Banana Pudding Dessert (Gluten & Dairy Free)

Looking for a gluten free banana pudding dessert made from scratch with healthier ingredients? These creamy layers of non-dairy vanilla pudding, ripe bananas, and gluten free wafer cookies are impossible to resist! This dairy free banana pudding is much better than a mix from a box and when combined with gluten free vanilla wafers (also made from scratch) and fresh bananas, it makes an amazing gluten free banana dessert.

Gluten Free Dairy Free Banana Pudding

Since I’m all about improving the quality of my desserts, I think this recipe makes a more healthy banana pudding made from scratch without using pre-mixed ingredients while keeping the great flavors.

The creamy dairy free banana pudding / custard with sweet bananas and the crunch of homemade gluten free vanilla wafers will make you try this gluten free dairy free dessert again and again.

By the way if you like bananas incorporated in desserts you should definitely try this gluten and dairy free banana cake or these banana oatmeal blueberry muffins (GF/DF).

Gluten And Dairy Free Banana Pudding

By trying to recreate a healthier gluten free dairy free banana pudding I needed to make my own dairy free pudding (not from a box) and achieve that crunch of classic vanilla wafers by making my own gluten free wafer cookies. And of course the key to a delicious banana pudding is to use really ripe bananas.

What Makes This Gluten Free Dairy Free Banana Pudding Healthier

• It’s all homemade from scratch (no heavily processed ingredients).
• Gluten free (healthier whole grain gluten free flours).
• Dairy free (lactose free and without added gums and thickening agents)
• And refined sugar free (no artificial sweeteners or white sugar).

Another gluten free banana dessert you may like: banana swiss roll cake with carob frosting, both gluten and dairy free.

Is Banana Pudding Gluten Free?

The traditional banana pudding sold in stores or bakeries is not gluten free. The dessert consist of vanilla pudding, sweetened condensed milk, heavy cream, Nilla wafers (that are made with wheat), bananas and eggs. Are Nilla wafers gluten free? No, they have wheat four among other ingredients. So that’s why I made my own gluten free wafers.

See This.

Gluten Free Dairy Free Banana Pudding Ingredients

What You Need To Make Gluten Free Vanilla Wafers For Banana Pudding

• gluten free pastry flour mix (or use your favorite flour mix).
• coconut milk powder: will help with caramelization, and will give the wafers a browner tone.
• plant based butter: I’m using Miyoko’s as it has a healthier ingredient list.
• maple sugar: powdered, it will give the gluten free wafers a nice maple flavor and a moderate sweetness.
• whole egg, room temperature: as a binding agent and for a nice golden color.
• egg white, room temperature: it will help with crispness.
• vanilla extract (make sure it’s gluten free like this one, or use more vanilla bean powder) or powdered vanilla bean: is the best real alternative to vanilla extract, if you want a rich vanilla flavor.
• salt and baking soda for a puffier texture.

Or if you don’t have time, just buy some gluten free vanilla wafers.

Dairy Free Banana Pudding Ingredients

• Non dairy milk: the richer, creamier, the better – coconut milk, cashew milk or a blend of milks will work.
• Egg yolks: they will adds richness and also will thicken the custard.
• Maple sugar (or other preferred natural sugar) to sweeten.
• Plant based butter: to help form a silky texture and firmness when cooled.
• Arrowroot flour: as a thickening agent, in order to avoid corn starch.
• Vanilla extract or vanilla bean for that flavorful vanilla aroma.

Find the complete printable recipe with measurements below.

How To Make Gluten Free Vanilla Wafers

Step 1. Make The Batter.

1. In a large bowl, cream together the softened butter and half of the powdered maple sugar for about 1 minute, until dissolves.
2. In another bowl mix together the egg and the egg white with the other half of maple sugar until it dissolves.
3. Then add the egg mixture to the butter mixture little by little until fully incorporated and smooth.
4. Then add the rest of ingredients: vanilla, coconut milk powder, salt, baking soda and half of the flour, mix until incorporated then add the rest of the flour, mix until smooth. The dough should look like a thick paste. If you use other type of vegan butter pay attention to the consistency of the dough, it might be runnier so you might need to add a bit more flour.

Step 2. Shape The Gluten Free Vanilla Wafers:

1. Use a teaspoon to scoop out dollops of the batter (about 1/2 teaspoon) and place them on the baking sheet covered with parchment paper (about one inch apart as the dough will spread a bit during baking). To make neat, well-shaped wafer cookies, use a piping bag, but I find it redundant as the batter spreads a bit anyway.
2. You can also roll the dough into small balls (using greased hands) before placing them on the lined baking sheets.

Step 3. Bake the gluten free wafer cookies

1. Bake for 15-18 minutes, or until golden brown. The longer you bake the gluten free wafers the more crispy they will be. You can also leave them in the turned off oven with the door cracked, for extra crispiness.
2. Once cooled, store in an airtight container for up to 5 days. Freezing them is another option. Store them in an airtight container. The gluten free wafers will keep up to a month in the freezer.

How To Make Dairy Free Custard For Banana Pudding

Step 1. Prepare all your ingredients before starting.

1. In a saucepan heat the non-dairy or lactose free milk over medium high heat and bring it to almost a boil. 

Step 2. Mix the ingredients:

1. While the milk is heating, use a large bowl to mix the egg yolks, maple sugar, vanilla, arrowroot powder and salt. Mix with a mixer until you have a thick, smooth consistency.
2. When the milk is hot enough, pour half of it (in a slow stream) over the egg mixture, while whisking or using a mixer to incorporate (this will temper the egg mix). Then transfer the whole egg mixture back into the hot milk in the saucepan.

Step 3. Cook the custard:

1. Let it cook over moderately low heat, stirring constantly, until thickens: 5 to 8 minutes (do not boil). Then remove from the heat and add the vegan butter. Whisk until everything is completely dissolved and let it chill.
2. Let the dairy free pudding cool down to room temperature before using. Chilling in the fridge for at least 2-3 hours is recommended (keep covered with a plastic film to prevent forming a skin). You can also make it the day before, it will keep well in the fridge for several days.

Assemble The Gluten Free Dairy Free Banana Pudding

1. Step: Line a 3qt, 9×13 inch glass dish with one layer of gluten free wafer cookies. Top with half of the banana slices.
2. Step: spread half of the non dairy pudding on top of the bananas and add another layer of gluten free vanilla wafers.
3. Step: Repeat with another layer of banana slices and the remaining pudding. Cover and refrigerate for at least 4-5 hours or overnight. The wafer cookies will get more and more soft with time.
4. Step: Remove from refrigerator and sprinkle some cacao powder and/ or top with some crushed wafer cookies. Enjoy!

Video: How To Make Dairy Free Gluten Free Banana Pudding

Customizations For Gluten And Dairy Free Banana Pudding

• You could add some mashed / creamed bananas into the pudding cream, but it could change the final color to a darker one, just make sure you eat it the same day.
• Use shaved chocolate or other fruits to garnish.
• Make the day before so you could enjoy it the next day without any extra effort. This lets the flavors intensify and gives the pudding mixture a chance to thicken and set up.

More Gluten Free Dairy Free Desserts

• Moist Gluten Free Coffee Cake | Dairy Free
• Apple And Blueberry Crumble / Crisp + GD-DF Option
• Blackberry And Apple Crumble + GF/DF Option

Did you make this gluten and dairy free banana pudding or the gluten free vanilla wafers?

Be sure to leave a comment and a rating below, it’s really helpful for me and readers!