I think this is very possibly going to require you to go and dig out your fat pants and maybe even practice your pudding dance. Just a thought……
I’m kind of hoping that you’re all just here for the food though, because I honestly don’t have a lot of words today. That’s a common thing that happens to me when I’m sharing something as classic as this dessert is. Banana pudding pretty much speaks for itself, don’t you think? I mean, it would be like introducing you to someone who you’re already good friends with to tell you much about it. Like really, what is there to say about banana pudding that hasn’t already been said other than that you really need to be stuffing it in your face right now?
It seemed like the perfect thing to make when I was staring at our pile of about 25 over ripe bananas, not even kidding. What’s really crazy is that we usually go through that many bananas really fast but for some reason there’s been a glitch in the family’s banana eatage recently. Don’t ask me why, but my gang of peoples goes through food fads all the time. One week everyone’s hooked on a certain thing and then the next it can be forgotten like someone flipped a switch. Is that just us?
I will say that part of it is probably due to all of the fruits that are in season right now. During the summer I try to keep a fresh watermelon cut in the fridge at al times, and then there are all the berries and stone fruit that we buy in huge amounts so that I can freeze a bunch for the cold season. It’s still annoying though, trying to keep up with the yoyo-ing back and forth, but when life hands you piles of nanners……..
When it comes to non-chocolate desserts this is definitely up there with the best of the best. If something is so beloved around here, and yet doesn’t contain a single ounce of chocolate, you know it’s amazing. Which brings me to another one of the little food related phenomena that sometimes makes me feel insane trying to comprehend.
I like to make a lot of variety to please everyone so I’ll often bake something chocolate and something non-chocolate at the same time. When I do this it seems like the chocolate item always makes the one without chocolate become obsolete and when the chocolate runs out the other is strangely invisible, even if it’s something that I know is just as good. It’s the weirdest thing you guys. My brother and I developed this theory that I need to have a break from chocolate to ween everyone off of their addiction so this doesn’t keep happening. I’m not seriously trying to do it but I have been making a lot fewer chocolate-heavy desserts this summer, because if there is ever a time for chocolate to be less appealing (I said if), it would be during the hot months, don’t you agree?
So did you know that you can make nilla wafers at home (and they’re like 20 times better than store-bought ones I might add)? For reals guys, I have proof! These are so incredibly delish and yet super fast and easy to make at the same time. Even if you don’t want to make the pudding you should at least try these because they make the perfect staple cookie for all your dipping, crumbling, and munching needs. They’re the bomb-diggity! I made the first batch or two of wafers bigger using a dough scoop but then I decided I wanted them to be closer to the size of actual nilla wafers so I split the balls in half and they were perfect.
And here I said I didn’t have many words today. Okay, so are we all clear on what needs to be going down in your kitchen tonight? Yep, you’ve got some pudding to make and since bananas are pretty much available all year long in most places, you should have no excuse. I know you got this; ready, set, GO!!!!
Banana Pudding & Homemade Vanilla Wafer Cookies
A classic like banana pudding and wafers can't be done halfway. That's why making it from scratch is the perfect option.
- 1 1/2 cups plant-based milk
- 1 cup coconut cream *see note
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- 1 1/2 teapoons vanilla extract
- 2 tablespoons vegan butter
Vanilla Wafer Cookies:
- 1 stick vegan butter softened
- 1/4 cup coconut cream *see note
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup coconut cream ice cold (*see note)
- 1 tablespoon sugar
- 8 medium ripe bananas peeled and sliced
Whisk sugar, salt, coconut cream, and milk in a large mixing bowl. Slowly whisk in corstarch until very smooth.
Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Continue stirring rapidly for about a minute until it starts to get thick, then remove from heat and stir in butter and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
Allow it to cool until you can handle the bowl comfortably without burning your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for aboout an hour to chill it faster.)
Vanilla Wafer Cookies:
Preheat oven to 325 degrees F (160 C) and line a cookie sheet with parchment. Beat butter and sugar together in a large mixing bowl until creamed. Add coconut cream and mix well. Beat in salt, baking powder, and vanilla; then add flour and beat until dough is thick and creamy.
Use a dough scoop and scoop out scant 1 tablespoon scoops and drop onto prepared pan about 1 inch apart. (If you'd like them closer to the size of nilla wafers do half as much. I simply dropped my scoops and them divided them in half.) You should end up with about 22 larger scoops or 44 smaller ones. Press each ball down with your palm until they are flattened to about 1/2 inch high. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool completely.
Pour the chilled coconut cream into the bowl of a stand mixer fitted with whisk attachment fitted with whisk attachment and beat on high for 1 to 2 minutes until soft peaks form. Add in sugar and beat until you get fluffy stiff peaks, about 1 more minute. Chill until ready to use.
Layer your pudding, bananas, whipped cream, and wafers in individual glasses or one large dish. Cover and refrigerate if not serving immediately.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.