Vegan Banana Pudding Easy

This vegan banana pudding has saved so many last minute dessert cravings in my house because it comes together in minutes with basics I always have around. Creamy, naturally sweet and customizable even for picky eaters, it is my secret weapon for an easy treat.

My family could not believe the first time I made this pudding was completely vegan. Now it is our go-to for a quick sweet fix and the kids love to add their own toppings.

Ingredients

• Ripe bananas: Pick bananas with brown spots for the most flavor and natural sweetness
• Milk of choice: Any non-dairy milk works try almond soy or oat milk
• Sweetener of choice: Maple syrup sugar or stevia are all options adjust to taste
• Cornstarch or arrowroot: This thickens the pudding choose whichever you have on hand
• Pure vanilla extract: Brings warm depth and classic pudding flavor
• Optional turmeric: Adds golden color without affecting taste
• Optional vegan butter or coconut butter: This makes the pudding extra rich and creamy

Step-by-Step Instructions

Prepare the banana mixture:

In a small pot mash the ripe bananas well then combine with your sweetener the optional turmeric or vegan butter if using and one cup of your chosen milk. Stir together over medium heat until warmed through and a little steamy.

Mix the thickener:

In a separate bowl whisk the remaining quarter cup of milk with cornstarch or arrowroot until completely smooth with no lumps. This helps the pudding thicken evenly later.

Thicken the pudding:

Slowly whisk the cornstarch or arrowroot mixture into the warm banana milk in the pot. Lower the heat and cook on gentle low whisking now and then for several minutes until the pudding starts to thicken and bubble. Watch closely to avoid scorching.

Finish and flavor:

Once thickened take the pot off the heat and stir in the vanilla extract. Taste and adjust for more sweetness if needed. For a silky texture blend the pudding using a hand blender but it also works beautifully with just a whisk for a rustic feel.

Chill or serve:

Serve that delightful pudding warm right away or let it cool then chill in the fridge to firm up further. If you want an ultra thick pudding stop the cooking just before it is fully set because it thickens even more as it cools.

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Turmeric is the quiet hero ingredient here a tiny pinch gives that luscious banana color without a hint of spice I remember the first time I added it and my kids thought it looked just like classic custard pudding

Storage Tips

Store covered in the refrigerator for up to three days If the pudding becomes extra thick simply whisk in a splash of milk before serving to loosen things up. I also love portioning it into jars for on-the-go snacking.

Ingredient Substitutions

If you have run out of cornstarch arrowroot is a perfect substitute and even thickens a bit more gently. You can swap in coconut milk for an even creamier or tropical flavor. And if you skip the sweetener use extra ripe bananas for natural sweetness.

Serving Suggestions

Layer this pudding with vanilla cookies and banana slices for a no bake trifle. Top with chopped nuts or a sprinkle of cinnamon for crunch. I even dollop a bit onto pancakes for brunch or pack it as a lunchbox treat for my kids.

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Cultural Context

Banana pudding is a beloved treat across many homes especially in Southern American cooking. This vegan twist keeps all the fun and nostalgia minus the eggs and dairy. Serving it in little glasses with banana slices on top always reminds me of family picnics when I was growing up.

Recipe FAQs

→ Can I use almond or oat milk?

Absolutely. Any plant-based milk—such as almond, oat, soy, or coconut—works well. Choose what best matches your taste and dietary needs.

→ How do I achieve a thicker texture?

Let the pudding cook longer on low heat, or chill it in the refrigerator for several hours. The cornstarch will continue to thicken as it cools.

→ Is it possible to add extra flavors?

Yes, stir in peanut butter for a twist, or try a little cinnamon or nutmeg. The vanilla also complements the bananas beautifully.

→ Can this be served hot or cold?

Both! Enjoy it warm straight from the pot, or refrigerate for a cold, scoopable treat. The texture firms up as it chills.

→ What can I substitute for cornstarch?

Arrowroot powder works equally well. Tapioca starch is another alternative for thickening.

→ How do I make it extra smooth?

Blend the mixture with a hand blender after cooking for an ultra-smooth, creamy finish.