Gluten-Free Banana Pudding

I love a good bowl of banana pudding — creamy, nostalgic, and endlessly comforting. This gluten-free version keeps all the classic flavors: silky vanilla custard, ripe bananas, and crisp gluten-free wafers or a buttery cookie crumb. I’ve tested this recipe several times, refining the custard technique so it sets reliably without overcooking.

You’ll also find a quick alternative if you want a lighter, no-bake finish: try the style linked below to switch things up.

Why Make This Recipe

• Classic comfort flavor with a naturally sweet banana profile and real vanilla custard.
• Gluten-free without sacrificing texture — the layered custard-and-cookie structure stays satisfying.
• Easy to scale for potlucks, weeknight desserts, or special events; it travels well in a covered dish.
• Quick-ish: active time is short (about 20–30 minutes) and most of the time is chilling.
• Personal note: I love how the custard thickens to a spoonable silk around 170–175°F; patience here pays off.

(If you enjoy simple puddings, you might also like this 5-ingredient pumpkin pudding: 5-Ingredient Gluten-Free Pumpkin Pudding.)

Recipe Overview

• Prep time: 15–20 minutes active
• Cook time: 8–12 minutes for custard on the stove
• Chill time: 2–4 hours (best chilled overnight)
• Total time: 2.5–6 hours depending on chilling
• Servings: 6–8 (in a 9×9-inch dish or 8–10 individual cups)
• Difficulty: Easy–Medium (requires attention when cooking custard)
• Method: stovetop custard thickening, layering with slices and gluten-free cookies, then chilling

My Experience Making This Recipe

I tested this recipe using both cornstarch-thickened custard and egg-thickened pastry cream. Cornstarch is more forgiving and sets reliably at home, while the egg version gives a richer mouthfeel. I settled on a hybrid approach—egg yolks tempered into a cornstarch-thickened milk—for stability and classic flavor.

How to Make Gluten-Free Banana Pudding

Start by making a smooth vanilla custard: whisk together 2 cups whole milk, 1/2 cup sugar, 3 tbsp cornstarch, a pinch of salt, and 2 egg yolks (temper the yolks with a little hot milk first). Cook over medium heat, whisking constantly, until it thickens and reaches 170–175°F on an instant-read thermometer. Remove from heat, stir in 1 tsp vanilla and 2 tbsp butter for sheen. Layer slices of 3 ripe bananas with gluten-free vanilla wafers (about 18–24) in a 9×9-inch dish, ladle hot custard over the layers, and chill 2–4 hours. Whip 1/2–3/4 cup heavy cream with 1–2 tbsp powdered sugar to dollop on top before serving, if desired.

Expert Tips for Success

• Temper egg yolks: add a few spoons of hot milk to beaten yolks while whisking to prevent scrambling.
• Use an instant-read thermometer: custard thickens reliably at 170–175°F; stay below boiling.
• Pick bananas that are ripe but not overripe (spotty skins): too brown and they’ll turn mushy when layered.
• Choose sturdy gluten-free cookies or make a quick cookie crumb (pulse GF vanilla wafers with 2 tbsp melted butter) to avoid soggy layers.
• Cool the custard slightly (5–10 minutes) before pouring over cookies to reduce the chance of immediate sogginess, but don’t wait until it firms.

How to Serve Gluten-Free Banana Pudding

• Serve chilled in a shallow trifle dish for pretty layers or in individual jars for easy portioning.
• Top with lightly whipped cream and a few cookie crumbs or toasted chopped pecans for crunch.
• Pair with strong coffee or a late-afternoon tea — the sweetness balances bitter drinks well.
• Bring it to gatherings in a cooler-lined carrier; add the cookies at the last minute if you prefer extra crunch.

Storage and Reheating Guide

• Refrigerator: cover tightly and chill up to 3–4 days. Use an airtight container or plastic wrap pressed to the surface to minimize banana browning.
• Freezing: custard-based puddings don’t freeze well; texture becomes grainy. If necessary, freeze only the cookie crumb topping in a sealed bag for up to 1 month.
• Reheating: serve chilled; if you prefer slightly warm, reheat individual portions for 10–15 seconds in the microwave and stir gently — don’t overheat or the custard may separate.
• Tip: If cookies soften too quickly, store them separately and assemble shortly before serving.

Recipe Variations

• Dairy-free: swap whole milk for full-fat coconut milk and use vegan butter; whip coconut cream for topping.
• Egg-free: replace egg yolks with 1–2 additional tablespoons cornstarch and simmer slightly longer to thicken.
• No-bake/light: use instant vanilla pudding mix made with cold milk for a quicker set (chill 1 hour).
• Flavor twists: fold 1–2 tbsp mascarpone into warm custard for richness, or stir in 1 tsp ground cinnamon or bourbon (1 tbsp) for grown-up notes.

Nutritional Highlights

• Bananas provide potassium and natural sweetness, lowering the need for added sugar.
• Using whole milk and butter increases fat and calories; choose low-fat or plant milks for a lighter profile.
• Allergens: contains dairy and eggs (unless adapted). Cookies may contain soy or nuts—check labels for gluten-free certification and cross-contact warnings.
• Portion guidance: a 1/2- to 3/4-cup serving is satisfying; calories vary with toppings and dairy choices.

Troubleshooting Common Issues

• Pudding too thin: simmer a little longer, whisking constantly, and cook to 170–175°F; or whisk a 1 tbsp cornstarch slurry into warm custard and return to heat briefly.
• Lumpy custard: immediately strain through a fine-mesh sieve; whisk continually while cooking next time and temper eggs slowly.
• Cookies soggy within an hour: use sturdier cookies or quick-bake a cookie crumb layer (press crumbs into a thin sheet and chill) to preserve texture.

Frequently Asked Questions

Q: Can I make this ahead for a party?
A: Yes — assemble and chill up to 24 hours ahead. Add whipped topping and extra cookie crumbs right before serving for the best texture.

Q: How do I prevent banana slices from browning?
A: Toss slices lightly with a splash of lemon juice (about 1 tsp per banana) before layering, or assemble close to serving time. Browning doesn’t affect safety, only appearance.

Q: Can I skip the eggs entirely?
A: Yes — use extra cornstarch (add 1–2 tbsp) and cook a few minutes longer to reach thickness. The texture will be slightly less rich but stable.

Q: Do gluten-free wafers exist or do I need to bake my own?
A: Several brands make certified gluten-free vanilla wafers and graham-style crackers; check labels. You can also pulse GF cookies with butter for a fresh crumb layer.

Conclusion

For more gluten-free banana pudding ideas and variations, check these trusted recipes: Gluten-Free Banana Pudding (Magnolia Bakery!) – Meaningful Eats, Gluten-Free Banana Pudding – Mama Knows Gluten Free, No Bake Gluten Free Banana Pudding, Classic Gluten Free Banana Pudding Recipe, and a fun twist with a self-saucing version at Self-Saucing Banana Pudding – Full of Plants. These sources offer alternate techniques, no-bake options, and plant-based takes you can use to adapt this recipe. Enjoy building your perfect gluten-free banana pudding.

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