Dairy-Free Banana Pudding

5 from 1 vote

Creamy, dairy-free banana pudding made with tofu for extra protein. Easy to prep and delicious to eat — no one will miss the dairy.

Prep Time30

Chilling Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: Easy, Healthy Dessert, Vegan

Servings: servings

In a blender, blend together tofu, banana, sugar, banana extract, and salt until smooth. Place in the fridge to set for 20 minutes.
In a medium bowl, use a hand mixer (or whisk) to whip the whipping cream with vanilla extract until stiff peaks form. Gently fold in the tofu mixture until just combined.
To assemble the banana pudding: add ⅓ of the pudding mixture to an 8x8 baking dish and spread to the edges. Top with ⅓ of the vanilla wafers and 1/2 of the banana slices. Repeat the layer again. For the final layer, add the remaining pudding and top with vanilla wafers.
Chill the pudding in the fridge for at least four hours before serving. If desired, top with more fresh banana slices and crushed cookies right before serving.

Bananas should be ripe -- yellow with a few brown spots, but not mushy.
If you can't find banana extract, swap for an extra teaspoon of vanilla instead.
If you can't find dairy-free whipping cream, use frozen dairy-free whipped topping instead. Let it soften on the counter for 30-minutes before assembling your pudding.
Use gluten-free vanilla wafer cookies if needed.
If you don't have a square baking dish, use a similar-sized food container instead.