Vegan Southern Banana Pudding

Easy and delicious banana pudding is made with layers of vegan vanilla custard, sliced bananas, whipped topping, and vanilla wafers.

Print Pin

Course: Dessert

Cuisine: American, Vegan

Keyword: banana, pudding, vanilla

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 660kcal

½ cup all-purpose flour, or cornstarch for a gluten-free option
¼ tsp finely ground sea salt
2 cups unsweetened almond milk
7 oz sweetened condensed coconut milk
4 tbsp Vegan Egg plus ¾ cup (180 ml) water, whisk until smooth and creamy, OR, ¾ cup JUST egg (DO NOT add water)
1 tbsp pure vanilla extract
1 tbsp vegan butter
2 sliced ripe bananas
3 cups vegan vanilla wafers (we use Back to Nature brand)
TOPPING
Vegan whipped cream
Cinnamon
banana slices
crumbled vanilla wafers

Prepare the vegan egg in a small bowl and set aside, OR, measure the ¾ cup of JUST egg into a measuring cup (DO NOT add water).
In a medium saucepan, whisk the ½ cup flour and ¼ tsp salt together. Whisk in the 2 cups of almond milk, 7 oz of condensed milk and 1 tbsp of vanilla and cook on medium heat, whisking continuously until thick and creamy. Approximately 4 minutes.
Put 1 cup of the pudding in the eggs and whisk until combined. Slowly whisk the egg mixture into the pan of pudding and keep whisking for about 5 minutes, or until super thick and creamy. Whisk in the 1 tbsp of butter until fully melted, approximately 1 minute. Remove from heat and let cool.
TO ASSEMBLE
Line the bottom of a bowl with vanilla wafers, spoon a layer of pudding on top of the wafers, add a layer of sliced bananas, a layer of whipped topping , and then repeat the layers until the bowl is full. Top with a layer of bananas, a dollop of whipped cream, a wafer and a sprinkle of cinnamon.

NUTRITION DISCLAIMER