This dairy-free banana pudding features bananas IN the pudding itself for a luscious and boldly-flavored dessert. Layer with wafers and banana slices or enjoy as-is!
It’s been three plus years of living in the South and I’m still getting the hang of common ‘Southern’ foods. Okra was a new one, and so were fried pickles, pimento cheese, all things BBQ, hot chicken…especially hot chicken. The one food where mild can actually mean face-meltingly hot. Spiciness is always subjective, but oof — this one is off the charts.
Southern-style desserts are a different story because I’ve certainly eaten sweet treats like red velvet cake and pecan pie way before living down here. However it took moving here to finally experience banana pudding. Better late than never I guess!
Now this is silly, but up until then I thought the pudding itself would be banana-flavored, not just vanilla pudding layered with bananas and cookies/wafers. I mean it’s called ‘banana pudding’ for a reason, right? 😕 First world dessert problems.
That revelation didn’t stop me from working on this dairy-free banana pudding, where the pudding itself is flavored with REAL bananas (no artificial flavoring!). It’s a lusciously thick and creamy dessert layered with cookies and banana slices that truly is bursting with banana flavor.
I based the method of this dairy-free banana pudding off of my dairy-free lemon pudding, which I *highly* recommend to all the citrus lovers out there. For this one though, I used one can of (full-fat) coconut milk and one cup of almond milk. Much of the thickness comes from the addition of cornstarch, so you can use lite coconut milk if that’s what you prefer. I use the lite variety when making the lemon pudding I link to above and it works beautifully.
As for assembly, I’m partial to making one large bowl where you can scoop out servings. I started by lining the bottom of the dish with vanilla wafers, and then propping up vanilla wafers along the perimeter.
Next up is another layer of banana pudding, and then a layer of banana slices. More pudding follows with more vanilla wafers, and then a final layer of banana pudding with banana slices and crushed wafers to top. Easy as that! The vanilla wafers soften once assembled and are an extra satisfying part of this dessert.
Since I had pudding leftover after making the bowl above (the dish I used has about a four-cup capacity), I used the extra to make an individual banana pudding parfait with layers of pudding, fresh banana slices, and crushed vanilla wafers. I’m thinking making all individually-sized portions would be a fun dessert for a party! Either way this dessert will bring the bold banana flavor with a touch of sweetness. Just depends on whether you’d like to share with others or enjoy your own personal serving. 😉
Recipe notes:
- While the banana pudding itself is dairy-free, if being completely dairy-free is a concern you’ll want to make sure the vanilla wafers you use are dairy-free as well.
- Because bananas tends to discolor after they’re peeled, I added a quick squeeze of lemon juice to the mashed banana to help prevent browning.
- I’ve made the pudding the day before I assembled it with the wafers without issue (chilling in the fridge with the plastic wrap pressed against the surface for the meantime), but I wouldn’t make this pudding days in advance. It’ll still taste great however the color will become more grayish than yellow as time goes on.
Dairy-Free Banana Pudding
Ingredients
For the banana pudding:
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 2/3 cup coconut milk (one can)
- 1 cup almond milk, vanilla or plain
- 2 large ripe bananas *about 8.5 oz total)
- Squeeze of lemon juice
- 4 large egg yolks
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil
For assembly:
- 20-30 vanilla wafers, approximate
- 1 banana, sliced
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Pour in coconut and almond milks and stir together. Set saucepan on the stove over medium heat.
- Add bananas to a food processor and pulse until smooth and creamy. Add a squeeze of lemon juice and stir in. Pour into the saucepan and stir.
- Whisk together egg yolks in a bowl and slowly pour into the saucepan, whisking continuously.
- Continue to stir frequently as the pudding mixture heats for 10-15 minutes, or until the consistency is thick enough to coat the back of a wooden spoon.
- Remove saucepan from heat and stir in vanilla extract and coconut oil. Once all combined evenly, press a piece of plastic wrap against the surface of the pudding (this prevents a film from forming) and let sit at room temperature to cool for about 30 minutes. Then transfer to the refrigerator to chill completely.
- To assemble, line bottom and sides of serving dish with vanilla wafers. Add a layer of pudding, and then top with a layer of banana slices.
- Add another layer of pudding over the banana slices, and then add another layer of vanilla wafers. Line up vanilla wafers along the sides again at this point.
- Top with another layer of pudding, and then decorate with banana slices and crushed vanilla wafers.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
P.S. Click here for more dairy-free recipes, from hot chocolate to soups to ice cream!
Shayla says
Do you think oat milk would work as a substitute for Almond milk?
