Dairy Free Banana Pudding with Vanilla Wafers
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Learn more →Ingredients
8 servings
For the custard
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 4 pasteurized egg yolks
- 2 tbsp unsalted butter
Chef's tipUse 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 tipUse 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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