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Two glasses of gluten free banana pudding sitting on a marble tray.
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Homemade Banana Pudding

This classic Southern banana pudding is made from scratch with gluten free and dairy free ingredients, so everyone can enjoy it! It's sweet, creamy, and requires no baking.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6
Calories: 479 kcal

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

NOTE: If you prefer to prepare the pudding in a casserole dish, you may need 4 bananas and up to 12 ounces of Vanilla Wafers. 
STORAGE: Store banana pudding overnight in the refrigerator before serving.  Store any leftovers in the refrigerator for up to 4 days.