Vegan Banana Pudding

Bread pudding makes me weak. I have been known to be moved to tears by cookies and ice cream, and ribs are a spiritual experience for me.


It is a type of a desert which many people prefer as a savory dish too. This is  basically a french dish which means a small sausage. Dessert puddings are relatively rich and quite homogeneous starch- or dairy based desserts such as rice puddings. This is also used as cake ingredients. Furthermore, these puddings are generally known as custard or jelly, these puddings are also involved in dishes such as rice pudding as mentioned above and bread pudding.

Vegan Banana Pudding:


  • 1/3 cup uncooked cane sugar
  • four Tbs. cornstarch
  • one by eight tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish as preferredvegen banana pudding


  • Put sugar, cornstarch, and salt in saucepan, and gradually whip in coconut milk
  • Bring combination to  boil over medium-low heat.
  • Cook 5-10 minutes, or until thickened, whisking constantly.
  • Turn off heat, blend in vanilla, then banana slices.
  • Line underneath of 11- x 7-inch baking dish with 24 cookies.
  • Spread hot pudding over top, making sure bananas are submerged to prevent browning.
  • Top with remaining 24 cookies, cover with plastic wrap, and cool.
  • Refrigerate until cold
  • Top with whipped topping (if using).

Nutrition Information

  • Calories: 216
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 4 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 113 mg
  • Sugar Content: 23 g
  • Pudding Pie:
  • Ingredients For The Crust:
  • 1 1/2 cups gluten free flour blend
  • 1/4 teaspoon salt
  • 1 teaspoon organic cane sugar
  • 1/2 cup vegan buttery baking sticks or spread chopped in small pieces
  • 4-5 Tablespoons ice water

For The Pudding Layer:

The pudding becomes extremely delicious and tasty when it is cooked in layers. One just cant stop licking his fingers when he has a scoop of this amazing layered pudding as a desert so guys below is the recipe of what you really need to make layered pudding:



  • ¾ cup unsweetened cocoa powder
  • Organic cane sugar ¾ cup
  • ⅛ teaspoon salt
  • 3/4 cup full fat coconut milk I used So Delicious Culinary Coconut Milk
  • Half cup refrigerated coconut milk I used So Delicious brand original coconut milk
  •  ½ cup dairy free chocolate chips
  • One and a half cups refrigerated coconut milk beverage
  • 3 Tablespoons corn starch or arrowroot powder
  • Refrigerated coconut milk beverage 3 Tablespoons


  • Place the gluten free flour blend, salt, and sugar in a large bowl and whisk together.
  • Add the vegan buttery scorching sticks or spread, and use a pastry cutter to blend in until the dough resembles coarse crumbs.
  • Add 4 tablespoons of water, and mix together with your hands, life form careful not to more than mixing it once.
  • Add the other tablespoon of water if needed. Pat the dough into a disk and wrap with plastic wrap. Chill for 30 minutes.
  • Preheat the oven to 375 degrees.
  • Take away the dough, and place on a piece of parchment that has been covered in gluten free flour.
  • Using a well-floured rolling pin, roll out the dough into a 12 inch circle. Lift the dough on the parchment and flip it carefully over on top of a 9 inch pie pan.
  • Vigilantly peel the parchment away, then pat the dough into the pan, trimming off the surplus and crimping the edges.
  • Put a piece of parchment in the bottom of the pie pan and put an oven safe ramekin or some pie weights on top to weigh it down.
  • Bake at 375 degrees for 20 minutes, then remove the ramekin and bake for about 10 more minutes until the pie crust is dry and the edges are golden brown.
  • Take away from oven and let cool completely.
  • Mix over average heat until it just hardly starts to simmer.
  • Insert the dairy free chocolate chips and mix until melted.
  • In a little container, unite the corn starch or arrow root powder and the 3 Tablespoons of coconut milk.
  • Stir well to remove any lumps and set aside.
  • Drizzle the corn starch mixture into the pudding while stirring constantly.
  • Prolong to cook over average low heat for a couple of minutes until the pudding is fairly thick.
  • Pour the chocolate pudding into the pie crust.
  • Let cool at room temperature for about 30 minutes before covering and placing in the refrigerator to cool completely.
  • Serve with your preferred whipped topping, or whipped coconut cream.

