This easy dairy free banana pudding is made with oat milk and is top 8 allergen free as well as gluten free and vegan. A versatile vegan banana pudding that can be used in a number of dessert and treat dishes.
- Why We Like This Recipe
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Variations /Adaptations
- How to Send Banana Pudding for Lunch
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- Have You Made Our Easy Dairy Free Banana Pudding? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
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Why We Like This Recipe
This recipe is a special one for us because a reader asked if we knew why an instant pudding packet wasn’t working to make their banana pudding. It was important to this mum to make their family’s traditional holiday dessert for her family. We looked at why the instant box mix wasn’t working and how we could make a top 8 allergen friendly and dairy free banana pudding to help give this mum a hand.
That night we brought out the blender and a bunch of bananas we happened to have that needed to be eaten. Over the next couple of hours we used our cooking experience to make a delicious banana pudding. We have made many vegan curds before so we knew we could do it. After a few tweaks and adjustments we came up with this awesome recipe.
Using a Commercial brand
You can make commercially made banana puddings and some brands are dairy free. Our favourite is SimplyDelish. They have a bunch of flavours and are made for those with dietary restrictions such as a vegan or gluten free diet and are allergen friendly. These usually work with plant based milks including oat milk, which is why we like them.
Other brands of commercially made instant pudding mixes don’t set well with oat milk. They are best made with almond or soy milk, however on a top 8 free diet those milks aren’t safe for us. Anytime instant pudding mixes are made with plant based milks always reduce the amount of milk used. They just don’t have the same proteins to set properly so less is best. This still doesn’t work with oat milk. It usually still won’t set in our experience no matter how much we reduce the amount though some online will state they have gotten it to work. So we made a pudding from scratch using real bananas to get around this issue and have a pudding that works well every time with oat milk.
- Gluten Free Oat Milk
- Granulated Sugar
- Vanilla Extract
See recipe card for quantities.
The Ingredient Low Down
Gluten Free Oat Milk
We love the barista style gluten free oat milks from Oatly and Chiobani. Always check they are still gluten free as that can always change. They work really well for us and are super creamy. We didn’t want to have to buy a special milk just for dessert. We wanted this oat milk banana pudding to be easy to make with kitchen staples.
For the banana puree, really ripe bananas are the sweetest and work best in this recipe. Any bananas that aren’t eaten go into making this or banana bread. One tip is to peel and chop up just about over ripe bananas and store them in a well sealing container in the fridge. Another method is to puree the bananas and store them that way. Let them thaw completely and come up to temperature before using in pudding. This way you can always have bananas on hand.
We use a gluten free cornstarch to thicken the pudding rather than agar or gelatine. If corn is not a safe ingredient, arrowroot starch will work just as well in the same amount as the recipe calls for if cornstarch were used. Mix the starch into the smaller amount of gluten free oat milk before adding to the mix. This should help to stop the starch from clumping and will give a perfectly smooth easy vegan banana pudding.
Some countries still process sugar with bone char so make sure you have a vegan friendly sugar to make this a vegan banana pudding. This kind of processing is becoming less and less common and is not common in countries in the EU and UK. When making food for those with allergies make sure that the ingredients are free from cross contact. If you have a regular kitchen we recommend using a new bag of sugar if you cook and bake with allergens and always check with the recipient of allergy friendly food first to see what other considerations and accommodations need to be made first.
Real, pure vanilla extract is what we use. We make our own by letting 1 ounce of vanilla beans steep in 8 ounces of 80 proof potato vodka for 12 months. It is not for everyone as it is a waiting game. Check that the ones your stores carry are gluten free extracts. We like the LorAnn Vanilla Extract that is gluten free.
Instructions/ Directions and Tips
1- In a blender mix 1 cup of oat milk and 3 very ripe bananas until bananas are puréed. Set aside.
2- in a medium pot pour in the remaining ½ cup of oat milk and whisk in cornstarch. Whisk until smooth.
3- Add in granulated sugar, salt, and turmeric. Whisk to combine.
4- Heat the pot over medium/low to medium heat until the sugar has dissolved.
5- Pour in banana and oat milk purée from the blender and keep heating until the mix starts to bubble, whisking constantly.
6- Bring to a simmer stir until it starts to thicken. 2-4 mins. Remove from heat and let cool.
7- Transfer the oat milk banana pudding to a bowl. Chill in the fridge covered with plastic wrap tightly for 4 hours up to overnight. Alternatively, if making a pie, spoon into baked pie crust, cover and let chill overnight. It will continue to firm as it cools.
8- Next day, spoon into serving dishes and top with coconut whipped cream and gluten free, top 8 free granola bits.
