Gluten-Free Banana Pudding
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How would you like an All-American dessert? Let’s talk pudding ~ specifically Banana Pudding ~ particularly Gluten-Free Banana Pudding. Which, hands-down, is my favorite dessert.
Gluten-Free Banana Pudding
Since my Celiac diagnosis, Banana Pudding has been off limits ~ due to the vanilla wafer element. In order to satisfy my craving for Banana Pudding, I originally was going to make gluten-free vanilla wafers. Really.
Even though this particular version of Banana Pudding doesn’t call for vanilla wafers I have found a brand of gluten-free vanilla wafers that will work perfectly in this recipe. They are called Kinnikinnick Vanilla Wafers and they taste like the real deal.
When I entertained the idea of making my own vanilla wafers I realized that I would spend an entire day making a dessert that would be inhaled in under one minute.
Instead, I thought I’d try it sans vanilla wafers and instead put it in a mason jar, add loads of bananas, and top it with a beautiful meringue.
Of course, you can make it the traditional way with the gluten-free vanilla wafers. I have the instructions below. I just wanted to show you another option.
Homemade Pudding
I have some strong opinions about Banana Pudding. Like, the pudding must be made on the stove. It most definitely does NOT come from a box on the Jello aisle. The pudding must also be a vanilla cream pudding and NOT banana flavored – that’s why the bananas are there.
The vanilla pudding is thickened with egg yolks, preferably from a chicken you know on a first name basis.
There must be an equal balance of bananas and pudding in the jar. This is very important.
Homemade Meringue
The topping absolutely must be meringue – not whipped cream. Light, airy, and fluffy on the inside with a slight crispness on the outside and a hint of caramel-y flavor. I will not budge on this.
Don’t worry, I am going to give you my Mama’s secret for perfect meringue – it has never failed me.
Gluten-Free Banana Pudding in a Mason Jar
Ingredients
- 1/2 C. Organic Sugar
- 2 T. Non-GMO Cornstarch
- 1/8 t. Salt
- 2 C. Whole Milk
- 2 Egg Yolks (save the whites for the meringue)
- 2 T. Softened Butter
- 2 T. Vanilla
- 2-3 Bananas
Instructions
- Blend Sugar, Cornstarch, and Salt in saucepan. Slowly add in Milk and blend into dry ingredients. Cook over a medium heat, stirring constantly.
- In a separate bowl, slightly beat the Egg Yolks.
- Once the Milk mixture begins to show some steam, slowly add about 1/4 C. to the egg yolks, being careful not to cause them to become scrambled eggs. Carefully blending these together will warm up the egg yolks.
- Very slowly, drizzle the Egg Yolk mixture into the milk mixture, stirring constantly.
- The mixture should start to thicken. Once this happens, boil for about a minute.
- When it looks like pudding, remove from heat and add in Butter and Vanilla.
- Slice Bananas and fill jars half way with bananas.
- Pour pudding into jars. Be sure to leave room for meringue.
Notes
Adapted from Betty Crocker's Cookbook
Perfect Everytime Meringue
Ingredients
- 2 Egg Whites (they must not have ANY yolk in them for perfect meringue)
- 1/4 t. Cream of Tartar
- 1/4 C. Organic Sugar
- 1/4 t. Vanilla
Instructions
- Preheat oven to 450-degrees.
- In a chilled glass bowl, beat the Egg Whites and Cream of Tartar until they are foamy.
- Slowly, add in the Sugar.
- Continue beating until the egg whites are stiff and have a gloss to them. The should form "peaks."
- Beat in Vanilla.
- Spoon meringue onto top of pudding in jars. {Seriously, pile it high}
- Place jars on cookie sheet and put in oven. Turn oven OFF. Let jars sit in oven 10-15 minutes.
- You now have perfect meringue ~ caramel on the outside ~ light and airy on the inside.
- Your Banana Pudding Jars are ready.
Notes
Adapted from Betty Crocker's Cookbook
The Ol’ Fashioned Way
I’m also tossing in the other option for making GF Banana Pudding using the Kinnikinnick Vanilla Wafers. Follow the Banana Pudding recipe above until it’s time to add the bananas to jars. Instead, add a layer of vanilla wafers to the bottom of an 8 x 8 baking dish. I use a larger corning ware bowl ~ almost anything average size will work.
Pour half of the pudding on top of the vanilla wafers. Add 1-1 1/2 sliced bananas. Top with a second layer of vanilla wafers. If there are any remaining vanilla wafers, add them around the sides. Pour the rest of the pudding on top of the vanilla wafers, add 1-1 1/2 bananas. Top with meringue. Follow the rest of the directions for cooking the meringue.