    Nutrition Facts:

  • giphy (2)As you would like to consume this delicious dessert let me just share the nutritions it gives per consumption.
  • Chocolate Pudding Pie (Dairy Free, Vegan, GF).
  • Amount Per Serving
  • Calories 392 Calories from Fat 171
  • % Daily Value*
  • Total Fat 19g 29%
  • Saturated Fat 9g 45%
  • Sodium 230mg 10%
  • Potassium 169mg 5%
  • Total Carbohydrates 57g 19%
  • Dietary Fiber 5g 20%
  • Sugars 28g
  • Protein 5g 10%
  • Vitamin A 10.8%
  • Vitamin C 0.3%
  • Calcium 5%
  • Iron 19.1%

    Non Dairy Banana Pudding:

    Isn’t it just amazing when you come across a sweet dessert with low level of fats and calories? SO for such purpose there is low fat banana pudding which is termed as non dairy banana pudding which is extremely delicious as normal pudding below is the making of such delightful dessert:


  • 4 egg yolks
  • cup honey 1/4
  • 1/4 cup arrowroot powder
  • 2 ripe bananas, mashed
  • half tsp salt
  • Tow cups full-fat coconut milk
  • one tsp vanilla extract
  • 1 ripe banana, sliced
  • Walnuts, optional

    vegen banana pudding

  • Beat collectively the egg yolks, honey, and arrowroot powder in a standard glass bowl.
  • Warmth the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes.
  • Gradually pour the coconut milk into the egg mix, whisking continually.
  • Remove the entire mixture back into the saucepan and boil for another 2-3 minutes.
  • Stir regularly until thickened, making sure it does not boil.
  • Transfer the mixture into a large bowl and whisk in the vanilla and the mashed bananas. Chill for one hour.
  • To serve up, serve the pudding into a glass.
  • Top with sliced banana and walnuts if preferred.
  • Serve right away.

    Raw Vegan Banana Pudding:


  • 2 cups raw cashews
  • Couple of frozen bananas
  • two regular bananas
  • 8Deglet Nour or 4 Medjool dates
  • Quarter cup almond milk (185 ml)
  • Toppings: raspberries and chop up cashews as required


  • Immerse the cashews for the night (but it’s totally up to you). If your food processor or food processor is not very influential, It is recommend to soak them.
  • Place all the ingredients in a food processor and blend until silky.
  • Freeze for at least couple of hours.
  • Before serving, top with your favorite toppings

    Vegan Vanilla Wafers:

    Just like banana pudding many people would like to consume its solid form as the part of their desert so for such requirement there is vegan vanilla wafers which as damn solid and many people are delighted while consuming such desert, below is the making of wafers.


  • cups oat flour 2.5
  • coconut sugar ¾ cups
  • Two tsp baking powder
  • Quarter tsp baking soda
  • 1 tsp salt
  • cup coconut oil, melted 1/3
  • 2 average RIPE bananas, mashed
  • 1/4 cup vanilla extract


  • Preheat oven to 325 F.
  • Line 2 cookie sheets with parchment paper.
  • In a big bowl, whip together the flour, sugar, baking powder, baking soda and salt.
  • after that, add the oil, mashed bananas and vanilla and mix with a rubber spatula until all is included and dough is flat.
  • Drop the dough by the tablespoon onto your baking sheets and squash the tops with the back of a wet spatula (the dough is super sticky).
  • Bake for 5 minutes, turn the pans and then bake for another 5 minutes or awaiting till the cookies are golden brown.
  • Let them stand for 15 minutes before serving.

    Silken Tofu:

    This is the most amazing and delicious pudding dessert that you will ever come across! It is full of chocolate and it gives amazing vibes. Below is the making of how you can cook such amazing dessert in your home. So you better waste no time and try such amazing recipe:


  • 16 oz. silken tofu.
  • 2 1/2 ripe bananas (2 for shattering, 1/2 cut into pieces)
  • Single teaspoon vanilla.
  • Couple of tablespoons agave.
  • Cinnamon for powdering
  • Crushed graham crackers for topping as required
  • Put all ingredients (except for 1/2 diced banana) into food processor or blender.
  • Blend until flat.

