A year ago, I never dreamed I’d be writing about a classic Southern dessert I didn’t like a a kid. Yet here I am! Today, I’m sharing the recipe for my favorite Southern Vegan Banana Pudding.
As a kid, I’ll be honest, I wasn’t a huge fan of banana pudding. I MUCH preferred chocolate, so much that I could finish an entire batch by myself, and still ask for more! But now, it tastes like home, and I can’t get enough! Also, I’m addicted to bananas, and almost always have some extras laying around, so that helps.
I’ve written many times about the memories of my family’s beach cottage in NC. Food=memories, and this summery pudding is no exception. The color of the pudding nearly matches the bright sunshine colored exterior of our cottage, and I can see my late Aunt Carol putting the finishing Nilla wafers on the pudding while us kids (read: vultures) circled the kitchen, hoping to snag a broken wafer or lick the bowl without being chased out.
Isn’t it funny how everything tastes better outside? It’s one of the things I miss most about the Beach House. There was no AC, so the doors were always open, and in the summer, the breeze on the ocean-side porch was absolutely perfect for enjoying dessert, and a cold SunDrop at the end of the day.
Ah, the memories.
Anyway, I made a few subs to make this work:
- Sour Cream -> Coconut Yogurt
- Cool Whip -> Coconut Whip
- Nilla Wafers -> Lorna Dunes (sadly, Nilla Wafers aren’t vegan, but the pudding is sweet enough to handle a more mild shortbread cookie)
- Milk -> Oat milk
I hope you enjoy this Southern vegan banana pudding as much as I do. I’ve had a blast recreating all of my favorite comfort foods this month, and hope you’ve had as much fun as I have. Thanks for joining me!