Gluten-Free Banana Pudding holds a cherished spot among our most beloved desserts. It boasts irresistible layers of velvety pudding, luscious whipped cream, perfectly ripened bananas, and delectable gluten-free wafer cookies, making it an indulgence that's simply impossible to turn down.
Explore over 47 gluten-free treats, from gluten-free vanilla wafers or vegan chocolate pudding to gluten-free chocolate pudding and comforting gluten-free bread pudding, and yes, there's definitely something for everyone. Give them a shot and savor the gluten-free goodness.
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Gluten-Free Banana Pudding Recipe
This recipe for gluten-free banana pudding is simple to make, and it makes the best gluten-free dessert.
You can make this gluten-free banana pudding recipe in a square dish, a trifle dish, or in individual serving dishes.
You can make this layered banana pudding using gluten-free vanilla wafer cookies or gluten-free shortbread cookies. Both are perfect with the pudding and whipped cream.
Why You’re Going to Love This Gluten-Free Banana Pudding
Irresistible Flavor Combination - Who doesn't love the perfect blend of creamy pudding, sweet, ripe bananas, and gluten-free cookies to create a harmonious and delicious dessert?
Easy to Make - This gluten-free banana pudding recipe is straightforward but looks so impressive.
Make-Ahead Friendly - You can prepare this gluten-free banana pudding in advance, making it ideal for gatherings and special occasions.
Nostalgic Comfort - This gluten-free banana pudding offers a comforting taste of nostalgia, reminiscent of classic homemade banana pudding.
Ingredients in Gluten-Free Banana Pudding
Eggs - To help with the texture of the pudding.
Granulated sugar - For a touch of sweetness. I haven't tried any substitutes.
Cornstarch - To thicken the pudding.
Salt - To enhance the other flavors.
Whole milk - To help with texture and creaminess.
Vanilla extract - For flavor.
Sliced Bananas - For layering and flavor. This wouldn't be a gluten-free banana pudding without the sliced bananas!
Gluten-free vanilla wafer cookies - We like to make our own, but have also used Kinnikinnick. You can also use gluten-free shortbread cookies.
Equipment Needed for This Gluten-Free Banana Pudding Recipe
Small Mixing Bowl - Required for whisking the eggs.
Medium Saucepan - Used for heating and thickening the pudding mixture.
Whisk - Essential for combining the sugar, cornstarch, salt, and milk.
8x8-inch Square Baking Dish - Used to layer the pudding with cookies and sliced bananas.
If you have any questions about making Gluten-Free Banana Pudding, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Banana Pudding
- Add eggs to a small mixing bowl and whisk until combined; set aside.
- Add sugar, cornstarch, and salt to a medium saucepan and whisk until combined.
- Slowly add in milk and whisk to combine—heat over medium heat, stirring constantly to prevent burning.
- Once the milk mixture is hot and steamy but not boiling, slowly add about ¼ cup of the hot milk mixture to the bowl of eggs to temper the eggs, being careful not to cause them to overcook and become scrambled.
- Slowly pour the egg mixture into the pan with the hot milk mixture, stirring constantly. Continue to heat over medium heat until the mixture starts to thicken.
- Once it starts to thicken, boil for 1 more minute, then remove the saucepan from the heat and add in the vanilla extract. Stir to combine.
- Layer the bottom of an ungreased 8x8-inch square baking dish with 25-30 gluten-free vanilla wafers (whatever fits). Top the wafers with half of the banana slices and half the pudding. Smooth the banana pudding with the back of a spoon, then repeat the layers again.
- Cover and refrigerate for 4 hours or overnight. If desired, add crushed gluten-free vanilla wafers and whipped cream to the top before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Tips for Making the Best Banana Pudding
Layer and Chill for Maximum Flavor - Allow the banana pudding to chill in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the texture to set properly.
Ripe Bananas - Use ripe bananas for the best flavor and texture. They should be sweet and slightly soft but not overly mushy.
Temper Eggs Carefully - When adding eggs to the pudding mixture, temper them slowly to prevent curdling. Gradually incorporate a small amount of the hot milk mixture into the beaten eggs while whisking continuously before adding them back to the main mixture.
