape better.
- Too sweet? Try reducing sugar by 1/4 cup and adjust to taste as vegan puddings tend to be sweeter to offset the lack of dairy fat.
- Custard skin forming? Press plastic wrap directly onto the surface of the custard while cooling to prevent a film.
- Whipped topping separation? Ensure the custard is fully chilled before folding in the vegan whipped cream to maintain lightness and volume.
Following these tips will help you create a consistently delightful vegan banana pudding experience.
Tips and Variations to Make This Recipe Your Own
- Different cookie options: If you can’t find vegan vanilla wafers, use vegan graham crackers, vanilla sandwich cookies, or homemade vegan shortbread.
- Add toppings for flair: Try dark chocolate shavings, shredded coconut, caramel sauce, or nut butter drizzles for extra flavor and texture.
- Make it gluten-free: Use gluten-free vegan cookies to accommodate dietary restrictions without compromising taste.
- Individual portions: Assemble in small dessert glasses or jars for easy serving and appealing presentation.
- Make ahead: Prepare the pudding a day in advance to allow the flavors to fully meld and cookies to soften beautifully.
These simple twists and personalizations make the dessert more exciting. For another cozy treat that’s just as impressive, check out our 5-minute vegan hot chocolate, perfect for serving alongside this pudding.
Frequently Asked Questions About Vegan Banana Pudding
Can I make vegan banana pudding ahead of time? Yes! This pudding actually tastes best when it’s had at least 4 hours to chill, or ideally overnight.
How long does it keep in the fridge? Store covered in the refrigerator for up to 3-4 days. For best texture and flavor, consume within that time.
Can I freeze this pudding? Freezing is not recommended as the custard and bananas can separate or get mushy.
What if I don’t have vegan vanilla wafers? Substitute with other vegan cookies like graham crackers or shortbread to suit what you have.
Can I use other plant milks in the custard? Yes—soy, almond, cashew, or coconut milk can be used, but full-fat oat milk gives the creamiest results.
Conclusion
This vegan banana pudding recipe is a creamy, crowd-pleasing dessert that brings the best of classic Southern flavors into a plant-based, allergy-friendly format. With simple ingredients and straightforward steps, even novice cooks can confidently create this luscious layered pudding.
By following the troubleshooting tips and customizing with your favorite cookies or toppings, you’ll have a no-fail dessert ready to impress at any occasion. If you’re looking for another classic comfort dessert, be sure to try our recipe for the best vegan cinnamon rolls. Give it a try and enjoy the comforting taste of banana pudding without dairy!