A creamy homemade vegan banana pudding recipe you can make with just a few basic ingredients.
Table of Contents
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
Video
Notes
More Healthy Fruit Recipes:
The recipe isn’t complete. How and what is it layered with?
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).
Looks great! I also like a commenter’s idea to add protein powder. How long will this keep in the fridge for?
3-4 days. It may turn a darker color, but stirring helps (plus that does not affect the taste!)
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!
Thank you for trying it!
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!
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
Nothing “southern” about this banana pudding, but it’s probably good.
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.
Hi! Maybe try this one? https://lett-trim.today/vegan-cake-recipe/%3C/a%3E%3C/p%3E
Delish. I used soy milk and 2 tbsp of PB fit….good stuff.
Did not remotely work for me. Curdled texture. Very strange. Good blend of flavor, but all in all inedible.
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?)
Made it with homemade almond milk and liked it a lot. Made it again with homemade cashew milk and loved it!
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?
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!
when you say milk of choice, does that mean I can use almond, skim or lactaid free?
We do not see why it wouldn’t work with any of those, as long as you don’t need it to be vegan.
Hello can you do water instead of milk?
Can you explain how to use the coconut cream mixture as a substitute for the cornstarch?
What are the crumbles in the layers?
Hi, those are just graham cracker crumbs 🙂
I want to make this in a large batch, any suggestions or can I just multiply every ingredient by 3 or 4?