Gluten Free Banana Pudding
Ingredients
- 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.
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.
Tried this recipe?Let us know how it was!