🍌 Banana pudding (Gluten-Free Version)
This is a creamy, layered banana pudding made without any wheat-based cookies or flour—so it’s naturally gluten-free while still rich and comforting.
🧾 Ingredients
🍮 Pudding base
- 2–3 ripe bananas (sliced)
- 2 cups milk (dairy or plant-based)
- 3 egg yolks (or 1 packet gluten-free instant vanilla pudding mix)
- ¼ cup sugar
- 1 tbsp cornstarch (gluten-free thickener)
- 1 tsp vanilla extract
- Pinch of salt
🍨 Cream layer
- 1 cup whipped cream (or whipped topping)
🍌 Layers
- Gluten-free cookies or crackers (or almond cookies / gluten-free vanilla wafers)
- Extra banana slices for layering
👩🍳 Method
1. Make the pudding
- In a saucepan, whisk milk, sugar, egg yolks, cornstarch, and salt.
- Cook on medium heat, stirring constantly until thick and creamy.
- Remove from heat and stir in vanilla. Let it cool slightly.
2. Lighten it up
- Fold whipped cream into the cooled pudding for a fluffy texture.
3. Assemble layers
In a dish or cups:
- Layer 1: gluten-free cookies
- Layer 2: banana slices
- Layer 3: pudding mixture
Repeat until full, ending with pudding on top.
4. Chill
- Refrigerate at least 2–4 hours (overnight is best).
- Cookies soften into cake-like layers.
🍽️ Serving ideas
- Top with extra banana slices
- Add crushed gluten-free cookies for crunch
- Serve cold in individual cups for parties
💡 Tips
- Add bananas just before layering to avoid browning
- Cornstarch is the key gluten-free thickener here
- Don’t skip chilling—it improves texture a lot
⚡ Quick 3-step version
- Cook vanilla pudding
- Layer with bananas + gluten-free cookies
- Chill
If you want, I can also make you a no-cook version, a high-protein Greek yogurt banana pudding, or a Southern-style baked banana pudding with meringue (gluten-free adapted).
