Dairy Free Banana Pudding with Vanilla Wafers

Total time4 hr 40 min

Prep time25 min

Cook time15 min

Dairy Free Banana Pudding with Vanilla Wafers

Layer upon layer of tender vanilla wafers, ripe banana slices, and a rich, silky custard come together in this classic trifle-style dessert. The custard cooks up thick and glossy on the stovetop, spiked with real vanilla, then gets chilled for hours until the wafers turn soft and cakey and every bite melts together. Sweet, ripe bananas add that fresh, fruity contrast against the smooth custard base, while a final flourish of billowy whipped topping and crushed wafers finishes it off with texture and crunch. It's the kind of make-ahead dessert that only gets better as it sits, making it perfect for potlucks, holidays, or a no-fuss weeknight treat. This one is a great fit for a dairy free spread, so you can serve up a crowd-pleasing classic without a second thought.

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Ingredients

8 servings

For the custard

¾ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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¼ cup cornstarch
¼ tsp salt
3 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
4 pasteurized egg yolks
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tsp vanilla extract

For the layers

4 ripe bananas, sliced into ¼-inch rounds
1 box (11 oz) vanilla wafers

For the topping

1 ½ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

crushed vanilla wafers, for garnish (optional)

Instructions

1
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the whole milk and pasteurized egg yolks and whisk until smooth and fully combined.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 10–12 minutes. Once bubbling, continue to whisk for 1 full minute — the custard should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.

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