Now that Summer is here, I'm looking for all the no-bake desserts to take to cook-outs and special occasions. This gluten free banana pudding is definitely on my go to list. Creamy vanilla pudding is layered with sliced bananas and gluten free wafers for a classic dessert any banana pudding lover will go crazy for!
This creamy banana pudding is completely homemade with no instant pudding mix. Plus it is both gluten free and dairy free, without compromising on flavor. It's a classic Southern dessert recipe with a modern upgrade. This is one of my favorite desserts and I know you're whole family will love it as much as we do!
If you have some leftover bananas, consider my upside down bananas foster cake or this yummy gluten free strawberry banana bread.
Ingredient Notes
This easy recipe is made with simple ingredients, which should be available at most grocery stores. It is both gluten free and dairy free as written.
- Cornstarch - This starch is the ingredient that causes the pudding to thicken. It's important that you cook it long enough to set the starch, otherwise your pudding will be liquid. If you can't eat corn, I recommend tapicoa starch as a substitute.
- Non Dairy Milk - I typically use unsweetened coconut milk in my pudding, but any dairy free milk alternative should work fine.
- Dairy Free Sweetened Condensed Milk - I typically use sweetened condensed coconut milk, which I can find at all of my local grocery stores. If your store doesn't sell it, my homemade vegan condensed milk recipe is really easy to make.
- Gluten-Free Vanilla Wafer Cookies - Kinnikinnick vanilla wafers are my favorite brand. I usually find them at Wal-Mart but they can also be ordered online. If you prefer to make your own, Cupcakes and Kale Chips has a great homemade vanilla wafer recipe.
- Fresh Bananas - Unlike most banana desserts, you won't want overripe bananas here. Use barely ripe bananas, even a little green is okay. The firmer bananas will brown more slowly and hold up better in the pudding.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use whole milk, unsalted butter and regular sweetened condensed milk in the same measure.
- Cookie Switchup - If you don't like vanilla wafers or can't find them, you can substitute your favorite gluten-free cookies. Gluten free graham crackers or gluten-free shortbread cookies would be a good choice.
- Make it Yellow - Pudding mix generally has yellow food dye added to give it a brighter yellow color. If you like your banana pudding to come out with a yellow hue you can add the tiniest bit of yellow food coloring to the mix.
- Top with Meringue - You can save the egg whites from your eggs to make a meringue topping in place of the cool whip.
- Make it in a Trifle Dish - If you prefer you can make one big banana pudding in a casserole or trifle dish instead of dividing it into individual servings.
How to Make Gluten Free Banana Pudding
Once you find out how easy it is to make pudding from scratch, you'll abandon those boxes of pudding mix forever.
STEP 1: Combine the egg yolks, cornstarch and half of the sugar in a large bowl. Beat on medium speed with a handheld mixer until it is thickened and lighter in color.
STEP 2: Add the milk, remaining sugar, vanilla extract and salt to a medium saucepan over medium heat. Cook, while stirring occasionally, until just simmering. It should take about 10 minutes.
STEP 3: Temper the egg yolks, by slowly adding the warm milk mixture while whisking.
STEP 4: Return the pudding mixture to the saucepan on the stove. Cook again while whisking constantly until thickened. It will take about 3 minutes. Let the pudding cook for 2 additional minutes to set the starch.
STEP 5: Remove the pan from the heat. Stir in the butter. Set the pudding aside to cool for 15 minutes.
STEP 6: Once the pudding has cooled a little, fold in the sweetened condensed milk.
Finish this gluten free dessert by layering it in your favorite serving dish. Begin with a small layer of creamy pudding, followed by gluten free cookies and half of the banana slices. Repeat with the remaining ingredients, ending with the pudding on top. Then cover the banana pudding with plastic wrap and refrigerate overnight before serving.
Expert Tip
I prefer to chill my pudding for a few hours before layering it into banana pudding. Press a piece of plastic wrap to the top of your pudding before chilling to prevent a skin from forming.
Storage
Banana pudding must be refrigerated before serving and will hold fairly well for a few days in the refrigerator after it's prepared. The cookies will soften, but that's part of the delight of banana pudding!
More no bake dessert recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Homemade Banana Pudding
Ingredients
- 2 Egg Yolks
- ¼ Cup Cornstarch
- ¼ Cup Sugar divided
- 2 Cups Non Dairy Milk
- 1 ½ teaspoons Vanilla
- ¼ teaspoon Salt
- 1 Tablespoons Vegan Butter
- 11.25 ounces Sweetened Condensed Coconut Milk
- 6 ounces Gluten Free Vanilla Wafers
- 3 Bananas
- Vegan Whipped Cream for garnish
Instructions
- Combine the egg yolks, cornstarch, and half of the sugar in a medium bowl. Beat with a handheld mixer until thickened and lighter in color. Set aside.2 Egg Yolks, ¼ Cup Cornstarch, ¼ Cup Sugar
- Combine the milk, remaining sugar, vanilla, and salt in a saucepan over medium heat. Cook until just simmering, about 10 minutes.¼ Cup Sugar, 2 Cups Non Dairy Milk, 1 ½ teaspoons Vanilla, ¼ teaspoon Salt
- Slowly pour small amounts of the hot milk into the egg yolk mixture while whisking. This will temper the eggs so they don't get cooked. Once the all of the milk has been combined with the eggs, return the mixture to the saucepan.
- Continue to cook the pudding mixture over medium heat while whisking constantly until thickened. Once it is thick, allow it to cook for another 2 minutes.
- Remove the pan from heat and stir in the butter.1 Tablespoons Vegan Butter
- Transfer the pudding to a clean bowl and allow it to cool for 15 minutes.
- Once the pudding has cooled a bit, fold in the sweetened condensed milk.11.25 ounces Sweetened Condensed Coconut Milk
- Combine ice cubes and water in a large mixing bowl to create an ice bath. Cover the pudding with plastic wrap, pressing it into the surface of the pudding. Place the bowl of pudding in the ice bath to cool it down.
- Once the pudding has cooled, you can transfer it to the refrigerator or go ahead and layer your banana pudding.
- To assemble the pudding, add a small layer of pudding in the bottom of the dish, then a layer of vanilla wafers and banana slices. Repeat, ending with pudding on top. Make sure all of the bananas are covered with pudding to prevent browning.6 ounces Gluten Free Vanilla Wafers, 3 Bananas
- Cover the banana pudding with plastic wrap and refrigerate overnight before serving.
- Top with whipped cream, more cookies and banana slices immediately before serving.Vegan Whipped Cream
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Savannah says
Any recommendations for a banana pudding with no egg?
This recipe is great and egg free. https://jessicainthekitchen.com/vegan-banana-pudding/. But I have found it difficult to find gluten free vanilla wafers that are also egg free. I'm not sure about those, but you could always use another type of cookie, like a gf shortbread perhaps.