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banana pudding with vanilla wafers and fresh banana in a clear baking dish.

Vegan Banana Pudding

Delicious vegan banana pudding with layers of homemade vegan vanilla wafers, fresh banana, and creamy oat and coconut custard. The ultimate comfort food dessert.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 471kcal


  • 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) *see notes
  • 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


  • 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.


  • Add a few spoonfuls of the custard mixture to the base of an 8x8" 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.


  • Whip the can of oat cream and add it on top of the banana pudding with more banana slices and vanilla wafers.


  • Store in the fridge covered in plastic wrap or in an airtight container for up to 3 days.


  • 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.


Serving: 1g | Calories: 471kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 19g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 188mg | Potassium: 195mg | Fiber: 3g | Sugar: 16g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.4mg