My husband and boys LOVE BANANAS! So I’m always look for different ways to prepare them so that the men in my house have a variety of clean eating healthy snacks and desserts.

The beauty of this vegan banana pudding recipe is that it’s VERY HEALTHY – it’s totally dairy and gluten-free, high in protein, made with natural sweeteners, and contains no added fat. 100% approved for whole foods plant-based (WFPB) diet.

To make the pudding into a parfait, add layers of oat crumble as indicated in the recipe.

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Vegan Gluten-Free Banana Pudding

Print Recipe

This delicious vegan banana pudding is totally plant-based, gluten-free, oil-free, dairy-free, high in protein, low in natural sweeteners, and contains no added fat.

Course Dessert, Snack

Cuisine American, British, English

Keyword banana parfait, banana pudding, banana trifle, dairy-free, eggless, gluten-free, no bake, oil-free, plant-based, vegan, WFPB

Prep Time 1 15

Cook Time 0

Servings 6 servings

Author her healthy passport

Ingredients

1 large banana or 2 regular or 3 small bananas, extra ripe is best
4 oz silken tofu ½ container
1 cup plant milk of your choice I use unsweetened soy or flax milk that’s high in protein
¼ cup potato starch or corn starch
½ cup granulated date sugar or maple or coconut sugar
1 tsp vanilla extract or vanilla paste
1 cup quick oats blend/pulse whole oats for 30 seconds to make quick oats
¼ cup maple syrup
pinch salt
oats, sliced bananas, berries and/or vegan whipped cream optional for topping

Instructions

Place the bananas and silken tofu in a Cuisinart or blender.
Puree until smooth.
In a small saucepan, place the milk, starch and vanilla. Cook on low heat until it bubbles on the edges.
Stir rapidly with a whisk for 1-2 minutes until it thickens.
Turn off heat.
Scoop the thickened milk into the Cuisinart/blender with the banana/tofu puree.
Puree all liquid ingredients until smooth.
At this point, you can pour the banana pudding in a container, chill and serve as is.
Or, you can add layers of oat crumble.
To make the oat crumble, combine oats, maple syrup and salt. Mix well.
Pour 1/2 of the pudding mixture into a container.
Add half of the oat crumble.
Repeat the last 2 steps.
Chill in the refrigerator for at least one hour.
Scoop and serve in small bowls or glasses. Top with berries, sliced bananas and/or a dollop of vegan whipped cream.