Dairy And Gluten Free Banana Pudding Recipe From Scratch + Video
A gluten free dairy free banana pudding dessert made from scratch that consists of creamy layers of dairy free vanilla pudding, ripe bananas, and gluten free vanilla wafer cookies. This gluten free banana pudding is much better than a mix from a box and once assembled the vanilla wafer cookies soften, the layers fuse together and the banana flavor pops up even more.
In a large bowl, cream together the softened butter 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, salt, baking soda and half of the flour, mix until incorporated then add the rest of the flour, mix until smooth.
The batter will look somewhat soft and fluffy. 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 cookies, use a piping bag.
Bake the wafers for 15-18 minutes, or until golden brown. Let the gluten free wafers cool so they could crisp up.
Dairy Free Vanilla Pudding:
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 with a plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours before using.
Assemble The Dairy Free Gluten Free Banana Pudding
Line a 3qt, 9x13 inch glass dish with one layer of gluten free wafer cookies.
Top with half of the banana slices.
Spread half of the non dairy pudding on top of the bananas and add another layer of gluten free vanilla wafers.
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.
Just before serving, remove from refrigerator and sprinkle some cacao powder and/ or top with some crushed wafer cookies. Enjoy!
Video
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Notes
This recipes makes a full 9x13 inch dish of gluten free banana pudding, and it could serve from 8 to 10 people. If you wish a smaller portion, cut the recipe ingredients in half.
Gluten Free Wafer Cookies Tips:
I'm using my own gluten free pastry flour mix which has less processed ingredients, but you can use your favorite.
Using maple sugar bring notes of caramel, but if you prefer you can use other types of sugar.
When the wafers get golden brown, they will look a little wet in the middle, but when cooled they will become more crispy.
Make the sough the night before, chill in the fridge (covered), bake in the morning.
Tip For Making Dairy Free Vanilla Pudding
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.
Gluten Free Dairy Free Banana Pudding Storing
Kept in an airtight container in the fridge, the assembled banana pudding will last up to 4 days. The wafer cookies will continue to get more and more soft, soggier, and the bananas will turn more brown, so try to finish it sooner!