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Banana Pudding

Creamy Southern Homemade Banana Pudding – egg-free / dairy-free / gluten-free / vegan / no sugar

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar @choccoveredkt

Did you know that I once competed in a Banana Pudding Eating Contest?

Yes, really… Can’t you picture it? 🙂

It was at Six Flags, and I was with a group of friends. Hungry teenagers, lured by the thought of free banana pudding and Nilla wafers, we all decided to enter. About 3 seconds into the contest, we knew we were way out of our league. I’d eaten a bite and a half of banana pudding, while the guy next to me was halfway finished and the lady next to him was already onto her second bowl!

Needless to say, I didn’t come close to winning the contest, but the banana pudding was delicious and I didn’t end up with a stomachache like I’m sure the winner must have gotten… He ate almost 2 pounds of banana pudding in under 5 minutes!

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar @choccoveredkt

So can you guess the secret ingredient that makes this healthy banana pudding recipe super thick and creamy without the use of cornstarch or heavy cream? Don’t worry, it’s not garbanzo beans, and it’s not cauliflower. Not this time.

Above, topped with sliced banana and Homemade Healthy Graham Crackers.

Creamy Homemade Banana Pudding

Banana Pudding

Total Time: 10m
Print This Recipe No ratings yet.


  • 2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3-4 tbsp coconut butter (45-60g)
  • 1 package MoriNu tofu (Soy-free version: see recipe instructions below)
  • pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
  • optional: 1/8 tsp turmeric for a deeper-yellow hue


Banana Pudding Recipe: Make sure the coconut butter is melted before you begin. (For tips on the easiest ways to melt coconut butter, see Coconut Butter FAQ Page.) Combine all ingredients in a blender or food processor, and blend until completely smooth. Makes about 2 cups. (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp. Decrease the salt to 1/8 tsp.  Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully. Vanilla stays the same, and sweeten as desired. Add milk of choice if a thinner pudding is desired.)

Click for: Banana Pudding Nutrition Facts

Creamy Southern Banana Pudding: egg-free / dairy-free / gluten-free / vegan / no sugar @choccoveredkt

Question of the Day:

Would you ever consider entering a food eating contest?

Do you think you could ever win? Growing up, I had a friend who definitely should have entered one of those contests… On one occasion we went out for pizza, and he ate 19 slices. He was a pretty small guy, too!

Link Of The Day:

Sugar Free Chocolate Fudge

Sugar Free Chocolate Fudge


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Published on July 11, 2013

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Heather says

    hi katie,

    i am just wondering if you could explain what the purpose of the coconut butter is in the recipe? is it needed to help it stabilize?

    i’d love to make this in a pie form for my cousin! it is his b-day and he literally just asked if i would do banana cream pie

  2. BakeMeABallerina says

    I followed the recipe, but got soup…. what happened????? The “pudding” was so thin I could have drank it through a straw. Does it need to set in the fridge?

    • BakeMeABallerina says

      PS: Is this all because I didn’t use Mori Nu? Also I love your oatmeal and pancake recipes and don’t want to sound negative…I was just wondering what I messed up.

    • Chocolate Covered Katie says

      No it should be thick from the beginning, as there is no thin liquid in the recipe to make it soupy. But I’ve never tried it with anything but the morinu, so I really can’t say how it would turn out with a different type.

    • Unofficial CCK Helper says

      Maybe, but only if you ate it warm. If you ate it cold the oil would probably get solid which would be weird.

  3. Amelia says

    *Google Searches ‘Is banana pudding a thing?* and arrives on this blog.
    *Reads recipe*
    I’ve only two goals now 1) to try this pudding and 2) to marry you for putting this pudding up for the world to see.

