Cooking and Serving: 20 minutes | 4 servings
Ingredients
½ cup (100 g) granulated sugar | 5 (125 g) egg yolks | 5 (500 g, peeled) ripe bananas, sliced into 1/4-inch thick disks (See
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 servings
Ingredients
½ cup (100 g) granulated sugar
5 (125 g) egg yolks
5 (500 g, peeled) ripe bananas, sliced into 1/4-inch thick disks (See
4 cups (32 fluid ounces) milk, (any kind, just not nonfat)
7 tablespoons (61 g) basic gum-free gluten free flour blend
⅛ teaspoon kosher salt
1 vanilla bean or 2 teaspoons pure vanilla extract
24 homemade gluten free vanilla wafers
Whipped cream, for serving
Instructions
WHY THIS RECIPE WORKS
I’m not Southern, but I do know banana pudding. I’ve always found the idea of.
smooth vanilla pudding layered with vanilla wafers and topped with.
lightly-toasted meringue or fresh whipped cream to be both compelling—and.
disappointing all at once.
If you’re a Southern belle, hear me out! If you’re going to make something.
called gluten free banana pudding, shouldn’t it have, well, bananas in the.
pudding? It should be more than just proximity to bananas that proves the.
pudding is, indeed, banana. In fact, it should taste like you might imagine a.
cross between gluten free banana bread.
With the puree cooked right into the pudding, the banana flavor really comes.
alive and is much more satisfying.
Banana pudding being assembled in jar on white surface.
pudding being assembled in jar on white surface.
DAIRY FREE
In place of cow’s milk, I recommend unsweetened unflavored almond milk or.
coconut milk (in the carton, not the can). Make sure your vanilla wafers are.
dairy-free and use coconut cream whipped cream of leave it out.
EGG FREE
In place of egg yolks, try using 1/4 cup (30 grams) tapioca starch and 1/4 cup.
(36 grams) more gum-free gluten free flour blend.
FLOUR BLEND
The pudding is mostly thickened like a custard with egg yolks, but we add some.
flour thicken it further. Instead of cornstarch, which has a tendency to leak.
moisture in a mixture that is cooked and cooled, I prefer our 3-ingredient.
gluten free flour blend, without xanthan gum.
since it will gently thicken, rather than gel, the blend. If you’d rather not.
use a blend, superfine sweet white rice flour, also known as gluinous rice.
flour, works well, too.
VANILLA WAFERS
Vanilla wafers are the traditional, but you could use any crispy cookie, like my.
gluten free shortbread cookies.
gluten free gingersnaps.
gluten free graham crackers.
in rounds rather than in rectangular crackers.
Close up of banana pudding on jar on white plate.
up of banana pudding on jar on white plate.
EXPERT TIPS
This recipe for banana pudding with whipped cream or meringue is pretty simple,.
but there are still a few things that can go wrong. So follow these tips for the.
best banana pudding recipe that’s sure to impress the whole family.
BLEND UNTIL SMOOTH
Make sure you blend the granulated sugar, egg yolks, sliced bananas, milk,.
flour, and salt until completely smooth. You don’t want a lumpy pudding mix!
USE GENTLE HEAT
Don’t let the vanilla extract and milk mixture boil or catch. You only want it.
BE PATIENT
When adding the milk to the flour and egg yolks, go slowly! The idea is to.
temper the egg yolks hot, vanilla and milk mixture. Go too fast, and you’ll end up with a split,.
TRUST THE BANANA PUDDING PROCESS
Don’t keep the pudding mix on the heat too long. It will thicken a little as it.
cooks, but it’ll continue to thicken as it cools, too, so don’t worry if it’s.
not as thick as you’d like when you take it off the heat. Stick to the timing in.
this recipe for the best banana pudding, and you can’t go wrong.
PREVENT A SKIN WITH THIS EASY BANANA PUDDING HACK
To stop your banana pudding forming a skin, transfer the hot mixture to a new.
heatproof bowl and cover the pudding mix with plastic wrap.
Let the plastic wrap sit right on top of the banana pudding, actually making.
contact with the surface of the pudding mix. This prevents a skin setting up on.
top of your banana pudding. Unless you’re one of those strange people who like.
pudding skin, of course!
MAKE BANANA PUDDING LAYERS
While you can have big, thick layers of each ingredient, I like to make my.
gluten free pudding look a little prettier, layers.
Plus, with lots of thin layers, you can hide a layer of chocolate chips,.
peanuts, or even some crunchy peanut butter among the layers of sliced bananas,.
gluten free vanilla wafers (or gluten free shortbread cookies), and smooth,.
CHILL BEFORE YOU TOP
You can chill the pudding mixture cooked but unassembled, or fully assembled but.
not topped. Whichever you choose, just make sure that you let the pudding.
mixture chill completely before you add whipped cream.
