Recipe – Creamy Vegan Banana Pudding

The Banana

Bananas are one of the most versatile foods available. They come in their own container and can be eaten right out of the peel.

The banana plant, also called a banana tree, is technically regarded as an herb, not a tree, because the stem doesn’t have true woody tissue.

Bananas are the most popular fruit in the world. Over 100 billion bananas are eaten every year. The majority of them are eaten around breakfast time.

Americans eat more bananas than any other fruit, with an average consumption of 26.2 pounds of bananas per person per year. In fact, Americans eat more bananas than both apples and oranges combined.

A cluster of bananas is formally called a hand. A single banana is called a finger.

Fully ripe bananas with dark patches on their yellow skin produce a substance called Tumor Necrosis Factor, which has the ability to combat abnormal cells in your body. The darker the patches it has, the higher will be the immunity enhancement quality. Therefore, the riper the banana, the greater the anti-cancer properties.

Humans share about 50% of their DNA with bananas.

A diet of potassium rich bananas can help beat high blood pressure because bananas speed up the rate at which salt is excreted from the body.


Recipe – Creamy Vegan Banana Pudding



2 cups coconut milk or non-dairy milk of choice

1 ripe banana

1/4 cup chia seeds

1/2 cup raw cashews

6 pitted medjool dates

1 tsp. vanilla flavoring

For layering:

Roasted pecans

2 ripe bananas, sliced

Coconut whipped cream


In a blender, combine the pudding ingredients and blend briefly. Leave mixture in the blender for 10-15 minutes to soften the chia seeds and cashews, and then blend again on high until creamy and smooth. Pour into a container and refrigerate until thickened, several hours, or overnight. Layer the pudding into glasses with the pecans, sliced bananas, and coconut whipped cream.