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Vegan Banana Pudding

4.98 from 253 votes

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.
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 1/2 cups
5 from 253 votes


  • 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


  • *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


Also try this popular Chickpea Cookie Dough Dip.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on February 21, 2021

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  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!

  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.

  8. Christina says

    I made this and love it! Just had it warm, so not sure what the final consistency will be when cooled. I layered it with crushed vegan chocolate graham crackers and banana slices in little jars. My healthy-dessert-skeptic husband loved it too, which says a lot! Thanks for this recipe =)

  9. Kelsey says

    Yum! I love the strong banana flavor that is not fake like in boxed pudding. I used 1% milk and the pudding turned out quite well. I used the immersion blender, and found that a pinch of salt accentuated the flavor. I used the pudding to mix with vanilla ice cream and cookies, then refroze to make my own banana cream pie blizzards.

  10. Kim says

    Can’t wait to try. Would it also work if I add protein powder? I have a banana pudding protein powder I would like to try with this .

    • Maya says

      This recipe is just the banana pudding itself. In the post, it lists the different ways to incorporate it— one of them being layered with coconut whipped cream and their vegan nilla wafers to achieve the authentic South banana pudding taste! 🙂 The layering is just a few scoops of each (banana pudding, cream, and wafers).

  11. Aisha says

    5 stars
    This was absolutely delicious! I had to leave it on the stove to boil for a while for it to thicken, but popped it in the fridge right after and it got decently thick. The flavor was amazing! Thank you for sharing!

  12. Debra says

    Pretty ding dang good! I found it easiest to whirl all of the ingredients except for the vanilla extract in a food processor, then transfer it to a saucepan to heat and thicken. Also subbed tapioca starch (doubled the amount) since that’s what I had on hand. Layered with Oreo crumbs for a Halloween dirt cake!

  13. Rojalex says

    5 stars
    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

  14. 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, 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?)

  15. 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!

  16. 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.

  17. 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

  18. Tiffany Leiter says

    5 stars
    Excellent flavor and consistency. My bananas turned a grayish color when they heated up. Any ideas why?

  19. 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?

  20. Nicole Alberigo says

    5 stars
    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.

4.98 from 253 votes (246 ratings without comment)

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