Vegan Banana Pudding
This recipe first appeared on half-baked. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A creamy, dairy-free banana pudding layered with fresh bananas and crisp vegan cookies. This reconstruction uses an oat-milk vanilla custard and coconut whipped topping because the provided source does not include the original recipe text.
- Time
- 2 hours 35 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 470 g
- 2 g
- 720 g
- 8 g
- 170 g
Weights are estimates. Together, the ingredients weigh about 1.62 kg before cooking, which is about 270 g per serving.
Steps
Slice the bananas into thin, even rounds. Set aside a small handful of slices for garnishing the finished pudding.
In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly combined and free of lumps.
Gradually whisk in the oat milk, pouring slowly so the cornstarch dissolves smoothly. Place the saucepan over medium heat.
Cook the mixture, whisking constantly, until it comes to a gentle simmer and thickens enough to coat the back of a spoon, about 6 to 8 minutes. Do not let the bottom scorch.
Remove the saucepan from the heat and whisk in the vanilla extract. Transfer the pudding to a bowl and press plastic wrap directly onto its surface to prevent a skin from forming.
Refrigerate the pudding until completely chilled and set, at least 2 hours. Stir it briefly before assembling if it has become very firm.
Spread a thin layer of chilled pudding over the bottom of a serving dish or six individual glasses.
Add a layer of vegan vanilla cookies, followed by a layer of sliced bananas. Make sure the banana slices are distributed evenly so each serving receives fruit.
Repeat the pudding, cookie, and banana layers until the ingredients are used, finishing with a layer of pudding.
Spoon or pipe the vegan whipped topping over the pudding. Garnish with the reserved banana slices and a few crushed cookies.
Chill the assembled pudding for 20 to 30 minutes before serving so the cookies soften slightly while retaining some texture.
Notes
The supplied page is paywalled and the visible excerpt contains only the title and a brief description, not the author's ingredient list or instructions. The recipe above is therefore a general reconstruction rather than a faithful extraction of Allison Chen's original formula. Assemble close to serving time because the bananas may brown and the cookies will soften as they sit.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 396
- Protein
- 4 g
- Carbs
- 71 g
- Fat
- 12 g
- Fiber
- 4 g
Where the calories come from
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