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:
WOW how have I not come across this recipe before?! It looks too delicious for words 🙂 YUM! x
This is such a smart recipe! I replaced the coconut butter with non fat plain greek yogurt and it came out great. I’ve seen coconut flavored yogurt too which would have been tasty too I would think. The firm tofu smoothed out much better than I expected. Gets my mind thinking about other things I can use tofu for in healthified recipes.
Katie, is there a way to make this without coconut butter? Thanks!
So delicious! I made this today but with a lot of ingredient substitutions-I live in japanese, I can’t get coconut butter so used peanut butter and I don’t know where to get sweeteners so I used honey (I’m not vegan) I made a double batch and although it tastes great still it’s turned brown. I kinda forgot bananas do that… What can I do to stop that happening????
Is there a way to make healthier banana pudding without tofu? I cannot have any soy based products due to health reasons.
There is a soy-free option listed right in the post…
TOTALLY late to this post but pleased to have found it 🙂
I’m a bit confused – is it 1/3c mashed banana (80g) or 2/3c (160g)?
Thanks!
Ooh wow, thank you for catching that! I’d originally made it with the 1/3 cup but decided the higher amount was better and had forgotten to change the grams when it posted… In other words, both will technically work, but 2/3 cup is better!
Don’t know why I asked – obviously the more banana the better 😉
Is there a sub for tofu? My son is allergic to soy, (cows milk, eggs,wheat and peanuts) any suggestions?
There is already an option listed right in the recipe.
Sorry, didn’t see that when i read ingredients.
Katie,
Do you have any suggestions for getting rid of the “soy” flavour out of your tofu based deserts? We don’t have Morinu tofu in Australia and all the silken tofu I have tried in recipes like this and your chocolate mousse still leave that distinct taste. I have tried adding more salt which helps a bit but not fully. Thankyou!!
In answer to question of the day about whether you’d consider entering an eating contest: never, because: a) I have a tender stomach, b) there’s no chance of enjoying eating if your aim is to each as much as you can in as little time as possible, c) the aftereffects would be awful, d) see the egg-eating dare in the film Cool Hand Luke — Paul Newman’s character wins, but looks nauseated and is unconscious, or nearly, at the end.
THE INSTRUCTION FOR THE HOMEMADE PUMPKIN PECAN ORANGE LOAF YOU FORGOT TO SAY WHEN TO ADD THE PUMPKIN TO MIXTURE. I KNOW TO ADD THE PUMPKIN BUT FOR SOMEONE WHO CAN’T OR JUST STARTING OUT, THIS IS VERY IMPORTANT. I CHECKED IT TWICE TO BE SURE IT’S NOT THERE.
ANN JOHNSON
I think you are confusing this site with another blog.
Katie does not have a recipe for pecan loaf on her site…