Dairy Free Easy 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, slow-cooked custard built from egg yolks, sugar, and a touch of vanilla, so every spoonful lands somewhere between creamy and crunchy. The custard thickens right on the stovetop until it mounds on the whisk, then gets tucked under plastic wrap so it sets without forming a skin. A final layer of billowy, lightly sweetened topping and a scatter of crushed wafer crumbs finish it off with just the right crunch. After a couple hours chilling in the fridge, the cookies soften into the layers and the whole thing turns into that classic spoon-through banana pudding texture. It's an easy make-ahead dessert that holds up beautifully for a crowd, and it's a solid pick for a dairy free spread without sacrificing that old-fashioned, potluck-favorite feel.

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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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⅓ 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 whipped cream

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.
3 tbsp powdered sugar
1 tsp vanilla extract

For assembly

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

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
2
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.

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