banana pudding

Vegan Banana Pudding Milkshake

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If I have not made my affection for vegan banana pudding clear by now, then I don’t what else I could do to drive it home.

It’s my favorite dessert! So since it is getting warmer outside, I decided a banana pudding milkshake was in order! Creamy vanilla ice cream, delicious bananas, vanilla wafers, and the best aquafaba meringue on top!

We often make our own vanilla wafers for this recipe unless I can find a vegan version already premade. But the recipe to make your own is really pretty easy..and they are super tasty. So worth the work in my opinion! We went ahead and linked the recipe we make in the ingredients!

And now I can’t honestly say if regular banana pudding, or this banana pudding milkshake is my favorite dessert. But hey, nobody has to choose, right? We can just enjoy them both with equal affection!

INGREDIENTS:

  • 1/2 pint dairy free vegan vanilla ice cream

  • 2 frozen bananas, sliced

  • 5-7 vegan vanilla wafers ( store bought or homemade)

  • 1/2 to 3/4 cups plant based milk

  • 2 cups sweet aquafaba whip ( meringue)

INSTRUCTIONS:

  1. Prepare aquafaba whip according to directions. The leftover whip will store well in the fridge, and can be rewhipped for later use.

  2. Add the bananas, ice cream, and milk to a high speed blender. I normally freeze my bananas in the peel once they become over ripe. They will peel easily if you just take them out of the freezer for minute. They will also slice pretty easily even when frozen. Blend until completely smooth. Add the cookies and blend for another minute.

  3. For the Meringue: You can put the aquafaba whip into a piping bag with a large star shaped tip, and pipe onto a piece of parchment paper placed on a baking sheet, into two mounds. You can also just scoop out two mounds of whip onto the parchment paper if you dont want to pipe it.

  4. Turn your oven to broil. Once the coils are bright red place the baking sheet with the aquafaba into the oven. Do not take your eyes off of the oven. The aquafaba meringue will brown in just a few seconds and will burn VERY quickly. You just want the tips to brown then remove from the oven.

  5. Divide the shake between 2 glasses. Using a spatula, carefully scoop up the mounds of meringue and place them on top of the shakes. Garnish with more sliced bananas and vanilla wafer cookies if you like.

Serving size is 2 regular sized shake glasses. You can always divide the shake into 4 smaller shakes. If so, just make 4, 1/2 cup sized mounds of aquafaba meringue.

If you liked this recipe, you might like these:

Southern Vegan Banana Pudding

Vegan Banana Pudding Pancakes

If I have not made my affection for vegan banana pudding clear by now, then I don’t what else I could do to drive it home. It’s my favorite dessert! So since it is getting warmer outside, I decided a banana pudding milk shake was in order! Creamy va…
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Vegan Banana Pudding Pancakes

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If you are even remotely southern, you have probably had classic banana pudding in your lifetime.

Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue!

It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously!

So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!

INGREDIENTS:

For the pudding:

  • 3 1/2 cups diary free milk ( we used almond)

  • 1/4 cup tapioca or corn starch

  • 3/4 cups sugar

  • 1 teaspoon vanilla extract

  • pinch of salt

For the Pancakes:

  • 2 1/2 cups all purpose flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanila extract

  • 2 tablespoons melted butter

  • 2 tablespoons sugar

  • 2 1/2 cups non dairy milk

Instructions:

  1. Prepare the aquafaba meringue according to instructions and set aside

  2. Add the ingredients for the pudding to a medium/large sized pot. Whisk in the starch so there are no lumps, and heat the mixture over medium heat. Continue to stir the mixture for about 5 minutes or until it has thickened to thin pudding consistency. You don’t want the pudding too thick because you want to be able to drizzle it over the pancakes. Once pudding has thickened, remove from stove top and set aside.

  3. Whisk dry pancake ingredients together. Add in the wet ingredients and mix until there are no lumps.

  4. Heat a large skillet or griddle over medium heat. Add a teaspoon of butter or some spray oil to the pan. Once the pan is nice and hot, scoop out pancake batter using a 1/4 cup measuring cup. Do not over crowed the pan. When tiny bubbles form and pop in the batter, the pancakes are ready to flip. If you notice the pancakes are too dark or beginning to burn, reduce the heat on your stove. Repeat with remaining pancake batter.

  5. On a baking sheet, make stacks of pancakes 3-4 high. If you want you can spread a little pudding between each pancake in the stack. I think it makes them extra yummy, but you can also just wait and drizzle it on at the end. Scoop a large dollop of sweet aquafaba whip on top of each stack. Set oven to broil. Once the coils are red in the oven, place the pan inside and DO NOT TAKE YOUR EYES OFF OF THE PANCAKES FOR EVEN A SECOND!!!! You just want the meringue to brown at the peeks. it will go from beautiful golden brown, to inedible black char in a matter of seconds, so once the aquafaba has started to brown, remove the pan from the oven.

  6. Using a spatula, transfer pancakes to a plate. Drizzle each pancake stack with vanilla pudding, and top with sliced bananas and crushed cookies.

Serves 4-6