This Vegan Banana Pudding Recipe is Super Easy!

If you’re craving a classic dessert that’s cozy, creamy, and nostalgic, vegan banana pudding hits the spot.

It’s silky, sweet, and layered with ripe bananas and crunchy cookies, just like the traditional version—only plant-based.

You don’t need fancy equipment or hard-to-find ingredients, and the whole thing comes together with simple steps.

Whether you’re serving it for a weeknight treat or bringing it to a potluck, it’s a crowd-pleaser that feels familiar and tastes amazing.

What Makes This Vegan Banana Pudding Special

This vegan banana pudding keeps the spirit of the original while staying dairy-free and egg-free. The base is a smooth, vanilla custard made with coconut milk and cornstarch for that classic spoonable texture. It layers beautifully with bananas and crisp cookies that soften just enough as it chills.

You get comfort dessert vibes with lighter ingredients and no compromise on flavor. It’s also easy to scale and customize, so you can make it your own.

Ingredients

• Full-fat coconut milk – 1 (13.5 oz) can, for creaminess
• Unsweetened almond milk (or oat milk) – 1 cup
• Cornstarch – 3 tablespoons (for thickening)
• Granulated sugar – 1/2 cup (use organic to ensure vegan)
• Maple syrup – 2 tablespoons (adds depth and warmth)
• Vanilla extract – 2 teaspoons
• Pinch of turmeric – optional, a tiny bit for color
• Pinch of fine sea salt – to balance sweetness
• Ripe bananas – 3 to 4, sliced
• Vegan vanilla wafers or crisp vegan cookies – about 6 to 8 oz, broken or whole
• Vegan whipped topping – optional, for serving
• Toasted coconut flakes – optional garnish
• Fresh lemon juice – 1 teaspoon, to lightly toss with bananas and prevent browning

Instructions

1. Prep your ingredients. Slice the bananas and toss gently with the lemon juice. Set aside.Break or sort your vegan cookies so they’re ready for layering.
2. Make the cornstarch slurry. In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch until completely smooth. No lumps.
3. Start the custard base. In a medium saucepan, add coconut milk, remaining almond milk, sugar, maple syrup, salt, and a tiny pinch of turmeric if using. Whisk to combine.
4. Heat gently. Place the pan over medium heat and warm until steaming, not boiling.Whisk often so the sugar dissolves.
5. Thicken the custard. Slowly whisk in the cornstarch slurry. Continue whisking as the mixture cooks 3–6 minutes until it thickens to a pudding-like consistency. It should coat the back of a spoon.
6. Add vanilla. Remove from heat and stir in the vanilla extract.Taste and adjust sweetness if needed.
7. Cool slightly. Let the pudding sit 5–10 minutes, whisking every couple of minutes to release steam. This prevents a skin from forming and keeps it smooth.
8. Layer the pudding. In a trifle dish, baking dish, or jars, add a layer of cookies, then banana slices, then a layer of warm pudding. Repeat until you use everything, finishing with pudding on top.
9. Chill. Cover and refrigerate at least 4 hours, ideally overnight.The cookies soften and the flavors blend as it chills.
10. Garnish and serve. Top with vegan whipped topping, extra banana slices, and toasted coconut. Serve cold.

How to Store

• Refrigerator: Keep covered and chilled for up to 3 days. The bananas will soften over time but stay tasty.
• Prevent browning: Lightly toss banana slices with lemon juice before layering, and keep the top layer covered by pudding or whipped topping.
• No freezing: Freezing alters the texture of the pudding and bananas, so it’s not recommended.
• Make-ahead tip: You can cook the custard up to 2 days ahead.Whisk until smooth before layering.

Benefits of This Recipe

• Dairy-free and egg-free: Great for vegans, lactose intolerance, or anyone avoiding eggs.
• Simple ingredients: Pantry staples like cornstarch, sugar, and plant milk do the heavy lifting.
• Customizable sweetness: Use more or less sugar, or swap with coconut sugar for a deeper caramel note.
• Balanced texture:</-strong> Creamy pudding, soft bananas, and tender cookies make every bite satisfying.
• No oven needed: A stovetop dessert that’s perfect for warm days or quick prep.

Common Mistakes to Avoid

• Undercooking the custard: If it’s not thick in the pot, it won’t set properly in the fridge. Keep whisking until visibly thick.
• Overheating or boiling hard: A vigorous boil can make the cornstarch break down and thin out. Gentle simmer is best.
• Lumpy slurry: Cornstarch must be fully dissolved in cold milk first.Lumps lead to grainy pudding.
• Using overly ripe bananas: Very soft bananas turn mushy fast. Choose ripe, spotty, but still firm fruit.
• Skipping the rest time: Chilling is key. It allows the pudding to set and the cookies to soften just right.

Recipe Variations

• Peanut Butter Swirl: Whisk 2–3 tablespoons creamy peanut butter into the warm pudding.Sprinkle chopped peanuts on top.
• Caramel Banana: Drizzle dairy-free caramel sauce between layers and finish with flaky sea salt.
• Chocolate Pudding Layer: Split the custard in half and whisk 2 tablespoons cocoa powder into one half. Layer vanilla and chocolate for a pudding parfait.
• Gluten-Free: Use certified gluten-free vegan cookies or ladyfinger-style biscuits.
• High-Protein: Replace half the almond milk with unsweetened soy milk and fold in a couple of spoonfuls of plain vegan yogurt once the pudding cools slightly.
• Light Coconut: Prefer less coconut flavor? Use 1/2 can coconut milk and increase almond or oat milk by 1/2 cup, adding 1 extra tablespoon cornstarch.
• Banana-Free Custard Option: For people sensitive to banana texture, make the custard banana-flavored by blending 1 small banana into the milk before heating, then layer with just cookies.

FAQ

Can I use only almond milk instead of coconut milk?

Yes, but you’ll need extra cornstarch for body.

Use 2 cups almond milk total and increase cornstarch to 4–5 tablespoons. The result will be lighter and less rich than coconut milk.

Which cookies work best?

Vegan vanilla wafers are ideal, but crisp shortbread or digestive-style cookies also work. Check the label for dairy, eggs, or honey to keep it fully vegan.

How can I make this Vegan Banana Pudding less sweet?

Reduce the granulated sugar to 1/3 cup and keep the maple syrup for flavor.

You can also use unsweetened cookies or add a pinch more salt to balance sweetness.

Why is my pudding runny?

It likely wasn’t cooked long enough, or the mixture boiled too hard. Return it to the stove and simmer gently while whisking until it thickens. Remember, it will thicken more as it chills.

Can I make individual servings?

Absolutely.

Layer the pudding, bananas, and cookies in small jars or glasses. They chill faster and look great for parties.

Is there a coconut-free version?

Yes. Use a thick, creamy oat or soy milk and add 1–2 tablespoons vegan butter to the warm pudding for richness.

Increase cornstarch to 4 tablespoons for a good set.

How long should it chill?

At least 4 hours, but overnight gives the best texture. The cookies soften and the flavors meld, making it more dessert-like and cohesive.

Can I add fresh berries?

Yes, sliced strawberries or blueberries layer well with bananas. Add them right before chilling to keep them fresh and bright.

Wrapping Up

Vegan banana pudding is proof that comfort desserts don’t need dairy or eggs to taste classic.

With a silky homemade custard, ripe bananas, and cookie layers, it’s simple, nostalgic, and flexible enough for any occasion.

Make it ahead, dress it up with toppings, and let the fridge do the rest.

When you need an easy dessert that always gets smiles, this one delivers every time.