This vegan banana pudding recipe has the flavour of the old-fashioned favourite, but it’s made with plant-based ingredients! You’ll love the contrast between the creamy banana pudding and the crunchy vanilla wafers on top.

Layered vegan banana pudding in glass trifle dish

Banana pudding is a classic Southern dessert. I’m pretty sure every family has their own unique version, and this is my take on it—a version that’s completely plant-based!

Just like the original, every bite has layers of rich, creamy pudding, fresh bananas, and crispy (or soft, if they’re in the middle) vanilla wafers. It’s delicious, creamy, and indulgent, and everyone in your family will love it, whether or not they’re vegan. In fact, it might just become your family’s new tradition!

Banana pudding in trifle dish with vanilla wafers and banana slices for topping

Why You’ll Love This Vegan Banana Pudding Recipe

Semi-homemade. This banana pudding has the taste of homemade with the convenience of store-bought pudding mix. There’s no shame in the pudding mix game—even famous restaurant versions of banana pudding often start with packaged mix!
Easy to make. With just a few simple ingredients and easy-to-follow steps, this is a recipe that delivers lots of comfort food goodness with minimal effort.
A family favourite. This vegan banana pudding is sure to please everyone at the table, regardless of their diet. No one will miss the dairy!

Overhead view of vegan banana pudding ingredients with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cook & serve vanilla pudding – You can use vanilla or French vanilla if you prefer.
Cornstarch – This helps thicken the pudding mixture.
Non-dairy milk – Any kind you like or have on hand, as long as it’s unflavoured and unsweetened.
Vanilla extract
Vegan sweetened condensed milk – You can find this at most natural food stores, or order it online.
Vegan heavy whipping cream – If you’re unable to find vegan heavy whipping cream, you can use coconut cream.
Powdered sugar – Sift the powdered sugar to break up any lumps.
Vegan vanilla wafers
Bananas – I like to use bananas that are ripe, but not over-ripe—if the banana peel has a lot of brown spots, the bananas will be mushier, which isn’t ideal for banana pudding.

How to Make Vegan Banana Pudding

Overhead view of pudding ingredients added to saucepan

Overhead view of vanilla added to pudding in saucepan with whisk

Make the pudding. Whisk together the non-dairy milk, pudding mix, and cornstarch in a small saucepan set over medium heat. Once it begins to thicken and bubble, reduce the heat to low and cook while stirring for about 2 minutes. Remove from heat and whisk in 1 teaspoon of vanilla extract, then cool for 15 minutes.
Add the condensed milk. Stir it in, then allow the pudding to cool to room temperature.

Overhead view of whipped vegan cream in bowl

Overhead view of cooked vanilla pudding in bowl with whipped cream

Make the whipped cream. Combine the vegan cream, powdered sugar, and remaining vanilla in the bowl of an electric mixer fitted with a whisk attachment. Begin beating on low speed and gradually increase the speed until stiff peaks form.
Combine the whipped cream and pudding. Fold the pudding mixture into the the whipped cream.

Overhead view of pudding in bottom of glass trifle dish

Overhead view of banana slices and vanilla wafers layered in trifle dish

Assemble. In a trifle dish, add 1/4 of the pudding, followed by cookies and then banana slices. Then repeat two more times, ending with pudding on top.
Chill. Cover the banana pudding with plastic wrap and refrigerate for 4 hours or up to 24 hours. Add more vanilla wafers and banana slices to the top before serving.

Tips for Success

Cover the banana slices. To prevent the banana slices from browning, make sure you cover them completely with the pudding.
Garnish with gusto. In addition to extra cookies and banana slices, you can make more whipped cream to dollop or pipe onto the top of your vegan banana pudding.
Use a glass dish. If you don’t have a trifle dish, a large glass bowl is a good alternative. A glass serving vessel gives you the best presentation, allowing you to see the layering!

Overhead view of vegan banana pudding in bowl with spoon

Variations

For double the banana flavour, use banana cook and serve pudding mix instead of vanilla.
Add some chocolatey goodness to this banana pudding by sprinkling it with vegan chocolate shavings before refrigerating. White chocolate shavings would also be delicious!
For a more decadent twist, add layers of vegan caramel sauce in between the pudding and wafers.

How to Store

Store any leftover vegan banana pudding in an airtight container in the refrigerator for up to 3 days.

Can I Freeze This Recipe?

No, I don’t recommend freezing this recipe. The freezing and thawing process will affect the texture. While it’s safe to freeze, it won’t be nearly as good!

Creamy vegan banana pudding in bowl with spoon

More Vegan Dessert Recipes

Overhead view of creamy vegan banana pudding in trifle dish

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5 from 1 vote

Vegan Banana Pudding

This creamy layered vegan banana pudding recipe has the flavour of the old-fashioned favourite, but it's made with plant-based ingredients!

Prep Time 20

Chilling Time 5

Total Time 5 20

Servings servings

Calories 697kcal

Ingredients

1 (4.6-ounce) package cook & serve vanilla pudding 130 grams
3 tablespoons cornstarch 24 grams
2 cups non-dairy milk 480 ml
2 teaspoons vanilla extract divided
11.25 ounces vegan sweetened condensed milk 320 grams
16 ounces vegan heavy whipping cream 473 ml
1/4 cup powdered sugar sifted, 30 grams
12.6 ounces vegan vanilla wafers 380 grams
4-5 bananas 744 grams

Instructions

Combine non-dairy milk, pudding mix and cornstarch in a small saucepan. Whisk together until the dry ingredients are incorporated. Cook over medium heat, stirring constantly, until it begins to thicken and just starts to bubble. Reduce the heat to low and cook while stirring for about 2 minutes.
Remove from heat and whisk in 1 teaspoon of vanilla extract. Set aside to cool for 15 minutes.
Add the sweetened condensed milk and stir it together. Allow the pudding mixture to cool to room temperature.
Once the pudding has cooled, make the whipped cream. Add the vegan cream, powdered sugar and remaining vanilla to the bowl of an electric mixer fitted with a whisk attachment. Begin mixing on low speed and gradually increase the speed until stiff peaks form.
Add the pudding mixture to the bowl with the whipped cream and gently fold them together with a spatula.
Using a trifle dish, begin assembling the banana pudding. Start with a layer of pudding (about 1⁄4 of the total amount of pudding), followed by cookies and then banana slices. Then repeat twice more, ending with pudding on top. Make sure the top pudding layer completely covers the bananas to help keep them from turning brown.
Cover the banana pudding with plastic wrap and refrigerate for 4 hours or up to 24 hours before serving.
Immediately before serving, decorate the top with some additional cookies or banana slices if desired.

Notes

365 Everyday brand Vanilla Wafers are vegan
Jell-o brand cook & serve pudding is gluten free & vegan
365 Everyday brand Vanilla pudding is vegan
To store: Store any leftover vegan banana pudding in an airtight container in the refrigerator for up to 3 days.

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