By

Wendy Stoltz / Last Modified On January 7, 2026

My Gluten-Free Banana Pudding recipe is one of my most beloved desserts. It's irresistible. I love its layers of velvety pudding, luscious whipped cream, perfectly ripened bananas, and delectable wafer cookies. Especially when I have extra bananas, I consider this a perfect indulgence.

My Gluten-Free Banana Pudding Recipe

This recipe for gluten-free banana pudding uses only simple ingredients, and it yields the best gluten-free dessert. It's creamy, rich, and full of nostalgic flavor.

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.

Recipe at a Glance

Why You’re Going to Love This

• Irresistible Flavor Combination: Who doesn't love the perfect blend of creamy custard, sweet ripe bananas, and soft gluten-free cookies?
• Make-Ahead Friendly: It actually tastes better the next day as the flavors meld, making it ideal for holidays and potlucks.
• Nostalgic Comfort: This recipe offers a comforting taste of nostalgia, reminiscent of classic Southern banana pudding, just without the wheat.
• No-Bake: I love to bake (just take a look at my banana bread recipe), but sometimes I prefer a chilled dessert on a hot summer afternoon.

Ingredients & Brand Recommendations

• Eggs: To help with the structure and richness of the pudding.
• Granulated sugar: For sweetness. I haven't tried liquid sweetener substitutes for this specific custard.
• Cornstarch: The essential thickening agent.
• Salt: Enhances all the other flavors.
• Whole milk: For the creamiest texture. (See Dairy-Free notes below).
• Vanilla extract: Use pure vanilla extract for the best flavor.
• Sliced Bananas: Choose medium bananas that are yellow with no green, but not fully brown/spotted yet. They need to be sweet but firm enough to hold their shape.
• Gluten-Free Vanilla Wafers: This is the key ingredient!

Unlike other recipes, this one doesn't use vanilla pudding mix. It's a classic Southern dessert, and we wanted to make sure ours was friendly for the whole family (including those with gluten intolerances), so we rely on fresh banana slices,  whole milk, and gf vanilla wafers. Simple and delicious!

Which Gluten-Free Wafers Should I Buy?

Unlike standard recipes that use Nilla Wafers, you need a safe alternative. Here are my top recommendations for 2026:

• Kinnikinnick Vanilla Wafers: These have the closest texture to the original and absorb the pudding well.
• Goodie Girl Wafers: Excellent crunch and flavor, widely available in most supermarkets.
• Homemade: If you can't find these brands, try my homemade gluten-free vanilla wafers.

Equipment Needed

• Medium Saucepan: For cooking the custard mixture without burning it.
• Whisk: Essential for combining the sugar, cornstarch, salt, and milk smoothly.
• Large Bowl: For whisking the eggs (you can also use a stand mixer bowl).
• 8x8-inch Square Baking Dish or Trifle Bowl: For layering the dessert.

How to Make Gluten-Free Banana Pudding

1. Whisk Eggs: Add eggs to a medium mixing bowl and whisk until fully combined; set aside.
2. Mix Dry Ingredients: Add sugar, cornstarch, and salt to a medium saucepan and whisk until combined.
3. Heat Milk: Slowly add in milk and whisk to combine. Heat over medium heat, stirring constantly to prevent burning.
4. Temper the Eggs (Crucial Step): Once the milk mixture is hot and steamy (but NOT boiling), slowly ladle about ¼ cup of the hot milk mixture into the bowl of eggs while whisking the eggs vigorously.

   *Tip: This warms the eggs up gradually so they don't scramble when added to the hot pot.

5. Thicken the Pudding: Slowly pour the tempered egg mixture back into the saucepan with the hot milk, stirring constantly. Continue to heat over medium heat until the mixture starts to thicken.
6. Finish Pudding: Once it starts to thicken, let it boil for exactly 1 more minute. Remove the saucepan from the heat and stir in the vanilla extract.
7. Layering: Layer the bottom of an ungreased 8x8-inch square baking dish with a single layer of wafers (about 25-30 cookies). Top the wafers with half of the banana slices and half the pudding. Smooth the rest of the pudding mixture with the back of a spoon.

