These Vegan Banana Pudding Popsicles are giving you all that Southern flavor without any cooking. Just blend bananas, tofu, then add in some chunks of banana and vegan vanilla wafers for the perfect crunch. I love that you freeze these in single servings, so you always have just the right portion straight from the freezer.
Summer is the time to slow down and have some fun, drink extra water, and eat popsicles to cool down. Making frozen pops are easier and require less finesse and time than making vegan ice cream.
Be sure to try my Banana Peanut Butter Fudgsicles, Lavender London Fog Popsicles, or Pineapple Mojito Rumsicles for even more summer sweetness.
Why I love these banana pudding popsicles
Growing up in the South means I’ve had banana pudding every summer for as long as I can remember. I made a vegan version of the regular banana pudding, but I wanted to make something that did not need to be cooked on the stove.
Banana Pudding Popsicles are my answer to those lazy days, and the best part is you get 6 servings out of a batch!
How do you make banana pudding pops from scratch?
Since I make a chocolate pudding with silken tofu, I thought it would be great for the base of my banana pudding pops. And it worked great! Get all the banana pudding flavors and skip all the cooking required for a regular banana pudding.
All you need to do is blend the base ingredients together, stir in a few mix-ins, put in molds, and freeze.
What is silken-style tofu?
Silken tofu is different from regular tofu and is silky smooth – almost like a pudding, hence the name “silken.” Like block tofu, it’s also made of soy. Note that you have to handle silken tofu gently, or it will fall apart.
Trivia: Silken tofu is also called Japanese-style tofu. It has a creamy, silky, and jelly-like texture, and it goes well with many vegan desserts!
Unlike block or regular tofu, silken tofu is made such that soy milk is coagulated without curdling it. You also don’t press on the “cake,” so that it retains all the moisture while cooking.
Without the curds and with the extra moisture, the resulting tofu becomes smoother, softer, and “silkier” in appearance than regular tofu.
Yes! Any style of tofu is a great source of protein. It even checks the list of all nine essential amino acids, has plenty of iron, and is rich in calcium, manganese, and phosphorus.
Tofu also contains copper, magnesium, zinc, and the B-vitamin that helps your body metabolize glucose—vitamin B1.
In short, tofu is pretty good for your health. Cancer Research UK even reveals tofu’s potential for reducing the risks of breast cancer.
Mori-Nu has lots of silken tofu variants on Amazon. They have soft, firm, and extra firm consistencies to serve different purposes in the kitchen, and every single one uses only non-GMO soy.
You can make appetizers, soups, salads, entrees, dips, sauces, and desserts with all these kinds of tofu.
If you want to use a USDA-Organic-Certified variant, you’ll love the one in green packaging. It also works great for your banana pudding popsicles!
Is all pudding gluten-free?
I only know of a few store-bought puddings that are both vegan and gluten-free. But be careful because some of them contain gelatin which is NOT vegan.
Well, you can make things simpler and make your own vegan banana pudding pops and make it gluten-free! (Lucky for you, my recipe down below doesn’t contain any gluten).
How long does banana pudding popsicles store for?
Of course, you keep these in the freezer, and you will probably finish them long before they aren’t as tasty.
But make sure you eat all of them in about 1 month for the best flavor.
What are the ingredients for Vegan Banana Pudding Popsicles?
- silken tofu – try the organic version or you could even use cooked sweet potato or extra banana to make soy-free
- ripe bananas – the riper they are, the sweeter they will be and the less extra sugar you’ll need
- unsweetened non-dairy milk (I prefer soy or oat)
- vanilla extract – gives it that extra something special
- sweetener of choice, to taste – try date syrup for an unrefined sugar option
- fresh banana – make sure they are ripe so they are sweet
- vegan vanilla cookies, optional – I listed a gluten-free and vegan
Here’s how to make pudding popsicles
All you need here is your trusty blender or a mighty food processor.
- Add all of the pudding ingredients into a blender or food processor and blend until smooth.
- Add your choice of sweetener, little by little, until it’s as sweet as you’d like it to be.
- You can either gently fold in the mix-ins by hand, or do a layer of pudding and then top with mix-ins. If you like things more consistent, fold, and if you like surprises, do the layers.
- Fill up popsicle molds and freeze for at least 8 hours.
- Run cold water over the molds to release the popsicles.
Enjoy!
More recipes to try
Did you enjoy these tofu banana pudding pops? I bet you’d love more banana desserts and might want to try some real cooking next time. That said, you might like my Vegan Banana Pudding with Homemade Vanilla Pudding Recipe. The best part? It’s layered and chilled – a vegan version of the traditional southern summer dessert.
If you also have some leftover silken tofu, I’ve got a really good soup to use it for. My Slow Cooker Vegan Hot-and-Sour Soup totally hits the spot when the colder seasons call for it.
But, if you’re a sweet tooth, you’ll likely enjoy these Rosewater Parfaits and Vegan Pound Cake recipes—both use silken tofu, too!
Vegan Banana Pudding Popsicles
I love banana pudding but hate cooking on the stove in the summer. So instead of just freezing cooked banana pudding, I made a silken-tofu-based pudding that needs no cooking at all. That means these take a fraction of the time to make than traditional banana pudding.
Ingredients
for the pudding:
- 1 box (12.3 ounces) silken tofu
- 1 1/2 cups mashed ripe bananas
- 3 tablespoons unsweetened nondairy milk
- 2 teaspoons vanilla extract
- sweetener of choice, to taste
mix-ins:
- 1 1/2 cups chopped fresh banana
- 1/2 to 1 cup crushed vegan vanilla cookies, optional
Instructions
- Add all of the pudding ingredients into a blender or food processor and blend until smooth. Next, add your choice of sweetener, little by little, until it's as sweet as you'd like it to be.
- You can either gently fold in the mix-ins by hand or do a layer of pudding and then top with mix-ins. If you like things more consistent, fold, and if you like surprises, do the layers.
- Fill up popsicle molds and freeze for at least 8 hours. Then, run cold water over the molds to release the popsicles.
Notes
If your non-dairy milk is already sweetened, you might not need as much extra sweetener.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 217Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 62mgCarbohydrates 33gFiber 3gSugar 17gProtein 9g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Liz says
Yum! These look like the perfect way to cool down on a hot summer night!
rachel @ athletic avocado says
you had me at banana pudding! That’s my fav! These look lovely 🙂
Amber @ The Bewitched Baker says
Just perfect for a ho summer day… yum!
Ana @ Ana's Rocket Ship says
A no cooking pudding sounds super useful – no more too hot kitchens!!