Alyssa says
Hi Shayla, I don’t have much experience with oat milk but I believe it would sub in just fine here.
Shayla says
I used oat milk and it worked perfectly. Thank you for sharing this wonderful recipe. I was finally able to enjoy banana pudding again! ❤️
Alyssa says
You’re very welcome! So glad you enjoyed. 🙂
Jessica says
Can this be made with any fruit? This turned out great for us!
Alyssa says
I’m so glad you liked it! I haven’t used other fruits in this particular recipe, but I don’t see why it wouldn’t work. 🙂 Great idea!
Alfonz says
Taste was fine. I’m always trying new things for my daughter with a milk allergy. Fancy pics aside though, I recommend a little food coloring . I wasn’t sure if I should put it in a bowl or on my biscuits. This is a fairly common problem with non milk products .
Gandalf the Grey says
My daughter has a milk allergy as well and you’re not kidding. I didn’t know if I should eat this with a spoon or poor or over my biscuits. All in all it was ok for what a lot of these foods are
Morgan Wade says
Where did you find dairy-free vanilla wafers? I substituted for just vanilla cookies
Alyssa says
Hi Morgan, I’ve found the ‘Back to Nature’ brand had dairy-free vanilla wafers, though I think they’ve done a repackaging since I last checked and they’re now called ‘Madagascar vanilla cookies’ instead of wafers. They look to be very similar though! They don’t have dairy in the ingredients, though I’m not sure about cross-contamination, etc.
Christi says
This pudding has a wonderful flavor. The only issue I had was that I added the yolk mixture to the warm custard and the eggs scrambled. Now I know never add cold to hot but always hot to cold. The flavor was scrumptious anyways.
Yaffa says
Hi I’m excited to make this can I slice the banana instead if pulsing
Alyssa says
Hi Yaffa, I’ve only pureed the banana so I’m not sure what leaving the banana in slices would do to the texture. If you don’t want to use a food processor you can mash up the banana in a bowl with a fork or a hand mixer. That should work just fine.
Liz says
I haven’t made this yet but I already give 5 stars for this uncomplicated recipe!! Another option for those with corn allergies is to use potato starch. It is used measure for measure like corn starch. Off to make this now:)
Alyssa says
I hope you enjoy, Liz! Thanks for sharing that great tip about potato starch. 🙂
Sheila says
This was amazing. I omitted the oil and added about 1/2 tsp of banana flavor. I omitted the mashed bananas in the pudding as well. I layered the pudding by using crushed wafers, pudding, bananas, repeat. It was even better the next day.
Masha says
Do I absolutely have to add coconut oil?
Alyssa says
Hi Masha, you can leave it out if you don’t want to use it. It adds an extra bit of richness to the pudding, but it isn’t make-or-break.
Nana Julie says
Awesome recipe!! My grandson has dairy allergies so this is something he can enjoy too!! I cheated and used a graham cracker crust and it was amazing.
Alyssa says
I’m so glad you like it! A graham cracker crust sounds perfect. Thanks for letting me know how it went!
Eric says
I’m sorry, the serving size is all wrong. The only reason I had two servings is I mistakenly told my wife I was making it. You’re gonna have to help me make it on an industrial scale. You’re my new best friend.
Alyssa says
So glad you like it!
Erin Abel says
Can you substitute the cornstarch with flour?
We have a corn allergy in the family.
Alyssa says
Hi Erin, I haven’t tried flour with this particular recipe before, but I’d say that it would work! Please let me know if you give it a try. 🙂
Sara says
What brand of vanilla wafers have you found that are dairy free?
Alyssa says
Hi Sara, I believe the Back to Nature brand has dairy-free ones!
Jalese says
This was great thank you we like out pudding a little warm so we built the entire pudding and put it in the fridge for 30 minutes. It was delicious!!
Alyssa says
Yay! So glad you liked it, Jalese. 🙂
Katie says
I was craving a banana pudding. This recipe had no photo but when together very nicely and very easy. It was 1:20 in the morning and I couldn’t sleep and I was really craving a little something yummy. This recipe is dairy free has the most delicious taste thank you so much.
Alyssa says
So glad you liked it, Katie! 🙂
Christy says
Can I assemble the entire pudding and let it sit over night? My son like the wafers to be soft.
Alyssa says
Hi Christy, yes you definitely can! That will soften the wafers nicely and overnight the pudding shouldn’t experience discoloration. I’d suggest adding the squeeze of lemon juice to the bananas as soon as they’re pulsed in the food processor to help retain the yellow color. I hope you enjoy!