Creamy Southern Homemade Banana Pudding – egg-free / dairy-free / gluten-free / vegan / no sugar
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!
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
Ingredients
- 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
Instructions
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
Question of the Day:
Would you ever consider entering a food eating contest?
Do you think you could ever win?
Link Of The Day:
Just made this, and it was a hit with VERY picky non-healthy eaters! Thank you!
Thank you so much for trying it 🙂
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
You need some fat to counter the taste of the tofu.
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?
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.
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.
This pudding tastes AWESOME!
THANK YOU! 🙂 🙂
Can you substitute the coconut butter for coconut cream?
I’d think that would work, but I haven’t tried it.
The coconut cream worked out great. Really good recipe!! My family loved it, aside from my picky chocoholic son 🙂
Thanks for reporting back! Now I can tell anyone who asks about a coconut butter substitute 🙂
this is the best type of food a person can eat
Could you use coconut oil in replace of coconut butter?
Maybe, but only if you ate it warm. If you ate it cold the oil would probably get solid which would be weird.
Can nonfat plain yogurt be used instead of tofu?
*Google Searches ‘Is banana pudding a thing?* and arrives on this blog.
*Reads recipe*
BANANA PUDDING IS A THING?!
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.
Thank-you.
Hope you like it! 🙂
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