Healthy banana pudding (vegan, Gluten-free)

This healthy no bake banana pudding is a wholesome take on the classic treat. This recipe is made without dairy, gluten, eggs, & refined sugar but delivers on taste, texture, and satisfaction! Even my non-banana pudding loving friends enjoyed this one!

Why you’ll love this no bake gluten free banana pudding

• It’s made in a blender.
• No cooking required.
• Gluten free, vegan, and refined sugar free.
• Made with wholesome ingredients you can feel good about.
• Makes an easy dessert, snack, or treat!
• You can make it ahead of time.

Banana pudding recipe video

How to make healthy banana pudding

See the recipe card below for full instructions!

Ingredients

• Cashews: You’ll used raw cashews as the base of the pudding.
• Bananas: These are used to layer in between the coconut whip and pudding.
• Cookies: I used Simple Mills toasted pecan cookies as they remind me of graham crackers and are a great, healthier store-bought option! You can also use graham crackers or any other similar cookie you enjoy. Siete’s Mexican Wedding cookies are also a great option!
• Maple syrup: You can also sub honey.
• Coconut yogurt: You can sub greek yogurt if you aren’t dairy-free.
• Vanilla extract
• Coconut whip: You can make this homemade or use store-bought. I like the So Delicious brand for store-bought (You can find it in most stores in the freezer section).

How to make healthy banana pudding

• If you are using homemade coconut whip, you will want to start that first. Simply whip everything together in a stand mixer or using a hand mixer. I love my Kitchenaid for this! Then you will set this aside in the fridge to chill.
• Next, you’ll make the pudding. Blend everything in a high-powered blender until smooth. You can taste and adjust it as you’d like.
• Then you assemble the jars! You can break the cookies into smaller chunks or leave them somewhat whole. Add a couple to the bottom of the jar. Then follower with some pudding, some coconut whip, then repeat.
• Place the pudding jars in the fridge for a few hours, then enjoy!

How to make homemade coconut whipped cream

I have to say, I do prefer using the store-bought coconut whip as it reminds me more of cool whip (a classic! Lol). But you can also easily make it at home! I left the recipe in the recipe card below! You will need:

• 1 can of full-fat coconut milk, chilled overnight
• Vanilla extract
• Maple syrup

FAQ’s

• How to make the creamiest pudding/soaking cashews: You will want to soak your cashews prior to blending for an ultra-creamy texture! Simply bring a small pot of water to a boil. Add the cashews and turn the heat off. Let them soak for 20 mins. Drain them, then use!
• Storing leftovers: These are best consumed within a day or two of making! You can freeze them too – just store with lids on and let them defrost 30 or so minutes before enjoying. It’ll be a thicker, almost ice cream-like texture!
• Can you make banana pudding ahead of time? Yes! This banana pudding needs time to firm up in the fridge anyay, so you can make this earlier in the morning to serve at night or even the night before. But it’s best served within a day or so.

More healthy banana recipes to try

• Banana nut scones
• Banana caramel “twix” bars
• Banana foster chia pudding
• snickers banana bread
• Cinnamon roll banana coffee cake
• Banana coffee cake muffins

Healthy Banana Pudding (gluten-free, dairy-free)

This healthier vegan banana pudding is a wholesome take on the classic treat. This version is made free of dairy, gluten, & refined sugar but delivers on taste, texture, and satisfaction! Even my non-banana pudding loving friends enjoyed this one!

5 from 5 votes

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Prep Time 10 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 Servings

Ingredients

  

Banana pudding

• 1 cup raw cashews *Soaked – see notes.
• 3/4 cup full-fat canned coconut milk *You'll want to use the cream from the top of the can, then any liquid left over to make 3/4 cup
• 1/4 cup maple syrup
• 1 tbsp coconut oil, melted
• 1/2 spotty, ripe banana
• 1 1/2 tsp vanilla extract
• good pinch sea salt
• 1 tsp lemon juice
• 1 scoop of your FAVE vanilla protein *totally optional!* *Note: Only use a protein powder you love the flavor of as it'll affect the flavor of the pudding!

For layering

• 3-4 bananas
• 1 box Simple mills toasted pecan cookies, graham crackers, or Siete Mexican wedding cookies *Or graham crackers or similar
• 1 container of So Delicious Coconut whip *Or cool whip of choice OR homemade whip

Candied pecans

• 1 cup halved or chopped pecans
• 3 tbsp maple syrup
• 1 tsp coconut oil or avocado oil
• pinch sea salt
• 1/4 tsp cinnamon

Instructions

 

• Note: i'd recommend making these in smaller mason jars to get more servings or you can serve them in 2 larger jars/glasses, just know that'll be two servings per glass!

Candied Pecans

• In a pan, add the pecans, oil, maple syrup, salt and cinnamon, & stir to combine over low heat. Stir until all the pecans are coated in the syrup mixture. Increase the heat to medium and gently stir until the syrup mixture begins to bubble.
• Let the pecans cook for 3-5 minutes, stirring occasionally, to evenly coat the nuts and prevent sticking. Once the nuts look sticky, transfer them to the parchment paper to cool for about 30 minutes. Make sure the nuts are spread out in a single layer or they'll clump together!

Banana pudding

• Start by soaking the cashews. See notes below. If making homemade coconut whip, make that, then return to make the pudding while the whip is chilling.
• To make the pudding, add the drained cashews to a blender. Open the can of chilled coconut milk and scrape out the solid top part into the blender. You can discard the coconut water or save it for smoothies. Add the remaining ingredients. Blend until smooth, taste, and adjust as needed.

Assembling banana pudding

• You can make the pudding in a large pie dish or into small mason jars. Slice the bananas into coins.
• Making Jars: Layer as followed – crushed cookies, pecan sprinkle, pudding, bananas, whip. Repeat.
• If making in a pie dish: Add the cookies to the bottom in a single layer. Add half of the pudding over top, spreading it out. Add a layer of sliced bananas, then a layer of coconut whip. Repeat. Sprinkle the top with crushed cookies.
• Store the jars or the pan in the fridge for four hours or overnight before serving.

Notes

Soaking cashews: Bring a small pot of water to a boil. Add the cashews.Turn off the heat. Let the nuts soak for 30 mins. Drain, then use.

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