Did you guys have a great week? I hope so. My week flew by like crazy fast between the holiday and work.

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……

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 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?

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!!!!

Vanilla Pudding Treats with Bananas & Cookies

A classic like banana pudding and wafers can't be done halfway. That's why making it from scratch is the perfect option.

Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour
Servings 8 -12 servings

Ingredients

Pudding:
1 1/2 cups plant-based milk
1/2 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 cup coconut cream *see note
1 1/2 teapoons vanilla extract
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
Whipped Cream:
1 cup coconut cream ice cold (see note)
1 teaspoon pure vanilla extract
1 tablespoon sugar

8 medium ripe bananas peeled and sliced

Instructions

Pudding:
Whisk sugar, salt, and milk in a large mixing bowl. Slowly whisk in cornstarch 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. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream 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.
Whipped Cream:
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 vanilla then beat until you get fluffy stiff peaks, about 1 more minute. Chill until ready to use.
Assemble:
Layer your pudding, bananas, whipped cream, and wafers in individual glasses or one large dish. Cover and refrigerate if not serving immediately.

Recipe Notes

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.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Fruity Summer Splash Smoothie
2. Sprinkled White & Dark Chocolate Chip Cookies
3. Crunchy Sweet Crumble Muffins
4. Colorful Veggie & Hummus Appetizer Board
5. Grill Time! Sweet Spicy Tofu Skewers