I made this Vegan Banana Pudding for my coworker’s going-away party last month. The banana layers stayed fresh and soft, and my coworker loved it.
Delicious Vegan Banana Pudding with Fresh Banana Layers
This vegan banana pudding features a creamy vanilla base, layered with ripe bananas and finished with a light whipped topping. It requires minimal time to prepare, making it an excellent choice for a quick and delicious vegan dessert. The recipe serves 6 people.
Ingredients
- 3 ripe bananas, sliced
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/2 cup coconut cream
- 1/2 cup sugar or maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder (optional, for color)
- Dairy-free whipped topping for garnish (optional)
Instructions
- Prepare the Pudding Base: In a saucepan, whisk together the almond milk, coconut cream, sugar, cornstarch, vanilla extract, salt, and turmeric (if using). Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Layer the Bananas: Once thickened, remove the pudding from heat and allow it to cool slightly. In serving dishes, layer the sliced bananas and then pour a layer of the pudding over the bananas. Continue this process until all ingredients are used, finishing with a layer of pudding.
- Chill: Place the layered pudding in the refrigerator for at least 2 hours to allow it to set.
- Serve: Before serving, top with dairy-free whipped topping if desired. Garnish with additional banana slices or a sprinkle of cinnamon for extra flavor.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 180kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 30g
I store the pudding in the fridge for up to three days. The stay fresh, and I serve chilled.
