This Vegan Banana Flavored Pudding is naturally flavored with real banana. Sliced bananas are steeped in non dairy milk to create a creamy rich pudding infused with real banana flavor.
This isn't the layered banana and pudding dessert common in the south. This is made from scratch pudding that actually tastes like bananas. It's rich, creamy and full of delicious banana flavor without the use of anything artificial or hard to find ingredients. This vegan banana flavored pudding also works beautifully to make the layered dessert, which I have a recipe for too.
The key to making pudding that tastes like bananas is banana milk. Steep bananas in your preferred non dairy milk overnight and the next day you're ready to go with making the pudding. For that, I modified my basic recipe for vanilla pudding using the banana milk. Be sure to check out my recipe for vanilla wafers!
Jump to:
Ingredients
This pudding is made with simple easy to find ingredients. You may even have everything you need already in the pantry.
- non dairy milk
- ripe bananas
- sugar
- corn starch
- salt
- vanilla
- turmeric
- vegan butter
See recipe card for quantities.
Substitutions & Variations
- milk - you can use almond, soy or oat milk to make this pudding
- vegan butter - you can use coconut oil instead of vegan butter
- corn starch - you can use arrowroot flour instead of corn starch.
How to make this vegan banana flavored pudding
Making this banana pudding is not difficult although you do have to plan ahead a little bit. It's starts with making banana milk. To do this heat milk and banana slices briefly and then cool and chill for several hours up to over night. This allows the bananas to infuse the milk with their flavor and is the basis for the pudding. Note: The bananas may darken, but the milk is safe.
Combine non dairy milk and banana slices in a medium sauce pan. You can use ripe fresh or frozen bananas.
Bring to a simmer over medium heat. Once simmering remove from heat, cover and let cool before refrigerating up to 24 hours.
After milk has rested, strain bananas from milk. Whisk together ½ cup of the milk and cornstarch. Pour remaining milk into sauce pan. Whisk in sugar, cornstarch mixture and turmeric if using.
Heat over medium heat until small bubbles form around the edges of pan. Cook until pudding thickens. Stir in vanilla and non dairy butter. Cool before refrigerating for several hours.
Top Tip
The bananas should be ripe without being mushy for the best flavor.
Equipment
This recipe only requires basic kitchen tools such as bowls measuring cups and spoons. You will also need access to a stovetop.
Storage
Store banana pudding in a covered container in the fridge. You may want to lay a piece of plastic wrap over the surface to prevent a slight skin from forming. Good for 2-3 days.
I don't recommend freezing this pudding.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with banana flavored pudding:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Banana Flavored Pudding
Ingredients
- 2 cups non dairy milk
- 2 cups ripe banana slices fresh or frozen
- 3 tablespoon cornstarch
- ¼ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon non dairy butter optional
- pinch of turmeric for color optional
Instructions
- Combine non dairy milk and banana slices in a medium sauce pan. You can use ripe fresh or frozen bananas.2 cups non dairy milk, 2 cups ripe banana slices
- Bring to a simmer over medium heat stirring often to prevent scorching. Once simmering remove from heat, cover and let cool before refrigerating at least 4 hours up to 24 hours. The longer the milk rests the stronger the banana flavor will be.
- After the milk has rested, pour it through a fine mesh strainer to remove bananas and discard. In a container, whisk together ½ cup of milk and cornstarch. Pour the remaining 1 ½ cups of milk into a medium sauce pan. Add sugar and salt, stirring to combine. Then whisk in the cornstarch mixture. Stir in turmeric at this stage if using.3 tablespoon cornstarch, ¼ cup sugar, ⅛ teaspoon salt
- Heat over medium heat until small bubbles begin to form around the edges of pan. Cook until pudding thickens whisking continuously to prevent burning. It should coat the back of the spoon. Test by running your finger over the spoon. It should leave a clean line through the pudding.pinch of turmeric for color
- Remove from heat. Stir in vanilla and non dairy butter, if using. Transfer to small ramekins or bowls and cool at room temperature before covering.1 teaspoon vanilla extract, 1 tablespoon non dairy butter
- Refrigerate for 2-4 hours. To prevent a skin from forming on the surface of pudding cover with plastic wrap or waxed paper, if desired.
Notes
- You can use arrowroot flour/starch instead of cornstarch if desired. Whisk 2 tablespoons of arrowroot in place of cornstarch.
Did you make this recipe? Let me know!