   Repeat: Wafers, Bananas, Pudding.

8. Chill: Cover with plastic wrap and refrigerate for 4 hours or overnight. If desired, add crushed gluten-free vanilla wafers and whipped cream to the top just before serving.

If you're making your own whipped cream, which I recommend, make sure you're beating the powdered sugar, heavy cream, and vanilla extract until you see stiff peaks. This is such an easy way to make an unforgettable topping.

You can store the pudding and, if you made it, your homemade whipped cream in the refrigerator for up to three days.

Dairy-Free & Vegan Options

Cooking for multiple dietary needs is common these days. You can easily adapt this recipe:

• The Milk: Substitute whole milk with Oat Milk (creamiest option) or Almond Milk. Canned coconut milk works well for richness but will impart a coconut flavor.
• The Whipped Cream: Use a coconut-based whipped topping (like So Delicious) or almond-based whip instead of Cool Whip.
• The Pudding: If you need to avoid eggs for a vegan version, increase the cornstarch by 1 tablespoon or use a vegan-certified instant pudding mix.

Tips for Success

• Prevent Brown Bananas: Toss your banana slices in a tiny splash of lemon juice before layering. This keeps them bright yellow without affecting the taste!
• Don't Rush the Chill: The 4-hour chill time is non-negotiable. It allows the wafers to absorb moisture and become cake-like, which is the signature texture of banana pudding.
• Plastic Wrap Trick: When storing, press plastic wrap directly onto the surface of the pudding. This prevents a rubbery "skin" from forming on top.
• Stand Mixer: You can use a stand mixer whisk attachment for the initial egg whisking if you prefer.

Frequently Asked Questions

Is Jello Instant Pudding gluten-free?

While Jello Banana Pudding mix contains no gluten ingredients, it is often made in shared facilities. Always check the label. If you are highly sensitive, I recommend sticking to certified GF brands or this homemade recipe to be safe.

Can I make this ahead of time?

Yes! In fact, you should. Making it 12-24 hours in advance allows the flavors to meld and the cookies to soften perfectly. However, do not make it more than 48 hours in advance, or the wafers may become too mushy.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Note that the longer it sits, the softer the cookies will get.

Can I freeze banana pudding?

No. Freezing is not recommended as it destroys the texture of the custard (it can separate and become watery) and turns the bananas black and mushy. This dessert is best enjoyed fresh from the fridge.

Do I need a trifle dish?

No! While trifle dishes look beautiful for presentation, an 8x8 square baking dish works perfectly. You can also build mini versions in mason jars or tea cups for fun individual servings!

Continue to Content

Yield: 9 servings

Gluten-Free Banana Pudding

Print

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.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 25 minutes

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

1. Add eggs to a small mixing bowl and whisk until combined; set aside.
2. Add sugar, cornstarch, and salt to a medium saucepan and whisk until combined.
3. Slowly add in milk and whisk to combine.
4. Heat over a medium heat, stirring constantly to prevent burning.
5. 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.
6. Slowly pour the egg mixture into the pan with the hot milk mixture, stirring constantly.
7. 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.
8. 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.
9. Smooth the banana pudding with the back of a spoon then repeat the layers one more time.
10. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  Covered Sauce Pan
• 
  OXO Good Grips 11-Inch Balloon Whisk
• 
  Pyrex 8" Square Baking Dish with Blue Plastic Lid

Nutrition Information:

Yield:

9

Serving Size:

½ cup
Amount 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.

Did you make this gluten-free banana pudding? Do you call it banana pudding or banana pudding cake? Leave me a comment below letting me know!

More Gluten-Free Comfort Desserts

If you loved this pudding, check out these other favorites:

• Homemade Gluten-Free Vanilla Wafers
• Vegan Chocolate Pudding
• Comforting GF Bread Pudding
• Gluten-Free Vegan Mexican Chocolate Pudding