banana pudding with coconut whipped cream

I’ve been dreaming of this dessert for a long time now…Banana Pudding with Coconut Whipped Cream!

Banana Pudding with Coconut Whipped Cream ~vegan~

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!

Banana Pudding with Coconut Whipped Cream ~vegan~

See you later Snack Packs!  

This pudding is void of hydrogenated oils, artificial flavorings, food coloring and trans fat!

Adapted from Vegetarian Times

banana pudding
Prep time
Cook time
Total time
Makes 8 servings
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
  • 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
  1. 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.
  2. Serve with coconut whipped cream and animal crackers, enjoy!

Banana Pudding with Coconut Whipped Cream ~vegan~

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.

banana split cream pie

To kick off my 35th year I’m indulging in this special birthday Banana Split Cream Pie!

Banana Split Cream Pie ~vegan~

I love birthdays…even my own regardless of what age I am turning.  I couldn’t wait to say goodbye to my 20’s and I’m looking forward to my 40’s, so 35 is a perfect place to be for the moment!

To complete a wonderful birthday weekend I made this easy, no-bake dessert…whipped raw cashews, bananas and coconut cream in a graham cracker crust and jazzed up with all the banana split sundae toppings imaginable!  I was so excited to find natural, no dye added maraschino cherries at whole foods!

Banana Split Cream Pie ~vegan~

The graham cracker crust was so simple to make, just crushed graham crackers and melted coconut oil mixed together and pressed into an 8 inch tart pan.  The banana cream filling is from one of my favorite blogs Minimalist Baker.  The pie is smothered with coconut whipped cream, chocolate sauce, bananas, walnuts and finished off in perfect Banana Split fashion with a cherry on top!

Toasted coconut, fresh strawberries and caramel sauce would be great additions too!

Here are a few recipes for the toppings:

Raw Cacao Sauce

Vegan Caramel Sauce

Coconut Whipped Cream

Need a gluten free or grain free crust?  Here are a few options:

Cinnamon Sugar Cookie Crust

Dark Chocolate Crust

Banana Split Cream Pie ~vegan~

banana split cream pie
Recipe type: Dessert
Cuisine: Vegan
  • For the Graham Cracker Crust:
  • 1.5 cups crushed graham crackers
  • 4 tablespoons melted coconut oil
  • For the Banana Cream Filling:
  • 1¼ cups raw cashews (soaked overnight)
  • 3½ tablespoons coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 banana, sliced
  • ⅓ cup full-fat coconut milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons lemon juice
  • For the Banana Split Toppings:
  • fresh banana slices
  • chopped walnuts
  • coconut whipped cream (or your favorite whipped topping)
  • chocolate sauce
  • cherries
  1. ~Soak cashews in water overnight or for at least 6 hours!~
  2. Crush graham crackers into a fine powder. I used a food processor and pulsed until the right consistency. Transfer to a medium bowl and stir in melted coconut oil until well combined. Press firmly down into an 8 inch pie plate or tart pan. Place in the freezer to set.
  3. Meanwhile, drain cashews and place into a food processor. Add melted coconut oil, maple syrup, banana slices, coconut milk, vanilla and lemon juice. Blend until smooth and creamy scraping down sides as needed. (this may take a few minutes!) Pour into pie crust and use a spatula to smooth. Place back into the freezer for 3-4 hours or until set.
  4. Once set, let thaw for a few minutes for easier slicing. Add desired toppings and enjoy!
  5. Store in the freezer!

Banana Split Cream Pie ~vegan~

I stashed the leftovers way back in the freezer and selfishly will be enjoying this dessert for days to come, 35 never tasted so good!

Banana Split Cream Pie ~vegan~

Noah wanted to take a picture of belly…It’s a much better picture than I could take, he definitely takes after his dad :)