    Almond milk Banana Pudding:


  • A very ripe medium-sized banana
  • 2 tbsp chain seeds
  • A tbsp of maple syrup
  • Quarter tsp vanilla extract
  • 3/4 cup Silk unsweetened almond milk
  • extra banana or fruit, granola, nuts, etc.


  • In a middle sized bowl, add the banana.
  • Pulp it with the back of a fork.
  • Add the chia seeds, maple syrup, and vanilla to the banana. mix to unite.
  • Add the almond milk. Combine fine, ensuring chia seeds are consistently dispersed.
  • Cover up the bowl.
  • Refrigerate for the night, or at least 7 hours.
  • Blend well. Serve cold.
  • Top it with a layer with fruit, granola, nuts, etc.

    Nutrition Facts

  • Serving Size 1 cup
  • Calories 323 Calories from fat
  • Total Fat 12.3 19%
  • Saturated Fat 1.1 6%
  • Carbohydrate 42.5 14%
  • Dietary Fiber 15.8 63%
  • Protein 8

    Pudding Fun Facts:
    giphy (1)

  • In the United Kingdom pudding refers to prosperous, fairly all the same starch- or dairy desserts such as rice pudding and Christmas pudding, or, casually, any sugary dish after the main course.
  • The pudding is a sweet and buttery confection we know as it appeared in mid-19th century after English chemist named Alfred Bird invented an egg-free custard powder. This extraordinary creation made it very simple to create a tasty pudding with the ideal steadiness.
  • The word pudding is supposed to come from the French bounding, first from the Latin botellus, meaning “small sausage,” referring to covered meats used in Medieval European puddings.
  • June 26th is nationwide Chocolate Pudding Day.
  • September 19th is nationwide Butterscotch Pudding Day.
  • The axiom “The proof of the pudding’s in the consumption” dates back to at least the 17th century.
  • As part of a endorsement, Healthy Choice donated 500 recurrent flyer miles to anybody who payed for 10 Healthy Choice products.
  • David Philips recognized that if he purchased personage cups of pudding at 25 cents apiece he could easily make a lot of miles. He ruined up with 1.25 million recurrent flyer miles for approximately $3,000. That’s the corresponding of 31 encircling trip tickets to Europe, or 42 tickets to Hawaii! He also donated the pudding cups to the Salvation Army and neighboring food banks, and was clever to write off the contributions on his taxes.

    Creamy Homemade Banana Pudding

    Although we have shared plenty of recipes with you guys but this recipe is simply amazing that’s why i would like to call it a secret banana pudding which melts the heart of the consumer and he would like to eat more and more of it. Below is the amazing recipe of creamy banana pudding which you may cook using home ingredients:


  • 2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3-4 tbsp coconut butter (45-60g)
  • One package Mori Nu tofu (Soy-free version: see recipe instructions below)
  • pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
  •  1/8 tsp turmeric for a deeper-yellow hue (optional)



  • First off make sure that the coconut butter is melted before ou start. (For tips on the easiest ways to melt coconut butter, see Coconut Butter FAQ Page.)
  • Combine all ingredients in a blender or food processor
  • Blend until completely smooth
  • Makes about 2 cups.
  • (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp.
  • Decrease the salt to 1/8 tsp.
  • Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully.
  • Vanilla stays the same, and sweeten as desired.
  • Add milk of choice if a thinner pudding is desired.)


You Can Make Your Own Homemade Chocolate Chip Muffins Now!

You may get blamed for having treats for breakfast after you make these Chocolate Chip Muffins, yet you won’t think about the prodding. A homemade chocolate chip muffins made with wholesome fixings with a little chocolate hurled in is a much better nibble than a sweet treat.


Look at the Fixings for Chocolate Chip Muffins Recipe:

2 mugs universally handy flour or entire wheat flour

1/3 container sugar

3 teaspoons preparing powdertumblr_m9vtt06kkj1qgeygd

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 container drain or (Buttermilk makes the biscuits truly delicate and yummy however general drain is fine.)

