Our almost Southern-style vegan banana pudding recipe is so creamy and rich, and it’s dairy-free and egg-free, plus we give you a gluten-free option. It consists of layers of rich vanilla custard, vegan whipped topping and vanilla wafers, it’s the ultimate comfort food dessert. Perfect for parties, Mother’s Day, Father’s Day, or just because you’re craving something sweet, creamy, and delicious.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
What is an Authentic Southern-Style Banana Pudding Recipe?
If you’re from the South, you know that banana pudding is made with vanilla custard, vanilla wafers, banana slices, and a toasted meringue topping.
It’s usually made in a baking dish or pie plate and served family style; however, in this case, we don’t bake it, so we made individual servings in pretty glasses, which makes for a fun presentation.
How to Make Vegan Vanilla Custard
Custard is made with 6 simple ingredients:
- Flour or cornstarch
Those basic ingredients come together to make a thick, creamy, and delicious custard that is completely drool worthy.
To make it, follow these easy steps.
Prepare the vegan egg in a small bowl and set aside.
You can use Follow Your Heart vegan egg or JUST egg. Make sure to read the notes carefully, so as not to make the custard too watery.
In a medium saucepan, whisk the flour or cornstarch and salt together, until completely combined.
Over medium heat, whisk in the almond milk, condensed coconut milk, and vanilla extract and cook, whisking continuously until it becomes thick and creamy. Approximately 4 minutes.
Slowly pour 1 cup of the pudding in the eggs and whisk constantly until combined. This will prevent curdling.
Slowly whisk the egg and pudding mixture into the pan of pudding and keep whisking for about 5 minutes, or until super thick and creamy.
Whisk in the butter until fully melted, approximately 1 minute. Remove from heat and let cool.
Now it’s time to build the most delicious homemade vegan banana pudding cups.
Start with a layer of vegan vanilla wafers, then add a layer of the pudding, a layer of sliced bananas, and a layer of vegan whipped topping.
Repeat the layers until you reach the top of the glass.
You can layer in any order that you like, we just prefer to start with the wafers because they provide a good base for the pudding.
Gluten-Free Banana Pudding
To make this a gluten-free option, use cornstarch instead of flour.
You'll also need to find a gluten-free and vegan vanilla wafer. If you can't find them, feel free to leave them out, or use your favorite gluten-free cookies.
Can You Freeze Banana Pudding?
Yes, you can freeze them covered in a freezer safe glass, or if you make this in a larger dish, cover with a freezer safe lid and freeze for up to 2 months.
You can also make banana pudding pops with the pudding! Fill popsicle molds with the pudding and freeze.
If you’re not freezing the banana pudding recipe, store covered in the refrigerator.
We suggest serving this within two days of making it.
More Vegan Pudding Recipes You’ll Love
Make our Southern-style vegan banana pudding recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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PIN FOR LATER!
Vegan Southern Banana Pudding
- ½ cup all-purpose flour, or cornstarch for a gluten-free option
- ¼ teaspoon finely ground sea salt
- 2 cups unsweetened almond milk
- 7 ounce sweetened condensed coconut milk
- 4 tablespoon Vegan Egg plus ¾ cup (180 ml) water, whisk until smooth and creamy, OR, ¾ cup JUST egg (DO NOT add water)
- 1 tablespoon pure vanilla extract
- 1 tablespoon vegan butter
- 2 sliced ripe bananas
- 3 cups vegan vanilla wafers (we use Back to Nature brand)
- Vegan whipped cream
- banana slices
- crumbled vanilla wafers
- Prepare the vegan egg in a small bowl and set aside, OR, measure the ¾ cup of JUST egg into a measuring cup (DO NOT add water).
- In a medium saucepan, whisk the ½ cup flour and ¼ teaspoon salt together. Whisk in the 2 cups of almond milk, 7 oz of condensed milk and 1 tablespoon of vanilla and cook on medium heat, whisking continuously until thick and creamy. Approximately 4 minutes.
- Put 1 cup of the pudding in the eggs and whisk until combined. Slowly whisk the egg mixture into the pan of pudding and keep whisking for about 5 minutes, or until super thick and creamy. Whisk in the 1 tablespoon of butter until fully melted, approximately 1 minute. Remove from heat and let cool.
- TO ASSEMBLE
- Line the bottom of a bowl with vanilla wafers, spoon a layer of pudding on top of the wafers, add a layer of sliced bananas, a layer of whipped topping, and then repeat the layers until the bowl is full. Top with a layer of bananas, a dollop of whipped cream, a wafer and a sprinkle of cinnamon.
PIN FOR LATER!