The best of banana pudding and tiramisu combined, this unbelievably rich and creamy vegan banana pudding tiramisu is layered with homemade espresso-soaked ladyfingers, a from scratch creamy dairy free mascarpone vanilla pudding, fresh banana, and homemade vegan whipped cream. It’s the ultimate chilled summer treat!

slice of vegan banana pudding on a plate

Why you’ll be OBSESSED with this vegan banana pudding tiramisu:

This might be my top 5 favorite creations for The Banana Diaries (next to my vegan vanilla cake and vegan chocolate chip cookies!). I’m serious. This banana pudding tiramisu is a whole new level of deliciousness.

We’re taking the best of tiramisu: the espresso soaked deliciously vanilla ladyfingers and sweet and creamy mascarpone cream. Then we’re combining the best of banana pudding: fresh bananas, from-scratch vanilla pudding, and whipped cream.

And we’re putting it all together. The result? Notes of espresso with cocoa married with fresh banana, creamy and buttery vanilla, and all in a chilled and wonderfully spoonable layered dessert lasagna.

Basically heaven on a plate. And we couldn’t stop at one bite, so I know you won’t be able to either! If you’re a banana lover and are down for a twist on the classic Italian dessert, then this recipe is for you!

sliced vegan banana pudding tiramisu

How we’re making each component vegan:

Traditionally, neither banana pudding nor tiramisù are considered vegan. So we have to be a bit creative (but don’t worry- I’ve done all of the hard work for you so that it’s easy!). We have three main components that need to be veganized:

  • Vegan ladyfingers: I actually have an entire homemade vegan ladyfinger recipe that’s super simple and easy. An extra component, I know, but well worth it for a true tiramisu feel. Alternatively, you can just use vegan vanilla wafers! It won’t give quite the same look, but definitely takes away an extra baking component (and actually makes this entire recipe 100% no bake!).
  • From scratch vegan vanilla “mascarpone” pudding: I have a homemade dairy free mascarpone that truly tastes like traditional mascarpone- and yet it’s 100% vegan! Then we combine instant vegan vanilla pudding with vegan heavy cream and our mascarpone cream to make a thick yet creamy mascarpone vanilla pudding filling.
  • Whipped cream: This is also made from scratch- just heavy vegan cream (I love Silk or Plant Crock), a touch of sugar. Not dissimilar from a classic whipped cream recipe.
bitten banana pudding tiramisu

Step-by-step: How to make vegan banana pudding tiramisu:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

ladyfingers prepped
I recommend making the ladyfingers and mascarpone the day before. This makes the assembly time less stressful!
prepping the mascarpone
We’ll start by whisking together the heavy cream and the vanilla pudding mix.
banana pudding tiramisu filling
Then make the mascarpone cream by creaming the mascarpone, remaining heavy cream, and powdered sugar together, followed by whisking in the vanilla pudding.
assembling the banana pudding tiramisu
To assemble, we’ll layer espresso soaked ladyfingers, mascarpone vanilla pudding cream, banana, and optional crushed vanilla wafers.
banana pudding tiramisu assembled
Repeat for a second layer then refrigerate for at least 6 hours, but preferably overnight.
assembled banana pudding tiramisu
When finished, top with fresh vegan whipped cream, more bananas, and more vanilla wafers. Enjoy!!

My two tips for success:

My biggest tip is to make the ladyfingers the day before. This is because making them the day before allows the ladyfingers to slightly dry out. That means they’ll soak up more espresso!

Use store bought vegan whipped cream if it makes it easier! There’s no shame in using some store bought components. I love So Delicious! vegan frozen whipped cream if you want to use store bought.

slice of banana pudding tiramisu

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan banana pudding on a plate

Creamy Vegan Banana Pudding Tiramisù

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling Time: 240
  • Cook Time: 20
  • Total Time: 4 hours 40 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

The best of banana pudding and tiramisu combined, this unbelievably rich and creamy vegan banana pudding tiramisu is layered with homemade espresso-soaked ladyfingers, a from scratch creamy dairy free mascarpone vanilla pudding, fresh banana, and homemade vegan whipped cream. It’s the ultimate chilled summer treat!