1/4 glass vegetable oil

1/2 teaspoon vanilla concentrate

1 egg

3/4 glass semi-sweet chocolate chips

Discretionary: 1/2 glass cleaved peanuts or walnuts.

Add Bananas too. (Banana is optional if you wanted to have banana chocolate chip muffins)

Directions for Chocolate Chip Muffins Recipe

If it’s not too much trouble note before beginning that it is imperative NOT to exhaust biscuit player. Simply mix until the dry fixings are sodden and the player shapes. Over-blending the player makes the Chocolate Chip Muffins extreme and truly not as great.

Warm your broiler to 400 degrees F. Oil homemade chocolate chip muffins dish or place paper liners into mugs. In an extensive blending dish, include all the dry fixings (flour, sugar, preparing powder, salt, and cinnamon and banana too if you are making banana chocolate chip muffins) and mix together.

  • At that point frame a well amidst the dry fixings, which intends to clean up a space in the center where you will pour the wet fixings.
  • Include the drain, egg, vanilla, and oil to the well.
  • With a couple strokes of the spoon, beat the egg into drain and oil before mixing into the flour blend.

This will circulate the egg without over-blending the player. Presently you can blend the wet and dry fixings of chocolate chocolate chip muffins together. This will just take around 10 strokes. Simply ensure everything is soaked and there are no dry bunches.

Time Required for Double Chocolate Chip Muffins


Now you will include the nuts and chocolate chocolate chip muffins. Mix in with only 3 or 4 more strokes of the spoon. Presently disseminate the hitter similarly among the 12 double chocolate chip muffins containers. Prepare for 20 to 25 minutes. Biscuits ought to be delicately brilliant chestnut.

Remove the healthy chocolate chip muffins from the dish while they are still hot and set them on a material or clean counter to cool. You can eat healthy chocolate chip muffins while still warm or store for a few days at room temperature.

People love to eat pumpkin chocolate chip muffins as well but with some more pledge and taste, if you want to have pumpkin chocolate chip muffins you need to wait a bit!

Good luck with your chocolate chip banana muffins or Chocolate Chip Muffins.

Double Chocolate Chip Walnut Muffin

Muffins are simple to make and delightful to eat, they can be a super healthy breakfast for your family. But the point is to make them with healthy ingredients. Unfortunately your store-bought regular muffins are not exceptionally healthy. Mostly chocolate chip muffin contains an extreme measure of sugar, horrible oils and refined flour. In-short most muffins are truly only cupcakes in mask.

double chocolate chip muffins

Beyond any doubt, your kids will enjoy your double chocolate chip muffins including walnut if you care in measuring the ingredients and blending the batter. Chocolate chip muffin is particularly delicious when served warm and topped with fresh peanut or almond butter.

Homemade Chocolate Chip Muffins


  • Coconut oil 1/4 cup and more for greasing
  • 1/2 mugs white entire wheat flour
  • Whole Wheat Flour 1/4 cup
  • Ground Flaxseeds 1/2 cup
  • Unsweetened Cocoa 1/4 cup
  • Baking Powder 2 tsp
  • Sea Salt 1/4 tsp
  • Mashed ripe banana 2
  • Eggs 2
  • Brown Sugar 1/3 cup
  • Organic grass-nourished plain yogurt 1/3 cup
  • Vanilla Extract 1 tsp
  • Chopped walnuts 1/2 cup
  • Mini Chocolate Chips 1/4 cup

chocolate chocolate chip muffins

Chocolate Chip Muffins Recipe

  • First of all, preheat oven to 350 degrees. And then generously coat 10 muffin tins with coconut oil.
  • Before making the batter, make certain every one of the ingredients are at room temperature. This insures that every one of the fixings combine properly. Now, take a medium-sized bowl and start blending together the flour, wheat germ, flaxseeds, cocoa, baking powder and sea salt.
  • Next step is to take second bowl and combine the crushed bananas, eggs, sugar, yogurt and vanilla extract.
  • For chocolate chocolate chip muffins– now you have to add the wet fixings to the dry fixings and blend it very well. Pour in the walnuts and double chocolate chips.
  • Spoon the mixture into the readied muffin tins.
  • Lightly splash the pan with cooking spray and place liners in the cups. Splashing the entire top of the cup will make it less demanding to get the muffins out if there is any spillage. Place the rack amidst the oven. Now bake for 15 to 17 minutes or until a toothpick embedded in the center comes out all and ready to serve warm.

homemade chocolate chip muffins

  • You can easily bake homemade chocolate chip muffins and serve double chocolate chip walnut muffins for 10 individuals.

