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Easy Gluten Free Banana Pudding Recipe

This simple homemade Banana Pudding recipe is easy to make and it’s gluten free! Hands down, it’s the best banana pudding recipe!

ready to serve gluten free banana pudding recipe in an individual Weck tulip jar

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An old fashioned banana pudding recipe gets a modern take by serving it in individual jars! It’s just as delicious as always without having a potluck-sized dessert.

Topping banana pudding with meringue is the classic way to serve it while using the egg whites to reduce kitchen waste. It’s a delicious win-win situation!

I used gluten free Vanilla Wafers instead of the traditional Nilla Wafers and that’s the only swap you’ll have to make if you want to make this dessert gluten free. All of the other ingredients are naturally gluten free. 

gluten free banana pudding recipe in an individual jar ready to be served


What You Need To Know About This Simple Banana Pudding Recipe:

This isn’t the Paula Deen Banana Pudding recipe (aka Not Yo Mama’s Banana Pudding) that’s been popular in recent years. While that recipe is delicious, I wanted to go more traditional.

So there isn’t any cream cheese, sweetened condensed milk, frozen whipped topping, or instant pudding involved. Just simple sweet layers of homemade vanilla pudding, banana slices, vanilla wafer cookies, and toasty meringue.

a hand picking up a jar of gluten free banana pudding

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Is Banana Pudding Gluten Free?

No. Traditionally, banana pudding isn’t gluten free because of the cookies.

However, it’s easy to swap the Nilla Wafers with gluten free vanilla wafers or gluten free vanilla cookies to make a gluten free banana pudding.

a spoonful of banana pudding being scooped out of a small glass jar with a gold and white spoon

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Banana Pudding Ingredients

gluten free banana pudding recipe ingredients in individual bowls


Equipment Needed to Make Banana Pudding from Scratch

  • Sauce Pan
  • Measuring Cups and Spoons
  • Whisk
  • Heat Proof Bowls (Pyrex Glass Bowl)
  • Fine Mesh Strainer
  • Plastic Wrap
  • Hand Mixer or Stand Mixer – to make the meringue
  • Individual Glass Jars
  • Kitchen Torch

overhead shot of meringue in a large silver bowl


How to Make Banana Pudding

Step 1. Make the Vanilla Pudding. Pass the pudding through a fine-mesh strainer and transfer it into a heat-proof bowl. 

Step 2. Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator until ready to use.

Step 3. Make the meringue. Set aside until ready to serve.

Step 4. Assemble the individual banana puddings. Cover the bottom of your serving dish with vanilla wafers. Cover with a layer of pudding followed by a layer of sliced bananas. Repeat until all components are completely used, making sure the last layer is pudding.

Step 5. Spread or pipe the meringue evenly over the custard layer. Toast the top of the meringue with a kitchen torch until golden brown– about 10 seconds.

Step 6. Serve immediately or store the pudding in the fridge until ready to enjoy– up to four hours in advance.

homemade vanilla pudding in a pot for a Banana Pudding Recipe


Tips for Making the Best Banana Pudding 

  • You can assemble the pudding up to 24 hours in advance — assemble through step 2 and then make and toast the meringue right before you plan to serve it! The meringue tends to become runny when stored in the fridge overnight so it’s best to make it right before you serve it.
  • Don’t stop whisking the pudding for longer than a few seconds at a time. Pudding that cooks to the bottom of the pan will create lumps and can get rubbery.
  • Use bananas that are ripe but not overripe. 
  • Make the homemade vanilla pudding as instructed below. Storebought or boxed pudding mix just doesn’t have as much flavor.

Banana Pudding Recipe in a small glass jar with a white handled spoon sticking out


Other Homemade Pudding Recipes To Try


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ready to serve gluten free banana pudding recipe in an individual Weck tulip jar

Easy Gluten Free Banana Pudding Recipe

Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

This simple homemade Banana Pudding recipe is easy to make and it’s gluten free! Hands down, it’s the best banana pudding recipe!

Ingredients

For the Pudding

  • 1 ½ cup whole milk
  • ½ cup heavy cream
  • 2 large egg yolks (save the whites for the meringue below)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons vanilla extract

For the Meringue

  • 2 large egg whites
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

To Assemble

Instructions

Make the Vanilla Pudding

    1. Add the milk, heavy cream, egg yolks, sugar, cornstarch, and salt to a large saucepan set over medium-high heat.
    2. Cook, whisking constantly until the mixture thickens enough to coat the back of a spoon-- about 5-7 minutes.
    3. Stir in the vanilla extract and whisk the pudding through a fine-mesh strainer as you transfer the pudding to a heat-proof bowl. This step is optional but it will remove any lumps in the pudding.
    4. Cover the pudding with plastic wrap by pressing the plastic wrap directly to the surface of the pudding. Transfer it to the fridge until chilled-- about 1 hour.

Make the Meringue

    1. Place a heatproof bowl over a pot of simmering water.
    2. Place the egg whites and granulated sugar in the bowl and whisk constantly until all of the sugar has dissolved-- about 2 minutes.
    3. Transfer the mixture to the bowl of a hand or stand mixer fitted with the whisk attachment and mix on high speed until stiff peaks form-- about 8 minutes.
    4. Add the vanilla extract and mix just until combined. Set aside until ready to use.

Assemble

    1. Cover the bottom of your serving dish with Nilla Wafers (you can either do one big serving dish or individual cups-- up to you).
    2. Cover with a layer of pudding followed by a layer of sliced bananas. Repeat until all components are completely used, making sure the last layer is pudding.
    3. Spread or pipe the meringue evenly over the custard layer. Toast the top of the meringue with a kitchen torch until golden brown-- about 10 seconds.
    4. Serve immediately or store the pudding in the fridge until ready to enjoy-- up to four hours in advance.
    5. You can assemble the pudding up to 24 hours in advance-- assemble through step 2 and then make and toast the meringue right before you plan to serve it! The meringue tends to become runny when stored in the fridge overnight so it’s best to make it right before you serve it.

Notes

  1. 2 cups of Half & Half can be used in place of the whole milk and heavy cream, just be sure you don't use Fat Free.
  2. I recommend using Kinnikinnick Vanilla Wafers or Homefree Vanilla Mini Cookies for gluten free.
  3. If you're skipping the meringue, you can use 1 whole egg in place of the 2 egg whites. Just be sure to strain the pudding through a fine mesh strainer to remove any lumps.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 548

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Banana Pudding Recipe in an individual glass jar ready to be served

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