Banana pudding is a long time favorite southern recipe. A classic comfort dessert dish! All the feels of the traditional dish but gluten free!
Bananas, vanilla pudding, condensed milk, cream cheese, fresh whipped cream, and cookie wafers. What’s not to love!
It is creamy, light, and has the perfect cookie wafer. Just divine! It truly is a dessert worth sharing! I have yet to meet a crowd that doesn’t love this recipe.
Did I mention this was gluten free?? Banana pudding and GLUTEN FREE! Well that is a reason to celebrate!
I discovered gluten free vanilla wafers and I knew banana pudding would be on the dessert list for the next party! There was a moment in the store when my heart stopped and my dessert dreams came true! Ha!
I will be honest, this dish is just fun to make! It also helps that it is easy and simple! Hardest part is waiting, waiting, waiting! Ha!
This is one of my husband’s favorite desserts and he gets upset when there are no leftovers. 🙂 Like a serious pout! 🙂
If you have a few extra minutes, Fresh Whipped Cream is the best! And I have a yummy recipe for that! (Use vanilla extract for that recipe). If not, whipped topping at the store works perfectly fine!
Ok let’s start this easy, gluten free banana pudding!
Step by step instructions
- In a saucepan combine, milk, pudding, vanilla and egg yolk. Whisk together to make sure the egg yolk is incorporated into the pudding and milk. Stir constantly and bring to a boil (make sure to stir we do not want to scramble the egg), cook one additional minute. Promptly remove from the stove.
- In a large mixing bowl, combine the cream cheese and condensed milk and use a beater to mix the 2 until you have a smooth mixture.
- Then pour the pudding into the cream cheese and condensed milk mixture. Use the electric mixer to get a nice creamy, thick pudding.
- Let the pudding cool.
- Finally start your laying process (you can use a 9X13 baking dish or a trifold dish that I have shown). Place cookies, then cut up bananas, next pour some pudding mixture, then whipped cream topping. Keep repeating until all your ingredients are gone.
Your beautiful, delicious, crowd pleasing banana pudding is now complete. Now for the HARD part!
- Place in the fridge for about 2 hours to let everything set.
I know, I know that is torture. It is in the Banana Pudding rule book, nothing I can do about it. 🙂
Tips for success
- You can use any milk you would like. I always have almond milk so that is what I prefer. You can use regular milk, almond milk, or coconut milk. (I use unsweetened vanilla almond milk and it turns out perfect!)
- I use about 1.5 bags of the cookies. My family likes an equal cookie to pudding ratio. They love Vanilla Wafers!! If you like more pudding person then only use one bag of the cookies.
- If you are using thin slices of bananas, you should only need 2-3 large bananas.
- You can find gluten free cookies options in almost every store. I like to use the traditional round cookie wafer but you can use animal crackers, vanilla cookies, anything that you and your family will enjoy!
How to store leftovers
This will keep in your fridge for 5-6 days, if you can keep it that long! 🙂
I hope you enjoy this gluten free banana pudding, if you have tried this recipe please comment below!
Check out some other dessert recipes that I have:
Banana Pudding Recipe
- Sauce Pan
- Hand held mixer
- 9×13 pan or trifold dish
- 2 cups Almond milk
- 3.5 ounces Vanilla pudding cook not instant
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 14 ounces Condensed milk
- 8 ounces Cream cheese room temperature
- 12 ounces Whipped cream or whipped topping
- 2-3 large bananas
- 1-2 boxes gluten free vanilla wafers
- In a saucepan on medium heat, combine almond milk, pudding, vanilla, and egg yolk. Whisk together to make sure that it is well combined. Stir constantly until the mixture comes to a boil. Cook 1 additional minute. The pudding will thicken up. Remove from the stove.
- Combine room temperature cream cheese and condensed milk in a large bowl. Use a handheld mixer and beat together until smooth.
- Combine pudding and cream cheese/condensed milk together. Use a handheld mixer and beat the two together until you have a nice thick pudding. Let the pudding cool (about 10 minutes in the fridge).
- Use a 9×13 pan or a trifold dish and start to layer. Place a layer of cookies on the bottom, place sliced bananas on top of the cookies. Next add pudding to cover the cookies. Then gently spread whipped topping over the pudding and repeat until you have used all the ingredients.
- Let chill in the fridge, covered, for about 2 hours to allow all the layers set.
- Make sure to continually stir you pudding on the stove. We do not want to scramble the egg yolk. We want it to remain nice and smooth.
- You can use any type milk you have in the house. You can use regular milk, almond milk, or coconut milk. I use unsweetened vanilla almond milk and it turns out perfect!
- Make sure your cream cheese is at room temperature so it is easier to make your pudding mixture.
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