Vegan Banana Pudding

YouTube video

Vegan Banana Pudding

Jill Dalton
Banana pudding with the little vanilla wafers layered in was standard fare for many growing up but is loaded with sugar, dairy, and artificial flavors and colors. This weeks recipe is a whole food plant based twist on this popular dish. Made with real bananas, this pudding whips up into a creamy and delicious pudding that is as good for you as it is for dessert (or breakfast). I like to make it along side my peanut cookies for a tasty treat.
5 from 1 vote
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 112 kcal

Ingredients
 
 

Instructions
 

  • Blend the rolled oats, cashews and water together in a blender.
  • Strain the mixture with a metal mesh strainer or plant milk bag.
  • Pour liquid back into the blender and add the dates, banana and vanilla.
  • Blend until dates are pulverized.
  • Pour into a saucepan and cook on medium high while stirring with a whisk.
  • Cook until desired pudding consistency.
  • Pour into a sealable container and place in the fridge for at least 4 hours or overnight.
  • Once chilled, serve with sliced bananas on top.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 209mgFiber: 2gSugar: 10gVitamin A: 27IUVitamin C: 1mgCalcium: 16mgIron: 1mg

17 thoughts on “Vegan Banana Pudding”

  1. Wow…. delicious! This base has so many possibilities. Will try some cocoa powder next time instead of banana and make a chocolate custard. Yum!

  2. I’m so happy I accidentally ran into you today. You are doing what I back in 2002. All of my plant based recipes I created onto paper, were destroyed by a river flood. Your videos are assisting me to get back onto proper healthy clean eating! Thank you!
    Josie in Florida but from Kentucky.

  3. MaryEllen Bunce

    This is delicious! Wish it didn’t turn color from bananas but that didn’t deter us. Thank you for the delicious recipe! Yummy! I chuckle inside when people say “what do you eat”. The sky’s the limit!

  4. I’ve made this recipe several times now, and I must say that I prefer it hot off the stove and poured over a bowl of varied fruits. We’ve even had it for breakfast, though it would be wise to decrease the sweetness for that. I’m looking forward to pouring it over fruits and rolled oats and nuts/seeds.

    Thanks for an amazing recipe, Jill! We love it!

  5. I’m sure the PB cookie is good, but with a banana pudding, my taste buds want vanilla wafers. Do you have plans for vanilla wafers?

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