Gluten Free Banana Pudding
Quick, easy, and delicious, this Gluten Free Banana Pudding recipe has all the great taste of traditional banana pudding.
Creating a gluten free version of a traditional recipe wasn’t always easy. Fortunately, there are SO many more wonderful gluten-free products on store shelves these days than there were just a few years ago.
I’ve been wanting to make a gluten-free banana pudding for my husband for years. But for years, I had a hard time finding gluten-free vanilla wafers. For as long as I’ve known my husband, I’ve known that this was one of his favorite desserts. So I was a little nervous at first to tinker with such a beloved family favorite. The verdict, though, was that this one’s a keeper.
Full of rich banana flavor, it’s an easy recipe the whole family will enjoy!
Does banana pudding have a meringue topping?
When it comes to this classic southern dessert, this question has been hotly debated for years. I’ve seen it done both ways. So I guess it’s a personal preference. I personally was never a fan of meringue on banana pudding, so I’ve opted for an optional whipped topping instead. It tastes better to me and definitely is much easier!
Are egg yolks necessary for banana pudding?
Well yes and no. I personally think a classic banana pudding recipe tastes best with the inclusion of real eggs. I supposed you could try a vegan version, but I can’t guarantee the results. Where there is debate, though, is if you must use yolks, yolks-only. And my answer there is No. I don’t like to waste egg whites, so I’ve used whole eggs instead.
Gluten Free Banana Pudding
- Total Time: 2 hours, 10 min
- Yield: 6 servings
- Diet: Gluten Free
Description
Quick, easy, and delicious, this Gluten-Free Banana Pudding recipe has all the great taste of traditional banana pudding.
Ingredients
- 1 cup sugar
- Pinch of salt
- 2 tablespoons corn starch, arrowroot or tapioca starch
- 2 tablespoons water
- 2 cups 2% milk
- 3 large eggs
- 1 teaspoon vanilla extract or 1/8 teaspoon banana extract
- 3 fresh bananas (It’s best to use ripe bananas)
- 48 vanilla wafers (I used Kinnikinnick Gluten-Free Vanilla Wafers)
- Cool whip or heavy cream, whipped (optional)
Instructions
- Whisk together sugar and salt in a medium saucepan. Combine cornstarch and water to form a slurry. Add milk, slurry, and eggs to saucepan, whisking well to combine.
- Bring milk mixture to a boil over medium-high, stirring constantly; cook until thickened, 2 to 3 minutes. Remove pudding mixture from heat; stir in vanilla.
- In individual bowls or mason jars, divide vanilla wafer, banana slices, and pudding evenly. Chill in refrigerator until cooled, about 2 hours. Spoon Cool Whip or whipped cream over top of the pudding, if desired.
Notes
You could also assemble this in a casserole dish. Start with a layer of vanilla wafers on the bottom of the dish, and alternate with layers of sliced bananas and creamy pudding.
- Prep Time: 10 min
- Fridge Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40 g
- Fat: 9 g
- Carbohydrates: 60 g
- Protein: 7 g
Keywords: gluten free banana pudding
Other Gluten-Free Recipes you may enjoy:
Homemade Peach Pie
GLUTEN FREE RASPBERRY COCONUT BARS
GLUTEN FREE BLUEBERRY PIE
Gluten Free Buttermilk Cornbread Muffins
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