Creamy Gluten-Free Banana Pudding Recipe

The best gluten-free banana pudding is made completely from scratch and layered with tender slices of banana, crisp gluten-free Nilla Wafers, and a rich, silky vanilla pudding folded into a light, cream cheese–accented whipped cream. This dessert is indulgent without being heavy, delivering bright banana flavor, creamy texture, and just enough crunch from the cookies. It’s perfect for summer gatherings, potlucks, or any time you want a comforting, homemade treat.

Ingredients needed

This recipe is built from four main components, each prepared from scratch for the best texture and flavor: a cooked vanilla pudding, homemade gluten-free Nilla wafers (or store-bought, if you prefer), a whipped cream and cream cheese mixture, and ripe bananas.

• Vanilla pudding: whole milk, granulated sugar, tapioca starch (or non-GMO cornstarch), egg yolks, unsalted butter, and vanilla extract.
• Gluten-free Nilla wafers: almond flour, tapioca starch, cream of tartar, salt, baking soda, butter, vanilla extract, and egg. You can substitute a box of gluten-free vanilla cookies if you don’t want to bake them yourself.
• Whipped cream mixture: heavy whipping cream, softened cream cheese, a little sugar, and a pinch of cream of tartar to stabilize the whipped cream.
• Bananas: choose ripe but still firm bananas for the best flavor and texture when sliced and layered.

How to make gluten-free banana pudding from scratch

• Cook the pudding: Combine sugar, tapioca starch, and a pinch of salt in a saucepan and whisk in the milk. Cook over medium heat, whisking constantly until the mixture thickens. Temper the egg yolks by adding a small amount of the hot milk to the yolks while whisking, then return the tempered eggs to the pan and cook one more minute. Remove from heat and whisk in butter and vanilla. Chill the pudding completely before assembling.
• Bake or prepare the wafers: If making cookies from scratch, mix almond flour, tapioca starch, cream of tartar, baking soda, salt, butter, vanilla, and egg, chill the dough briefly, then shape and bake until golden. Alternatively, use a store-bought gluten-free vanilla wafer for convenience.
• Make the whipped cream mixture: Beat the cream cheese until smooth, whip the heavy cream with a little sugar and cream of tartar until stiff peaks form, then fold the cream cheese gently into the whipped cream until combined. Keep chilled.
• Assemble the pudding: Fold the cold vanilla pudding into the whipped cream mixture until homogenous but still light. In a 9 x 13-inch dish or individual jars, layer cookies, banana slices, and the pudding-cream mixture, repeating until the dish is filled. Cover and chill for at least two hours, preferably longer for the flavors to meld.

Tips for Success

• Make the pudding first and chill it thoroughly—cold pudding blends better with the whipped cream and keeps the final texture smooth.
• Temper the eggs carefully: slowly add hot milk to the yolks while whisking to prevent the eggs from scrambling. Continue whisking when you return the mixture to the saucepan.
• Chill the cookie dough if making homemade wafers; a firmer dough is easier to handle and shapes more cleanly.
• If time is limited, use a high-quality store-bought gluten-free vanilla wafer in place of homemade cookies.
• For best results, assemble the pudding the day before serving so the flavors and textures fully develop and the dessert is well chilled.

How to store

Keep leftovers covered in the refrigerator for up to 2 days. The cookies will soften over time, so if you prefer a bit of crunch, store any extra cookies separately and add them when serving.

More gluten-free recipes

• Gluten-free Nilla wafers
• Gluten-free strawberry icebox cake
• Flourless chocolate cake

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