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.)


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