Creamy & decadent Banana Cream Pudding Cups with graham cracker crust, coconut-milk based pudding, and caramelized bananas.
These Vegan Banana Cream Pudding Cups are absolutely delicious and easy to make! It’s banana cream pie but made 10x easier while still being absolutely delicious.
If you’re a fan of banana cream pie, then you will be head over heels for these Vegan Banana Cream Pudding Cups. This recipe is a less intimidating version of banana cream pie that still tastes delicious.
The crust is made from blitzing graham crackers, vegan butter, and brown sugar in a food processor. Then adding the crust to the bottom of a ramekin.
The pudding is made from 4 simple ingredients: coconut milk, cornstarch, sugar, and vanilla extract.
To elevate these banana cream pudding cups, caramelized bananas are added on top of the pudding. To finish off the pudding cups, garnish with whipped cream and crushed graham crackers.
How to make Banana Cream Pudding Cups:
Pudding
- In a mixing bowl, whisk together ½ of the coconut milk with cornstarch, set aside. Add the remaining coconut milk and sugar to a medium saucepan. Bring to a simmer over medium heat then whisk in coconut milk/cornstarch mixture. Bring to a low boil, whisking frequently for 8-10 minutes until thickened.
- Remove from heat and stir in vanilla extract. Transfer to a large heat-proof bowl, cover with plastic wrap, and refrigerate until set (about 2 hours or overnight).
Crust
- Preheat the oven to 350°F. Add all crust ingredients to a small food processor and pulse until it comes together. You’ll be able to press the crust between your fingers. Press ~3 tbsp of the mixture into the bottom of a small ramekin, making sure it’s evened out. Place ramekins on a baking sheet and bake for 10 minutes. Remove from oven to let cool for 5 minutes before transferring ramekins to a wire cooling rack.
Caramelized Bananas
- Melt butter in a large skillet over medium-high heat. Add sliced banana in a single layer and sprinkle over brown sugar and cinnamon. Cook for 4-5 minutes until golden brown on the bottom. Flip, and cook the other side for ~1 minute. Transfer bananas to a plate, arranging them in a single layer to prevent sticking.
Assembly
- Once pudding has set, pour into ramekin. Top with 4-5 slices of caramelized banana. Garnish with whipped cream and crushed graham crackers. Enjoy!
Why you’ll love these Banana Cream Pudding Cups:
- Simple & easy to make.
- Less intimidating than a whole banana cream pie.
- Creamy & delicious.
- Made from simple ingredients.
If you’re looking for more delicious simple & easy dessert ideas, you’ll also love these Chocolate Chip Cookie Dough Bites, these Tahini Chocolate Chip Cookies, and this Pear & Brown Sugar Walnut Galette.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy & decadent Banana Cream Pudding Cups with graham cracker crust, coconut-milk based pudding, and caramelized bananas.
- 1-15 oz. can full-fat coconut milk
- â…“ cup granulated sugar
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 7 graham crackers
- 4 tbsp vegan butter, melted
- 1 tbsp brown sugar
- 3 medium bananas, sliced
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Whipped cream
- Crushed graham crackers
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In a mixing bowl, whisk together ½ of the coconut milk with cornstarch, set aside. Add the remaining coconut milk and sugar to a medium saucepan. Bring to a simmer over medium heat then whisk in coconut milk/cornstarch mixture. Bring to a low boil, whisking frequently for 8-10 minutes until thickened.
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Remove from heat and stir in vanilla extract. Transfer to a large heat-proof bowl, cover with plastic wrap, and refrigerate until set (about 2 hours or overnight).
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Preheat the oven to 350°F. Add all crust ingredients to a small food processor and pulse until it comes together. You'll be able to press the crust between your fingers. Press ~3 tbsp of the mixture into the bottom of a small ramekin, making sure it's evened out. Place ramekins on a baking sheet and bake for 10 minutes. Remove from oven to let cool for 5 minutes before transferring ramekins to a wire cooling rack.
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Melt butter in a large skillet over medium-high heat. Add sliced banana in a single layer and sprinkle over brown sugar and cinnamon. Cook for 4-5 minutes until golden brown on the bottom. Flip, and cook the other side for ~1 minute. Transfer bananas to a plate, arranging them in a single layer to prevent sticking.
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Once pudding has set, pour into ramekin. Top with 4-5 slices of caramelized banana. Garnish with whipped cream and crushed graham crackers. Enjoy!
