Simple Vegan Banana Pudding with Scratch-Made Vanilla Wafers
The perfect vegan copycat of a delicious dessert involving bananas, banana pudding "custard," and vanilla wafers made from scratch. Creamy, sweet, and any banana lover's dessert dream!
Equipment
- Parchment paper
Ingredients
- 1 box Jell-O Banana Cream Pudding Mix (accidentally vegan)
- 1 3/4 cup full-fat coconut milk
- vegan whipped cream of choice
- 2 small or medium bananas
Vegan Vanilla Wafers (makes around 20-22 wafers)
- 1/4 cup vegan butter, softened (I used unsalted + pinch of salt)
- 1/4 cup granulated sugar
- 2.5 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tbsp vanilla extract (I used imitation)
- 1/4 tsp baking powder
- 3/4 cup all-purpose flour
Instructions
- Firstly, make the vanilla wafers. Preheat your oven to 350F. Start by lining a baking sheet with parchment paper. Cream together the vegan butter and the sugar for 1-2 minutes, until well-mixed. Stir in the aquafaba, vanilla, baking powder and flour mixing well until combined (dough will seem dry at first, but it will combine fully with time). Drop scant 1 tablespoon dollops of dough on to your prepared baking sheet (feel free to roll the balls for smoother cookies). Bake them for 10-15 minutes, checking at 10 minutes, until they are golden brown on the bottom. Remove from oven and allow to cool, removing from baking sheet to cooling rack after 2-3 minutes.
- After cookies are cooled, prepare the pudding. All you need to do is follow the package directions. Usually, 1 can of full-fat coconut milk is enough for me to get the desired pudding consistency. Whisk the pudding mix and coconut milk together in a small or medium bowl until thickened, about 2-5 minutes.
- Now, we'll assemble the dessert. Peel and slice your bananas. Layer your ingredients (wafers, banana slices and pudding) into two single-serving glass cups, starting with a layer of wafers (if you want to make it look fancy). Top both with a healthy dollop of vegan whipped cream. Enjoy!
Notes
I tested this recipe with oat milk and canned full-fat coconut milk. The oat milk did not set with the thick, pudding-like consistency that we need to make this recipe work. My recommendation is to use a can of coconut milk.