The Best Eggless Banana Pudding Recipe
This Eggless Banana Pudding Recipe is super creamy, rich, and luscious! Made 100% from scratch with simple ingredients. An easy-to-make, delicious no-bake dessert that everyone will love. The recipe includes step-by-step photos and lots of tips.
Servings 12 servings
Calories 443kcal
Ingredients
- 1 batch Eggless Banana Pudding
- 3 cups 720ml heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
- 3 - 4 medium ripe bananas, sliced
- 45 – 50 vanilla eggless wafers, divided
Instructions
Egg-Free Vanilla Wafers:
- Make the vanilla wafers as directed in my Egg-Free Vanilla Wafers recipe. I recommend making the wafers 1 – 2 days in advance. Alternately, you can use store-bought wafers, but make sure they're egg-free.
Eggless Vanilla Pudding:
- Make the vanilla pudding as directed in my Eggless Vanilla Pudding recipe. Refrigerate until completely cooled before proceeding. I recommend making the pudding 1 – 2 days in advance. Alternately, you can use store-bought pudding, but make sure they're egg-free.
Whipped Cream:
- Combine heavy cream, powdered sugar, and vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.
- Remove chilled pudding from the fridge and stir. Add half of the whipped cream mixture to the pudding and then gently fold it in using a spatula until thoroughly combined. Reserve the other half of the whipped cream in the refrigerator; you will use it at the end to decorate the banana pudding top.
Assemble:
- Spread a thin pudding layer over the bottom of a 2.5qt baking dish and then top with an even layer of vanilla wafers.
- Top each vanilla wafer with a banana slice.
- Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer. Evenly top with remaining vanilla wafers, then the remaining bananas. Pour the rest of the pudding on top and spread into an even layer.
- Dollop the remaining whipped cream on top.
- Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time. After 24 hours of assembling, the wafers may be too soggy, and the bananas will begin to release some liquid, so for best taste and texture, serve within 24 hours.
- Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and add some chopped bananas if desired. To serve, spoon into individual bowls.
Notes
Store: This dessert tastes best served within 1 day of making. If you have leftovers, cover and store them in the refrigerator for up to 2 days. I don’t recommend freezing this dessert. It won’t thaw well.
Make-ahead: The pudding can be prepared 2-3 days in advance of assembling, and the cookies (if made homemade) can be prepared up to 5 days in advance. I recommend making the whipped cream and preparing the bananas immediately before assembly.
Extra Tips:
- The riper your bananas are, the more banana flavor will be infused into your pudding. However, don’t choose bananas that are overripe since they’ll become mushier and brown quicker.
- This recipe may be made in a 2.5qt baking dish. You can also make it in a 9×13 pan or in a trifle dish. It may also be portioned into individual trifle dishes or mason jars.
- Brush your banana slices with lemon juice. The acidity from the lemon will slow down the browning and adds a lovely, subtle tartness to the banana pudding.
Nutrition
Calories: 443kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 59mg | Fiber: 0.01g | Sugar: 7g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.1mg