Gluten-Free Dairy-Free Banana Pudding + Vanilla Wafers

Looking for a gluten-free, dairy-free banana pudding from scratch with healthier ingredients? This recipe layers a silky non-dairy vanilla custard (made with eggs), ripe bananas, and homemade gluten-free vanilla wafers. It’s not vegan or egg-free, but it is GF/DF, refined-sugar-free, and perfect to make ahead: it slices beautifully for holidays and gatherings.

Planning a GF/DF holiday menu? Don’t miss these 30 Healthier Gluten-Free Christmas Desserts (+ Dairy-Free).

Why This Version Works

• From scratch: no pre-mixed ingredients, fewer additives (no added gums, thickening agents or artificial sweeteners);
• Custard you can trust: Egg yolks + arrowroot create a thick, silky set without dairy (not from a box);
• Authentic flavor & texture, minus the junk: Thick, silky custard that tastes like classic banana pudding, soft “Nilla-style” layers from GF wafers after an overnight chill, real vanilla + ripe bananas for nostalgic flavor, all with cleaner ingredients.
• Classic layered feel: Crisp GF vanilla wafers soften under the custard, just like the traditional dessert;
• Holiday-friendly: make the day before, sets up in the fridge and slices cleanly for serving.

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).

Ingredient Notes

Gluten-Free Vanilla Wafers

• I used my gluten free pastry flour mix (or use your favorite pastry-style GF mix) for crisp edges and light spread. If your mix is starch-heavy, wafers brown faster, watch the last minutes.
• Coconut milk powder: encourages caramelization and a deeper vanilla-cookie color/flavor; omit only if you’re okay with paler wafers.
• Plant based butter: I’m using Miyoko’s as it has a healthier ingredient list. Make sure to choose one that firms when cold (e.g., coconut-oil based) for better snap; too much moisture will yield softer wafers.
• Sweetener choice: Powdered maple sugar brings subtle caramel notes with moderate sweetness; coconut sugar works but darkens color and can soften texture.
• 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: the best real alternative to vanilla extract, if you want a rich vanilla flavor.
• Salt and baking soda for taste and a puffier texture.
• Shaping: A ½-teaspoon scoop or piping bag keeps wafers uniform; space well, they spread.
• Crisp factor: Bake to deep golden and let cool fully; for extra crunch, leave on the turned-off oven’s rack with the door cracked.
• Time-saver: Store-bought GF vanilla wafers are fine, double-check dairy-free status on the label (if needed).

Dairy-Free Custard (Pudding)

• Milk choice: Full-fat coconut or a coconut-cashew blend yields the richest set; almond/oat are lighter and may feel looser.
• Egg yolks: Provide body, color, and that classic custard silk; this recipe is not vegan/egg-free.
• Thickener: Arrowroot (corn starch alternative) thickens below boiling; keep heat gentle and avoid a rolling boil to prevent thinning.
• Sweetener & flavor: Maple sugar adds warmth; vanilla bean gives a stronger aroma than extract if you want “bakery” flavor.
• Set & chill: Custard thickens more as it cools; press wrap on the surface to prevent a skin and chill before layering.

Bananas & Layering

• Ripeness: Choose ripe (freckled) but not mushy for clean slices and pronounced banana flavor.
• Browning control (optional): A very light toss in lemon water slows browning; pat dry to avoid watering down layers.
• Layering: Wafers → bananas → custard (repeat). Overnight, wafers soften into that nostalgic “Nilla-style” texture.
• Finish: Cocoa dusting or crushed wafers on top add contrast and hide any surface browning.

Step-by-Step Instructions

1) Bake the GF Vanilla Wafers (1 day ahead works)

• Preheat 325°F (165°C).
• Cream softened plant butter with half the maple sugar for about 1 minute, until dissolves
• In another bowl, whisk egg + egg white with remaining sugar; then add the egg mixture to the butter mixture little by little until fully incorporated and smooth.
• Mix in vanilla, coconut milk powder, salt, baking soda, and the flour (in two additions) to a thick paste. If you use some other type of vegan butter pay attention to the dough consistency, it could be runnier so you might need to add a bit more flour.
• Pipe or scoop ½-teaspoon mounds on parchment, 1″ apart. The dough will spread a bit during baking. I used a regular teaspoon as a tool, no piping.

• Bake 15–18 min until golden. Cool to crisp. (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).
• Once cooled, store in an airtight container for up to 5 days. Freezing is another option.

Cook the Dairy-Free Custard

• Prepare all your ingredients before starting.
• Heat non-dairy milk to steaming (don’t boil).
• 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.
• Temper: When the milk is hot enough, slowly whisk in ~½ the hot milk (in a slow stream); then transfer the whole egg mixture back into the hot milk in the saucepan.
• Cook over medium-low, whisking, 5–8 min until thick (no boiling).
• Remove from the heat and add the vegan butter. Whisk until everything is completely dissolved and let it chill.
• Cool for a couple of minutes then chill 2–3 hours in a cool place or fridge (keep covered with a plastic film to prevent forming a skin). It keeps well in the fridge for 2-3 days.

Assemble & Chill

• In a 9×13 pan (I used a 3-qt glass casserole dish with cover, it comes with insulated bag): layer vanilla wafers then custard, then bananas, and again wafers → custard → bananas, until everything is used up. Finish last layer with custard.
• Cover and refrigerate 4–5 hours (best overnight) so wafers soften.

Serve

• Dust with cocoa or crumble a few wafers on top just before serving. Slice cold for clean layers.

Print Recipe

Gluten-Free Dairy-Free Banana Pudding (with Vanilla Wafers) + Video

Creamy gluten-free, dairy-free banana pudding from scratch: silky non-dairy vanilla custard (with eggs), ripe bananas, and gluten-free vanilla wafers. Assemble ahead; the wafers soften into classic layers. Not vegan/egg-free.

