Vegan Banana Pudding Recipe (Southern Style) - Elavegan (2024)

This Southern-style vegan banana pudding layers sweet vanilla pudding with fresh banana, wafer biscuits, and dairy-free whipped cream. With just 10 ingredients and less than 30 minutes of prep time, this simple dessert will surely impress!

Recently I posted my recipe for Gluten Free Vanilla Wafers – with this vegan banana pudding in mind. It is everything you remember about the classic dish – but minus all the dairy, eggs, and gluten! If you love banana cream pie, you’ll also fall in love with this dessert!

What Is Banana Pudding?

Traditionally, this American dessert is made with layers of vanilla custard/pudding, wafer cookies, fresh bananas, and topped with cream or toasted meringue. In terms of looks, the pudding reminds me of a layered trifle or Vegan Tiramisu but packed with sweetness and banana.

If you’ve never tried a Southern banana pudding before, you might be confused about the fact that, surprisingly, this dessert isn’t a banana-flavored pudding. I thought I’d get that out of the way immediately since it’s a common misconception. But don’t worry, it’s still ridiculously delicious!

As with lots of Southern recipes, this dairy free banana pudding is comfort food at it’s finest; creamy, rich, decadent, and packed with flavor.

Just 4 Elements to Creamy, Vegan Pudding Recipe Perfection

This recipe is made up of just four elements (and 10 total ingredients) for a dessert set to impress without keeping you cooped up in the kitchen for hours on end.

The elements include:

Bananas: Use ones that are ripe but not overripe. You want them to be easily sliced through but not mushy.

Vanilla Pudding: I added a cheeky couple spoonful’s of peanut butter too, for extra flavor. Though, this can be subbed for alternate flavors and a nut-free version (check notes).

Vanilla Wafer Biscuits: Small, crisp, and vanilla-infused. I love to use homemade for the perfect texture.

Whipped Cream: Lightly sweetened and vanilla-infused. However, you could also use vanilla meringue topping instead.

Read my Ingredient Notes section for a full list of ingredient substitutes and options- including how to make a nut-free, sugar-free, gluten free banana pudding, etc.

The Step-By-Step Instructions

For this recipe, I used homemade vegan vanilla wafer cookies, so those will need to be pre-made (unless you choose to use a store-bought option). Otherwise, there are just 3 elements to prepare for this recipe and a few super-simple steps.

For the full ingredients list, ingredient measurements, and nutritional information, then please read the printable recipe card below.

Step 1. Prepare The Pudding

First, combine all the pudding ingredients except the vanilla extract into a medium-sized saucepan. Whisk, without heat, until the cornstarch has dissolved. Then turn on the heat and bring to a boil over medium heat, stirring frequently.

Then, once it’s boiling, reduce the heat to low and whisk continuously for two to three minutes. During this time, the pudding will thicken and become very creamy.

Remove from the heat and stir in the vanilla extract. Cover the pudding with plastic wrap to avoid a film of skin forming on the top of the pudding and allow it to cool for 10-15 minutes.

Step 2. Prepare The Remaining Ingredients & Assemble

As the pudding cools, whip up the vegan whipped cream (read notes). You’ll need around ½ cup to just dollop on top, or more if you want to create additional cream layers. At the same time, thinly slice the bananas.

To assemble, I layered my banana pudding in jars. First, add 1-2 tbsp of the pudding, then a layer of whipped cream, a few vanilla wafer biscuits, and a layer of sliced bananas. Repeat this step once more and then garnish with an additional dollop of whipped cream, banana slice, and crumbled vanilla wafer biscuits.

Depending on the size of your jars, you should be able to fill 2-4 jars.

Enjoy the dessert immediately if you prefer crisp cookies. Alternatively, allow it to chill in the fridge for a few hours to infuse the flavors more and for softer cookies.

How To Store

This vegan banana pudding can be stored in the fridge for up to 3days when covered. You can also freeze the dessert for up to 2 months.

Ingredient Notes & Variations

• Canned Coconut Milk: This will make the pudding really rich and creamy. However, if you don’t like coconut, then use 2 cups of your favorite plant-based milk. The pudding will be less rich and creamy – though still delicious (also best if you want a healthy banana pudding option)
• The Sweetener: You can use organic cane sugar, maple syrup, or – if you want a sugar free banana pudding – then Erythritol, as your sweetener within this dessert.
• Peanut Butter: Feel free to use another nut butter, if preferred, such as almond butter. For a nut-free version, then use sunflower seed butter.
• Vanilla Wafers: I made homemade, gluten-free vanilla wafers. However, you can also use store-bought vegan wafer biscuits or even graham crackers.
• Banana Slices: To keep the banana slices from browning, dip them in a little lemon or lime juice.
• Vegan Whipped Cream: You can chill a can of coconut milk overnight in the fridge, then scoop out the hard layer of cream on top and whip up (use the remaining liquid for smoothies, etc.) You could also use a vegan brand of whipped cream- such as ‘So delicious coco whip.’

ALTERNATIVELY

• Instead of a whipped cream topping, you could make a vegan meringue topping. To do this, use 1/3 cup aquafaba (chickpea brine – use a can with no added salt), 1/8^th tsp cream of tartar (or a little lemon juice) 3 tbsp powdered sugar (or Xylitol or Erythritol) and 1 tsp vanilla extract. Whip the aquafaba and cream of tartar with an electric hand mixer until stiff peaks form (between 5-8 minutes). Then, slowly incorporate the sugar and vanilla extract.

Recipe Notes

• Though it isn’t something I’ve tried, this Southern banana pudding can be eaten warm too. If doing so, you’ll need to assemble the dessert in oven-safe dishes and then bake for 10-15 minutes, until warmed through. When eating this way, all the layers mash into one, and the bananas lightly caramelize.
• This dish could also be layered in a casserole dish, rather than individual jars.
• There are various ways to infuse this dish with even more flavor. For example, you could top the dessert with a drizzle of vegan salted caramel, chocolate ganache, or a sprinkle of cinnamon.
• For more crunch, feel free to add some crushed nuts – such as pecans, to top or even within the layers of the vegan banana pudding. Or even toasted coconut flakes if you’re using coconut whipped cream.
• For an even more decadent dessert, you could serve it alongside some ice-cream. Vanilla will work well. However, you could also serve it with banana, caramel, toffee, or even Vegan Chocolate Ice Cream.

Related Recipes

• Vegan Tiramisu
• Gluten-Free Vanilla Wafers
• Vegan Flan (Crème Caramel)
• Peanut Butter Mousse
• Gingerbread Tiramisu

If you give this vegan banana pudding recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.

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