If your pudding is warm when you add whipped cream, the cream will melt and.
split and generally create a mess. Ideally, only add whipped cream before you.
serve. And if you want to keep your toasted meringue pieces nice and crunchy,.
only add those when you’re ready to serve.
CLASSIC GLUTEN FREE BANANA PUDDING RECIPE
Prep Time: 10 minutes mins.
Cook Time: 10 minutes mins.
Chilling time: 1 hour hr 15 minutes mins.
Make a tasty classic with this gluten free banana pudding recipe made with real.
bananas, delicious vanilla pudding, and decadent gf vanilla wafers.
INGREDIENTS
½ cup (100 g) granulated sugar.
5 (125 g) egg yolks.
5 (500 g, peeled) ripe bananas, sliced into 1/4-inch thick disks (See.
INGREDIENTS
½ cup (100 g) granulated sugar.
5 (125 g) egg yolks.
5 (500 g, peeled) ripe bananas, sliced into 1/4-inch thick disks (See.
Notes
* 4 cups (32 fluid ounces) milk, (any kind, just not nonfat)
* 7 tablespoons (61 g) basic gum-free gluten free flour blend
(40 g superfine white rice flour + 13 g potato starch + 8 g tapioca
starch/flour) (or try an equal amount of superfine sweet white rice flour)
* ⅛ teaspoon kosher salt
* 1 vanilla bean or 2 teaspoons pure vanilla extract
* 24 homemade gluten free vanilla wafers
* Whipped cream, for serving
* In a blender, place the sugar, egg yolks, 2 of the sliced bananas (200 g),
1/2 cup (4 fluid ounces) of the milk, the flour and the salt.
* Blend until very smooth. Transfer the mixture to a medium-size, heat-safe
bowl and set it next to the stove.
* In a large saucepan over medium heat, bring the remaining milk and vanilla
bean (or vanilla extract) to a simmer. Remove the pan from the heat.
* If using a vanilla bean, remove it from the milk and, using a sharp knife,
slice it halfway through the length to expose the vanilla seeds. Scrape the
vanilla seeds into the milk and whisk to combine.
* In a slow trickle and while whisking the flour and yolk mixture constantly,
pour about 2 cups of the warm milk mixture to the bowl with the egg yolk
mixture. This tempers the egg yolks clump and curdle.
* Pour the mixture back into the saucepan with the remaining milk. Whisking
constantly, bring the mixture to a boil over medium-low heat.
* Continue to cook, still whisking constantly, for 3 minutes. The pudding will
thicken as it cooks, and will thicken more as it cools.
* Pour the pudding into a separate, heat-safe bowl and cover immediately with a
plastic wrap that rests right on the surface of the pudding to prevent a skin
* Allow to cool until no longer hot to the touch. At this point, the pudding
can be refrigerated for up to 4 days before assembling the banana pudding.
Avoid assembling until you’re nearly ready to serve, with just enough time
for the final 1-hour chilling.
* In 4 to 6 separate small containers, or one large container, place a thin
layer of pudding, followed slices.
* Repeat the pudding-wafer-banana slices pattern until you reach the top of the
* Refrigerate the mixture until chilled, at least one hour. Top with whipped
cream before serving.
About bananas in the pudding.
If you prefer your banana pudding without banana puree in the pudding itself,
you will only need 3 ripe bananas, not 5.
Eliminate the bananas from the blender stage of the recipe (step 1 below),
increase the sugar to 3/4 cup (150 g) and add 2 tablespoons (28 g) of chopped
unsalted butter to the pudding right after you remove it from the heat in the
3rd step in the instructions.
First published on the blog in 2011. In 2016, recipe and photos updated; in
2022, text resources added.
Nutrition information is automatically calculated, so should only be used as an
This gluten free banana pudding takes a classic Southern dessert to another
level with banana puree cooked right into the smooth, creamy pudding. Make your
own GF vanilla wafers, or use store bought for the perfect nostalgic dessert!
gluten free banana pudding takes a classic Southern dessert to another level
with banana puree cooked right into the smooth, creamy pudding. Make your own GF
vanilla wafers, or use store bought for the perfect nostalgic dessert!
You can store the pudding mixture in the refrigerator for up to four days before
serving. For the best results, don’t add the topping until you’re ready to
WHAT TO DO WITH THOSE LEFTOVER EGG WHITES
If you’re wondering what to do with the 5 egg whites you have after separating
out the yolks, instead of topping your gluten free banana pudding with fresh
whipped cream, here are some suggestions:
* Make a meringue like we did in our lemon meringue pie in jars
* Make gluten free ladyfingers
for 4 egg whites, total
* Our recipe for gluten free angel food cake
about 12 egg whites, so maybe double your pudding recipe!
* Make a couple loaves of the perfect, easy gluten free white sandwich bread,
since each calls for 2 egg whites.