There is something about banana pudding which just brings back memories of summer, barbecues, and family get togethers. It is definitely a family favorite and very easy to make. What if you could make a family favorite vegan though? That’s what these vegan banana pudding recipes do and none of them take away from the taste! All are great ways for making delicious vegan banana pudding for your next family get together, or just a random Monday evening!
Vegan Banana Pudding Recipe By Ghetto Vegans
We’ve made this vegan banana pudding recipe several times, and each time, leaves us wanting 100x more. Not only is it delicious, but it’s dairy free and vegan friendly!
Only ten minutes and five ingredients separate you from this amazing vegan banana pudding! The only problem with this recipe is that we ate it too fast! Please check this one out, you’ll be so glad you did!
Vegan Banana Pudding Recipe By Fly Vegan Recipes
Not only is this a great vegan banana pudding recipe, but their whole channel is filled with awesome vegan recipes. We hope you check this one out!
This vegan banana pudding recipe has a unique take, but it is no less delicious! Plus you get to use the broiler, what’s not to love!
These vegan banana pudding recipes are some of our favorites, but we would love to hear what some of yours are! As always, please let us know if you make one of these, or all five, and share pictures too!
1/4 cup fat of choice: vegetable oil, bacon fat, or beef drippings, or 2 tablespoons melted unsalted butter mixed with 2 tablespoons vegetable oil
Make the batter. Place 1 cup all-purpose flour, 1 cup whole milk, 3 large eggs, and 1 1/2 teaspoons kosher salt in a medium bowl and whisk until smooth. Set aside to rest at least 20 minutes while you heat the oven.
Heat the oven to 450°F. Remove all of the racks from the oven except one arranged in the lower third position, then heat the oven to 450ºF.
Oil the pan. Pour 1/4 cup oil or drippings (or mix 2 tablespoons melted unsalted butter with 2 tablespoons vegetable oil) into a 10-inch straight-sided oven-safe regular or cast iron skillet. Alternatively, place 1 teaspoon of the oil or beef drippings into each well of a 12-well muffin pan, or 2 teaspoons into each well of a 6-well popover pan.
Heat the pan. Place the skillet in the oven, or place the muffin tin or popover pan on a baking sheet before placing in the oven. Bake for 5 minutes to heat the oil and the pan.
Add the batter. Remove the skillet, muffin tin, or popover pan from the oven. Rewhisk the batter, then pour all of it into the skillet, or divide the batter between the wells of the muffin tin or popover pan.
Bake until puffed and deep golden brown. Return the skillet, muffin tin, or popover pan to the oven. Make sure the muffin tin or popover pan is on the baking sheet to catch any drips. Bake until puffed, deep golden brown, and crisp to the touch, about 25 minutes for the skillet, or 20 to 25 minutes for individual puddings. (Do not open the oven door during the baking time.)
Serve the Yorkshire pudding hot. Serve the Yorkshire pudding immediately from the skillet, or remove the individual puddings from the pan and serve immediately.
This delicious recipe and photos were created by TheKitchn.com, we simply shared it. Check them out for more great ideas!
125g dairy-free margarine, plus extra for greasing the bowl and paper
375g dried figs
350g mixed sultanas and raisins
1 large eating apple, peeled, cored and grated
85g light brown soft sugar
85g dark brown soft sugar
100g self-raising flour
½ tbsp allspice
Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
Roughly chop 125g of the figs and set aside. Put the remaining figs, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basin.
Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hrs, topping up the water as needed. Remove and leave to cool. Will keep in a cool, dry cupboard for up to a year.
This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it! Check them out for more great ideas.