By / Last Modified On January 16, 2023
Gluten Free Banana Pudding is one of our all-time favorite desserts. Delicious layers of creamy pudding, whipped cream, ripe bananas, and gluten free wafer cookies are completely impossible to resist.
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.
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.
Bananas - For layering and for flavor. This wouldn't be a gluten free banana pudding without bananas!
Gluten free vanilla wafer cookies - We used Kinnikinnick. You can also use gluten free shortbread cookies.
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 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.
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.
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. Make sure 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, is Jello Banana Pudding gluten free. There are no gluten ingredients in Jello Banana Pudding mix BUT Jello products are commonly made in facilities that produce gluten-containing products.
Always check labels and use your best judgement.
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 loose 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 more and more soft, so if you're not a fan of soggy cookies, finish is sooner.
This luscious, scrumptious gluten free banana pudding is super simple to make and it uses minimal ingredients. It's a from-scratch gluten free pudding recipe that is a reader favorite.
Looking for more gluten free banana recipes? Here are a few of my favorite:
Did you make this gluten free banana pudding? Do you call it gluten free banana pudding or a gluten free banana pudding cake? Leave me a comment below letting me know!
Gluten Free Banana Pudding
A super simple recipe for gluten free banana pudding. Layers of gluten free pudding, bananas, and gluten free wafers make this gluten free dessert a reader favorite.
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/taking photos.
- If you don’t have to eat gluten free, you can use any vanilla wafer in the photos.
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