Healthy Banana Pudding
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why you’ll love this recipe
Healthy Banana Pudding is so easy to make!
It’s dairy free, gluten free, plant based and vegan.
Made with only five simple ingredients.
Full of flavor and perfectly sweet.
Enjoy it with some gluten free vanilla wafers and dairy free whipped cream.
Bananas are high in potassium making them a great snack for muscle recovery.
This recipe is made without tofu, cashews or eggs!
Unlink other recipes online, this banana pudding is made without instant jello or cool whip.
You may also like my healthy avocado pudding!
ingredients and Substitutions
These are the main ingredients and substitutions for this Healthy Banana Pudding. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Use over-ripe spotty bananas for best results. These are naturally sweeter, making your banana pudding extra sweet.
Use the solid part only from the coconut cream can. This allows the banana pudding to be thick and creamy without having to add in a thickening agent. If you don’t have coconut cream you can use coconut milk from the can, but you may need to add in corn starch, arrowroot starch or tapioca flour to help thicken it up.
Maple syrup is a unrefined natural sweetener that I love to use in my recipes. You may also use agave, honey or date syrup. However, date syrup is darker which will change the color of your banana pudding.
A pinch of turmeric to help add color to the banana pudding. You can omit this if you don’t have it on hand.
And a touch of vanilla extract always adds so much flavor to any recipe.
how to make
ONE: Add all the ingredients to a blender and blend until smooth and creamy.
TWO: Pour mixture into a saucepan and heat on low heat for 2-3 minutes ONLY. Be really careful not to overheat the mixture or you will result in a really thick and green pudding.
THREE: Once mixture is heated through and thick, pour into a container with a lid and refrigerate for 2 hours or until cold.
FOUR: Serve with gluten free vanilla wafers and dairy free whipped cream.
Tips and tricks
Be careful not to over heat the mixture or it will turn green. Watch it carefully and once you see bubbles form on the edges, remove it from the heat immediately and pour into a container.
If you overheat the mixture it will turn green and will be really thick.
You can enjoy it warm or let it cool completely for about 2 hours.
How to serve and store
Serve this healthy banana pudding with fresh banana slices, gluten free vanilla wafers and dairy free whipped cream.
Store this banana pudding in an airtight container and enjoy within 3 days.
Taste and Texture
This banana pudding is perfectly sweet and has a strong banana taste. I personally do not taste the coconut cream.
The texture is smooth, creamy and slightly thick. It’s a tad more liquidy than your traditional banana pudding, but that’s because there isn’t a thickening agent added. It’s instead creamy from the coconut cream.
This banana pudding has a very faint green color, so don’t be alarmed! But if it’s dark and visibly green, then you may have overheated it.
frequently asked questions
You may have over-heated it! It will still taste really delicious.
About three days when stored in an airtight container.
Yes, absolutely! Let thaw in the refrigerator overnight.
other recipes you may like
If you make this Healthy Banana Pudding recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!