This Southern dessert will satisfy your sweet tooth and help you keep your cool! This vegan banana pudding is perfect for the hottest day. Pulled straight from the refrigerator, it’s a layered dessert that rivals any cake.
Cake?! Yes, we are talking about Southern banana pudding which is so much more than a jiggly bowl of congealed banana flavor. There is a bottom cakey layer of pudding soaked vanilla wafers, followed by more pudding and sweet, ripe banana slices – it’s so good you need to add a few more layers on top of that!
There is a little bit of planning involved if you make your vanilla pudding from scratch since you’ll need to cook your pudding. However, there are other alternatives. You can use pre-made store bought vanilla pudding or you can really cheat and use vanilla vegan yogurt in place of homemade pudding.
The yogurt gives it a tangier flavor that’s not quite traditional, but considering it takes zero work, it’s perfect for a last minute dessert. Just make sure to let the completed dessert chill for at least an hour or two to overnight, so that all the layers meld and the cookies soften. That’s when it’s at its best!
The photo above gives you an example of about how thick my pudding recipe needs to be before you let it cool. You are welcome to cook it down even thicker. Just remember it will get thicker as it cools in the fridge too.
Once your pudding is cool it’s time to assemble your banana pudding.
- A box of vanilla wafers – some brands are vegan just check the labels carefully
- 3 to 4 bananas – the riper they are the sweeter your dessert will be
- Vegan vanilla pudding or vanilla yogurt, cooled