This seven-ingredient, creamy, Southern-style vegan banana pudding uses Biscoff cookies instead of vanilla wafers. Get ready to experience maximum dessert decadence, y'all!
You are going to be addicted to this flavorful, creamy, crunchy vegan banana pudding, y'all. The base is rich, vegan vanilla pudding, which you layer with Biscoff cookies and sliced bananas.
Vegan milk and cornstarch make up the base of this stovetop pudding. The recipe is a vegan spin on classic, Southern-style pudding, and it's incredibly easy to make.
When you're making the pudding, just make sure that you whisk. A lot.
Whisk when you add the cold oat milk to the dry ingredients, making sure that you end up with no lumps.
Whisk more as you warm the pudding in the pan, so make sure it doesn't stick to the bottom.
Once the pudding is nice and thick and has cooled slightly, it's layering time!
Since you're using rectangular Biscoff instead of round vanilla wafers, you will need to break some of your cookies in half.
With the layering, you're not going for absolute perfection. Just do your best to cover the bottom of a one quart glass bowl with the broken cookies.
Wait until the pudding is done to break up the cookies. That way, you can give it a chance to cool a bit before you add it to the bowl. Super hot pudding in a glass bowl can result in a broken bowl, and I don't want that to happen to you!
Arrange a layer of cookies standing upright around the edge of the bowl. Make sure the pretty side of the cookie faces out.
Now, spoon in half of the pudding, and then add a layer of sliced bananas.
Now, it's time to spoon on the rest of the pudding and top with even more sliced banana. Finish things off by sprinkling a couple of crushed Biscoff cookies over the whole top.
Then, the really tough part comes: waiting for it to chill.
This pudding does need a couple of hours to set up in the fridge. It will still be warm when you add it to the bowl with the cookies and bananas, but banana pudding is best served chilled.
How to serve and store
I like to use my one quart lidded Pyrex bowl to make this, because then I can assemble, serve, and store the pudding all in the same container.
To serve, use a large spoon to scoop up a generous amount of pudding into a small bowl or cup. You can top with vegan whipped cream, if you want to!
Your finished pudding will keep for three to five days in the refrigerator.
Vegan biscoff banana pudding recipe
- 6 tablespoons cornstarch - or potato starch (see note)
- ¼ cup organic sugar - (see note)
- ⅛ teaspoon salt
- 3 cups oat milk - or your favorite vegan milk (see note)
- 1 ½ teaspoon vanilla extract
- 18-20 Biscoff cookies
- 2 bananas - sliced
- In a small saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the oat milk, whisking to completely dissolve the cornstarch.
- Turn the stove on low, and cook, whisking almost constantly, for around 10 minutes. Your pudding is done when it reaches that nice, thick pudding consistency. Do keep in mind that it will firm up when you chill it, but it should still be pretty thick at this point.
- Remove the pan from the heat, and whisk in the vanilla extract. Set the pudding aside to chill for at least 15 minutes.
- Break 3-4 of your cookies in half, and arrange the cookie halves to cover the bottom of a 1-quart glass bowl. Arrange full-sized cookies sitting up around the sides, pretty side facing out, so you'll be able to see them through the glass. Spoon half of the pudding on top. Arrange half the banana slices on top of that.
- Layer more cookie halves on top of the banana slices (from approx. 3-4 more cookies), then spoon on the rest of the pudding. Top with the rest of the banana slices and 2 crumbled cookies.
- Place the bowl into the refrigerator, and chill for at least an hour before serving.