This vegan banana pudding is a decadent dessert without any refined sugar, is so easy to make and tastes better than any store bought pudding. With perfectly sweet caramelized bananas to seal the deal.
It’s been two years, but 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, but I have been unable to find a gluten free version! So instead, I like to use crushed up gluten free graham crackers, but my banana bread granola is also delicious.
The pudding itself is made from a base of canned coconut milk, maple syrup, brown sugar, a bit of almond butter, vanilla and some starch to thick it up. There aren’t actually bananas in banana pudding, which is kind of weird, but alas, we have a delicious dessert nonetheless!
How to make this recipe
Add all ingredients for the pudding to a blender and process until completely smooth.
Transfer to a pot, bring to a boil, then let simmer for about 5 minutes until bubbly and the mixture starts to thicken. If it doesn’t get bubbly and thicken, whisk in an extra 1/2 tbsp of arrowroot.
Remove from the heat and let cool for 10 minutes. Transfer to a container and set in the fridge for at least 1 hour.
To make the 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, wafers or graham crackers and the bananas and enjoy!
Caramelizing the bananas
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 graham crackers or vanilla wafers in jars instead.
Does it keep well?
Yes! 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.
Substitutions and Variations
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 brown sugar instead of half of each, but the brown sugar does give the pudding a slight caramelized flavor. If you use all maple syrup, you may need a touch more starch to help it thicken. Speaking of which, the arrowroot powder can be subbed for tapioca starch or corn starch.
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Vegan Banana Pudding
by: claire cary
Ingredients
Pudding:
- 1 can full fat coconut milk
- 1 tbsp vanilla extract
- 3 tbsp arrowroot starch see notes for substitutions
- 2 tbsp maple syrup
- 2-3 tbsp brown or coconut sugar
- 2 tbsp nut butter I used almond
Bananas:
- 2 tbsp coconut oil refined
- 2 tbsp coconut or brown sugar can sub for maple syrup
- 2 bananas
For serving:
- ½ cup coconut whipped cream
- 1 cup vanilla wafers or graham crackers
Instructions
- Add all ingredients for the pudding to a blender.
- process until completely smooth.
- Transfer to a pot, bring to a boil, then let simmer for about 5 minutes until bubbly and the mixture starts to thicken. If it doesn't get bubbly and thicken, whisk in an extra 1/2 tbsp of arrowroot. It will thicken more as it cools, but it should get fairly thick as it's bubbling.
- Remove from the heat and let cool for 10 minutes. Transfer to a container and set in the fridge for at least 1 hour.
- To make the caramelized bananas, add the coconut oil to a pan and let melt.
- Add the sugar 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, wafers or graham crackers and the bananas and enjoy!
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