The best recipe for Banana Pudding

I’ve been dreaming of this dessert for a long time now…Banana Pudding with Coconut Whipped Cream!
Banana cream pie is one of my all-time favorite desserts. Here is a simplified and veganfied version of the old-fashioned classic! Add a dollop of coconut whipped cream and a few vanilla cookies for a kid-approved treat! I’m not a huge fan of pie crust, so substituting with a few animal crackers hits the spot and adds a little crunch!
Here is a great tutorial on how to make coconut whipped cream from Oh She Glows! I use maple syrup to sweeten mine!

See you later Snack Packs!
This pudding is void of hydrogenated oils, artificial flavorings, food coloring and trans fat!
Adapted from Vegetarian Times

Servings: 8
Calories: 124kcal
Cost: $10
Ingredients
- 3 cups soy milk or milk of your choice, coconut milk, almond milk, etc.
- ⅓ cup organic cane sugar
- 4 tablespoons corn starch
- pinch sea salt
- 1½ teaspoons pure vanilla extract
- 3 ripe bananas sliced thin
Instructions
- In a medium saucepan over medium low heat whisk together milk, sugar and corn starch. Bring to a light boil, constantly whisking for 5 minutes or until mixture starts to thicken. Turn off heat, whisk in sea salt and vanilla. Fold in sliced bananas and transfer to a baking dish or bowl. Cool and cover, refrigerate until chilled.
- Serve with coconut whipped cream and animal crackers, enjoy 🙂
Notes
A word of warning, the bananas brown quickly, so serve this shortly after its prepared. These photos were taken the day after, there is a little browning, but not too much 🙂 Store in an air-tight container to slow browning.
Nutrition
Calories: 124kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 45mg | Potassium: 287mg | Fiber: 2g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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