Hint: If the cornstarch is clumping try mixing it in a small bowl. Use 1 tablespoon of cornstarch in 1 tablespoon of oat milk then add it to the pot. Repeat for the other 2 Tbsps of cornstarch.
- Coconut Milk or Cream - We chill our cans of coconut milk and cream. Both will work in this recipe but will impart a coconut taste to the dairy free banana pudding.
- Other Plant Based Milks - You can use other plant based milks at the same quantity as in the recipe.
- Arrowroot - the cornstarch can be replaced with arrowroot starch, if it is safer for you.
- Chocolate - add 3 tablespoons of sifted dark cocoa powder to the mix and whisk it in for a chocolate banana pudding.
- Tropical - Use coconut milk, mango bits and shredded coconut to make this a tropical style dessert. Top with coconut whipped cream and toasted coconut. Do not use fresh pineapple; it may stop the setting of the pudding, use canned instead.
- Ice cream base - After chilling you can use this pudding as a base with a bit of extra oat milk in an ice cream maker for a creamy vegan nice cream.
Blender to puree the banana and a pot and whisk to thicken and cook it up are the big bits you’ll need. Measuring Cups and Spoons will be needed for measuring the ingredients needed. Plastic wrap and a bowl or sealing container for string in the fridge to cool. Cover the dairy free banana pudding once it has started to cool so it doesn’t get condensation in the container.
The pudding will keep in the fridge for up to 3 days. Be sure to store it in either a container with a well fitting lid or in a bowl with plastic wrap tightly stretched over the bowl. This lid or plastic wrap will help to stop a pudding skin from forming on the oat milk banana pudding.
If used in a pie or as a dessert bar base or as a popsicle the dairy free banana pudding the pudding can be kept for up to 1 week in the freezer. It should be in a well sealed container and not thawed before eating. It will separate if trying to eat it thawed after freezing.
How to Send Banana Pudding for Lunch
In a well sealing small container send the pudding for a delicious school dessert. Our favourite containers are ones like these we normally send yoghurt in. You can also layer vanilla gluten free oat yoghurt, gluten and nut free granola like the made good kind and banana pudding for a fabulous kid friendly treat. Don’t forget the spoon!
To make amazing summer popsicles use this recipe then pour the oat milk banana pudding into popsicle moulds and freeze until frozen. They should be ready if frozen overnight. You can add layers of mango puree or coconut milk to make them even more tropical flavoured.
What To Serve With
Dairy Free Banana Pudding can be served many ways. Our favourite is to serve it in little individual dessert cups or bowls. We top it with coconut whipped cream and gluten free, top 8 free granola bits or broken cookie bits. Sometimes, as in the photos with this recipe we line the bowls with cookie crumbs and add sliced bananas to make it all posh looking.
You can use this pudding as a filling for a delicious banana pudding pie. To make, use our cookie crumb crust with gluten free gingerbread cookies. One serving of pudding should be enough for one pie when topped with banana slices and coconut whipped cream.
This vegan banana pudding can also be served in a 8 by 8 inch pan. Line the base with a cookie crust or cookies like our nut free monster cookies (make the cookies without chocolate chips and candy covered chocolate bits). Pour in the pudding directly after making it and let it chill in the freezer overnight. The next day top with coconut whipped cream and cut into squares. Store in the freezer until 15 mins before serving.
These are just a few additional ways to serve dairy free banana pudding don’t forget the yoghurt parfait, or as summer popsicles. Vegan banana pudding is perfect in trifles as well.
Other Recipes You May Enjoy
Have You Made Our Easy Dairy Free Banana Pudding? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
- Measuring cups and spoons
- 1 ½ C Gluten Free Oat Milk Divided into ½ C and 1 cup
- 3 Bananas very ripe
- 3 Tbsps Cornstarch
- ½ C Granulated Sugar
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- In a blender mix 1 cup of oat milk and 3 very ripe bananas until bananas are puréed. Set aside.
- In a medium pot pour in the remaining ½ cup of oat milk and whisk in cornstarch. Whisk until smooth.
- Add in granulated sugar, salt, and turmeric. Whisk to combine.
- Heat the pot over medium/low to medium heat until the sugar has dissolved.
- Pour in banana and oat milk purée from the blender and keep heating until the mix starts to bubble, whisking constantly.
- Bring to a simmer stir until it starts to thicken. 2-4 mins. Remove from heat and let cool.
- Transfer to a bowl. Chill in the fridge covered with plastic wrap tightly for 4 hours up to overnight. Alternatively, if making a pie, spoon into baked pie crust, cover and let chill overnight. It will continue to firm as it cools.
- Next day, spoon into serving dishes and top with coconut whipped cream and gluten free, top 8 free granola bits.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove