Creamy vegan banana pudding packed with crunchy-sweet Biscoff cookies and sweet banana slices in an easy-to-make vanilla pudding base. It's truly the best banana pudding EVER!
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You are going to be addicted to this flavorful, creamy, crunchy vegan banana pudding, y'all. It's a star at potlucks, picnics, and parties!
Banana pudding is a classic Southern dessert, and this version is my own take on the recipe. Traditional banana pudding uses vanilla wafers as the cookie, but this version replaces those with sweet-spiced Biscoff cookies for an extra layer of flavor that is just incredible.
If you love Biscoff cookies, this is the vegan banana pudding for you!
Ingredients and substitutions
- cornstarch - This is your thickener. You can use potato starch instead, but you do need a starch to make this classic Southern-style pudding.
- sugar - You can sweeten to taste using your favorite powdered sweetener instead, if you prefer. Some plant-based milks are very sweet. If your milk is on the sweet side, you may want to reduce the sugar by a teaspoon or up to a tablespoon.
- salt - A teeny bit of salt really brings out the flavor!
- oat milk - You can also use other thick, vegan milk, like soy or almond milk. You will have better results if your plant-based milk contains some kind of thickener. It teams up with the cornstarch to make this pudding set up more quickly!
- vanilla extract - Gives the pudding base a great flavor.
- Biscoff cookies - You can use vegan vanilla wafers instead for a more classic vegan banana pudding. The cinnamon-y Biscoff cookies make this recipe really special, though!
- bananas - You can use more banana, if you like here! I'm just adding it to the layers, but you can stir more sliced banana into the pudding itself, too, if you like.
How to make vegan banana pudding
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 three to four of your Biscoff cookies in half, and arrange the cookie halves to cover the bottom of a one-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.
Now, arrange half the banana slices on top of that.
Layer more cookie halves on top of the banana slices (from approx. three to four more cookies), then spoon on the rest of the pudding.
Top with the rest of the banana slices and two crumbled cookies.
Place the bowl into the refrigerator, and chill for at least an hour before serving.
Helpful tips
- How long the pudding takes to thicken depends on the milk you use and your stove. It will thicken a lot faster on a gas range, because the pan will heat up much faster.
- Your pudding has thickened when the whisk leaves a trail in the mixture that holds for at least a few seconds before filling in. It will thicken more as it cools.
Storage directions
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.
Frequently asked questions
They sure are! What a world we live in!
You can! Use gluten-free vegan vanilla wafers for the cookies for a gluten-free version.
More ways to use bananas
Vegan Banana Pudding
Ingredients
- 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
Instructions
- 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.
Equipment
- whisk
America Maxwell
Added whipped coconut to the cooled pudding to make the pudding a little lighter and it was wonderful, I did vanilla oat milk as my milk.
Becky Striepe
Those sound like lovely variations, America!
Becky Striepe
So glad that you enjoyed it! Yes, the cookies soften with time, as they would with any banana pudding. I'm surprised that you had to cook it for so long! It should only take around 10 minutes to thicken. I wonder if it was the milk that you used, or possibly you were looking for a thicker texture on the stovetop than necessary? As I mention in the recipe, it thickens quite a bit during that one hour cooling time, so it doesn't have to get super duper thick on the stovetop. I'm happy to help you figure out what was going on there.