Vegan Peanut Butter Banana Pudding

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Ceramic dish filled with delicious and easy to make Peanut Butter Banana Pudding

Happy birthday to me, happy birthday to me…

I know I do this every year. I make something sweet like cake or cheesecake and I sing myself happy birthday. But hey, can you blame me? Your own birthday is kinda the best, especially when it lands smack dab in the middle of summer.

To celebrate, let’s make pudding – Peanut Butter Banana Pudding to be exact!

Cutting board with banana, coconut whip, peanut butter pudding, and vanilla wafers for a delicious gluten-free vegan dessert

This 5-ingredient banana pudding is a direct result of my smashing success in making Vegan Peanut Butter Pudding! I couldn’t help but take it and do something Banana Cream Pie-esque with it, and thus, banana pudding was born.

It all starts with peanut butter pudding whipped with coconut whipped cream to create a fluffy, perfectly sweet peanut butter base.

Folding half of the vegan coconut whipped cream into the peanut butter pudding

Next, you simply layer it with your Homemade Vegan Vanilla Wafers (or try our 3-Ingredient PB Cookies for a no-bake option!) and fresh sliced bananas. Top with a little more coconut whip, bananas, and crumbled wafers and you’re golden!

Dish filled with a batch of our incredible Vegan Gluten-Free Peanut Butter Banana Pudding

We hope you LOVE this pudding! It’s:

Creamy from the pudding
Fluffy from the coconut whip
Crunchy from the vanilla wafers
Salty-sweet
Perfect for celebrations
& Seriously delicious

This would make the perfect warm-weather dessert because it’s cold, creamy, and outta-this-world tasty. It’s amazing as is, but I could also see a drizzle of 5-Ingredient Vegan Caramel Sauce being the perfect topper.

If you’re into desserts like this, also be sure to check out our Vegan Chocolate Silk Pie, Peanut Butter Mousse Cups, 3-Ingredient Peanut Butter Mousse, Vegan Banana Cream Pie, and Naturally Sweetened Vegan Chocolate Mousse.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Dessert plate filled with a serving of our delicious No Bake Peanut Butter Banana Pudding

Vegan Peanut Butter Banana Pudding

Creamy peanut butter pudding and coconut whipped cream are layered between vegan vanilla wafers and just-ripe banana slices for a salty-sweet dessert! Just 5 ingredients required in this amazing chilled dessert.
Author Minimalist Baker
Print
Ceramic baking dish filled with a batch of our Vegan Banana PB Pudding recipe
4.91 from 11 votes
Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 12
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days

Ingredients

COCONUT WHIPPED CREAM

  • 3 cups full-fat coconut milk or cream
  • Stevia or powdered sugar to taste

FOR SERVING

  • 32 homemade Vegan Vanilla Wafers * (or comparable store-bought // ensure vegan-friendly)
  • 4 small bananas, ripe (divided, thinly sliced)
  • crushed peanuts (optional)

Instructions

  • If you haven’t already, prepare your Peanut Butter Pudding and chill (cover with plastic wrap to prevent film). Set in refrigerator.
  • If you haven’t already, prepare a double batch of coconut whipped cream, using full-fat coconut milk or coconut cream and sweetening to taste with stevia or powdered sugar. Set in refrigerator.
  • In a large mixing bowl, use a rubber spatula to gently mix together pudding and half of the coconut whipped cream.
  • In a 9x13 inch (or comparable size) pan, begin by adding a layer of vanilla wafers (reserving some wafers for the top layer). Using three of the bananas, add a layer of thinly sliced bananas on top of the vanilla wafers.
  • For the next layer, top bananas with the pudding-coconut-whip mixture. Smooth the top with a wooden spoon. Use the same method to top with the remaining coconut whipped cream.
  • Cover and place in the refrigerator to chill for at least 4-6 hours, preferably overnight.
  • Remove from fridge and top with a layer of loosely arranged sliced bananas. Crush remaining wafers and sprinkle on top. Sprinkle with crushed peanuts (if using).
  • Store covered in the refrigerator up to 4 days.

