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vegan banana pudding on a plate with a spoon
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4.38 stars (16 ratings)

Vegan Banana Pudding

This is the best Vegan Banana Pudding! It has everything you love about the classic Southern-style dessert, including layers of decadent vanilla custard, vanilla wafer cookies and plenty of banana slices.
Prep Time20 minutes
Cook Time5 minutes
Chilling time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 263kcal
Author: Nora Taylor

Ingredients

  • 3 cups full fat oat milk
  • 1/2 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 container (9 ounces) Coco Whip*
  • 9 ounce box vegan-friendly vanilla wafer cookies*
  • 4-6 medium barely ripe bananas, sliced
US Customary - Metric

Instructions

  • Whisk the oat milk and cornstarch in a measuring cup or bowl until smooth. You want to remove any small clumps of cornstarch before you heat it.
  • To a medium pot, add the sugar and oat milk/cornstarch mixture.
  • Turn the heat to medium-high and whisk until smooth. Bring to a simmer and continue whisking for about 5 minutes, or until the mixture gets hot enough to thicken.
  • Remove from the heat and stir in the vanilla. If you end up with any clumps of cornstarch, use an immersion blender and blend until very smooth. You could also blend in a high-powered blender if needed.
  • Place in a bowl and cover with plastic wrap to avoid a film forming on the top. Place in the refrigerator to cool for about 2 hours.
  • Once the custard has cooled, remove it from the refrigerator and add the Coco Whip. Use a electric mixer to mix it in.
  • Line the bottom of a trifle dish or 2-2.5 quart dish with 1/3 of the cookies, then 1/3 of the banana slices, and spread 1/3 of the custard on top of the bananas. Repeat the layers two more times, then garnish with more cookies or cookie crumbs plus more bananas on top, if desired.
  • Cover and let chill in the refrigerator for at least 4 hours if possible, before serving. This will let the flavors mingle and help the cookies soften a bit.
  • Serve immediately. Store leftovers covered in the refrigerator for 3-4 days. Unless you use super ripe bananas the bananas won't brown too much. Enjoy!

Notes

  1. I prefer full fat or Barista oat milk in the custard, but you can use soy, almond, cashew or coconut milk.
  2. For the whipped cream, you can use store-bought So Delicious Coco Whip, homemade coconut whipped cream, aquafaba whipped cream or this Heavy Whipping Cream Substitute. You could leave this out, but it really does add a lot to the "pudding", making it creamy, rich and light - somewhere in between custard and whipped cream!
  3. For gluten free, use gluten-free vegan vanilla wafers. I use 365 brand vegan wafer cookies from Whole Foods most often.

Nutrition

Serving: 1of 10 servings | Calories: 263kcal | Carbohydrates: 52g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 227mg | Fiber: 2g | Sugar: 29g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg