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An easy recipe for gluten-free banana pudding. This classic dessert has layers of gluten-free vanilla wafer cookies, sliced bananas, and a creamy vanilla pudding. It’s an easy, no-bake gluten-free dessert!
Gluten-Free Banana Pudding
Gluten-free banana pudding is a Southern classic that everyone loves! This gluten-free banana pudding is not just a banana-flavored pudding or pudding and cookies in a cup.
I like to think of it more like a dessert casserole. A layered dessert made with gluten-free vanilla wafers cookies, fresh bananas, and a thick and creamy vanilla pudding.
It only takes a few simple ingredients and a few easy steps to make this no-bake gluten-free dessert. You can see just how easy this gluten-free banana pudding is to make in the detailed recipe step photos or in the recipe video.
Ingredients In Gluten-Free Banana Pudding
Gluten-Free Vanilla Pudding Mix: Instant vanilla pudding mix is the base for the pudding mixture. I used the Jell-O brand pudding mix. It is not labeled gluten-free, but it has no gluten-containing ingredients. Please always check the labels because companies can change ingredients at any time.
- Is Jell-O pudding mix gluten-free? Jell-O Instant Pudding mixes are not specifically labeled gluten-free. Most flavors of Jell-O Instant Puddings contain no gluten ingredients. Jell-O is manufactured by Kraft Foods and will list food allergens in their ingredient list. Please always check the label!
- There is a great list of all of the Jell-O pudding flavors that contain no gluten ingredients on Celiac.com.
Whole Milk: Whole milk is the main ingredient to make instant pudding. It gives pudding its creamy texture.
Cream Cheese: The cream cheese in this recipe thickens the pudding and helps it firm up.
Sweetened Condensed Milk: Not only does it add sweetness to the cream cheese, but it also adds to the creaminess of the pudding mixture.
Heavy Whipping Cream: The homemade, whipped cream mixture added to the pudding mixture helps the dessert be light and creamy. You can substitute a 12-oz container of Cool Whip for the whipped cream.
Powdered Sugar & Pure Vanilla Extract: These give the homemade whipped cream its sweetness and light vanilla flavor.
Gluten-Free Vanilla Wafers: I used Kinnikinnick gluten-free vanilla wafers. I buy them from Walmart. You could also use gluten-free shortbread cookies as a substitute. The wafers act as a cake layer in between the thick pudding layers.
Bananas: It’s best to use barely ripe bananas. If the bananas are ripe or have brown spots, they will be too mushy once the pudding sets. The freshly sliced bananas are what give this pudding its banana flavor.
How To Make Gluten-Free Banana Pudding
Pudding Step:
- In a medium-sized bowl, combine the whole milk and pudding mix and blend well using an electric mixer, until smooth. Set aside to thicken. (photo 1)
Cream Cheese Step:
- In a different large bowl, combine the cream cheese and condensed milk together with an electric mixer and mix until smooth. (photo 2 & 3)
Whipped Cream Step:
- In a medium-sized bowl, whip together the heavy whipping cream, pure vanilla extract, and powdered sugar with an electric mixer until smooth and firm. (photo 4)
Pudding Mixture Step:
- Add the vanilla pudding to the cream cheese mixture and stir until well blended. (photo 5)
- Fold the whipped cream into the pudding and cream cheese mixture. (photo 6 & 7)
Layering Step:
- Line the bottom of a 9 x 13-inch dish with gluten-free vanilla wafers. (photo 8)
- Add a layer of the sliced bananas on top of the gluten-free vanilla wafers. (photo 9)
- Pour half of the pudding mixture over the first layer of gluten-free vanilla wafers and sliced bananas. Use a spatula to smooth the top of the pudding mixture. (photo 10)
- Cover the pudding mixture with the remaining gluten-free vanilla wafers and sliced bananas. (photo 11)
- Pour the remaining pudding mixture over the second layer of gluten-free vanilla wafers and sliced bananas. Use a spatula to smooth the top of the pudding mixture. (photo 12)
- Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- When ready to serve, garnish with more whipped cream, gluten-free vanilla wafers, banana slices, or wafer crumbs.
- Store leftovers covered in the refrigerator.
Tips For Making The Best Banana Pudding
- Use instant pudding.
- Use whole milk as it makes the vanilla pudding thicker and creamier.
- Use an electric or stand-up mixer when making the pudding, cream cheese mixture, and homemade whipped cream. You don’t have to wash the beaters between steps because they will all be mixed together.
- Use a spatula to fold the pudding and whipped cream into the cream cheese mixture and to smooth the top of the pudding layers.
- Use just barely ripe bananas. If the bananas are ripe or have spots, they will be too mushy by the time the putting sets up.
- Refrigerate for at least 4 hours. This dessert needs time to set up. I like to make it the night before I want to serve it.
- You can toss the sliced bananas in lemon juice to slow down their browning.
- You can use Cool Whip in place of the homemade whipped cream.
- Do not garnish the pudding until you are ready to serve it. I like to sprinkle the wafer crumbs on top and then add a dollop of whipped cream, a gluten-free wafer, and a few sliced bananas to each individual serving.