Video

Notes

*In place of peanut butter pudding, you can also sub a slightly greater quantity of peanut butter mousse and omit half of the coconut whipped cream from the recipe. (Still top with coconut cream, but no need to fold coconut whip into the mousse because it's already made of coconut whip.)
*In place of the vanilla wafers, sub our 3-Ingredient No Bake Peanut Butter Cookies for a no-bake version.
*Adapted from our Vegan Banana Cream Pie.
*Nutrition information is a rough estimate calculated with stevia and without optional peanuts.
*Prep time does not include making peanut butter pudding or coconut whipped cream.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 581 Carbohydrates: 45.1 g Protein: 9.1 g Fat: 41.8 g Saturated Fat: 28 g Polyunsaturated Fat: 0.51 g Monounsaturated Fat: 1.39 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 143 mg Potassium: 193 mg Fiber: 4 g Sugar: 18.1 g Vitamin A: 28.11 IU Vitamin C: 3.42 mg Calcium: 35.4 mg Iron: 1.11 mg

Did You Make This Recipe?

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Reader Interactions

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  1. Heather says

    Hi!

    Love your space. Any chance you’ll have a regular classic banana pudding recipe someday?
    I’m allergic to peanuts. :/

    Thanks,
    H

  2. Bridet says

    The pudding was awesome but the coconut whip cream was a fail (I used Everland Organic coconut milk) despite following the instructions carefully (except buying the wrong coconut milk).
    Instead, I rescued it by crushing Scor bars on top of the waifer, bananas and pudding (we aren’t vegan, but like to avoid as much dairy as possible). Hoping it will be a hit at Easter Dinner tonight!

  3. Stephanie says

    THIS. WAS. AMAZEBALLS. Made it for a church potluck Sunday–I’m United Methodist and we’re working through what we’re going to do to ensure full LGBTQIA+ equality in the church after the outcome of our international conference this last week–and I wanted good, inclusive comfort food. THIS WAS IT!! I had multiple people with allergies or commitments to vegan eating ask me for the recipe (sending them your way). Needless to say, it was ALL GONE by the end (much to my husband’s chagrin). Honestly, I also always want to eat my friend Gary’s banana pudding, being here in Texas and all. This kept me away from the dairy, which does a number on my gut and my conscience! THANK YOU!!!! (Oh, and I used store-bought full-fat Cocowhip instead of making my own.)

    • Dana @ Minimalist Baker says

      Yay yay! Thanks for sharing, Stephanie! I so appreciate the lovely feedback. And what a great comforting dish to contribute to your community! Sending all the love and hugs. xoxo!

      • Stephanie says

        Right back at you, Dana. Minimalist Baker overall has been such a gift to my life–this is not by any stretch the first of your recipes I’ve made. Thank you.

  4. Bianca O'Brien says

    This was our Christmas eve dessert and it was a big hit! FYI, I used an equal substitution of 4 Tbsp cornstarch for the arrowroot because we didnt have arrowroot. It was perfect AND we were able to enjoy it about 3 hours after preparing versus waiting overnight!

  5. Daisy says

    YUM! This looks delicious! Probably making this for a christmas party tomorrow :) (The video is giving me a headache though :p)

  6. Rebecca says

    Would love to read your take on sweeteners like stevia, monk fruit, etc. some day. What brands you like best, when you think it’s good to use them, etc.

  7. Marie says

    Ok sooo..I made this last night for a Halloween party and it was a huge success. I modified it by using graham crackers instead of wafers. I layered it and topped it w chocolate ganache..seriously insane! So so good! (Also I forgot to chill the coconut cream overnight so I put it in the freezer for about 20 min then the fridge for a bit.)

