Vegan Magnolia Banana Pudding

This vegan version of the famous Magnolia Bakery banana pudding is creamy, indulgent, and full of flavor, all without any dairy or eggs! It’s made with a coconut-based vanilla pudding, layered with ripe bananas and vegan vanilla wafers. This dessert is perfect for family gatherings, potlucks, or any occasion that calls for a comforting, crowd-pleasing treat.

Ingredients:

For the Vegan Pudding:

1 can (13.5 oz) coconut milk (full-fat)
1 1/2 cups unsweetened almond milk (or other non-dairy milk)
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tbsp vanilla extract
1/2 tsp turmeric (optional, for color)

For the Assembly:

4-5 ripe bananas, sliced
1 package vegan vanilla wafers (check for egg-free)
Vegan whipped cream (optional, for topping)

Instructions:

1. Prepare the Pudding:

In a medium saucepan, whisk together the coconut milk, almond milk, sugar, cornstarch, and salt over medium heat.
Stir constantly until the mixture begins to thicken, about 5-8 minutes. You should start to see it bubble slightly.
Once thickened, remove from heat and stir in the vanilla extract. If you’d like a more classic pudding color, add a pinch of turmeric to give the pudding a golden hue.
Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.

2. Assemble the Banana Pudding:

In a trifle dish, large bowl, or individual serving cups, layer the ingredients.
Start with a layer of vegan vanilla wafers at the bottom of the dish.
Add a layer of sliced bananas on top of the wafers.
Spoon a generous layer of vegan pudding over the bananas.
Repeat the layers: wafers, bananas, and pudding, until you run out of ingredients, finishing with a layer of pudding on top.

3. Chill and Serve:

Cover the pudding with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld together and the wafers to soften, creating the classic banana pudding texture.
Just before serving, top with a dollop of vegan whipped cream and a few extra vanilla wafers for garnish.

Tips:

Banana Ripeness: Make sure your bananas are ripe but not overripe for the perfect texture and sweetness.
Make Ahead: This pudding is great when made ahead of time and allowed to chill overnight.
Flavor Variations: You can add a dash of cinnamon or nutmeg to the pudding for extra flavor.
Vegan Whipped Cream: To make your own, simply whip chilled coconut cream or a store-bought vegan whipped cream to top the dessert.

This vegan Magnolia banana pudding is every bit as indulgent and satisfying as the classic version. It’s creamy, banana-filled, and topped with crispy wafers—sure to be a hit at any event!