Southern-Style Vegan Banana Pudding
 
Prep time
Cook time
Total time
 
Because it's made with fresh bananas, this pudding is best served the same day that you make it. It will hold up in the refrigerator for a couple of days, but can discolor a bit.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 5 very ripe bananas
  • ¼ cup tapioca starch
  • 2 cups plain dairy-free milk beverage
  • 1 tablespoon oil
  • Pinch salt
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 12 small dairy-free snickerdoodle cookies, halved (they use 1 box or Enjoy Life Snickerdoodle cookies), halved
Instructions
  1. In a medium bowl, mash four of the bananas. Slice the remaining banana into disks.
  2. Add the tapioca starch to a medium saucepan, and slowly whisk in the milk beverage until smooth. Whisk in the oil and salt.
  3. Place the saucepan over medium heat, and whisk continuously as you bring it to a boil. Boil, while whisking, for 30 seconds.
  4. Remove the pan from the heat and immediately stir in the mashed bananas, agave nectar, and vanilla until just incorporated.
  5. For individual servings, place 4 cookie pieces and 4 banana slices in each of 6 small ice cream dishes. If using a casserole dish, line the bottom of the dish with alternating banana slices and cookie pieces. Pour the pudding over the cookies and bananas.
  6. Refrigerate the pudding until cool. The pudding will not set hard, but will be soft and creamy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/southern-style-vegan-banana-pudding