  8. Lauren says

    This is an amazing vegan dessert! Everything came out well, no substitutions. Giving it 4 stars because it isn’t really 5 ingredients – when one of the “ingredients” is a full on recipe I don’t think that counts ;)

  9. Debbie Larsen says

    This was amazing! I used vegan vanilla wafers from Whole Foods. I had to sub some arrowroot w/ cornstarch because I didn’t have quite 4 tablespoons and my pudding came out extra thick maybe because of that? Not that that was a problem… I tried to cheap out and bought Goya coconut cream and that was an utter failure. After refrigerated it did not blend up smoothly, had chunks in it, so that went in the trash. (Never again) But fortunately I had some SoDelicious Coco Whip in my freezer and that saved the day! Again, this was amazing. Great flavors together!

  10. Kate says

    Life got in the way of my making the wafers, so I just tossed the sliced bananas through the PB pudding/whipped cream and threw the whole thing back into the glass bowl and drizzled a salted dark chocolate ganache drizzle on the top and called the whole thing pudding and it was AMAZING. I got the usual ‘I can’t believe it is vegan!’ comments and there are no leftovers :(

    I’m not sure I’ll ever get to the wafer stage at this point :D

  11. Brittany says

    This was a fabulous recipe. All my non Vegans loved it, and it was perfectly sweet. The consistency was for sure there as well.

    I was in a time crunch, so I actually threw everything in the freezer to make it, and it worked out just fine. But I did a few stirs while it was in the freezer to make sure it set right. I didn’t let the Coconut Whip Cream really set much, but it ended up being a yummy drizzle on top, and it was the key element in making the pudding the perfect consistency.

    My only regret was not adding more Nilla Wafers, I love those and can never have enough in a pudding.

  12. Steff says

    For the ‘if you haven’t already crowd’, do you still intend for the pudding to set overnight before mixing with the coconut whipped cream, and then set another 4-6 hours? As it is, I had to set it over night since I had a heck of a time trying to make the whipped cream the same night (first time trying) and opted to try again later for my own sanity. But now that I figured that step out, it would save a whole day if I could assemble everything as soon as the pudding has cooled. Though, tbh, next time I’ll probably have no self control and just throw the bananas and wafers in the bowl of pudding and eat it before I could even open a can of coconut cream!

  13. Priya says

    Namastey from India,
    many many happy returns of the dana.. I LOVEEEEEEE your blog. You are an inspiration for me. On your birthday, I want to say Thanks to you for always inspiring me( for following my passion). Bless you girl :)
    And yeah, This is undoubtedly a pretty , simple, easy yet yummicious recipe.

  14. Hannah Ramirez says

    Heck yeah! Happy birthday, Dana! This looks like the right way to celebrate a birthday. Cannot wait to make this. I’m drooling.

  15. Janet Butters says

    Any suggestions to sub the banana and PB? LOVE the idea, just can’t get on board with either flavors!!! Thanks love your stuff.

  16. Natalia says

    Hi Dana, Happy Belated Birthday! I love this style of post where you utilize the 2 past recipes and combine them to make an amazing recipe (ex. you posted Vanilla Wafers, then PB Pudding, then put them together for this recipe) awesome idea and I would love to see more of that style! Even for main meals :)

    Thanks again I am making this recipe ASAP!

  17. Tina says

    Happy Birthday Dana!! This looks so yummy!! Love bananas, love peanut butter! What a great combination! Will definitely make this!

  18. D says

    HAPPY BIRTHDAY!!
    You are the best – thank you for sharing such amazing recipes. Your blog is always my first recommendation to anyone exploring vegan or plant based eating. You never disappoint! I will be making this one soon.
    Hope you have the best birthday :)
    xoxo

  19. Rachel says

    Happy birthday Dana!! Forever trying new MB recipes, just did the apricot hand pies from your book last week using the angelcots that are currently at Trader Joe’s! OMG so delicious. Hope you have a lovely day!

  20. Kim says

    Happy Birthday to you! You post great recipes! This looks amazing. Do you think I could sub peanut butter with almond butter for this recipe?

  21. Fabienne says

    Happy birthday to you!!! And OMG I will definitely make the PB pudding and this variant. It is already on my to-makelist for this weekend’cooking’