Vegan Banana Pudding
Vegan Banana Pudding made with real banana flavored pudding, homemade vanilla wafers and non dairy whipped cream.
Servings 12
Equipment
- stand mixer or hand mixer
Ingredients
Banana Flavored pudding
- 2 cups non dairy milk
- 2 cups ripe banana slices
- 3 tablespoon cornstarch
- ¼ cup cane sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract or paste
- 1 tablespoon non dairy butter optional
- pinch of turmeric for color optional
Vanilla Wafers
- ½ cup non dairy butter
- ½ cup cane sugar
- 2 teaspoon vanilla extract, vanilla paste or imitation vanilla
- ¼ tsp salt
- ½ teaspoon baking powder
- 1 ½ cup all purpose flour
- 1 tablespoon non dairy milk
Whipped Topping
- 16 oz plant based whipping cream or store bought non dairy whipped cream
- 2-4 tablespoon confectioner's sugar depending on preferred sweetness
- 2 tsp vanilla extract or paste
Instructions
Banana Flavored Pudding
- 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 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.
- 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. Stir in turmeric at this stage if using.
- 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.
- 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.
Vanilla Wafers
- Add non dairy butter and sugar in the bowl of stand mixer or use a large bowl with a hand mixer. Cream together until light and fluffy about 2 minutes. Add vanilla and non dairy milk. Mix again to incorporate.
- Add salt, baking powder and half of flour. Combine to incorporate. Add remaining flour and combine just to form dough. Don't over mix. Wrap dough in plastic wrap and refrigerate for one hour.
- Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll chilled dough into small balls, about 1 teaspoon of dough. Place on prepared baking sheets leaving space between each.
- Flatten the balls. Lay a small piece of parchment paper or wax paper on top and use the bottom of a cup to press down evenly.
- Bake for 22-24 minutes. The cookies will be a little soft, but will crisp more as they cool.
Whipped Topping
- Pour whipping cream into bowl of stand mixer or a large bowl to use a hand mixer.
- Add confectioner's sugar and vanilla. Whip until cream thickens and stiff peaks form.
- Reserve 1 -1 ½ cups of whipped cream for the top of dessert. Fold 1-2 cups of remaining whipped cream into banana flavored pudding until no streaks remain. You will have leftover whipped cream.
Assemble Pudding
- Use a food processor to crush about 20 vanilla wafers. You can also leave wafers whole if you prefer.
- Spoon enough pudding mixture to cover the bottom of an 8x8 dish.
- Sprinkle crushed wafers over top of pudding layer or place whole wafers over the pudding.
- Spoon more pudding over the wafer layer. Then top with more crushed wafers. Continue this layering process until all pudding has been used.
- Spread reserved whipped cream over the top and sprinkle with crushed wafers, top with whole wafers or a combination.
- Chill for a minimum of two hours up to overnight.
Notes
Short on time? Jello banana flavored instant pudding mix is vegan. It will not set with non dairy milk instantly. You will need to combine pudding mix and your choice of milk in a sauce pan and heat until thickened. Then cool to set before continuing the recipe.
