Calling all banana lovers! This vegan banana pudding with caramelized bananas was made just for you. It’s a decadent dessert without any refined sugar, is so easy to make, and tastes better than any store bought pudding. With perfectly caramelized bananas to seal the deal.
My caramelized banana oatmeal is still one of my most popular recipes, so I thought it was about time I shared another delicious way to enjoy caramelized bananas.
This vegan banana pudding is different than a traditional banana pudding but it is still just as delicious. We’ll be using caramelized bananas instead of regular bananas which adds a much stronger flavor and makes this recipe 100x better.
Most banana puddings/banana cream pie recipes use vanilla wafters (which I love) but in this recipe, I like to crumble up my banana bread granola for a bit of crunch instead. Mashed up graham crackers are also delicious, or just stick with the basics and use vanilla wafers!
How to make this recipe
Add the can of coconut milk to a large pot along with the arrowroot powder. Whisk together until no clumps remain and bring the mixture to a low boil.
Let simmer for about 5 minutes until bubbly and the mixture starts to thicken. Whisk occasionally to make sure nothing sticks to the bottom of the pot.
Remove from heat and whisk in the nut butter, maple syrup, vanilla and coconut sugar.
Transfer to a container and refrigerate for at least 1 hour to set/cool. The pudding will thicken over time, and if it’s in the fridge for too long it might get some what goopy. This is easy to fix though, so don’t worry! Just add the pudding to a blender and process for about 10 seconds and it will smooth right out.
Add the coconut oil to a pan and let melt over low heat. Once melted, add the maple syrup and sliced bananas to the pan.
Cook the bananas over medium/low heat for about 5 minute on each side or until golden brown.
Once the pudding has set and is chilled, assemble the parfaits with coconut whipped cream and the bananas. A sprinkle of cinnamon, and drizzle of honey or date syrup is delicious on top.
To assemble these banana puddings, I like to mix the banana pudding itself with some coconut whipped cream which makes it SO light and fluffy but still super decadent.
If that idea doesn’t make you swoon, you can simply layer the banana pudding with the coco whip, caramelized bananas, and crushed up granola in jars instead.
Tips, tricks & recipe notes
- Once prepared, this vegan banana pudding will store in the fridge for 5 days. The caramelized bananas, on the other hand, will keep for only about 2 days so it’s best to make those fresh.
- I do not recommend subbing the full fat coconut milk for regular non-dairy milk in a carton since it won’t have quite the same creamy consistency.
- You need 2 tbsp of nut butter for this recipe, I think almond butter works really well, but cashew butter is also delicious and peanut butter makes for a really nice peanut butter banana pudding.
- For the pudding, you can use all maple syrup or all coconut sugar instead of half of each, but the coconut sugar does give the pudding a slight caramelized flavor.
- The arrowroot powder can be subbed for tapioca starch or corn starch.
Try these recipes next!
- Easy Gluten Free Banana Pancakes
- Clustery Banana Bread Granola
- Gluten Free Banana Chocolate Chip Muffins
- Vegan & Gluten Free Chocolate Chip Banana Bread
Vegan Caramelized Banana Pudding
- Add the can of coconut milk to a large pot along with the arrowroot powder.
- Whisk together until no clumps remain and bring to a low boil.
- Let simmer for about 5 minutes until bubbly and the mixture starts to thicken.
- Remove from heat and whisk in all remaining ingredients.
- Transfer to a container and refrigerate for at least 1 hour to set/cool.
- At this point, the pudding is ready to eat, but I like to add it to a blender to make it super creamy and smooth since it can sometimes get a little too thick as it sits in the fridge. About 5 seconds in the blender will do the trick.
- Caramelized Bananas:
- Add the coconut oil to a pan and let melt.
- Add the maple syrup and sliced bananas.
- Cook over medium/low heat for about 5 minute on each side or until golden brown.
- Once the pudding has set, assemble with coconut whipped cream and the bananas and enjoy!
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