Note: Healthy chocolate chip muffins will stay crisp at room temperature up to three days or in the icebox for a week, on the off chance that they are kept in an airtight compartment. After that they can be solidified in plastic cooler wrap for up to three months.

Visit our website for more chocolate chip muffins recipe, like;

  • Banana chocolate chip muffins
  • Pumpkin chocolate chip muffins
  • Chocolate chip banana muffins
  • Chocolate chocolate chip muffins

Chocolate Chip Muffins

Discuss a chocolate sweetheart’s fantasy, these Chocolate Chip Muffins are certain to satisfy the chocolate significant other in your life. Chocolate Chip Muffins are brought up a score with the expansion of chocolate chips blended into the hitter.

chocolate chip muffins

At that point, more chocolate chips are sprinkled on upper just before they go into the stove. The result is the perfect mixture of chocolate, and well more chocolate.

For Chocolate Chip Muffins Lovers

  • What I cherish about these little Chocolate Chip Muffins is that they aren’t excessively sweet. Don’t get me wrong, in any case they have little sweetness to them then again; they are not cake or cupcake like sweet.
  • Furthermore when they leave the stove, they are super damp and simply ideal for a unique breakfast.
  • These Chocolate Chip Muffins are best served new out of the stove, as we did get to be mindful of they tend to lose a portion of the wetness when they are consumed as remains a day or two later.

Chocolate Chip Muffins

What you need to cook Chocolate Chip Muffins?

On the off chance that you are searching for a simple formula for Chocolate Chocolate Chip MuffinsChip Muffins, this totally possesses all the necessary qualities. You don’t even need to get out your blender.

All you will need to make these without any preparation is several enormous dishes, and huge wood spoon. OK, it doesn’t need to be a wood spoon; however that is the thing that I use for the reason that it’s my top pick.

Doesn’t everyone have a most loved kitchen utensil? Simply take a gander at the chocolate overflowing from these biscuits. Yum!

Wouldn’t precisely call these sound however serve some new foods grown from the ground close by them and it may help ease any blame you have over serving chocolate for breakfast (which I am never contradicted to!).

How to make Chocolate Chip Muffins?

  • Prep Time: 7mn
  • Cook Time: 20mn
  • Total Time: 27mn

Chocolate Chip Muffins


  • 1 3/4 measures broadly functional flour
  • 1/2 mug sugar
  • 1/4 mug tan sugar
  • 1/4 mug unsweetened cocoa powder (Dutch process in the event that you have it)
  • 1 tablespoon heating powder
  • 1/2 teaspoon salt
  • 3/4 mug milk chocolate chips + more for trimming 2 eggs
  • 3/4 mug vegetable oil 1
  • Cup milk 1/2 teaspoons vanilla

Chocolate Chip Muffins


  1. Preheat your stove to 400 degrees.
  2. Oil your biscuit tin or utilization paper liners.
  3. In a substantial dish, filter together all dry add-ins – flour, sugar, tan sugar, cocoa powder, and heating powder, salt.
  4. At that point include chocolate chips and mix, in a little bowl consolidate eggs, oil, milk, and vanilla. Blend well.
  5. Put wet fixings into dry and blend until everything is consolidated.
  6. Fill every biscuit measure around 3/4 of the way full.
  7. Keep on blending the player as you fill the biscuit measures so that the chocolate chips don’t settle at the bottom.
  8. Sprinkle a couple of extra chocolate chips on the highest point of every biscuit. Prepare for 18-20 minutes.
  9. Permit to cool for a couple of minutes before serving. This formula yields 15-18 biscuits.

Presently your Chocolate Chip Muffins are prepared to consume. These are ideal for breakfast or an expansion to a brunch buffet; you truly can’t happen when these muffins are on the menu.