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.
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. (affiliate)
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.
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.
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.
- ½ C. Organic Sugar
- 2 T. Non-GMO Cornstarch
- ⅛ 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
- 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 ¼ 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.
- 2 Egg Whites (they must not have ANY yolk in them for perfect meringue)
- ¼ t. Cream of Tartar
- ¼ C. Organic Sugar
- ¼ t. Vanilla
- 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.
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.
Psst. If this recipe looks familiar, it was originally posted two years ago; however, I have updated it since finding gluten-free vanilla wafers.
This sounds a wonderful pudding and shall try it soon as well as recommending it to my daughter who is much healthier gluten free.
My husband’s very most favorite dessert. Being as I do not ever prepare desserts – ahhhh what to do? haha
Well, I don’t make many desserts either. I was thinking of trying it with coconut crystals because the pudding is mostly milk and eggs with a little sweetener.
How Pretty Leslie, pinning onto my Good Eats board! Thank You for sharing, I came over from Natasha on Oz party!
Lizy
hmm wish I had some now:)
My daughter will be so happy I ran across this recipe! She is on a gluten-free diet and loves pudding! Can’t wait to try. Pinned:)
This looks amazing! Thanks for sharing on Raising Imperfection!
Stephanie
I just finished making this desert. THank you for posting!
I cannot do dairy, so used canned coconut milk plus rice milk. I also added a bit of shredded coconut to the finished pudding.
I would use smaller jars -the jelly size-next time…..I think I was really hankering for this and my eyes were bigger than my tummy !
And your secret to making meringue was perfect too!
Excellent tips. I thought about using coconut milk. And, I totally agree about the smaller jars. However, there were no complaints around here about the serving size.
Wow. This sounds amazing. I think I have a gluten sensitivity so I need to find some sweet treats and this looks amazing!
Yum! I love a really good banana pudding … this sounds perfect. And I love the mason jars!
Does this have a strong banana flavor or should I use more bananas than recommended?
Not really, it has the most delicious flavor. I’d make it first following the recipe and then adjust from there.
What a yummy post! I’m pinning this right now.
Thank you for joining Say G’day Saturday-hope to see you again this weekend!
Best wishes,
Natasha in Oz
YUM! I love the meringue on the top too – these are cute! Thanks for linking up again this week!
This sounds soooo good! Thanks for sharing!
Can you please give me an idea of number of servings in the jelly-size jars? Can’t wait to try.
Each jelly jar would be 1 serving with about 3/4 C. of pudding. Three to four 1/2 Pint jars would work for this recipe – depending upon how much meringue you like. I LOVE lots of meringue piled high.
This recipe looks so good! Do you think a mix of goat milk and coconut milk would work?
I think it would work well. It will probably have a slightly different taste due to the goat’s milk/coconut milk substitution.
Thank you for your recipes! My MIL used to make banana cream pie with meringue. I’m going to try your almond flour pie crust (quiche) with this filling, and the meringue on top. It won’t be exactly the same, but I think it will be wonderful!
Oooh! I love the idea of an almond flour pie crust…please share. This could be so awesome and no need for graham crackers.
I love bananas! This is a great gluten free recipe that sounds fairly easy to make. I love the idea of the meringue on top – that would be great for company. Visiting from Real Food Fridays.
Oh I love this, since we started eating real food the only pudding we have had is tapioca. Pinning to my dessert board, thanks for sharing on Real Food Fridays.
Eek! I’m gluten free now (thought I’m still mostly in denial) so this makes my heart sing! 🙂 I’m still trying to find GF alternatives to my favorite food that don’t taste like they’re missing that unbelievably yummy gluten! lol. I LOVE the look of this banana pudding & I’m so excited about having a try at making it. Thank you for sharing with us at Tasty Tuesdays; I’ve pinned & stumbled this & will be featuring you tomorrow on Anyonita Nibbles!
Would 2 percent milk work?
Absolutely!
Thank you for sharing> I cab’t wait to try this. I cannot remember the last time I had this wonderful treat.
What memories of childhood these invoked. Over in the UK we called it simply Banana custard but no meringue or waffers come to that!
Definetly homemade custard not even Birds custard powder! We always had it cold or at least the bananas were cold/raw. To the lady who cant eat cooked bananas the oven is really to cook meringue so if you pop your husbands in the oven an pop a dollop of meringue on grease proof paper and pop it in the oven you could easily ‘have your cake and eat it!!!!!!’
You all need to try nana nice cream. Amanda
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THANK YOU SOOOOO MUCH!! I also can no longer eat gluten of any sort, and am forever looking for gluten free versions of traditional southern cuisine. My grandmother used to bake banana pudding (and pretty much everything else) from scratch, so I agree with you on every point- especially the “no Jello” and “no whipped cream on top!” 😉
At this time, I do not have an oven, so that doesn’t make my quest for banana pudding any easier- but your recipe is the best I’ve found yet for the stove top! It’s hard to imagine a “propah” banana pudding without meringue, but I’m willing to make do without it until I can get a convection oven. Since I’m planning to experiment with gluten free stove top cookies as well, I figure I’ll do a batch of cookies first and set aside some for the pudding, since packaged gluten free cookies don’t exist in my locality.
I don’t eat any grains, curious how this would work without the corn starch, if there’s any substitution… tapioca or arrowroot maybe?
I’ve tried both tapioca and arrowroot and prefer arrowroot.
Just wondering how many this recipe serves.
It will serve 4 -6, unless it’s someone’s favorite dessert. Then one!