Stir Constantly - While heating the pudding mixture, stir constantly to prevent burning and ensure even thickening.
Layering Order - Follow a consistent layering order, typically starting with a base layer of cookies, then bananas, and finally pudding. Repeat for multiple layers, ending with pudding on top.
Cover for Freshness - If you're not serving the pudding immediately, cover it with plastic wrap directly touching the surface of the pudding to prevent skin from forming.
Whipped Cream Topping - Consider adding whipped cream and crushed gluten-free cookies on top just before serving for an extra layer of flavor and texture.
Frequently Asked Questions
Is Banana Pudding Gluten-Free?
Banana pudding can be gluten-free, but it depends on the ingredients used to make it. If you use gluten-free versions of ingredients like pudding mix, cookies, and any other components, then your banana pudding can be gluten-free. Follow this recipe for a gluten-free banana pudding.
Can I use a gluten-free pudding mix?
Yes, you can use a gluten-free pudding mix. This recipe includes making the gluten-free pudding from scratch. Ensure your pudding mix is gluten-free, and follow the instructions on the box to make the pudding.
Then layer the gluten-free banana pudding per the directions below, in the recipe card.
Is Jello Banana Pudding gluten-free?
I often get asked if Jello Banana Pudding is gluten-free. There are no gluten ingredients in the Jello Banana Pudding mix, BUT Jello products are commonly made in facilities that produce gluten-containing products.
Always check labels and use your best judgment.
Learn more: Is Jello Gluten-Free?
Do I need a trifle dish to make gluten-free banana pudding?
Though trifle dishes are the most classic way to serve banana pudding, you can serve this delightful gluten-free dessert in your favorite dish or build mini versions in mason or short glasses for personalized servings.
Can I make gluten-free banana pudding in advance?
Absolutely! You can make this gluten-free banana pudding up to 48 hours in advance. Any longer, and it will start to get soggy and lose flavor.
How long does banana pudding keep?
Kept in an airtight container in the fridge, gluten-free banana pudding cake will last up to 4 days. The wafer cookies will continue to get increasingly soft, so if you're not a fan of soggy cookies, finish them sooner.
Is Jell-O Pudding Mix Gluten-free?
Yes, presently, all Jell-O instant pudding mixes are gluten-free, except for Jell-O Instant Cheesecake Pudding & Pie Filling. The flavoring ingredients of Jell-O Instant Cheesecake Pudding & Pie Filling include barley. However, products change, and new ones get introduced, so please always check the on-pack ingredients to be 100% sure.
How Do I Store Gluten-Free Banana Pudding?
Store leftover gluten-free banana pudding in an airtight container in the refrigerator. Use plastic wrap pressed directly onto the pudding's surface to prevent skin from forming. Consume within 4 days for the best taste and texture, as the cookies may soften over time.
Can I Freeze Gluten-Free Banana Pudding?
Freezing is not recommended for banana pudding, as it can affect the texture and taste of the pudding and bananas.
Can You Make This Gluten-Free Banana Pudding Ahead of Time?
Yes, you can make gluten-free banana pudding ahead of time. It's advisable to make this vanilla pudding up to 48 hours in advance for optimal freshness and flavor. Any longer, and it may become soggy.
What Substitutions / Replacements in bullet point format Can I Make in This Gluten-Free Banana Pudding?
There are so many options. Here are a few to consider:
- Pudding Mix - You can use different flavors of gluten-free pudding mix for variety.
- Cookies - Experiment with various gluten-free cookies like shortbread or graham crackers.
- Sweeteners - Adjust the amount of sugar or use alternative sweeteners to suit your taste.
- Dairy-Free - Substitute dairy-free milk and whipped cream for a dairy-free version.
- Egg-Free - Use egg replacers or a suitable egg substitute if you need an egg-free option.
- Flavorings - Add extracts like almond or coconut for unique flavors.
- Nut Toppings - Include chopped nuts like pecans or almonds for added crunch and flavor.
- Fresh Fruit - Add other fruits like strawberries or blueberries for a fruity twist to this vanilla pudding.
