Go Back
banana

My Daddy's Banana Pudding

A dairy-free take on the banana pudding I grew up with, my daddy's favorite dessert! It's layered with homemade wafers, bananas, and vanilla cream sweet potato pudding. It's an old family favorite, remade and meant for gathering, remembering, and lingering.
Print Recipe Pin Recipe
Prep Time 55 minutes
Total Time 6 hours 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vanilla Wafer
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ¼ cup cornstarch
  • ½ tsp baking powder
  • ⅛ tsp salt
  • ¼ cup maple syrup or organic cane sugar
  • ¼ cup aquafaba liquid from canned chickpeas
  • ¼ cup unsweetened non-dairy milk
  • 1 tsp vanilla extract
Vanilla Sweet Potato Pudding
  • ¾ cup roasted white sweet potato fully smooth
  • 1½ cups unsweetened non-dairy milk
  • ½ cup cashew milk or light coconut milk
  • ⅓ cup maple syrup
  • ¼ cup vanilla cashew cream see below
  • 2½ Tbsp cornstarch
  • Pinch salt
  • 2 tsp vanilla extract
Cashew Vanilla Cream
  • ¾ cup raw cashews soaked 4 hours (or hot-soaked 30 minutes)
  • ½ –⅔ cup cold unsweetened non-dairy milk
  • 2 Tbsp maple syrup more to taste
  • 1 tsp vanilla extract
Layering Group
  • 3 –4 ripe bananas sliced
  • Vanilla wafers
  • Vanilla Sweet Potato Pudding
  • Cashew Vanilla Cream

Method
 

Vanilla Wafer
  1. Preheat oven to 350°F. Line two baking sheets with parchment.
  2. Using a hand mixer, whip aquafaba 2–3 minutes until foamy and opaque (no stiff peaks).
  3. In a bowl, whisk flour, cornstarch, baking powder, and salt.
  4. Whisk maple syrup, non-dairy milk, and vanilla into the aquafaba.
  5. Gently fold wet ingredients into dry until smooth and pipeable.
  6. Pipe or spoon 2–2½-inch discs, about ¼-inch thick.
  7. Bake 10–12 minutes, until set but still pale.
  8. Turn oven off, crack the door, and leave wafers inside 15–20 minutes to gently dry.
  9. Cool completely. Wafers should be chewy with a slight crunch, not crispy.
Vanilla Sweet Potato Pudding
  1. Blend all ingredients except vanilla until completely smooth. This can take some time. Keep processing until silky.
  2. Transfer to a saucepan and cook over medium heat, whisking constantly.
  3. When thick and glossy, remove from heat and stir in vanilla.
  4. Cover with parchment directly on the surface and let cool slightly before assembling.
Cashew Vanilla Cream
  1. Blend until silky smooth.
  2. Chill 30–60 minutes to lightly thicken.
  3. Texture should be soft and spoonable, like whipped topping, not like nut butter.
Layering
  1. Wafer discs (slightly overlapping)
  2. Banana slices
  3. Vanilla pudding
  4. Repeat layers once or twice
  5. Spread cashew vanilla cream on top
  6. Garnish with finely grated wafer crumbs
  7. Cover and refrigerate at least 4 hours, preferably overnight.

Notes

Timing Note: This is not a quick dish. It's a super yummy dish worth the time but it's important to let the wafers dry out. Making them ahead of time and let them sit out overnight is best but 3-4 hours works well too. And once assembled, let the pudding chill in the fridge for at least 3 hours if not overnight. To do this faster, use plant-based, store-bought vanilla wafers. 
Taste/Texture Note: Sweet potatoes take a minute to infuse their flavor and process to silkiness. Keep tasting it, and for better taste, keep adding maple syrup by 1Tbsp at a time, and 1/4 tsp of vanilla at a time. For better silkiness, keep processing or put in the blender and blend well. Add milk 1 tbsp at a time to help make it smooth.