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Southern-Style Vegan Banana Pudding
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon pure stevia extract powder
- 3 cups soymilk (or other non-dairy milk)
- 1/2 banana , mashed
- 2 teaspoons vanilla
- 1/8 teaspoon rum extract (optional)
- 5 ounces vanilla cookies (approximately)
- 2-3 bananas
Mix the cornstarch, sugar, and stevia in a medium saucepan. Stir in the soymilk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.
Line the bottom of a 1 1/2-quart baking dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies and placing them around the edge of the dish. Refrigerate until completely chilled. Serve and enjoy!
To make the full-sugar version, make the following changes: Use 3/4 cup of sugar and do not add a mashed banana to the pudding.
Nutritional data below includes Earth’s Best cookies, fat-free soymilk, and reduced sugar.
If you’d like to lighten this up even more, you can leave out the cookies or reduce them to a single layer. Each serving, without cookies and with reduced sugar and fat-free soymilk, contains 184 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 45g Carbohydrate; 0mg Cholesterol; 44mg Sodium; 1g Fiber.
Serving: 1serving | Calories: 290kcal | Carbohydrates: 61g | Protein: 2g | Fat: 5g | Sodium: 132mg | Fiber: 1g