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homemade gluten free banana pudding

Gluten Free Banana Pudding

  • Author: Regan Jones, RD
  • Total Time: 2 hours, 10 min
  • Yield: 6 servings
  • Diet: Gluten Free


Quick, easy, and delicious, this Gluten-Free Banana Pudding recipe has all the great taste of traditional banana pudding.


  • 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)


  1. 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.
  2. 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.
  3. 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.


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


  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 40 g
  • Fat: 9 g
  • Carbohydrates: 60 g
  • Protein: 7 g

Keywords: gluten free banana pudding