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

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.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 25

Cook Time 20

Assembling 20

Total Time 1 5

Servings (3qt pan)

Calories 434.3kcal

Author Olga Caz

Ingredients

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, 9x13 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.

Nutrition