Ingredients

Scale

Prep components:

Vanilla Pudding Mascarpone Cream:

  • 8 ounces vegan mascarpone, from above, cold
  • 2 3/4 cup (660 mL) vegan heavy cream, divided, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 (3.4 ounce) box instant vegan vanilla pudding
  • 1 tbsp vanilla extract
  • 1/4 teaspoon sea salt

Vegan Whipped Cream:

  • 1 cup (240 mL) vegan heavy cream, cold
  • 2 tbsp granulated sugar

Toppings & Assembly:

  • 3–4 large bananas
  • 1 cup brewed espresso (decaf if desired)
  • Crushed vegan vanilla wafers (see notes for gluten free)
  • Sliced banana

Instructions

  1. Prep: You’ll first start by making the vegan ladyfingers and the mascarpone first, then move onto the pudding, followed by the assembly of the banana tiramisu, and toppings. I recommend spacing it out so that you make the ladyfingers and mascarpone a day ahead of assembling the banana pudding tiramisu (which will be served either 6 hours later or the following day!). Measure out all ingredients for the ladyfingers. Preheat the oven to 390F and line two baking sheets with parchment paper.
  2. Once the ladyfingers and mascarpone are prepped, whisk the pudding: In a medium bowl, whisk together 1 cup (240 mL) of the vegan heavy cream with the instant vegan vanilla pudding. Whisk until smooth, then set aside.
  3. Make the mascarpone cream: In the bowl of a large stand mixer or a large bowl with a hand mixer, cream the remaining vegan heavy cream until you achieve stiff peaks, about 5 minutes. Then add in the cold vegan mascarpone, powdered sugar, vanilla extract, and sea salt. Whisk again until creamy to incorporate the mascarpone cream. There should be no clumps of mascarpone cream. Finally, add in the vanilla pudding (which will feel quite thick) into the mascarpone cream and mix again on medium-high speed to incorporate. 
  4. Assembly: Now it’s time to assemble our vegan banana pudding tiramisu. Start by gathering a large casserole dish, your ladyfingers, the vanilla pudding, brewed espresso, and sliced bananas. Take one ladyfingers and dip it into the espresso with a fork. Turn it over to completely soak then remove it from the espresso and place it onto the bottom of the baking pan. Repeat with the other ladyfingers (I used about 14 per ladyfinger layer), laying them in a row across the pan. Then pour on top half of the vanilla pudding mixture. Use an offset spatula to smooth the pudding. Then slice 1 banana banana, and place the banana coins on top. You might need more than 1 large banana for this layer.
  5. Repeat & Chill: Repeat this layering process once more with the ladyfingers and vanilla pudding, but don’t lay the banana coins on top just yet. This is because we don’t want the bananas to brown due to oxidization. Instead, once you’ve finished the pudding layer, place a piece of plastic wrap over the dish and wrap it tightly. Place the dish into the fridge to set for 5-6 hours, or overnight.
  6. When ready to serve: Right before serving, you’ll make the whipped cream. Place the mixing bowl of a stand mixer or just a large bowl into the freezer 10 minutes before making the whipped cream, and make sure the heavy cream is cold. Then using a whisk attachment for the stand mixer or a hand mixer, add in the heavy cream and begin to mix on medium speed. After about 2 minutes, add in the sugar. Increase the speed to high and continue to mix for 3-5 minutes, or until you reach semi-stiff peaks, being careful not to over mix the vegan whipped cream.
  7. Top & serve: Once the whipped cream is made, remove the banana pudding tiramisu from the fridge, and remove the plastic wrap. Slice the remaining banana and place the coins on top of the vanilla pudding layer. Then top with the whipped cream, followed by crushed vegan vanilla wafers and more sliced banana. Slice and serve!
  8. Storage: Store any leftovers in an airtight container and in the fridge for up to 4 days.

Notes

Vegan gluten free vanilla wafers: You can use my recipe for gluten free vegan vanilla wafers in my salted caramel vegan banana pudding recipe.