This luscious, rich pudding tastes just like you remember banana pudding, but uses whole, plant-based ingredients. Perfect as is, or top with granola and chopped banana, or serve in your favorite pie crust with sliced bananas, topped with whipped coconut cream or aquafaba for banana cream pie!
Steam the sweet potatoes until they are very soft. If using an electric pressure cooker, add 1 cup of water and set sweet potatoes on a trivet. Set pressure cooker to 30 minutes on high pressure. Allow for a natural pressure release for 10 minutes and then release any remaining pressure. Remove skins and add cooked sweet potato to blender.
Add 2 peeled bananas, date paste or maple syrup, vanilla, and ½ cup plant milk to start. Blend on high speed, adding more plant milk if needed for a smooth, pudding consistency.
Remove to pudding cups or use as desired. Bananas in the pudding will oxidize to a little grey color if exposed to air. You can place a piece of parchment on top to slow this when stored in the fridge or just stir this top layer in before serving. Store up to 3 days in refrigerator.