Dairy Free Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Layers of ripe banana slices and crisp vanilla wafers get folded into a silky, custard-style pudding built the classic way — sugar, cornstarch, and a touch of vanilla whisked into a rich base until it's thick enough to coat a spoon. Everything gets chilled together in a trifle dish so the cookies soften into tender, cake-like layers while the banana stays fresh and bright. A cloud of billowy whipped topping finishes it off, giving every scoop that perfect contrast of cool, creamy pudding against crunchy-turned-soft wafers. It's the kind of make-ahead dessert that only gets better after a couple hours in the fridge, letting all those layers meld into one spoonable bite. This one's an easy addition to a dairy free dessert rotation, especially when you want something nostalgic and crowd-pleasing without any last-minute fuss.

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Ingredients

6 servings

For the pudding

½ 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.
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.
1 ½ tsp vanilla extract

For the whipped cream

1 cup 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 assembly

4 medium ripe bananas, sliced into ¼-inch rounds
45 vanilla wafer cookies (about 6 oz)

Instructions

1
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.

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