Nutrition Info (Per Serving)
Calories: ~320 kcal
Carbs: 45g
Protein: 4g
Fat: 16g
Fiber: 4g
Sugars: 25g
Notes
For a nut-free version, use oat flour instead of almond flour in the crumble.
You can store leftovers in the fridge for up to 3 days.
Why This Recipe Works:
This vegan banana pudding recipe shines due to its simplicity and versatility. The coconut milk provides a rich, creamy texture that rivals any dairy-based pudding, while the natural sweetness of bananas means you can reduce the added sugars. The oat crumble adds a hearty, crispy topping, balancing out the creamy pudding. It’s a comforting yet elegant dessert that caters to many dietary preferences, including vegan, gluten-free (if you use GF oats), and dairy-free.
Customization Ideas:
One of the best things about this recipe is its adaptability. For a tropical twist, you could add shredded coconut to the crumble or stir in some pineapple chunks to the pudding. You can also swap out the banana slices on top for fresh berries or caramelized plantains. The oat crumble itself can be jazzed up with a handful of chopped nuts or seeds for extra texture.
