Healthy Banana Pudding | GF/DF/RSF/V

Did you know, traditional southern banana pudding isn’t actually banana flavoured? It’s layers of vanilla pudding, crushed up wafer cookies, and sliced bananas (that’s where the banana comes in!) topped with fluffy whipped cream or meringue.

And we’ve made ours with made-from-scratch gf/v Nilla wafers, vegan vanilla pudding, and coconut whipcream (but feel free to use store-bought gf/v cookies and df/v whip cream - then all you have to make is the pudding which takes just 5 minutes. Then let it cool, layer it all up, and dig in!!

(Or dish ‘em up and let them sit a little for the flavours to meld and the cookies to soften a bit, if that’s your jam. But I totally love the texture differences when you have the creamy pudding, fluffy whipcream and crisp & crunchy cookie bits)

You Will Need:
-2 ripe bananas
-1 cup (about 15) gf/v Nilla wafers - store bought or make your own using our recipe here: https://youtu.be/J9r2c85_-4k?si=dqO5-vxTwZUoXIkQ
-1 batch of vegan vanilla pudding (recipe below ⬇️)
-1/2 cup of coconut whipcream - store bought like this one https://youtu.be/y-1V_f3qvBw?si=7KPiXbmYt6rZs7oa, or So Delicious coco whip, or make your own using our recipe here: https://youtu.be/s_N9svqDq8M?si=Bgh1fhKWNLmlmtrf

???? TIMESTAMPS ????
00:00 Banana pudding
00:13 Vanilla pudding
02:00 Nilla wafers
02:31 Bananas
02:40 Assembly


⬇️ RECIPES & ASSEMBLY INSTRUCTIONS ⬇️

Vegan Vanilla Pudding =====

-1 13.5oz can full fat coconut milk
-1/4 cup unsweetened almond milk (or other plant milk)
-1/4 cup maple syrup, or coconut sugar, or sweetener of choice
-2 1/2 tbsp arrowroot/tapioca/cornstarch
-A couple pinches of turmeric (optional for colour)
-Pinch of sea salt
-1 tbsp vanilla

►Combine all ingredients except vanilla in a medium saucepan and whisk throughly to combine BEFORE heating to ensure starch is well mixed in (this prevents large clumps from forming in your pudding when you cook it)
►Turn heat to medium, and continually whisk until starch activates and the pudding thickens (a few minutes)
►Remove from heat and this in the vanilla
►Transfer to a bowl, through a strained/sieve to remove any clumps (if you mixed well in step one you shouldn’t get many/any but it’s nice to do just in case)
►Cover and chill while you prepare the rest of your banana pudding ingredients.

Gluten-Free/Vegan Nilla Wafers =====

Our recipe makes about 58-60 little cookies (4 cups worth) - you can also 1/4 this batch if you don’t want any leftover cookies after you make banana pudding. They’re quick and easy to make while your banana pudding cools.
https://youtu.be/J9r2c85_-4k?si=dqO5-vxTwZUoXIkQ

DF/Vegan Coconut Whipcream ===========

Our super easy, super-clean, home-made coconut whip cream uses only 3 ingredients and takes less than 5 minutes. You DO have to think ahead and put the can of coconut milk in the fridge the day before though so I’ve learned to just always have 1 or 2 cans stashed in my fridge for recipes like this.
https://youtu.be/s_N9svqDq8M?si=kcYFxBtblnjXkUvm

Banana Pudding Assembly =====

►Grab some small jars or glasses, or alternatively you can build you banana pudding in a larger baking/serving dish, and serve it family-style, spooning it out into individual portions. I like little mason jars with screw top lids.
►Slice up you bananas, and place a few slices in the bottom of each container. You can lay them flat or place them against the side of jars to show off the layers.
►Place some cooled Nilla wafers in a ziplock bag (or food process, or rough chop), and break them up roughly with a rolling pin
►Sprinkle some cookie crumbs on top of your banana layer in each container
►Next add some pudding: you can spoon it, or transfer it to a piping bag or ziplock bag, cut off the corner and pipe in the pudding for cleaner layers.
►Repeat! Adding another layer of banana, cookie crumbs, and pudding
►Finish with a layer of coconut whip, and if you have some left, some cookie crumbs and/or banana slices for texture & decoration.
►Then dig in & enjoy!!
►Or seal and chill until ready to serve. These will keep in the fridge for 3-4 days. The cookies will soften with time as they take on moisture from the pudding. If you like your cookies crunchy, wait to layer your banana pudding until right before you are going to eat it OR you could layer your puddings with banana slices and pudding, and add all your cookie crumbs on top at serving time. Up to you.




????Music: Perdula - Justnormal courtesy of Epidemic Sound
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