A creamy homemade vegan banana pudding recipe you can make with just a few basic ingredients.
No tofu
No cashews
No eggs or heavy cream
And unlike many other quick banana pudding recipes you can find online, there’s also no Cool Whip and no instant vanilla pudding mix needed for this one.
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Here’s the chocolate version ➜ Healthy Chocolate Pudding
Banana Pudding Ingredients
The recipe can be made with just five ingredients, and it’s easily customizable.
Most granulated or liquid sweeteners will work here, and make sure to use pure vanilla extract, not imitation. The turmeric is completely optional, for color.
I chose non-gmo cornstarch to thicken the pudding, but it’s easy to make banana pudding without cornstarch if you prefer:
Simply use my recipe for Coconut Whipped Cream and blend in two bananas.
For the milk of choice, feel free to go with your personal favorite. Canned coconut milk will yield the richest and creamiest results, or I’ve also had success with soy or almondmilk.
Leftover banana? Make Banana Ice Cream or Healthy Banana Bread
Ways To Eat The Pudding
Serve this southern vegan banana pudding plain or with Vegan Nilla Wafers.
Or you can transfer the pudding to a pie shell and refrigerate until thick, for a quick and easy homemade banana pudding pie.
It’s great stirred into overnight oats or chia pudding, layered into a parfait glass with crushed graham crackers, or used in recipes that call for boxed banana pudding.
Try adding 2-3 tbsp of peanut butter, for peanut butter banana pudding!
Above, watch the vegan banana pudding recipe video
Vegan Banana Pudding
Ingredients
- 2 ripe bananas, mashed
- 1 1/4 cup milk of choice
- sweetener of choice, such as 1 tbsp pure maple syrup or sugar, or pinch stevia
- 1 1/2 tbsp cornstarch or arrowroot (or see substitution above)
- 1/4 tsp pure vanilla extract
- optional 1/8 tsp turmeric for color
- optional 1 tbsp vegan butter or coconut butter, for richer taste
Instructions
- *You can also add 2-3 tbsp of peanut butter to turn it into a peanut butter banana pudding.In a small pot over medium heat, combine banana, sweetener, optional ingredients, and 1 cup of the milk of choice. Whisk the remaining 1/4 cup milk with the cornstarch. Once banana mixture is warm, whisk in the cornstarch mixture. Cook on low heat, whisking occasionally, until thick. Turn off heat and stir in vanilla. (If not eating right away, you can take it off the heat before it's thick, let cool, then refrigerate. The pudding will thicken considerably in the fridge.) If a smoother texture is desired, feel free to use a hand blender. Serve hot or cold.View Nutrition Facts
Notes
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Stephanie says
I would love to make this recipe but I’m apprehensive about it turning an unappetizing green color commenters have spoken about. Has anyone figured out how to avoid this pitfall? If I put this into a pie I would not want it to be green…