With layers of creamy, dairy free pudding, fresh sliced bananas, vanilla wafer cookies and vegan whipped topping, this homemade banana pudding recipe is the ultimate old-fashioned, southern dessert. Serve it in individual portions or pile those layers into a trifle dish for a show stopping dessert.
- 1/2 cup sugar
- 4 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 2 cups dairy free milk (1/2 cup coconut, 1 1/2 cups almond)
- 1 tablespoon vanilla extract
- 1/2 box of vanilla cookies
- 2–3 bananas, sliced
- 2 cups vegan whipped topping*
Combine sugar, cornstarch and salt in a large saucepan. Whisk to combine.
Slowly pour in the cold milk, whisking until smooth.
Heat saucepan to medium-high and cook until the milk starts to thicken. Stir as needed to prevent lumps. Allow the pudding to cook until the mixture coats the back of a spoon with a thick layer.
Remove from heat, stir in vanilla extract, and let the pudding cool to room temperature.
Layer crushed cookies, vanilla pudding and sliced bananas. Repeat until ingredients are gone or your chosen container is full.
In a large mixing bowl, whip the heavy whipping cream with sugar and vanilla extract until soft peaks form, about 5 minutes.
Top with the banana pudding with a layer of whipped cream.
Garnish with cookies and sliced bananas just before serving.
Keywords: dairy free, vegan, egg free, gluten free, easy, pudding, banana, no bake