Recipes

O: Oh, It’s A Vegan Banana Pudding

Today’s recipe is a simple vegan banana pudding. I am not a vegan, however I am working on changing some of my dietary habits especially when it comes to desserts. This one was a challenge. Why? Because banana pudding (the traditional way) is perfection in my eyes. It’s like what Junior’s is to cheesecake. Like what Katz Deli is to a pastrami sandwich. You get my drift.

I was reluctant to think about banana pudding any other way but in its rich, yummy, fatty glory. But I exercised will power and did it anyway. Here is my Vegan Banana Pudding. Took me 2 tries but I think this version is perfect. The Hubs enjoyed it and trust me he doesn’t want to hear it when it comes to a healthier dessert. Score for me! I won’t lie though, this will not replace my beloved traditional banana pudding. I may a “Will you marry me?” it’s that good version. But for guilt free yumminess, this recipe does the trick. 

Since I mentioned cheesecake, I received the sweetest inbox message from Donna (a woman I met at Ikea) saying she made my Strawberry Cheesecake Bites for a brunch over the weekend and they were a big hit. Awww, it’s nice to know you guys are trying out the recipes. Seriously, I almost cried. My eyes did get wet but who says those were tears? WHO?

Banana Pudding

Vegan Banana Pudding
Ingredients
  • 2 cups unsweetened almond milk
  • ¼ cup raw sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 2 ½ medium bananas
  • ½ box of vegan vanilla wafers
  • Cinnamon for dusting
Instructions
  1. Heat milk in a medium saucepan over low heat, stirring to avoid scald. Mash half of a banana mixing it with a little water and then add to milk. Whisk until mixture is well combined.
  2. Mix cornstarch and sugar together in a small mixing bowl. Add 1 to 2 tablespoons of water and mix creating a paste. Whisk in to milk. Raise heat to medium-high. Stir until mixture thickens, approximately 5-7 minutes.
  3. Transfer pudding to a bowl and set a layer of plastic wrap directly on top of the pudding. Refrigerate to set (2-4 hours)
  4. For individual servings, put a thin layer of pudding in a dessert glass then layer with wafers and sliced bananas. Continue this process for 2-3 layers. For one large pudding, layer a small baking dish starting with wafers, then a layer of bananas and a layer of pudding. Repeat this process to form a second layer.
  5. Dust with cinnamon.

Now here’s the pudding recipe. Enjoy.

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2 Comments

  • Reply
    Peanut Butter Banana Bread, gluten-free, dairy-free, egg-free and vegan! - In Johnna's Kitchen
    June 21, 2016 at 7:34 PM

    […] of banana pudding? This makes a great parfait layered with chunks of this bread, banana pudding (I like this recipe) and coconut whipped cream. Or, as I mentioned above, just slice it and spread a bit of jelly on […]

  • Reply
    kj
    August 27, 2016 at 1:42 AM

    Hmm will try this recipe tomorrow. Never made it before the regular way. Wishing I could get my son to try it with chia seeds ha.
    Anywho thanks for the recipe

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