I love bananas and I put them in everything.
The other day, I wrote this banana chocolate bread recipe (high protein) and it did so well so I thought I’d make another one.
I wanted to try something light since Summer is approaching.
This banana pudding is proof that you don’t need a dozen ingredients to make something absolutely delicious!
It’s creamy, dreamy, naturally sweet, and loaded with that nostalgic banana flavor we all secretly love.
This version is made with just three ingredients — no eggs, no added sugar, and no dairy.
It’s guilt-free and tastes like it came from grandma’s kitchen… if grandma was vegan and a minimalist, lol.
It’s the kind of recipe that feels fancy but takes five minutes to make.
I love this recipe and I feel it’s perfect for summer!
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
- Use super ripe bananas (the kind you’d almost throw away) — they make the pudding naturally sweet and flavorful
- Try this blender for creamy results every time.
- For silky texture without lumps, stir constantly with a non-stick silicone whisk
- Chill your pudding in mini mason jars with lids for perfect grab-and-go portions. And these are so cute!
- Add a splash of vanilla or a pinch of cinnamon while blending for flavor depth
- Don’t overheat — once it thickens, remove from the stove to avoid graininess
3-Ingredient Banana Pudding
Course: DessertDifficulty: Easy2-3
5
minutes5
minutesIngredients
2 ripe bananas (spotty and soft for best sweetness)
1 cup canned coconut milk or any unsweetened non-dairy milk
2 tablespoons cornstarch (or arrowroot powder for a cleaner version)
Directions
- In a blender or food processor, combine the bananas and coconut milk. Blend until the mixture is completely smooth and silky. You want this to look like a banana milkshake — thick but pourable. If you don’t have a blender, a fork and some muscle work too, but make sure the banana is thoroughly mashed so the texture is smooth, not chunky.
- Pour the banana mixture into a small saucepan and whisk in the cornstarch until fully dissolved. Heat over medium heat, stirring constantly to prevent lumps. After about 3–5 minutes, the pudding will begin to thicken. Keep stirring until it reaches your desired thickness — it should coat the back of a spoon like classic custard. Once done, remove from heat and let it cool for 5 minutes.
- Pour into small jars or cups and chill for at least 1 hour. Top with extra banana slices, crushed graham crackers, whipped coconut cream, or toasted almonds if you want to get a little fancy. It’s equally delicious warm or cold, but honestly, chilling it brings out that classic pudding texture we all love.
- I personally love this when I’m craving a fruity dessert!
Substitutions and Add-Ins:
Swap coconut milk with almond, soy, or oat milk — just pick one that’s unsweetened and creamy
If you don’t have cornstarch, arrowroot or tapioca starch work well
For added protein, stir in a teaspoon of vanilla protein powder before cooking
Make it a parfait by layering with vegan whipped cream, crushed graham crackers, or even sliced strawberries
For a sugar-free crunch, top with chopped unsweetened toasted coconut chips
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
I hope you love this pudding recipe as much as I did.
Let me know if you try it with other fruits!
