Butterscotch Banana Pudding (Vegan)
The classic dessert made with vanilla wafers and sliced bananas, now featuring a delicious butterscotch upgrade. A creamy, indulgent, and dairy-free treat.
This classic banana pudding features a delightful butterscotch twist. It combines homemade vanilla wafers, perfectly ripened sliced bananas, and silky smooth homemade butterscotch pudding, all topped with a fluffy cloud of homemade whipped cream. This sweet, creamy, and decadent dessert is delicious, dairy-free, and perfect for a weekend treat or bringing to your next gathering.
What you will need:
Pudding, Vanilla Wafers and bananas are a must for this recipe. To break from tradition, I used butterscotch pudding for this one. If you are interested in making the pudding and/or the Vanilla Wafers from scratch, please see my recipes for both on the website. Store bought Vanilla Wafers and pudding with work just as well.
- vanilla wafers (recipe on website)
- butterscotch pudding (recipe on website)
- 4 large bananas
- lemon juice
- plant based heavy cream
- powdered sugar
- vanilla extract
- cream of tartar
How to:
First things first, let’s make the vanilla wafers and butterscotch pudding. You can find the recipes for both of these on the website. I suggest preparing the cookies and the pudding ahead of time; this ensures that the pudding is nice and cold when it comes time to bring the dessert together.
Let’s prepare 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 on high until soft peaks are achieved. Once you have soft peaks (it takes two to three minutes), add the powdered sugar. Continue whipping on high for another minute. Lastly, peel and thinly slice the three large bananas and toss them in a little lemon juice to keep them from browning.
Now that all of the components are ready, let’s bring this dessert together. Start by dividing the butterscotch pudding into 2 equal portions (1 1/2 cups each). Take 1/3 of the whipped cream and divide it into 2 servings. Add one serving of whipped cream to one of the 1 1/2 cups of pudding; fold it in and set it aside. Add the second serving of whipped cream to the other 1 1/2 cups of pudding; fold it in and set it aside.
The dish I used for this recipe is a 9x9x2 square pan. Line the bottom of the dish with 22 to 25 vanilla wafers. Place one of the portions of pudding over the top of the cookie layer. Make sure to spread it out evenly and cover all of the cookies. Take half of the sliced bananas and place them on top of the pudding layer. Repeat all three layers one more time. Place another 22 to 25 cookies over the top of the banana layer. Place the other portion of pudding on top of the cookie layer, making sure to spread it out evenly and completely cover the cookies. Take the other half of the sliced bananas and place them on top of the pudding layer. The rest of the whipped cream is dolloped on top of the dessert, and a few vanilla wafers can be crushed and sprinkled over the top.
Cover the dessert and place in the refrigerator for 3 to 4 hours to set before serving. It will remain fresh in the refrigerator for up to 3 days.
Alright, let’s get started. Please make and enjoy!
Butterscotch Banana Pudding (Vegan)
Ingredients
- 1 recipe Vanilla Wafers – see recipe on website – makes about 55 cookies *you can also use store bought*
- 1½ recipes butterscotch pudding – see recipe on website – makes 3 cups *you can also use store bought*
- 4 large bananas – sliced
- lemon juice – fresh or bottled
- 1½ cups plant based heavy cream – cold
- ½ tsp cream of tartar
- ½ cup powdered sugar
- ½ tbsp vanilla extract
Instructions
- If you are preparing homemade vanilla wafers and pudding, they can both be made a day or two in advance. If you prepare them the same day, make sure the vanilla 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 vanilla wafers. I used 22 to 25 cookies. Spoon a layer of butterscotch 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 along with a sprinkling of a few crushed up vanilla wafers.
- 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.
