Plant-Based Banana Cream was a recipe I created out of curiosity. I’ve always loved banana cream desserts, but I wanted to try a healthier, dairy-free version. The thought of making a creamy, delicious treat without using any milk or cream was exciting! So, one day, I set out to make Plant-Based Banana Cream using only plant-based ingredients, and it turned out better than I imagined.
A Twist on a Classic
I started with ripe bananas as the base, which gave the dessert a naturally sweet and smooth texture. To replace the usual dairy, I used coconut milk, which made the cream even richer without adding any heaviness. The trick was blending everything perfectly so that the Plant-Based Banana Cream came out silky and thick, just like the original version I grew up loving.
Healthier and Still Delicious
What I love most about Plant-Based Banana Cream is that it’s not just tasty, but also healthy. There’s no processed sugar, and the bananas and coconut milk provide plenty of natural sweetness and creaminess. I like to sprinkle some crushed nuts on top for a bit of crunch, and sometimes I add a hint of vanilla or cinnamon for extra flavor. This recipe is proof that you can enjoy desserts without feeling guilty.
Whether it’s for a quick snack or a dessert for guests, Plant-Based Banana Cream has become a go-to in my kitchen. It’s easy to make and always impresses people when they realize it’s dairy-free. I’ve shared this recipe with many friends, and everyone loves it. It’s simple, healthy, and most importantly, delicious!
Table of Contents
Chef’s Notes-Plant-Based Banana Cream
- Overripe bananas will provide the most natural sweetness and a smooth texture. If your bananas aren’t ripe yet, you can microwave them for 10-15 seconds to soften.
- While mashing the bananas works, using an immersion blender ensures an ultra-smooth, creamy consistency, especially if you’re serving this to guests.
- After cooking, refrigerating the pudding for at least 30 minutes helps it firm up and allows the flavors to meld together better.
- Stir constantly when adding the cornstarch mixture to avoid lumps. If the pudding gets too thick, you can thin it out by adding a bit more plant-based milk.
- Try adding a splash of almond or coconut extract for a twist. You can also swap out maple syrup for agave or coconut sugar for varied sweetness.
- Top with fresh banana slices, a drizzle of maple syrup, or even coconut whipped cream for added indulgence. For crunch, sprinkle granola, chopped nuts, or cacao nibs on top.
- Whisk the pudding vigorously while it cools for a lighter, whipped consistency, almost like a mousse.
Plant-Based Banana Cream
Dive into the creamy goodness of this easy homemade vegan banana pudding! Perfectly sweetened with natural ingredients and customizable to your taste, this recipe is a must-try for health-conscious dessert lovers. Whether served chilled or warm, it offers a delightful blend of ripe bananas and velvety texture that will satisfy your sweet tooth without the guilt. Ideal for family gatherings, quick weeknight treats, or any occasion that calls for a comforting, plant-based dessert. Get ready to impress with this simple, affordable, and delicious banana pudding that everyone will adore!
4
servings10
minutes10
minutes150
kcal30
minutes50
minutesKeep the screen of your device on
Ingredients
2 ripe bananas thoroughly mashed
1 1/4 cups plant-based milk (almond, soy, oat, etc.)
1 tbsp pure maple syrup or granulated sugar, or a pinch of stevia
1 1/2 tbsp cornstarch or arrowroot powder
1/4 tsp pure vanilla extract (optional)
1/8 tsp turmeric powder for a natural yellow hue (optional)
1 tbsp vegan butter or coconut butter for a richer texture
- Alternative Ingredients:
Plant-based milk: Use almond soy, oat, or coconut milk as alternatives.
Sweetener: Substitute maple syrup with agave nectar coconut sugar, or erythritol.
Thickener: Replace cornstarch with arrowroot powder tapioca starch, or potato starch.
Vegan butter: Use coconut oil vegan margarine, or olive oil instead.
Turmeric: Omit or use a natural food coloring alternative for color.
Vanilla extract: Swap with maple or almond extract for different flavor profiles.
Directions
- Combining Ingredients – Start by heating a small saucepan over medium heat. Add the mashed bananas, your chosen sweetener, optional turmeric for color, vegan butter, and 1 cup of plant-based milk. Stir the mixture thoroughly to ensure all components are well integrated. This forms the flavorful base of your pudding.
- Preparing Thickener – In a separate bowl, whisk together 1/4 cup plant-based milk with the cornstarch or arrowroot powder until smooth and free of lumps. This step is crucial for achieving a silky texture.
- Cooking the Pudding – Once the banana mixture is warm (about 2-3 minutes), gradually pour in the cornstarch mixture while continuously stirring. remove and trasnfer in the bowl until the pudding thickens to your desired consistency.
- Finalizing the Pudding – Remove the saucepan from heat and stir in the vanilla extract for added depth of flavor. If you prefer a smoother texture, use an immersion blender at this stage.
- Serving Suggestions – You can serve the pudding immediately while warm or allow it to cool to room temperature before refrigerating for at least 30 minutes. Chilling will intensify the flavors and firm up the pudding further. Optionally, top with fresh banana slices or a drizzle of maple syrup before serving.
Equipment
- stainless steel cookware set
- mixing bowls
- Immersion Blender
Nutrition Facts
- Calories: 150kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 400mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 15g
- Protein: 3g
- Vitamin A: 150IU
- Vitamin C: 10mg
- Calcium: 200mg
- Iron: 1mg
FAQ-Plant-Based Banana Cream
Can I make this pudding ahead of time?
Yes, you can prepare it a day in advance and refrigerate it. Just give it a good stir before serving and add any fresh toppings right before eating.
What’s the best plant-based milk to use?
Almond or oat milk works well for a creamy texture, but any plant-based milk like soy or coconut milk will also do. Coconut milk adds a richer flavor if you prefer that.
Can I skip the turmeric?
Yes, the turmeric is only for color and can be omitted without affecting the taste. Alternatively, you can use a dash of saffron or natural food coloring.
How do I prevent the pudding from getting lumpy?
Whisk the cornstarch with cold milk before adding it to the banana mixture. Make sure to stir constantly while it thickens to avoid lumps.
Can I freeze the banana pudding?
Freezing isn’t recommended as it can alter the texture, making it watery upon thawing. It’s best to enjoy this pudding fresh or after chilling in the fridge.
