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Vegan Banana Pudding

A creamy homemade vegan banana pudding recipe you can make with just a few basic ingredients.

The Best Creamy Vegan Banana Pudding

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

Healthy Chocolate Pudding 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

Healthy Banana Pudding (Egg Free Recipe)

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!

Homemade Banana Pudding Recipe

Above, watch the vegan banana pudding recipe video

How to make creamy vegan banana pudding the easy way
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Vegan Banana Pudding

This homemade vegan banana pudding recipe can be made with just a few basic ingredients.
5/5 (7)
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 1/2 cups

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

Also try this popular Chickpea Cookie Dough Dip.
 
 

Have you made this recipe?

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5/5 (7)

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Published on February 21, 2021

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Reader Interactions

20 Comments

Leave a comment or reviewLeave a rating
  1. Sandra says

    Hello! Can’t wait to try this, but my question is could I leave out the bananas and this recipe turn out to be vanilla pudding. Could you tell me how to adjust this to be vanilla pudding, my daughter wants a trifle for her upcoming birthday…thank you in advance!

  2. Lori says

    I’m so excited to make this. I love banana pudding, but never eat eat because of the high fat content. Now I can enjoy this delicious treat again.

  3. Casey says

    I took it off the heat and it wasn’t super thick and I put it in the fridge overnight but it didn’t thicken too much. Is there a way to make it thicker? It taste great, so would like to enjoy it. Thank you!

        • CCK Media Team says

          Hmm, as long as your cornstarch is still good, perhaps it just needed to be cooked a little longer? Did you do the optional puree step at the end?

    • Michelle says

      Just boil it longer, especially if your cornstarch is old. I used almond milk and it turned out very thick after just a few hours in the fridge.
      It’s delicious!

  4. RiaSunflower says

    This was much better than I expected, a very nice pudding in fact. I used vegan custard powder for the starch since it contained natural vanilla flavouring, cornstarch, tumeric and annatto.

    Thank you.

  5. Michelle says

    This was so delicious! I used almond milk so it would be lower fat and calorie than coconut milk, but it was still very creamy and delicious!

  6. beth says

    Hi 🙂 I’m not sure that I understand how to substitute the whipped coconut cream for the cornstarch. Can I make this without the cornstarch?

  7. Elizabeth Hanson says

    I have made this twice but with arrowroot powder. Tastes great! But unfortunately did not get thick… maybe it needs to be cornstarch.

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