Now that summer is here, I’m collecting easy no-bake desserts to bring to cookouts and special occasions. This gluten free banana pudding is one of my go-to recipes. Smooth vanilla pudding is layered with sliced bananas and gluten-free wafers for a timeless dessert any banana pudding fan will adore.
This pudding is made entirely from scratch—no instant mixes—yet it stays both gluten free and dairy free without losing rich flavor. It’s a classic Southern dessert with a modern twist. It’s one of my favorites, and I’m sure your whole family will enjoy it too.
If you have extra bananas, try an upside-down bananas foster cake or a gluten free strawberry banana bread.
Ingredient Notes
This simple recipe uses common ingredients available at most grocery stores. It is gluten free and dairy free as written.
- Cornstarch – This is what thickens the pudding. Be sure to cook it long enough to set the starch, or the pudding will remain runny. If you avoid corn, tapioca starch is a good substitute.
- Non-dairy milk – I usually use unsweetened coconut milk, but any unsweetened dairy-free milk will work.
- Dairy-free sweetened condensed milk – I use sweetened condensed coconut milk, which is available in many stores. If you can’t find it, you can make a simple homemade vegan condensed milk.
- Gluten-free vanilla wafers – Kinnikinnick wafers are my favorite, but any gluten-free vanilla cookie works. Gluten-free graham crackers or shortbread are also good options.
- Fresh bananas – Use bananas that are barely ripe; slightly firm bananas brown more slowly and hold up better in layers.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not dairy free – Use whole milk, unsalted butter, and regular sweetened condensed milk in the same amounts.
- Cookie switch-up – Swap vanilla wafers for your favorite gluten-free cookies, graham crackers, or shortbread.
- Add color – If you prefer a brighter yellow pudding, add a tiny drop of yellow food coloring.
- Meringue topping – Save the egg whites to make a meringue topping instead of using whipped cream.
- Make a trifle – Assemble the pudding in one large trifle or casserole dish instead of individual servings.
How to Make Gluten Free Banana Pudding
Once you learn how to make pudding from scratch, you’ll likely skip boxed mixes for good.
STEP 1: Whisk the egg yolks, cornstarch, and half the sugar in a bowl. Beat with a handheld mixer until the mixture thickens and lightens in color.
STEP 2: In a saucepan, combine the milk, remaining sugar, vanilla, and salt. Heat over medium until just simmering, about 10 minutes, stirring occasionally.
STEP 3: Temper the egg yolks by slowly pouring a little of the hot milk into the egg mixture while whisking constantly to avoid curdling.
STEP 4: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens. Continue cooking for 2 more minutes to ensure the starch sets.
STEP 5: Remove the pan from heat and stir in the butter. Let the pudding cool for about 15 minutes.
STEP 6: When the pudding has cooled slightly, fold in the sweetened condensed coconut milk. To assemble, layer a small amount of pudding in your dish, add a layer of gluten-free wafers and half the banana slices, then repeat, ending with pudding on top. Press plastic wrap directly onto the pudding surface and refrigerate overnight to meld the flavors and soften the cookies.
Expert Tip
Chill the pudding for a few hours before layering. Press plastic wrap onto the pudding while it cools to prevent a skin from forming.
Storage
Keep banana pudding refrigerated before serving. It stores well in the refrigerator for up to four days. The cookies will soften over time, which many people enjoy as part of the texture.
More no bake dessert recipes to try:
- No Bake Strawberry Delight
- No Bake Chocolate Ganache Tart
- No Bake Blueberry Cheesecake
- Gluten Free Peanut Butter Pie
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share how you liked it in the comments below.
Recipe
Homemade Banana Pudding
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Ingredients
- 2 Egg Yolks
- ¼ Cup Cornstarch
- ¼ Cup Sugar divided
- 2 Cups Non Dairy Milk
- 1 ½ teaspoons Vanilla
- ¼ teaspoon Salt
- 1 Tablespoons Vegan Butter
- 11.25 ounces Sweetened Condensed Coconut Milk
- 6 ounces Gluten Free Vanilla Wafers
- 3 Bananas
- Vegan Whipped Cream for garnish
Instructions
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Combine the egg yolks, cornstarch, and half of the sugar in a medium bowl. Beat with a handheld mixer until thickened and lighter in color. Set aside.
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Combine the milk, remaining sugar, vanilla, and salt in a saucepan over medium heat. Cook until just simmering, about 10 minutes.
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Slowly pour small amounts of the hot milk into the egg mixture while whisking to temper the eggs. When combined, return the mixture to the saucepan.
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Cook over medium heat, whisking constantly, until thickened. Once thick, cook for another 2 minutes to set the starch.
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Remove from heat and stir in the butter.
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Transfer the pudding to a clean bowl and let it cool about 15 minutes.
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When slightly cooled, fold in the sweetened condensed coconut milk.
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Place the pudding bowl in an ice bath, cover the surface with plastic wrap pressed directly onto the pudding, and cool until chilled.
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Once chilled, assemble the pudding in your serving dish: a layer of pudding, a layer of wafers, and bananas. Repeat and finish with pudding on top. Ensure bananas are covered to slow browning.
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Cover and refrigerate overnight before serving.
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Top with whipped cream, extra cookies, and banana slices just before serving.
Notes
STORAGE: Refrigerate the assembled pudding overnight before serving. Leftovers keep in the refrigerator for up to 4 days.