Ingredient Substitutions for Banana Pudding
I also tested this banana pudding recipe with dairy-free ingredients. The pudding will not be thick or firm like the traditional recipe made with dairy. The pudding texture is very soft, but it tastes amazing. My whole family loved it!
For Dairy-Free:
- For the dairy-free pudding, you will need to use the Jell-O Cook & Serve vanilla pudding. Dairy-free milk will not work with instant pudding.
- You will also use only 1 1/2 cups of dairy-free milk to make the pudding. I recommend unsweetened almond milk. Soy milk is not recommended for Jell-O pudding mix.
- I buy dairy-free sweetened condensed coconut milk from Walmart.
- I like Kite Hill dairy-free cream cheese.
- I use So Delicious Cocowhip in place of the homemade whipped cream/Cool Whip.
- Kinnikinnick gluten-free vanilla wafers are also dairy-free.
Easy Gluten-Free Banana Pudding
Southern banana pudding is one of those desserts that you’ll always find at family get-togethers, pot lucks, and parties. It’s also usually one of the first desserts to go!
This gluten-free banana pudding is so easy to make. It’s a great make-ahead, no-bake dessert that everyone always loves. I promise no one will even know that it’s gluten-free!
More Gluten-Free Dessert To Try!
- Easy Gluten-Free Brownies {Dairy-Free Option}
- Gluten-Free Mini Cheesecakes
- Gluten-Free Monster Cookies {Dairy-Free Option}
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Gluten-Free Banana Pudding
Ingredients
- 1 5-oz box gluten-free instant vanilla pudding mix
- 2 cups whole milk, See notes for a dairy-free option.
- 1 8-oz cream cheese, softened, See notes for a dairy-free option.
- 1 14-oz can sweetened condensed milk, See notes for a dairy-free option.
- 2 1/2 cups heavy whipping cream, You can use a 12-oz container of Cool Whip in place of the homemade whipped cream. See notes for a dairy-free option.
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 6-8 medium bananas, sliced 1/4-inch thick, Use just barely ripe bananas. If the bananas are ripe or have spots, they will be too mushy by the time the putting sets up. You can toss the sliced bananas in lemon juice to slow down their browning.
- 2 6-oz boxes gluten-free vanilla wafers, I like Kinnikinnick Vanilla Wafers. I buy them from Walmart.
Instructions
- Use an electric or stand-up mixer when making the pudding, cream cheese mixture, and homemade whipped cream. You don’t have to wash the beaters between steps because they will all be mixed together.
Pudding Step:
- In a medium-sized bowl, combine the whole milk and pudding mix and blend well using an electric mixer until smooth. Set aside to thicken.
Cream Cheese Step:
- In a different large bowl, combine the cream cheese and sweetened condensed milk together with an electric mixer and mix until smooth.
Whipped Cream Step:
- In a medium-sized bowl, whip together the heavy whipping cream, pure vanilla extract, and powdered sugar with an electric mixer until smooth and firm.
Pudding Mixture Step:
- Add the vanilla pudding to the cream cheese mixture and stir until well blended.
- Fold the whipped cream into the pudding and cream cheese mixture.
Layering Step:
- Line the bottom of a 9 × 13-inch dish with the gluten-free vanilla wafers
- Add a layer of the sliced bananas on top of the gluten-free vanilla wafers.
- Pour half of the pudding mixture over the first layer of gluten-free vanilla wafers and sliced bananas. Use a spatula to smooth the top of the pudding mixture.
- Cover the pudding mixture with the remaining gluten-free vanilla wafers and sliced bananas.
- Pour the remaining pudding mixture over the second layer of gluten-free vanilla wafers and sliced bananas. Use a spatula to smooth the top of the pudding mixture.
- Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- When ready to serve, garnish with more whipped cream, gluten-free vanilla wafers, banana slices, or wafer crumbs.
- Store leftovers covered in the refrigerator.
Video
Notes
- For the dairy-free pudding, you will need to use the Jell-O Cook & Serve vanilla pudding. Dairy-free milk will not work with instant pudding.
- You will also use only 1 ½ cups of dairy-free milk to make the pudding. I recommend unsweetened almond milk. Soy milk is not recommended for Jell-O pudding mix.
- I buy dairy-free sweetened condensed coconut milk (11.6-ounce) from Walmart.
- I like Kite Hill dairy-free cream cheese.
- I use the 9-ounce So Delicious Cocowhip in place of the homemade whipped cream/Cool Whip.
- Kinnikinnick gluten-free vanilla wafers are also dairy-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this and it’s absolutely delicious!
I was wanting to make it for Easter brunch but we will be leaving to go out of town Friday night and won’t be back till Sunday morning which won’t give me enough time to make it. do you think I could make it Friday night and just keep in the fridge till Sunday morning?
I made this for family Christmas. Everyone loved it. It’s a keeper and I will definitely make again. No one knew it was gluten free 😉
Can’t wait to try.
Absolutely delicious!!
Looks very good.