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.
You May Also Like: Vegan Brownies – reader favorite recipe
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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Fruit Recipes:
Rojalex says
Love this recipe! I basically make it every time I have a banana left over and it never disappoints. Recently I added a tablespoon of peanut butter powder and it was to die for ❤️ My only comment would be that even if you are planning to refrigerate before eating (as I always do), try to cook on low for as long as possible on low heat. I didn’t the first time and it came out a bit runny despite a couple hours in the refrigerator
ssk says
Nothing “southern” about this banana pudding, but it’s probably good.
Katie B says
Hi Katie! I want to use this pudding to make a banana pudding poke cake for hubby’s birthday. Unfortunately, most recipes I’ve seen direct you to use boxed cake mixes or some other disgustingly sugar packed yellow cake recipe. Do you have any recipes you’d suggest to use for a poke cake with this pudding? I thought about trying one of your banana breads & cutting it in slices to layer with nilla cookies and pudding but wasn’t sure if it would get too soggy, and of course a full cake would look prettier I think.
CCK Media Team says
Hi! Maybe try this one? https://chocolatecoveredkatie.com/vegan-cake-recipe/
Erinn Drake says
Delish. I used soy milk and 2 tbsp of PB fit….good stuff.
jess says
Did not remotely work for me. Curdled texture. Very strange. Good blend of flavor, but all in all inedible.
CCK Media Team says
Hi, what milk did you use? We have never heard that from anyone else here or ever had it happen to us, so it could just be that your milk was bad (or maybe a type of milk we haven’t tried here?)
Jen says
Made it with homemade almond milk and liked it a lot. Made it again with homemade cashew milk and loved it!
Hailey says
How ripe should the bananas be (yellow or freckled)? I tried making with only lightly yellow bananas, along with Oatley, and it didn’t turn out for me… wondering if the bananas weren’t ripe enough, or if it doesn’t work with oat milk?
CCK Media Team says
Hi Hailey, what about it didn’t turn out, the flavor? When you say lightly yellow, do you mean greenish bananas? A greenish tint or no brown spots means the bananas aren’t ripe yet and taste earthy, so that definitely would make the pudding taste bad!
Linda says
when you say milk of choice, does that mean I can use almond, skim or lactaid free?
CCK Media Team says
We do not see why it wouldn’t work with any of those, as long as you don’t need it to be vegan.
Michael Castellano says
Hello can you do water instead of milk?
Tia Mays says
Can you explain how to use the coconut cream mixture as a substitute for the cornstarch?
Maude says
What are the crumbles in the layers?
Chocolate Covered Katie says
Hi, those are just graham cracker crumbs 🙂
J says
I want to make this in a large batch, any suggestions or can I just multiply every ingredient by 3 or 4?
Esther Davis says
It tastes very good, but I had to double the cornstarch because it was thin and was not thickening. I made it exactly as listed except for the butter, I used almond milk and the pinch of turmeric but the colour is the colour of green split pea soup. not at all the lovely pale colour in the picture. What might I have done wrong? My bananas were lightly speckled.
Tracy Wade says
Is there a substitute for the cornstarch. Also can you use coconut oil instead of coconut butter? If not what else can be used
Tiffany Leiter says
Excellent flavor and consistency. My bananas turned a grayish color when they heated up. Any ideas why?
Kinara says
I am exceedingly lazy and exceedingly in need of pudding. Would it work to blend the ingredients (except the vanilla) in my Vitamix, then gently warm?
Nicole Alberigo says
I made this pudding and it was delicious. So creamy and good. The one thing that happened to me and I don’t know why is the pudding turned green when chilled.
Beth says
Banana pudding had a green tinge like other people commented on and I added turmeric
Mia w says
I made this yesterday and it’s delicious. The whipped cream was a struggle so I had To add guar gum but I always Struggle making vegan whipped cream. I did end up using coconut milk for the non dairy and some almond milk. I paired it with crushed graham cracker and bananas. Thank you.
Diane says
I made the vegan banana pudding. I followed the directions except I forgot to add the sweetener amd did not add any vegan butter or coconut butter. The flavor was quite good, even without the sweetener, and the texture was also good. I did not get the same color as the pictures on this post – my color turned out an uappetizing (for banana pudding) pea green soup color. I did add the turmeric, for color and also nutritional value, but it didn’t make any difference. Did anyone else have this issue? Any suggestions or speculations as to why? It won’t stop me from making it again for myself, but I wouldn’t share it with too many others – especially non-vegans. Would love a response, and thank you for the recipe!