Start by peeling and slicing 3 ripe bananas. The riper they are, the sweeter your pudding will taste. Set aside a few slices for garnish if you like a pretty presentation.

In a medium saucepan, combine:

2 cups of your favorite plant-based milk

1/3 cup natural sweetener (maple syrup or agave)

3 tablespoons cornstarch or arrowroot powder

A pinch of salt

Whisk everything together well to dissolve the starch and sweetener before heating.

Place the pot on medium heat and let it cook, stirring continuously. Within 5–7 minutes, the mixture will thicken into a smooth, creamy pudding. After removing the mixture from the heat, add about half a cup of coconut cream for extra richness and a teaspoon of vanilla extract.

Gently fold the sliced bananas into the warm pudding, reserving some for layering or topping. This keeps the pudding silky while infusing it with fresh banana flavor.

If you’re using vegan vanilla wafers, layer them in a serving dish or individual cups with the pudding mixture. Top with remaining banana slices. Cover and refrigerate for at least 1 hour to let the flavors meld and the pudding set.

Use coconut cream or full-fat coconut milk for a creamier texture. If you want to speed up chilling, pop the pudding in the freezer for 20 minutes but watch closely to avoid freezing.