Looking for an easy and delicious sweet treat that's perfect for any occasion? What about a desert with individual servings? Look no further than this homemade banana pudding recipe! Made with real bananas and simple ingredients, this creamy dessert is a Southern-style classic that's been given a dairy-free twist.
These delicious Banana Pudding Cups are not only dairy-free but also easy to whip up, leaving you with an easy dessert with flavors in every bite. These Dairy-Free Mini Banana Pudding Cups are a testament to the fact that indulgence can be both simple and delicious. Crafted with the goodness of coconut oil, ripe bananas, and a dairy-free vanilla pudding mix, these cups are a sweet escape that are pure dairy free delights.
To make this dairy-free banana pudding, you'll need ripe bananas, non-dairy milk (such as oat milk, soy milk, or almond milk), vanilla pudding mix (vegan pudding mix), and a few other simple substitutions. To give it that classic banana flavor, we'll be using fresh bananas, along with graham cracker crumbs. Feel free to substitute with the traditional vanilla wafer.
To start, you'll want to mix the pudding mixture according to the package instructions, using your non-dairy milk of choice. For best results, you can use a food processor or blender to puree the ripe bananas, but I just use a fork and smash the shit out of them. The vanilla pudding will add smooth and creamy texture. Once your pudding mixture is ready, you'll want to add in a layer of sliced bananas and vanilla wafers to your trifle dish, mason jars or cupcake wrappers.
To finish off your dairy-free banana pudding, you can top it with crushed vanilla wafers or graham cracker crumbs and pure maple syrup brûlée banana slices. For an extra sweet touch, you can drizzle on some maple syrup or other liquid sweeteners. If you want to make this dessert gluten-free, simply swap out the vanilla wafer cookies for gluten-free vanilla wafers or graham crackers and for a vegan version, simply choose a vegan graham cracker or wafer.
Overall, this Southern-style dairy-free banana pudding is a delicious and creamy dessert that's sure to satisfy your sweet tooth. Whether you're looking for a traditional banana pudding recipe or a dairy-free version, this easy recipe is a must-try with only five ingredients. So why not give it a shot and see for yourself why it's one of the best dairy-free banana pudding recipes out there? Don't forget to leave a star rating and let me know how it turned out for you!
- Graham crackers
- Coconut oil
- Ripe bananas
- 365 brand instant vanilla pudding mix (or any dairy-free pudding mix)
- Cashew milk
- Sea salt
Optional: Brûlée Bananas
- Pure maple syrup
- Sea salt
See recipe card for quantities.
1. Preheat and Prepare: Preheat the oven to 350˚. Prepare your muffin tin with cupcake liners, small mason jars, or ramekins.
2. Crush Graham Crackers: Crush graham crackers in a bowl, bag, or food processor until they become crumbs. Mix in melted coconut oil until well combined. Add two tablespoons of graham cracker crumbs to each cupcake liner. Bake for 5 minutes.
3. Mash Bananas: While graham crackers are baking, mash two ripe bananas. After baking, add 1-2 teaspoons of mashed banana into each cupcake liner on top of the graham cracker crumbs. Set aside.
4. Prepare Pudding: Whisk 2 cups of cashew milk and the pudding mix in a bowl or stand mixer until well combined. Fill each cupcake liner to the top with the pudding mix. Sprinkle any leftover graham cracker crumbs. Refrigerate until set for about 1-2 hours.
5. Brûlée Bananas (Optional): Slice the third banana diagonally into 24 thin slices. Toss banana slices with maple syrup and broil for 1 minute or until caramelized. Flip and brûlée the other side. Alternatively, use a culinary torch for a perfect finish.
- Coconut Oil: Substitute with melted vegan butter or margarine.
- Cashew Milk: Almond milk or oat milk can be used as alternatives.
- Pudding Mix: Opt for any preferred dairy-free instant pudding mix.
- Chocolate Lover's Twist: Use chocolate-flavored graham crackers and chocolate pudding mix for a decadent version.
- Fruity Delight: Add layers of fresh berries between the graham cracker and banana for a burst of fruity goodness.
- Nutty Crunch: Sprinkle chopped nuts like almonds or walnuts over the pudding for added texture.
- Muffin tin or small mason jars/ramekins
- Cupcake liners
- Stand mixer or handheld whisk
Store these delightful banana pudding cups in the refrigerator for up to two days in an airtight container. However, for the best texture and taste, it's recommended to enjoy them fresh.
For an extra touch of indulgence, consider topping your dairy-free mini banana pudding cups with coconut cream, cool whip, whipped heavy cream, canned whipped cream, or cookie crumbs. These additions enhance the dessert's richness and add a delightful twist.
Absolutely! Try layering the cups with sliced strawberries or blueberries for a fruity variation.
No, you can substitute with your preferred non-dairy milk, such as almond or oat milk.
Of course! The brûlée banana topping is optional but adds a delightful caramelized sweetness.
Dairy Free Mini Banana Pudding Cups
- 1 Oven
- 1 package graham crackers
- ⅓ cup coconut oil melted
- 2 ripe bananas
- 1 package 365 brand instant vanilla pudding mix or any dairy free pudding mix
- 2 cups cashew milk
- ¼ teaspoon salt
Optional: Brûlée Bananas
- 1 large banana sliced diagonally into 24 slices
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
- Preheat oven at 350˚
- Prepare your muffin tin with cupcake liners, or use small mason jars or ramekins. In a bowl, bag, or food processor crush the graham crackers until they become crumbs. Add in the melted coconut oil, mix until well combined. Add two tablespoons of graham cracker crumbs to each cupcake liner. Bake in a 350 degree oven for 5 minutes.
- While graham crackers are baking, mash two large bananas. When graham crackers are finished baking, remove them from the oven and add 1- 2 teaspoons of mashed banana into the middle of each cupcake liner on top of the graham cracker crumbs. Set aside
- Place 2 cups of cashew milk into a large bowl or stand mixer and add the pudding mix. Whisk until well combined. Fill each cupcake liner to the top with the pudding mix. Sprinkle any left over graham cracker crumbs. Place in refrigerator until set for about 1-2 hours. Add the optional maple banana brûlée slices for an added touch to the top of the pudding.
- Take the third banana and slice on the diagonal making 24 thin slices. Take banana slices and place them into a small bowl. Toss with well with maple syrup. Add the a layer of banana slices to the baking sheet. Place under broiler for 1 minute or until maple syrup has caramelized and turn over and brûlée other side. You can also achieve this with a culinary torch.
Other suggested toppings:
- coconut cream, cool whip, whipped heavy cream, canned whipped cream, or cookie crumbs.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
- Ensure that all dairy-free substitutes are fresh and within their expiration dates.
- Practice proper hygiene when handling fresh fruits and use a clean cutting board.
- Refrigerate the dessert promptly after serving to maintain freshness.
- If using a culinary torch, follow safety guidelines to avoid accidents.