6
servings15
minutes2
hours210
kcalThis Vegan Banana Pudding is the perfect plant-based twist on a Southern classic—rich, creamy, naturally sweetened, and made without dairy or eggs. Whether you're vegan or just looking for a lighter dessert, this pudding will leave you satisfied and nostalgic in every spoonful.
For the Pudding:
2 ripe bananas, mashed
1/3 cup maple syrup (or agave)
1/4 cup cornstarch (or arrowroot powder)
1/4 tsp turmeric (for color, optional)
1/8 tsp salt
2 ½ cups unsweetened almond milk (or other plant-based milk)
1/2 tsp vanilla extract
For the Layers:
2 additional ripe bananas, sliced
1 ½ cups vegan vanilla cookies or graham crackers (crushed or whole)
Optional:
Make the Pudding Base:
In a saucepan over medium heat, whisk together the mashed bananas, maple syrup, cornstarch, turmeric (if using), and salt. Slowly whisk in the almond milk until smooth.
Cook the Pudding:
Stir continuously for 8–10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and cinnamon.
Cool the Pudding:
Let the mixture cool slightly, then place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours.
Assemble the Banana Pudding:
In serving cups or a large trifle dish, layer crushed cookies, banana slices, and pudding. Repeat layers until ingredients are used up, finishing with pudding on top.
Optional Garnish:
Top with coconut whipped cream, crushed cookies, and banana slices just before serving.
💡Note: Nutritional values may vary depending on the cookie brand and milk used.
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