Description
This Vegan Banana Pudding is a creamy, dairy-free dessert featuring layers of homemade vegan vanilla wafers, sliced bananas, and a luscious coconut custard filling. Perfectly chilled and topped with whipped oat cream, this plant-based pudding offers a delightful combination of textures and flavors that will satisfy any sweet tooth.
Ingredients
Scale
Vegan Vanilla Wafers
- ½ batch vegan vanilla wafers (or graham crackers, digestives, or gingersnaps)
Bananas
- 4 bananas
- 1 banana (for garnish)
- 2 tablespoons lemon juice
Custard Filling
- 400 ml oat whipping cream (chilled) – divided into 400 ml for custard, 400 ml for whipping
- 60 g powdered sugar (confectioner’s sugar/icing sugar)
- 200 g vegan cream cheese
- ½ teaspoon ground turmeric (optional)
- 400 g coconut custard
Instructions
- Make the vegan vanilla wafers: Prepare the vegan vanilla wafers according to your chosen recipe or package instructions, or substitute with graham crackers, digestives, or gingersnaps.
- Make the custard filling: Pour 400 ml of chilled oat whipping cream into a large mixing bowl and whisk vigorously for 2-3 minutes until light and fluffy. Gradually whisk in the powdered sugar until fully incorporated. Add the vegan cream cheese and continue whisking until the mixture is smooth and even. If using, whisk in the ground turmeric until just combined for a subtle color enhancement.
- Combine custard mixture: Gently fold the 400 g of coconut custard into the cream cheese mixture until fully combined. Cover the bowl and refrigerate the custard mixture until ready to assemble the pudding.
- Prepare the bananas: Slice 4 bananas into thin coins. Place the slices in a bowl and drizzle with 2 tablespoons of lemon juice. Toss gently to ensure all banana slices are coated evenly to prevent browning.
- Assemble the pudding: In an 8×8-inch dish, spread a few spoonfuls of the custard mixture to create a base layer. Arrange a layer of whole vegan vanilla wafers on top. Crush some additional wafers to fill in any gaps ensuring an even cookie layer. Add a layer of the lemon-coated banana slices over the wafers. Pour half of the remaining custard mixture over the bananas and use an offset spatula to smooth the surface. Repeat these layers once more with wafers, banana slices, and the remaining custard. Reserve some wafers for garnish.
- Chill the pudding: Cover the assembled pudding and place it in the refrigerator for at least one hour to set and allow flavors to meld.
- Garnish the pudding: Whip the remaining 400 ml can of oat whipping cream until light and fluffy. Spread or pipe this whipped cream over the chilled pudding. Decorate the top with additional banana slices and the reserved vegan vanilla wafers.
- Store the pudding: Keep the banana pudding refrigerated, covered with plastic wrap or stored in an airtight container. Consume within 3 days for optimal freshness.
Notes
- You can substitute the vegan vanilla wafers with graham crackers, digestive biscuits, or gingersnaps if preferred.
- Powdered sugar helps achieve a smooth texture; sift it beforehand to prevent lumps.
- Adding turmeric is optional but gives a warm color to the custard.
- Lemon juice prevents the banana slices from browning and adds a subtle tang.
- Make sure all cream components are well chilled for best whipping results.
- This pudding is best consumed within 3 days of preparation.
