As a Southern girl, it’s not summer without vegan peanut butter banana pudding. This recipe is a riff on my original banana pudding, but with the addition of banana’s best friend, peanut butter.
Bring a batch to your next cookout or party and watch it disappear. Nobody will know your secret: it’s dairy free!
As a Southern girl, it’s not summer without vegan peanut butter banana pudding.
Making great banana pudding
Great banana pudding starts with great ingredients: I’m talking about classic Jello brand vanilla pudding. I know, I know, not the healthiest thing in the world, but this is banana pudding we’re talking about. Go big or go home.
Next, the liquids. I love coconut products with banana pudding, so I used coconut milk, and some vanilla coconut yogurt. If you can only find plain, or prefer a less sweet dessert, go for plain coconut yogurt.
Finally, the crown jewel, peanut butter. You can go the healthy route and use natural peanut butter, but banana pudding is about nostalgia for me, so I chose Jif Natural Peanut Butter, as it still has that extra thick and creamy texture that the peanut butter of my childhood has. Up to you!
Now, if you really want that banana flavor to seep into the pudding, gently stir in your banana slices, cover the bowl, and refrigerate overnight. Then, when you’re ready to prepare the pudding, alternate layers of coconut whip, pudding and peanut butter. If you want more bananas, work in more slices. Top with crushed sugar wafers (Bisco brand didn’t appear to contain animal products) and enjoy.
Oh, and good luck not licking the pudding bowl clean.
I can’t find xx ingredient, help!! I was able to find all the ingredients at local supermarkets – Harris Teeter in North Carolina and Publix in Florida had everything I needed. The hardest thing to find is probably the coconut yogurt – so use whatever non-dairy yogurt your store has.
My pudding is too thin, help! Give it time – it takes a few minutes to thicken up after whisking, and will thicken more in the fridge. And if it doesn’t, grab your favorite dairy free ice-cream and make a peanut butter and banana milkshake.
Can I make this recipe with [insert nut butter] here? You can, but it won’t have the same nostalgic flavors. The key to this pudding is sticking with the basic grocery store staples like Jello-brand pudding and Jif peanut butter.
This banana pudding is too sweet – help! Try plain coconut yogurt instead of vanilla. The pudding packets have a ton of sugar already, and yogurts tend to have more (read those labels!) You can also go lighter on the cocowhip – it’s sweet as well. If in doubt, taste before adding to your pudding.
Vegan Peanut Butter Banana Pudding RecipePrint
- 1 ½ packages vanilla pudding (Jello brand – 3.4 oz box)
- 2.5 cups coconut milk
- ¼ cup vanilla coconut yogurt (such as Siggi’s)
- ¼ cup peanut butter (such as Jif)
- Thinly sliced bananas
- Vanilla sugar wafers (such as Bisco – make sure they’re dairy-free)
- Frozen coconut whip (such as CocoWhip or in a pinch, ReddiWhip)
- Peanut butter (small dollops)
1. Prepare the pudding: in a large mixing bowl, combine pudding packets and milk. Whisk for 2-3 minutes or until very smooth and starting to thicken. Whisk in vanilla yogurt and peanut butter. Set aside to thicken while you slice bananas. Gently mix in, and refrigerate for at least one hour, preferably overnight.
2. Assemble the layers: In a trifle dish or individual serving dishes (such as jars), layer pudding, coconut whip, peanut butter, and sliced bananas. When ready to serve, top with sugar wafers & crumbles. Enjoy!
Looking for something else sweet? Check out these other recipes.