I make it with my vegan vanilla wafers, which soften into an almost cake-like layer as the pudding rests. Rather than cooking a traditional custard from scratch, I use ready-made coconut custard folded with whipped oat cream and vegan cream cheese for a filling that's light, creamy, and easy to put together.
The cream cheese is something I specifically tested after seeing it used in many classic banana pudding recipes. I love the slight tang it adds - it balances the sweetness and gives the filling an almost mascarpone-like richness.
This is also a great make-ahead dessert for cookouts, holidays, and family gatherings. As it chills, the wafers soften into the pudding in a similar way to the layers in my vegan tiramisu.
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Why this recipe works
- Creamy without eggs or dairy. Whipped plant-based cream and coconut custard give the filling plenty of richness without making a traditional egg custard.
- Cream cheese balances the sweetness. It adds a little tang and gives the pudding more body.
- The wafers soften as it chills. Instead of staying crunchy, they absorb some of the filling and become soft and cake-like.
- It's easy to make ahead. The pudding actually benefits from some time in the fridge before serving.
- It serves a crowd. An 8-inch square dish gives around 10 portions, making it a good choice for gatherings.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Vanilla wafers: I make my vegan vanilla wafers from scratch because they're buttery, crisp, and designed specifically to work in banana pudding.
If you're short on time, vegan graham crackers or another crisp vanilla-style cookie can work. Just remember that the cookie choice affects the finished texture because it softens as the pudding rests.
Vegan cream cheese: This isn't just there for richness. I tested adding it because cream cheese appears in many banana pudding recipes, and I found that the slight tang gives the filling a much better balance and a subtle mascarpone-like flavor.
Bananas: Look for bananas that are fully yellow and ripe but not heavily spotted. Green bananas won't have enough sweetness, while very ripe bananas become soft and mushy once layered into the pudding.
Coconut custard: This is what makes the recipe especially quick because there's no need to cook a separate pudding base. I use Nature's Charm coconut custard in the original recipe.
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How to make the pudding
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The texture of the filling is the most important thing to get right. Whip the chilled plant-based cream until it's genuinely light and aerated before adding the cream cheese. If the cream hasn't whipped properly at this stage, the finished filling will be much heavier.
Once the custard goes in, fold rather than aggressively whisking. You're trying to keep some of the air you just incorporated into the cream while still getting an even, smooth filling.
Use bananas that are ripe but still firm enough to slice neatly. Tossing them with lemon juice helps slow browning, but don't leave the sliced bananas sitting around for ages before assembling - prepare them once the filling is ready.
When layering, make sure the wafers cover most of the surface rather than leaving large gaps. I like crushing a few to fill the smaller spaces so you get cookie in every portion.
Then give the assembled pudding time to chill. The fridge isn't just cooling it down: it's when the wafers absorb moisture from the pudding and soften into that characteristic cake-like banana pudding texture.
If you want a little more crunch, serve it sooner. If you prefer the wafers really soft and integrated into the pudding, give it longer in the fridge.
Christina's Recipe Tips
Keep everything cold. Refrigerate the whipping cream overnight and keep it chilled until you're ready to use it. Plant-based whipping creams generally perform much better when properly cold.
Don't use overripe bananas. Save heavily spotted bananas for something like my vegan banana cake. For pudding, you want slices that stay intact.
Save the prettiest toppings until serving. Add the final banana slices and crisp wafer garnish just before serving so they look fresh rather than sitting in the fridge overnight.
For the best texture, eat it within the first couple of days. It will keep for up to 3 days refrigerated, but the bananas and wafers continue softening over time. Your existing recipe already notes that days one and two are best.
Frequently asked questions
Toss the banana slices with a little fresh lemon juice before layering them into the pudding.
The acidity slows oxidation and helps keep the bananas looking fresher. The custard also helps by covering most of the fruit and reducing its exposure to air.
For the garnish, I prefer slicing a fresh banana just before serving rather than adding those exposed slices hours in advance.
Yes. In fact, some chilling time improves the texture because the vanilla wafers soften as they sit against the pudding.
You can assemble it earlier in the day or the day before. If you're making it ahead, leave the final whipped cream, banana slices, and wafer garnish until closer to serving so everything looks fresh.
Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 3 days.
I think the texture is best on the first or second day, before the bananas become too soft and the wafers completely lose their structure.
More banana desserts
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📖 Recipe
Vegan Banana Pudding
Ingredients
- ½ batch vegan vanilla wafers or graham crackers, digestives, or gingersnaps
- 4 bananas
- 2 tablespoons lemon juice
Custard Filling
- 400 ml oat whipping cream (chilled) or coconut whipping cream, *refrigerate overnight, Nature's Charm
- 60 g powdered sugar (confectioner's sugar/icing sugar) *note 1
- 200 g vegan cream cheese
- ½ teaspoon ground turmeric optional
- 400 g coconut custard Nature's Charm
Garnish (optional)
- 1 banana
- 400 ml oat whipping cream (chilled) or coconut whipping cream, *refrigerate overnight, Nature's Charm
Instructions
- Preparation: Make the vegan vanilla wafers.
- Make the custard filling: Add the can of oat whipping cream to a large mixing bowl and whisk for 2-3 minutes until light and fluffy. Whisk in the powdered sugar, then add the vegan cream cheese and whisk again until evenly mixed. Whisk in the turmeric if using until just combined.
- Carefully fold the coconut custard into the mixture until combined. Cover and place in the fridge until ready to use.
- Prepare the bananas: Slice all of the bananas into coins and add to a bowl. Add the lemon juice to the bowl and toss them until evenly coated in the juice.
- Assembly: Add a few spoonfuls of the custard mixture to the base of an 8-inch square baking dish. Top with a layer of vanilla wafers. Crush more vanilla wafers and use the crumbs to fill in any gaps so that you have an even layer of cookies.Add a layer of sliced bananas. Pour over half of the custard mixture, and use an offset spatula to smooth it out.Repeat these three layers once more (vanilla wafers, banana slices, and the remaining custard). Save a few of the vanilla wafers to garnish the pudding.Place the pudding in the fridge to chill for an hour.
- Garnish: Whip the can of oat cream and add it on top of the banana pudding with more banana slices and vanilla wafers.
- Storage: Keep it in the fridge covered in plastic wrap or in an airtight container for up to 3 days.
Notes
- Powdered sugar: Some white sugar is not vegan; if in doubt, use organic sugar.
- Don't skip the lemon juice. This helps to keep the bananas looking and tasting fresh as long as possible and prevents browning.
- Make individual vegan banana pudding jars by layering up the ingredients in glasses of jars.
- Take this vegan pudding to the next level by topping it with a layer of toasted Italian meringue.
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