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Gluten-Free Dairy-Free Banana Pudding Recipe

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3.8 from 60 reviews

This Gluten-Free Dairy-Free Banana Pudding is a luscious layered dessert featuring crispy homemade gluten-free vanilla wafers, creamy dairy-free vanilla custard, and fresh banana slices. Perfect for those avoiding gluten and dairy, this pudding offers rich flavor, smooth texture, and a naturally sweet taste using maple sugar and non-dairy milk. It’s an indulgent, comforting treat that is both allergy-friendly and delicious.

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 (powdered)
  • ¼ cup + 1 tbsp arrowroot flour
  • 3 tbsp vegan butter
  • pinch of salt

Banana Layers

  • 9 bananas (freshly sliced)

Instructions

  1. Prepare the Gluten-Free Vanilla Wafer Cookies: Preheat your oven to 325°F (163°C). In a large bowl, cream together the softened vegan butter and half of the powdered maple sugar for about 1 minute until the sugar dissolves. In a separate bowl, whisk the egg and egg white with the remaining maple sugar until dissolved. Gradually add this egg mixture to the butter mixture, stirring until fully combined and smooth. Add vanilla extract, vanilla bean powder, coconut milk powder, sea salt, baking soda, and half the gluten-free pastry flour mix; stir until just combined. Incorporate the remaining flour and mix until the batter is smooth and fluffy.
  2. Shape and Bake Wafers: Using a teaspoon, scoop about ½ teaspoon of batter per cookie and drop dollops onto a parchment-lined baking sheet, spacing them about one inch apart as the batter will spread. Bake for 15-18 minutes until golden brown. Let wafers cool completely or leave them in the warm oven with the door ajar to crisp up further.
  3. Make the Dairy-Free Custard: Heat the non-dairy milk in a saucepan over medium heat until almost boiling. Meanwhile, whisk together egg yolks, maple sugar, vanilla bean powder or extract, and salt until smooth and creamy. Slowly pour half of the hot milk into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly for 5 to 8 minutes, until thickened but not boiling.
  4. Finish and Chill Custard: Remove custard from heat and stir in vegan butter until fully incorporated. Place the saucepan in a large ice water bath to cool the custard quickly. When cooled, cover the surface directly with plastic wrap to prevent skin forming and refrigerate for at least 2-3 hours before assembling.
  5. Assemble the Banana Pudding: In a 3-quart, 9×13 inch glass dish, lay a single layer of gluten-free wafers. Spread a thin layer of chilled custard over the wafers, then top with a layer of freshly sliced bananas. Repeat layering wafers, custard, and bananas until all ingredients are used, finishing with a final custard layer on top.
  6. Chill and Serve: Cover the assembled pudding and refrigerate for at least 4-5 hours or overnight, allowing the wafers to soften. Just before serving, sprinkle the top with cacao powder and/or crushed wafer cookies for added texture and flavor. Slice and enjoy chilled.

Notes

  • Make sure eggs are at room temperature to ensure smooth batter and custard texture.
  • Use rich non-dairy milk like coconut or cashew for best creamy custard consistency.
  • Tempering the eggs prevents them from scrambling when combined with hot milk.
  • Cover the custard surface with plastic wrap directly to avoid skin formation.
  • For a vegan adaptation, substitute eggs with appropriate vegan egg replacers, but texture may vary.
  • Wafers will soften the longer the pudding chills, which is ideal for the dessert’s texture.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/gluten-free-dairy-free-banana-pudding-recipe/