When warm weather arrives, no-bake desserts become the easiest choice for cookouts, family gatherings, holidays, and simple weekend treats. This gluten free banana pudding is creamy, nostalgic, and full of classic banana pudding flavor, but it is made with gluten free and dairy free ingredients. Layers of homemade vanilla pudding, fresh banana slices, and gluten free vanilla wafers create a chilled dessert that tastes rich, comforting, and completely satisfying.
This recipe is made from scratch without instant pudding mix, so the flavor is smooth, fresh, and homemade. The pudding is thickened on the stovetop with egg yolks and cornstarch, then finished with dairy free sweetened condensed milk for a silky texture and extra sweetness. It is a Southern-style banana pudding with a gluten free, dairy free update that still feels familiar and family-friendly.
If you love easy no-bake desserts, this homemade banana pudding is a great make-ahead option. It needs time to chill, which allows the cookies to soften and the layers to settle into that classic spoonable texture. Serve it in individual cups for parties or assemble it in one larger dish for a traditional presentation.
If you have extra bananas to use, they are also perfect for banana cakes, quick breads, and other soft, sweet desserts.
- Ingredient Notes
- Substitutions & Variations
- How to Make Gluten Free Banana Pudding
- Storage
- Recipe
Ingredient Notes
This gluten free banana pudding uses simple ingredients that are easy to find in most grocery stores. As written, the recipe is gluten free and dairy free, but it still has the creamy texture and sweet vanilla flavor you expect from a traditional banana pudding recipe.
- Cornstarch – Cornstarch thickens the pudding and gives it a smooth, spoonable consistency. Be sure to cook the pudding long enough after it thickens so the starch fully sets. If it is undercooked, the pudding may stay too loose. Tapioca starch can be used if you cannot eat corn.
- Non Dairy Milk – Unsweetened coconut milk works well, but most dairy free milk alternatives should also work. Choose an unsweetened option so the finished pudding does not become overly sweet.
- Dairy Free Sweetened Condensed Milk – Sweetened condensed coconut milk adds richness, sweetness, and body to the homemade vanilla pudding. If you cannot find it in stores, use a homemade vegan condensed milk alternative.
- Gluten Free Vanilla Wafer Cookies – Gluten free vanilla wafers give this dessert its classic banana pudding flavor and texture. As the pudding chills, the cookies soften and become tender between the creamy layers.
- Fresh Bananas – Use bananas that are just ripe or slightly firm. Very ripe bananas brown more quickly and can become too soft in the pudding. Firmer bananas hold their shape better and make the dessert look fresher when served.
See the recipe card below for the complete ingredient list and exact quantities.
Substitutions & Variations
- Not Dairy Free – If dairy is not a concern, use whole milk, regular unsalted butter, and traditional sweetened condensed milk in the same amounts.
- Cookie Switch-Up – If you cannot find gluten free vanilla wafers, use another gluten free cookie you enjoy. Gluten free graham crackers or gluten free shortbread cookies are good options.
- Make It Yellow – Boxed pudding mixes often contain yellow coloring. If you prefer a brighter yellow pudding, add a very small amount of yellow food coloring.
- Top with Meringue – Save the egg whites from the yolks and use them to make a meringue topping instead of whipped cream.
- Use One Large Dish – Instead of making individual servings, assemble the banana pudding in a casserole dish or trifle dish.
How to Make Gluten Free Banana Pudding
Homemade pudding is easier than it looks, and the flavor is worth the extra few minutes on the stovetop. The key is to heat the milk gently, temper the eggs slowly, and whisk constantly while the pudding thickens.
STEP 1: Add the egg yolks, cornstarch, and half of the sugar to a large bowl. Beat with a handheld mixer on medium speed until the mixture thickens and becomes lighter in color.
STEP 2: Add the non dairy milk, remaining sugar, vanilla, and salt to a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture is just simmering. This should take about 10 minutes.
STEP 3: Slowly whisk the warm milk mixture into the egg yolks. Add it a little at a time so the eggs are tempered and do not scramble.
STEP 4: Pour the pudding mixture back into the saucepan. Cook over medium heat while whisking constantly until thickened, about 3 minutes. Continue cooking for 2 more minutes to fully set the starch.
STEP 5: Remove the pan from the heat and stir in the vegan butter. Let the pudding cool for about 15 minutes.
STEP 6: Fold the sweetened condensed coconut milk into the slightly cooled pudding until smooth and combined.
To assemble, spoon a thin layer of pudding into your serving dish. Add gluten free vanilla wafers and banana slices, then repeat the layers with the remaining pudding, cookies, and bananas. Finish with pudding on top so the banana slices are covered. Cover with plastic wrap and refrigerate overnight before serving.
Expert Tip
For the best texture, chill the pudding for a few hours before layering it with the bananas and cookies. Press plastic wrap directly onto the surface while it chills to prevent a skin from forming.
Storage
Banana pudding should be refrigerated before serving. It keeps well in the refrigerator for a few days after assembly, although the cookies will continue to soften as it sits. That soft cookie texture is part of what makes homemade banana pudding so good. Store leftovers covered in the refrigerator for up to 4 days.
More No Bake Dessert Recipes to Try
-
No Bake Strawberry Delight
-
No Bake Chocolate Ganache Tart
-
No Bake Blueberry Cheesecake
-
Gluten Free Peanut Butter Pie
If you try this recipe, please leave a star rating and share how you liked it in the comments below.
Recipe
Homemade Banana Pudding
Ingredients
- 2 egg yolks
- ¼ cup cornstarch
- ¼ cup sugar divided
- 2 cups non dairy milk
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
- 1 tablespoon vegan butter
- 11.25 ounces sweetened condensed coconut milk
- 6 ounces gluten free vanilla wafers
- 3 bananas
- vegan whipped cream for garnish
Instructions
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Combine the egg yolks, cornstarch, and half of the sugar in a medium bowl. Beat with a handheld mixer until the mixture is thickened and lighter in color. Set aside.
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Add the non dairy milk, remaining sugar, vanilla, and salt to a saucepan over medium heat. Cook until the mixture is just simmering, about 10 minutes.
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Slowly pour small amounts of the hot milk into the egg yolk mixture while whisking constantly. This tempers the eggs and helps prevent scrambling. Once all of the milk is incorporated, return the mixture to the saucepan.
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Continue cooking over medium heat, whisking constantly, until the pudding thickens. Once thick, cook for 2 additional minutes so the cornstarch fully sets.
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Remove the pan from the heat and stir in the vegan butter until melted and smooth.
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Transfer the pudding to a clean bowl and let it cool for 15 minutes.
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Fold in the sweetened condensed coconut milk until the pudding is fully combined and creamy.
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Create an ice bath by filling a large mixing bowl with ice cubes and water. Cover the pudding with plastic wrap, pressing it directly onto the surface, and place the pudding bowl in the ice bath to cool.
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Once cooled, either refrigerate the pudding or assemble the banana pudding right away.
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To assemble, spread a small layer of pudding in the bottom of the dish. Add a layer of gluten free vanilla wafers and banana slices. Repeat the layers, finishing with pudding on top. Make sure the bananas are covered with pudding to help reduce browning.
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Cover the banana pudding with plastic wrap and refrigerate overnight before serving.
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Just before serving, top with vegan whipped cream, extra cookies, and fresh banana slices if desired.
Notes
STORAGE: Chill the banana pudding overnight before serving. Store leftovers covered in the refrigerator for up to 4 days.