How long does vegan banana pudding last?

Vegan banana pudding cake lasts up to 4 days in the refrigerator. Keep it tightly covered or stored in an airtight container to maintain freshness. For best texture and flavor, enjoy it within the first 48 hours. The bananas may darken slightly after day two, but it’s still safe and tasty to eat.

How to make vegan cake more fluffy?

To make your vegan banana pudding cake fluffy, use apple cider vinegar combined with baking soda for lift, avoid overmixing the batter, and bake immediately after mixing. You can also add a splash of sparkling water or use whipped aquafaba for extra lightness.

How to make vegan pudding thicker?

To thicken dairy-free banana pudding , use 2–3 tablespoons of cornstarch, arrowroot powder, or tapioca starch. Simmer the mixture until thickened, then chill it for at least 1 hour. For a richer texture, blend in mashed bananas or soaked cashews before cooling.

Vegan Banana Pudding Cake – The Best Moist & Dairy-Free Recipe

Name: Vegan Banana Pudding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern
Ingredients: 3 ripe bananas, mashed; 1½ cups all-purpose flour; ½ cup coconut sugar or brown sugar; 1 tsp baking soda; ½ tsp baking powder; ¼ cup melted coconut oil (or neutral oil); ½ cup plant-based milk; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 2 cups plant-based milk (oat or almond); 3 tbsp cornstarch or arrowroot powder; ¼ cup organic cane sugar or maple syrup; 1 tsp pure vanilla extract; Pinch of turmeric (optional); ½ ripe banana, mashed; Fresh banana slices (for layering); Crushed vegan cookies or whipped coconut cream (optional toppings)

Vegan Banana Pudding Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, comforting vegan dessert that layers moist banana cake with creamy dairy-free pudding and fresh banana slices. A plant-based twist on a Southern classic that’s perfect for all eaters.

Author: Helen
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegan

Ingredients

Scale

3 ripe bananas, mashed
1½ cups all-purpose flour
½ cup coconut sugar or brown sugar
1 tsp baking soda
½ tsp baking powder
¼ cup melted coconut oil (or neutral oil)
½ cup plant-based milk
1 tsp vanilla extract
1 tsp apple cider vinegar
2 cups plant-based milk (oat or almond)
3 tbsp cornstarch or arrowroot powder
¼ cup organic cane sugar or maple syrup
1 tsp pure vanilla extract
Pinch of turmeric (optional)
½ ripe banana, mashed
Fresh banana slices (for layering)
Crushed vegan cookies or whipped coconut cream (optional toppings)

Cook Mode Prevent your screen from going dark

Instructions

Start with the pudding: In a saucepan over medium heat, whisk 2 cups plant milk, 3 tbsp cornstarch, ¼ cup sugar, 1 tsp vanilla, pinch of turmeric, and ½ mashed banana until thickened (about 5–8 minutes). Cool and refrigerate for at least 30 minutes.
Preheat oven and mix wet ingredients: Preheat oven to 350°F (175°C). In a bowl, mix mashed bananas, melted oil, milk, vinegar, and vanilla.
Mix dry ingredients: In another bowl, combine flour, baking soda, baking powder, and sugar.
Combine and bake: Mix wet and dry ingredients until just combined. Pour into a greased 8×8 inch baking dish and bake for 25–30 minutes. Let cool completely.
Layer the cake: Layer cake slices, chilled pudding, and banana slices. Repeat layers to the top.
Add toppings and chill: Top with crushed cookies or whipped coconut cream. Chill 1–2 hours before serving.

Notes

Use overripe bananas for best sweetness and texture. For extra flavor, drizzle maple syrup or add chopped nuts between layers.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Find it online: https://www.easytastykitchen.com/vegan-banana-pudding-cake/