  4. Elysa says

    Hi Katie

    I love, love, love this pudding! The only issue is you cannot make it ahead or save the left over pudding as it turns brown. I have tried adding lemon, that did not help. Any ideas what else I might try? Thanks so much! Elysa

  5. Angela says

    This is such a smart recipe! I replaced the coconut butter with non fat plain greek yogurt and it came out great. I’ve seen coconut flavored yogurt too which would have been tasty too I would think. The firm tofu smoothed out much better than I expected. Gets my mind thinking about other things I can use tofu for in healthified recipes.

  6. Natalie says

    So delicious! I made this today but with a lot of ingredient substitutions-I live in japanese, I can’t get coconut butter so used peanut butter and I don’t know where to get sweeteners so I used honey (I’m not vegan) I made a double batch and although it tastes great still it’s turned brown. I kinda forgot bananas do that… What can I do to stop that happening????

  7. Stephanie says

    Is there a way to make healthier banana pudding without tofu? I cannot have any soy based products due to health reasons.

  8. Hannah says

    TOTALLY late to this post but pleased to have found it 🙂
    I’m a bit confused – is it 1/3c mashed banana (80g) or 2/3c (160g)?


  9. Alissa says


    Do you have any suggestions for getting rid of the “soy” flavour out of your tofu based deserts? We don’t have Morinu tofu in Australia and all the silken tofu I have tried in recipes like this and your chocolate mousse still leave that distinct taste. I have tried adding more salt which helps a bit but not fully. Thankyou!!

  10. Ellen Spear says

    In answer to question of the day about whether you’d consider entering an eating contest: never, because: a) I have a tender stomach, b) there’s no chance of enjoying eating if your aim is to each as much as you can in as little time as possible, c) the aftereffects would be awful, d) see the egg-eating dare in the film Cool Hand Luke — Paul Newman’s character wins, but looks nauseated and is unconscious, or nearly, at the end.

  11. ANN JOHNSON says


    • Unofficial CCK Helper says

      I think you are confusing this site with another blog.

      Katie does not have a recipe for pecan loaf on her site…

  12. Charlotte says

    Just made this and it is amazing! It reminds men quite a bit of a banana cream cheese pie filling that I used to make, but much healthier. I’ll definitely be using this as pie filling sometime soon, with a graham cracker crust!

    Also, regarding coconut butter, for those who are yet to try it: I have found that it is sold under different names, and is sometimes much cheaper when not marketed as “coconut butter.” It is also called coconut manna and creamed coconut (not to be confused with coconut cream). The brand Let’s Do Organic sells vacuumed packed coconut butter (they call it coconut cream) on Amazon, and it’s the best deal I’ve found by FAR, at about $14 for 42 ounces, whereas a 16 oz jar of Artisana Coconut butter usually retails for $12-$14. The Let’s Do Organic brand isn’t quite as smooth as Artisana (or Nutiva coconut manna, which is about $10 for a 16 oz jar and tastes interchangeable with Artisana in my opinion), but it’s still fantastic, and it is generally what I keep in stock.

  13. Kim says

    Hi, I would love to make this, do you use silken tofu? I only have firm tofu and I think the texture would be all wrong!

  14. Jackie says

    I remember going to Six Flags and having banana pudding. I liked it as a kid, but did not eat it as an adult. Reading the box and all the words I could not pronounce turned me off. Thanks to you I can enjoy eating it again.



  15. April says

    I made this for breakfast today and topped it with homemade vegan 8 granola, raspberries and banana slices. It was incredibly delicious! I was impressed with how much banana flavor it had! So good! I was also very pleased to use the coconut butter because I’ve had a jar forever and didn’t really know what to do with it! I know now after looking around your site a bit that you have the opposite problem with the coconut butter! (: Thanks for the delicious recipe!

  16. Missy says

    Hi! This looks amazing and we are dairy free and gf in our house but we are also high fructose free which means no coconut 🙁 is there anything that could be substituted for the coconut butter?

    Thanks, Missy

    • Jason Sanford says

      Yes, you can use raw cashew butter or soak raw cashews in water to soften them, then drain and blend the raw cashews with the other ingredients.

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