Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)

overhead view of vegan banana pudding in casserole dish

5 from 7 reviews

A 100% homemade, from-scratch, Southern Vegan Banana Pudding! This gluten-free, allergy-free, sugar-free twist on the old-fashioned classic dessert is too easy not to make! A no-bake recipe with layers of vanilla wafers, banana slices, vanilla pudding, and sweet creamy fluff!



Vegan Vanilla Pudding


Vegan Vanilla Pudding:

  1. To make the vanilla pudding, combine the non-dairy milk, sweetener, starch, and vanilla together in a large sauce pot on the stove.
  2. Mix well to reduce lumps from the starch and bring the pot to a boil over medium-high heat.
  3. Reduce the pot to medium-low heat and continue to mix frequently for the next 10 minutes.
  4. At this time the pudding shoud have thickened and you can remove the pot from the heat, allow it to come to room temperature, and then transfer the pudding to the fridge to thicken-up even more as it becomes cold (it will, don't worry!).

Assembling the Vegan Banana Pudding**:

  1.  In your serving dish, start with a single layer of vanilla wafers, then a layer of banana slices, and then enough of the cold vanilla pudding to cover everything.
  2. Repeat this layering one more time (or as many times as you can!).
  3. To finish the banana pudding, top with the homemade fluff (or whipped topping), sprinkle some extra crushed cookies, and place on additiona banana slices.
  4. Refrigerate for at least 2-4 hours before serving.


*You can use any carton non-dairy milk you like. If using a sweetened kind, adjust added granulated sweetener amount to taste preference.

**This layering process will be the same for ANY size container/dish you decide to use for serving.


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