Gluten Free Banana Pudding Recipe (Quick & Easy)

This is the best gluten-free banana pudding you will make. It has the classic Southern taste and a twist. I have a shortcut to save time on making the pudding and we add rum similar to bananas foster.

Gluten-Free Banana Pudding

I found this banana pudding recipe on the New York Times website and was so excited to try it and convert it to a gluten-free version. I reduced the sugar and added rum to suit my tastes and it turned into one of my favorite desserts. I cannot wait to share it with you!

What you Need

Sugar – I reduced the sugar slightly from the original recipe. Feel free to add a little more for taste.

Cornstarch – Traditionally pudding uses the ratio of 1 cup of milk to 1 tablespoon of corn starch. However, Millie used less corn starch allowing the pudding to easily fill in the gaps between the fresh bananas and gluten-free vanilla wafers. It still set nicely and had good consistency.

Egg Yolks – Yolks are used to provide richness and help set the pudding.

Milk – I used almond milk but next time I will try coconut milk. I think it would blend nicely with the vanilla, bananas, and rum. The original recipe calls for half-and-half. I wasn’t going for decadent and rich so I opted for a milk with less fat. You can use half-and-half, whole milk, almond milk, soy milk, coconut milk, or coconut cream. Have fun with these and let me know in the comments which one you tried and how it turned out.

Butter – Adds richness and texture to the pudding.

Vanilla extract – Vanilla is essential for a good pudding.

Light brown sugar – The brown sugar helps caramelize the bananas.

Cinnamon – Adds another depth to an already flavorful dish.

Bananas – I used 6 large bananas and cut them into ½ inch slices. Use ripe bananas but not if they are soft. They need to hold up to a little bit of heat from being cooked in butter, brown sugar, cinnamon, and rum. Cutting the slices thick is also important so they don’t cook through. One of the best parts of this dessert is the contrast in textures so you don’t want the bananas to be the same texture as the pudding.

Rum – I added gold rum because I wanted the flavor of bananas foster. But you could add spiced rum, bourbon, etc. Or you can omit the booze and the dessert will turn out wonderfully.

Gluten-Free vanilla wafers –  I used 2 boxes of Kinnikinnick Vanilla Wafers.

How to Make Gluten-Free Banana Pudding

1. In a medium saucepan, add the sugar, cornstarch, and salt. Whisk together making sure there are no lumps. 
2. Add the egg yolks and milk to the sugar mixture and whisk to combine. After your dry and wet ingredients are incorporated, cook over medium heat. Stir constantly with a wooden spoon or spatula. It could take 12 to 15 minutes to bring to a boil. Be patient.
3. Once it comes to a boil, keep over medium heat for 1 to 2 minutes, stirring constantly.
4. Remove from the heat and stir in butter and vanilla extract. Set aside to cool while you caramelize the bananas.
5. In a large frypan, add 1 tablespoon of unsalted butter, 1 ½ tablespoons of light brown sugar, and cinnamon. Set over medium heat and stir until mixed together.
6. Once the butter is hot, add the banana slices in one layer. Cook for one minute to caramelize the bananas.
7. Add the rum and flambe or cook for about 2 minutes until the rum has evaporated. Spoon the sauce to coat the bananas and remove from the heat. Make sure your vent is off if you flambe and have the lid handy in case you need to extinguish the flame. You are not cooking the bananas through, just caramelizing one side and adding flavor. No soft bananas here.
8. Using an 8 by 8-inch baking dish, set a layer of cookies on the bottom of the dish. Next add half of the bananas and enough pudding to come up to the bananas. Repeat with the wafers, the rest of the bananas, and pudding to cover the bananas. You may have leftover pudding.
9. Cover with plastic wrap, placing directly on the pudding to prevent skin from forming. Refrigerate for 4 to 6 hours or overnight.
10. Before serving, make whipped cream. Pour the heavy cream into a mixer bowl and mix on medium speed for 3 minutes. Add the powdered sugar and continue mixing on medium speed until you have medium peaks.
11. To serve, remove the plastic wrap. Crumble the remaining cookies evenly on top of the banana pudding. Also, lightly sprinkle cinnamon evenly over the surface. Serve the whipped cream on the side.

Gluten Free Banana Pudding

Jeffrey

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Set 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Servings 6 people

Ingredients

  

1x2x3x

• 3/4 cup sugar
• 2 tablespoons and 1 teaspoon corn starch 3 tablespoons for traditional consistency(see note)
• 1/4 teaspoon salt
• 4 egg yolks
• 3 cups milk I used almond milk, coconut milk would be equally delicious
• 2 tablespoons butter room temperature, divided
• 1 teaspoon vanilla extract
• 1 tablespoon and 1-1/2 teaspoons light brown sugar
• 1/4 teaspoon cinnamon plus more for garnish
• 6 bananas peel and cut into 1/2 inch slices
• 3 to 4 tablespoons 50ml rum
• 8 ounces gluten-free vanilla wafers I used 2 boxes of Kinnikinnick Vanilla Wafers, plus more for garnish
• Whipped cream lightly sweetened, or cool whip (optional)

Whipped Cream

• 1 cup heavy cream
• 1 to 2 teaspoon sugar

Instructions

 

VanillaPudding

• Combine the sugar, corn starch, and salt in a medium saucepan. Add the egg yolks and milk to the saucepan and whisk to combine. Cook over medium heat and whisk constantly. It will probably take around 12 to 15 minutes for your vanilla pudding to come to a boil. Once it comes to a boil continue cooking over medium heat for 1 to 2 minutes. Remove from the burner and add 1 tablespoon of butter and vanilla. Stir to combine and set aside.

Bananas

• Add 1 tablespoon of butter, brown sugar, and cinnamon to a large frypan or saute pan. Set over medium heat to melt the butter. Once the butter mixture is hot, add all of the banana slices and arrange in one layer, and caramelize for 1 minute. Add the rum and set on fire (flambe) or cook until the alcohol is burned off about 2 minutes. Stir to coat the bananas in the sauce. Make sure your vent is off if you flambe and have the lid handy in case you need to extinguish the flame. You are not cooking the bananas through, just caramelizing one side and adding flavor. No soft bananas here.
• Grab an 8-by-8 inch baking dish and set a layer of cookies on the bottom of the dish. Next add half of the bananas and enough pudding mixture to come up to the bananas. Repeat with the wafers, rest of the bananas, and pudding to cover the bananas. I had leftover pudding. Cover with plastic wrap, placing directly on the pudding to prevent skin from forming. Refrigerate for 4 to 6 hours or overnight.

To Serve

• Whisk, or use a mixer, cold heavy cream with sugar until you have reached soft peaks.
• Lightly crumble the remainder of the wafers and garnish as well as sprinkle cinnamon on top of the gluten-free banana pudding. Pass extra cinnamon, crumbled wafers, and whipped cream on the side. Enjoy!

Notes

Can be stored for up to 24 before serving. Garnish just before you serve.
Use 3 tablespoons of corn starch for a traditional pudding consistency. I enjoyed the consistency using 2 and 1/3 tablespoons because it filled in between the wafers and the bananas.

Keyword gluten free banana pudding recipe

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