Chocolate Banana Pudding (Vegan) (Edit recipe)

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Picture classic banana pudding with a luscious chocolate upgrade. This take includes homemade chocolate-vanilla wafers, velvety chocolate pudding, and thin slices of perfectly ripe bananas. It’s crowned with a light, fluffy layer of whipped cream and sprinkled with rich dark chocolate shavings. Sweet, creamy, indulgent, and dairy-free, it’s the ultimate treat for your next summer party or get-together.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

00 minute

INGREDIENTS

9

Serves: 8

Ingredients

55 whole chocolate vanilla wafers, (1 recipe - see notes for link to my recipe)
3 cups chocolate pudding, (see notes for link to my recipe - 1.5 recipes will be needed)
4 whole Banana, -thinly sliced (4 large and just ripe bananas)
1 tsp Lemon Juice
1.5 cups Dairy-Free Whipping Cream, -cold
.5 tsp Cream of Tartar
.5 cup Powdered Sugar
.5 Tbsp Vanilla Extract
1 tsp chocolate shavings, (for decorating)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The homemade chocolate pudding and chocolate vanilla wafers need to be prepared first. They can both be made a day or two in advance. If you prepare them the same day, make sure the wafers are room temperature and the pudding is cold before assembling the dessert.
Peel and slice the bananas and toss them in a little lemon juice – use just enough to make sure all of the bananas are coated (helps keep them from browning).
To make the whipped cream; in the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. With a balloon whisk attachment, whip the ingredients on high until soft peaks are achieved. This will take about 3 minutes. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another minute.
Divide the pudding into two portions – each portion is 1½ cups. Take about 1/3 of the whipped cream and divide it into 2 portions. Add one portion of the whipped cream to one of the 1 1/2 cups of pudding: folding it in. Take the second portion of whipped cream and add it to the other 1 1/2 cups of pudding: folding it in.
I used a 9x9x2 square pan for this recipe. Start by lining the bottom of the pan with the chocolate vanilla wafers. I used 22 to 25 cookies. Spoon a layer of chocolate pudding (one of the two servings combined with the whipped cream) over the cookie layer. Make sure to spread it out evenly and completely cover the cookie layer. Place a layer of sliced bananas over the top of the pudding layer.
Repeat all 3 layers. Place another 22 to 25 cookies on top of the banana layer. Spoon the second serving of pudding, combined with the whipped cream, over the cookie layer. Place the rest of the sliced bananas over the pudding layer.
The rest of the whipped cream is dolloped on top of the dessert. Decorate the top of the whipped cream with some chocolate shavings.
Cover and place the dessert in the refrigerator for 3 to 4 hours to set. The banana pudding will remain fresh in the refrigerator for 3 days.

Notes

Link to my Chocolate Pudding recipe - Chocolate Pudding (Vegan) Link to my Chocolate Vanilla Wafers recipe - Chocolate Vanilla Wafers (Vegan)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	235
Fat:	15 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.