Dairy-Free Banana Pudding From Scratch
Dairy-Free Banana Pudding is creamy and full of luscious sweet banana flavor. Skip the packaged pudding mixes and make this delicious homemade Dairy-Free Banana Pudding from scratch. It’s so rich and creamy nobody will know it’s dairy-free!
So many banana puddings are just vanilla puddings layered with bananas. Don’t get me wrong; those puddings are delicious as well! But, if you love bananas, you’ll want to try this luscious pudding for a ton of feel-good flavor.
Homemade banana pudding is a classic. And making it from scratch is surprisingly easy. Serve it on its own in pudding bowls, or double the recipe and make a trifle dish for a crowd. It’s the perfect pudding for people of all ages.
Skip the packaged versions of instant pudding mix and make this homemade banana pudding recipe using real bananas. This dairy-free version skips the heavy cream and uses full-fat coconut milk and almond milk instead.
The riper the fresh bananas are, the sweeter your pudding will be, and the more banana flavor you’ll have. If they’re a little ripe, it’s okay too. Whether they’re ripe or not, bananas have tons of health benefits.
Sugar is not only an essential ingredient because it sweetens your banana pudding; it also helps with consistency and enhances the flavor aroma.
You can replace regular, white granulated sugar with coconut sugar if you prefer using that.
The corn starch teams up with the egg yolks to thicken the pudding and give it that silky smooth texture.
If you don’t have cornstarch, you can substitute it with tapioca starch, rice flour, or regular flour; remember to double the ratios, as these alternatives don’t have the same thickening powers as cornstarch. If you’re gluten-free, regular flour is not a suitable option.
Coconut milk gives the pudding a deep, creamy flavor and helps with the silky texture.
Although you can substitute this for other plant milk, coconut milk will provide you with the best results. If you have coconut cream but not milk, you can slightly dilute it until it’s the right consistency (somewhat thicker than almond milk but still very runny.)
You can use other types of non-dairy milk like oat milk if you don’t have almond milk. Bananas and nuts go together like peanut butter and jelly, but if you have a nut allergy, you can use rice milk, hemp milk, or oat milk.
The egg and cornstarch work together to thicken the pudding. Why only the yolks, you may ask? It gives the pudding a richer flavor and velvety texture. If you add whites, the pudding may have a slightly jelly-like consistency.
If you have basic equipment in your kitchen, you’re set! You won’t need to get any fancy equipment for this recipe.
1. Medium Saucepan
The saucepan should have a heavy base and be large enough for you to whisk around two cups of liquid comfortably.
A whisk is essential to ensure your banana pudding’s smooth consistency.
3. Food Processor
A standing or immersion blender could work if you don’t have a food processor to mash up your banana until it’s creamy.
4. Serving Bowl
Any serving bowl will work. But if you’re making this banana pudding for a special event, use a decorative glass bowl or mason jars. With some slices of fresh banana on top as decoration, it makes a mouthwatering centerpiece.
This banana pudding recipe only has a few simple steps.
You will be amazed at its deliciousness, even though you only use minimal effort. These are the steps to make it.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Gently whisk the sugar, salt, and cornstarch in the saucepan. Add almond milk and stir. Place on the stoveover medium heat.
Pulse the bananas until they’re creamy and smooth, and stir a little lemon juice in. Add the bananas to the saucepan and stir them in.
Whisk the egg yolks separately and slowly pour them into the saucepan as you whisk continuously.
Whisk the mixture continuously until it’s thick enough to coat the back of a wooden spoon. Remove the saucepan from the heat. Stir in the vanilla extract and coconut oil and pour the mixture into a large bowl.
Place a piece of plastic wrap over the surface of the pudding, and allow it to cool at room temperature. Transfer it to the fridge to chill.
Dish the pudding into bowls and decorate it with sliced bananas. Enjoy!
Recipe Tips & Substitutions
- You can top this pudding with anything you enjoy for decoration and extra flavor.
- You can use any dairy-free or plant milk instead of almond milk. I like using gluten-free oat milk for this recipe, it’s nice and creamy, and the flavor is excellent.
- Although this banana pudding is dairy-free and gluten-free, it contains egg yolks, so it’s not vegan. If you want to try a vegan recipe, you could omit the eggs and use a vegan egg replacement or add a little extra cornstarch.
- Bananas discolor after you peel them. To prevent browning, squeeze a little lemon into the mashed banana.
- It’s traditional to use vanilla wafers to layer with banana pudding or put on top of the pudding. Be sure to buy gluten-free vanilla wafers or vegan vanilla wafers if you need to.
No, it’s not. It contains egg yolks. For best results, don’t omit the eggs, but if you want to make pudding and you’re vegan, you can add a little extra cornstarch and leave the eggs out. Without the egg yolks, you have a vegan banana pudding recipe.
Yes, you can! Use your favorite trifle recipe and replace the custard with this delicious banana pudding. Or, invent your own trifle recipe by layering all your favorite ingredients. Try a layer of banana pudding, a layer of crushed vanilla wafers, and a layer of fresh banana slices. Repeat until you’ve used up all the ingredients.
If you’ve made this pudding for a crowd and there’s some leftover, use it in a smoothie the next day, serve it on your breakfast pancakes, or stir it into oatmeal for an extra creamy banana version of it.
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- 2 Ingredient Fudge
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I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1/3 cup white granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 can of coconut milk
- 1 cup almond milk
- 2 large ripe bananas, peeled
- 1/2 lemon, juiced
- 4 egg yolks, large
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil
- 1 extra medium-sized banana, (optional, for decorating the top of the pudding)
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Pour in the coconut milk and almond milk and stir.
- Place the saucepan on the stove over medium heat and whisk until combined.
- Place two of the ripe bananas in a bowl and use a fork to mash them well. Alternatively, you can pulse the bananas in a food processor until they’re creamy and smooth. Stir the lemon juice into the bananas.
- Add the bananas to the saucepan and stir well.
- Whisk the egg yolks in a mug or a small bowl and pour it into the saucepan slowly as you whisk continuously.
- Continue whisking as the pudding mixture heats and thickens, about 10 minutes total. You’ll know it’s thick enough when it coats the back of a wooden spoon.
- Remove the saucepan from the heat. Stir in the vanilla extract and coconut oil and transfer to a large bowl.
- Place a piece of plastic wrap against the surface of the pudding to prevent a film from forming and allow it to cool at room temperature for around 30 minutes.
- Transfer to the fridge to chill thoroughly, about 1-2 hours.
- When you’re ready to serve the pudding, dish it out into bowls and slice the extra banana as decoration and for more banana flavor.
- If you don’t have almond milk, you can substitute it with any dairy-free milk. Gluten-free oat milk is nice and creamy and works well.
- Although this banana pudding recipe is dairy-free and gluten-free, it contains egg yolks, so it’s not vegan.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cooling Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: banana pudding, dairy free pudding, pudding from scratch
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