Plant-Based Banana Pudding (Lower Sugar)
|I am not a doctor. I can not diagnose, cure, treat, or prevent disease and illness. I am just here to share my experiences and things that I've learned.|
Who doesn't like a good banana pudding? I was practically raised on it. My grandmother would make the BEST banana pudding on the planet! I know that everyone says that about their grandmother's cooking, but mine was truly the best. I always find myself wanting to eat these nostalgic dishes now that I am plant-based, and being faced with the challenge to recreate them in a healthier way. How ironic that she called while I was making it too. That brought a huge smile to my face.
Grandmom made this dish two different ways. There was the oven baked option, and the instant option. Both are amazing, but I chose to go with the instant this time. I couldn't believe how easy it was. I made two long pans that were demolished within two days. I'll just leave it at that (lol).
|Prep Time||Cook/Wait Time||Total Time|
|5 minutes||2 hours 10 minutes||2 hours 15 minutes|
*All times are approximate.*
- In a medium pot, combine almond milk, arrowroot flour, coconut cream, Confectioner Swerve, Brown Swerve, organic liquid stevia, and vanilla extract. Stir repeatedly (scraping the bottom) over high heat while bringing to a boil.
- When pudding begins to thicken, reduce heat.
- In a baking dish, layer the bottom with thin slices of bananas, on top of that another layer of vegan wafers, then pour a layer of pudding. Repeat this layering process until you have filled the baking dish, Then add more wafers to the top. (Add more or less wafers and cookies according to your preference.)
- Refrigerate the banana pudding for at least 2 hours, or until cookies have become soft.
- Using a large serving spoon, serve in a bowl (topped with vegan whipped cream if preferred), and enjoy!