This luscious, scrumptious, gluten-free banana pudding is super simple to make and uses minimal ingredients. It's a from-scratch gluten-free pudding recipe that is a reader's favorite.
Gluten-Free Banana Pudding
This easy-to-follow recipe for gluten-free banana pudding features layers of gluten-free pudding, ripe bananas, and gluten-free wafers, making it a beloved choice among our readers.
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 3 large bananas, sliced into ½ -inch rounds
- 50-60 gluten free vanilla wafer cookies (we used Kinnikinnick)
Instructions
- Add eggs to a small mixing bowl and whisk until combined; set aside.
- Add sugar, cornstarch, and salt to a medium saucepan and whisk until combined.
- Slowly add in milk and whisk to combine.
- Heat over a medium heat, stirring constantly to prevent burning.
- Once the milk mixture is hot and steamy, but not boiling, slowly add about ¼ cup of the hot milk mixture to the bowl of eggs to temper the eggs, being careful not to cause them to overcook and become scrambled.
- Slowly pour the egg mixture into the pan with the hot milk mixture, stirring constantly.
- Continue to heat over medium heat until the mixture starts to thicken. Once it starts to thicken, boil for 1 more minute then remove the saucepan from heat and add in the vanilla extract. Stir to combined.
- Layer the bottom of an ungreased 8x8-inch. square baking dish with 25-30 gluten free vanilla wafers (whatever fits). Top the wafers with half of the banana slices then half of the pudding.
- Smooth the banana pudding with the back of a spoon then repeat the layers one more time.
- Cover and refrigerate 4 hours or overnight. If desired, add crushed gluten free vanilla wafers and whipped cream to the top before serving.
Notes
- Go slow when adding the hot milk to the eggs, and when adding the eggs to the pan with the hot milk, like really slow.
- You’ll have to chill the banana pudding before serving.
- If you don’t have to eat gluten-free, you can use any vanilla wafer in the photos.
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Nutrition Information:
Yield:
9Serving Size:
½ cupAmount Per Serving: Calories: 284Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 199mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 5g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Missy
Is it ok to use Fat Free Lactaid milk??
chrystal
I haven't tried it in this recipe. I would imagine it would work though.
JJ
Super easy to make and delicious result!
Jess
This reminds me of my Grammie’s banana pudding with a few tweaks: She used shortbread cookies (Schar’s are great). Cookies were only on the bottom with crumbs on the top. And she layered the whipped cream throughout. Thank you for bringing banana pudding back to me!
chrystal
You are very welcome.
Best,
Chrystal
Leah
Is there anything I can use instead of vanilla waffers that is strictly wheat free?
chrystal
You can use any gluten free vanilla cookie in this recipe.
Best,
Chrystal
Felicia
I still call it a pudding. Is it possible to eat it 2 hours sooner or should I wait til the 4 hours is up?
Lindsay
The 4 hours chilling time is to ensure that it's fully set. You can eat it sooner, but it may be runnier than you like. Let me know how you like it!
Charlotte
Do you have any suggestions for dairy free milk? Canned coconut or anything you’ve tried?
chrystal
You could try almond milk and add an extra tablespoon of cornstarch. I haven't tried it in this recipe, but I have in other pudding recipes.
Best,
Chrystal
Jeanie
In my experience, making oat milk has been the most successful as it thickens much like dairy milk. I haven't found a creamy oat milk in the store, but the "barista" style oat milk creamers are okay, but with care taken to the gums/thickeners they add.
Rox
I am allergic to corn, in any form. So, my question is...can I use Tapioca Starch instead and still have great taste/texture?
Also, If using Almond milk, adding extra Tapioca Starch still okay?
chrystal
Hi Rox,
Yes, tapioca starch works will in this recipe.
Best,
Chrystal
Gwen
Can Arrowroot be used instead of cornstarchin the banana pudding recipe?
Wendy Stoltz
Hi Gwen,
I have not tried it, but do not see a problem with using it. Keep in mind that arrowroot may have a slightly different thickening behavior than cornstarch, so it's a good idea to monitor the consistency of your pudding as it cooks. Arrowroot tends to work well at lower temperatures than cornstarch and doesn't break down as easily when exposed to acidic ingredients.