Cook ModePrevent your screen from going dark

Prep Time25 minutes mins

Cook Time20 minutes mins

Assembling20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: 9 (3qt pan)

Calories: 434.3kcal

Author: Olga Caz

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Ingredients

 

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Gluten-Free Vanilla Wafer Cookies (makes ~44)

• ½ cup vegan butter - soft (I used Miyoko's)
• ⅔ cup maple sugar - powdered
• 1 large egg - room temperature
• 1 large egg white - room temperature
• 1 ⅓ cup gluten free pastry flour mix
• ¼ cup coconut milk powder
• 1 tsp vanilla extract - gluten free
• ⅓ tsp vanilla bean powder - or 1 tsp vanilla extract
• ¼ tsp baking soda
• pinch of sea salt

Dairy-Free Vanilla Pudding / Custard

• 3 cups non dairy milk - (rich: coconut or cashew blend)
• 9 egg yolks - room temperature
• ½ tsp vanilla bean powder - or 1 tsp vanilla extract
• ⅔ cup maple sugar - powder
• ¼ cup + 1 tbsp arrowroot flour
• 3 tbsp vegan butter
• pinch of salt

Banana Layers

• 9 bananas - (freshly sliced)

Instructions

 

Gluten Free Wafer Cookies (makes 44 cookies)

• Preheat oven to 325°F.
• In a large bowl, cream together the softened butter (½ cup) and half of the powdered maple sugar for about 1 minute, until dissolves.
• In another bowl mix together the egg and the egg white with the other half of maple sugar until it dissolves. Then add the egg mixture to the butter mixture little by little until fully incorporated and smooth.
• Then add the other ingredients: vanilla, coconut milk powder (¼ cup), pinch of salt, ¼ tsp baking soda and half of the flour, mix until incorporated then add the rest of the flour (total 1⅓ cup), mix until smooth.
• The batter will look somewhat soft and fluffy. Use a teaspoon to scoop out dollops of the batter (about ½ teaspoon) and place them on the baking sheet (covered with parchment paper) about one inch apart, as the dough will spread during baking).
• Bake the wafers for 15-18 minutes, or until golden brown. Let the gluten free wafers cool. Or leave them in the warm oven with door open to crisp up.

Cook the Dairy Free Custard

• Prepare all your ingredients before starting. In a saucepan heat the non-dairy or lactose free milk over medium heat and bring it to almost a boil.
• While the milk heats, in a bowl, mix together the egg yolks, maple sugar, vanilla and salt until smooth and creamy (see video).
• Pour about half of hot milk in the yolk mixture in a stream, while mixing, to temper the eggs. Then pour the egg mixture back in the saucepan, and cook over moderately low heat, stirring constantly, until thickens 5 to 8 minutes (do not boil).
• When it looks thick enough, remove from heat and stir in the vegan butter, give it a good mix and let it chill. Place the saucepan in a large bowl filled with ice water. When it's cold enough, cover – touching the custard surface – with a plastic wrap to prevent a skin from forming. Refrigerate for at least 2-3 hours before using.

Assemble The Dairy Free Gluten Free Banana Pudding

• Line a 3qt, 9×13 inch glass dish with one layer of gluten free wafer cookies. Spread a thin layer of custard. Top with banana slices.
• Then continue adding layers in this order: vanilla wafers – custard – banana until you use up all ingredients. Finish with a last custard layer.
• Cover and refrigerate for at least 4-5 hours or overnight. The wafer cookies will get softer the longer it sits.
• Just before serving, remove from refrigerator and sprinkle some cacao powder and/ or top with some crushed wafer cookies.

  Slice cold. Enjoy!

Video

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Notes

• I’m using my own gluten free pastry flour mix which has less processed ingredients, but you can use your favorite.
• Maple sugar is as a less refined natural sweetener and brings caramel flavor, but you can use other types of sugar.
• Make the vanilla wafers ahead: Make the dough the night before, chill in the fridge (covered), bake in the morning.
• Storage: Refrigerate the assembled dessert for maximum 3 days. Freezing not recommended.
• Milk choice: Coconut = richest texture; almond/cashew = lighter.
• Store-bought wafers: OK, verify GF and dairy-free on label.
• When the wafers get golden brown, they will look a little wet in the middle, but when cooled they will become more crispy.
• If you prefer to use less egg yolks in the recipe, you can! Use half the amount of egg yolks needed, and after you’re done with making the custard (cooled), whip some coconut cream in.

Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 5tbsp | Calories: 434.3kcal | Carbohydrates: 61.2g | Protein: 5.9g | Fat: 19.6g | Sodium: 189.9mg | Potassium: 446.6mg | Fiber: 3.5g | Sugar: 31.8g | Vitamin A: 5.9IU | Vitamin C: 14.3mg | Calcium: 4.8mg | Iron: 7.7mg

The information shown is an estimate provided by an online nutrition calculator.

Make-Ahead, Storage, Freezing

• Make-Ahead: Assemble up to 24 hours in advance.
• Fridge: 3 days (bananas gradually brown; still tasty).
• Freeze: Not recommended; custard can split and bananas get mushy.

Swaps & Tips

• Nut-free route: If your butter contains nuts, pick a nut-free plant butter; wafers can be made with a nut-free GF blend.
• Store-bought shortcuts: If using packaged GF wafers, choose plain/vanilla (not lemon) so the flavor stays classic.
• Use shaved chocolate or other fruits to garnish.
• Serving texture: For the cleanest slices, chill overnight and serve cold; room-temp softens the set.
• Color: Stirring mashed bananas into the custard darkens color; if you do that, use the same day.

Tried This Gluten Free Dairy free banana pudding Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).

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