This is not vegan banana pudding; this is Magnolia Bakery's banana pudding, made vegan. While other similarly named recipes may include coconut milk, tofu, and/or turmeric, mine preserves the ingredients, techniques, and experience of making and consuming this famous dish.
More science and mathematics are behind this veganization than I care to admit (and most people care to read). In order to create this quintessential dessert, I had to:
Note: I assume familiarity with the Magnolia Bakery's banana pudding recipe in the following paragraphs.
Although not quite as problematic as water and oil, Jell-O Pudding & Pie Filling Mixes and non-dairy milks don't (easily) play well together. Jell-O Instant Pudding requires dairy milk protein - namely, casein - to thicken without heat. Even high-protein soy milk turns these mixes into sweet soup!
Previously, I tried blending silken tofu with instant Jell-O pudding figuring this soy product was already close to the thickness I desired. Yet even with rich chocolate mixes, I tasted tofu. Enter: Jell-O Cook & Serve Vanilla Pudding & Pie Filling Mix.
The cornstarch in cook-and-serve Jell-O puddings means they set with almost any liquid and heat. Once again, however, casein makes for a firmer set. To achieve the same viscosity with non-dairy milks, a cook needs approximately 75-90% of the amount of milk on the package directions.
I hear you. But read in Step 1 of Magnolia Bakery's recipe:
...refrigerate until firm, at least 1 hour or overnight.
I merely added heat, not time!
oh, if only I were set after determining I need Jell-O Cook & Serve Vanilla Pudding! I was further dismayed to discover Cook & Serve boxes contain 3.0 oz/85 g of product versus Instant which contain 3.4 oz/96 g.
Since Magnolia Bakery uses 3.4 oz/96 g Instant pudding to 26.7 oz/757 g liquid (12.7 oz/360 g water plus 14.0 oz/396 g sweetened condensed milk), to reach the same consistency with 3.0 oz/85 g Cook & Serve, I would need 23.6 oz/669 g liquid...
...if I were using sweetened condensed dairy milk. Not only was I planning to use non-dairy, the only non-coconut non-dairy sweetened condensed milk currently sold in the US (Nature's Charm) comes in 11.25-oz (320-g) cans.
Coconut is a polarizing flavor. Consequently, I prioritized avoiding the more common sweetened condensed coconut milk products. I'll spare you how I landed on 20.6 oz/584 g liquid (11.25 oz/320 g sweetened condensed oat milk plus 9.35 oz/265 g water) to make my pudding base.
The answer to this question became a separate post. In short, I recommend Country Crock Homestyle Dairy Free Heavy Whipping Cream.
Again using proportions, I referenced 30.1 oz/853 g prepared pudding mix to 25.5 oz/723 g heavy whipping cream (in the original recipe) to calculate 20.0 oz/567 g plant-based heavy whipping cream for my 23.6 oz/669 g prepared pudding mix.
In fact, water and bananas are the only vegan ingredients in Magnolia Bakery's famous treat. Thankfully, 365 by Whole Foods Market Organic Vanilla Wafers are free of animal products. I could make my own cookies, but at that point, I'm abandoning the easy spirit of this esteemed creation.
In keeping with that spirit, I simply used the entire 9-oz/255-g box of plant-based wafers instead of worrying about the 11-oz/311-g box of conventional ones. I happen to enjoy science and mathematics, but sometimes, enough is enough!
After all that mathing, I present to you an equally easy vegan version of Magnolia Bakery's Banana Pudding recipe. As with the conventional formula, mine starts with making pudding from a mix and ends with layering store-bought cookies.
no coconut, tofu, or turmeric.
no cookies from scratch, or extra time.
just a few specially selected products and scaled measurements for you to whip up a batch of plant-based comfort.
This is not vegan banana pudding; this is Magnolia Bakery's banana pudding, made vegan. Ingredients and techniques were carefully preserved.
serves 12-16
In a medium saucepan, whisk pudding mix, sweetened condensed oat milk, and water until smooth. Set on med heat and bring to a boil stirring constantly.
Immediately transfer to an airtight container. Carefully lay plastic wrap directly on surface, then secure lid and refrigerate at least one hour or overnight, until thoroughly chilled.
Add dairy-free heavy whipping cream to chilled bowl. Beat on high 3-4 min, until stiff peaks form. On low, incorporate prepared pudding mixture until uniformly blended.
Reserve 2-3 vanilla wafers for garnish. Layer 1/4 of the pudding, 1/3 of the vanilla wafers, and 1-2 sliced bananas in that order inside a trifle dish or other (preferably clear) family-style serving bowl. Repeat ending with a layer of pudding, then garnish with crushed reserved cookies and bottom-of-the-bag crumbs.
Refrigerate 4-6 hrs, until cookies are tender. Enjoy within 12-24 hrs.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
