We are taking another classic dessert back in an easy, homemade and deceptively gluten-free version! My take on from-scratch gluten free banana pudding, complete with vanilla wafers and a floofy meringue topping, was inspired by Dolly Parton’s famous recipe. The creamy vanilla custard layers perfectly with fresh bananas and crispy gluten free cookies. I even share some simple swaps for GF wafers – it’s all here.
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Best Gluten-Free Banana Pudding From Scratch
I don’t know why I ignored making homemade gluten free banana pudding with cookies for so long, but I’m so glad I finally came to my senses. This is one for hall of fame in huge collection of gluten-free desserts, and better yet, perfect for summer because it walks the line of being almost no bake – just a brief pop in the oven for the meringue topping.
Honestly, I know exactly why I put off one of the best gluten-free southern desserts – I got hung up on the cookies. I’m not of fan of buying pricey speciality ingredients, which was a road block for the GF banana pudding cookies. Nilla wafers are out, but, turns out, there are plenty of tasty gluten-free cookie options. Feast your eyes on those below.👇
To make this southern dessert live up to all its glory, I knew I wanted to create the recipe both with creamy vanilla pudding made from scratch and tall, floofy meringue. I had seen a version of this many years ago, claiming to be Dolly Parton’s “famous” recipe and her stamp of approval was all I needed.
To make the pudding gluten-free I swapped out the flour with cornstarch. The only thing to remember is to heat cornstarch gently to thicken so the pudding doesn’t “break,” or thin out. My method for homemade pudding also builds in a little insurance so it turns out smooth, velvety every time.
GF Banana Pudding Cookie Options
This was the biggest hurdle. To make the recipe just as simple as classic banana pudding, swap out the Nilla wafers with gluten-free vanilla wafer cookies. This are pretty commonly sold in the gluten free / organic aisle, or you can find them online.
If you have a hard time finding them, GF graham crackers or gluten free speculoos, which are a version of Biscoff cookies, also work. When I created my magical GF graham cracker crust, I tested a variety of brands. Check out the recipe to see which are the best.
The easiest / most affordable option would be Gluten-Free Golden Oreos. They are commonly stocked and you would only need one box, versus two GF vanilla cookie boxes. If you are worried about them making the dessert too sweet, scrape out the creme filling before layering.
Lastly, I was pleasantly surprised to learn how quick and easy gluten-free lady fingers are to make for tiramisu, and they would work equally well in this layered pudding dessert.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep for fluffy meringue and smooth homemade pudding
The hardest part of making homemade pudding is avoiding lumps, but I have an easy method for you. First, separate the eggs into two bowls. The meringue beats up better with room temp whites, so set those aside until ready to use.
In a separate bowl add the yolks, cornstarch, sugar, and 1 cup milk. Beat the mixture with a hand mixer until it’s nice and smooth. I also like to set out the butter so it’s room temp by the time it’s added at the end.
In a saucepan, heat the remaining milk until it comes to just a simmer. Slowly pour it into the egg / cornstarch mixture while continuing to beat on low speed. This avoids cooking the eggs and making everything velvety smooth.
Thicken the pudding
Transfer the mixture back to the saucepan to heat and whisk constantly until the pudding is nice and thick. If you have a flat whisk, this is a perfect use for it. It gets all along the pan’s edges so everything is worked in. Stir in the butter and vanilla.
Layering goodness
In a baking dish layer half the cookies and banana slices. Pour the warm pudding over the top. This is a great shortcut for softening the cookies. Old fashioned banana pudding usually refrigerates for several hours to soften the cookies, but that’s not an issue here.
Top with another cookie, banana pudding layer, then sit aside while the meringue is beat together.
Toast the meringue
Beat together the room temp egg whites with the cream of tartar until the mixture is foamy. Gradually add in the sugar, a little at a time, until the whole mixture is very stiff and glossy.
Cover the top with the meringue, sealing the edges all around so it doesn’t shrink back after it bakes. Bake in a 350℉ oven for 10-15 minutes until toasty and golden. Dig in!
Bonus Tips, Shortcuts, and Swap Outs
- To swap out the meringue with whipped cream, press a piece of plastic wrap over the warm pudding and chill. Once it’s cold, top with Cool Whip or homemade whipped cream.
- Instead of homemade pudding use a 5.1 ounce box instant or cook and serve vanilla pudding. Just be sure to make sure it’s safe for a gluten-free diet.
- For the best vanilla flavor, use a quality extract or even vanilla bean paste.
- Assemble the dessert in a 2 quart baking dish. A 8X8-inch pan or deep pie dish work.
- This can be served warm or cold. I prefer it slightly warm, but everyone in my family likes it cold.
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Southern Gluten-Free Banana Pudding (Dolly-Parton Style)
Ingredients
Banana Pudding
- ½ cup granulated sugar, divided
- ¼ cup cornstarch
- 4 egg yolks
- ¼ teaspoon salt
- 3 cups whole milk, divided
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons vanilla extract
- 5 medium bananas, sliced
- 2 6.3 ounce boxes gluten-free vanilla wafers , see recipe notes for alternatives
Meringue Topping:
- 4 egg whites, room temperature
- ¼ cup granulated sugar
- ½ teaspoon cream of tartar
Equipment
Instructions
- Preheat the oven to 350℉. In a large bowl, add ¼ cup sugar, cornstarch, egg yolks (set aside whites at room temp for later use), salt and 1 cup milk. For best results, beat with a hand mixer until smooth. Otherwise, whisk vigorously. Set aside.¼ cup cornstarch, 4 egg yolks, ¼ teaspoon salt, 1 cups whole milk, ¼ cup granulated sugar
- In a medium saucepan over medium heat, whisk together the remaining 2 cups milk, remaining ¼ cup sugar and ¼ cup brown sugar. Bring to a simmer, whisking Intermittently. Once it comes to a simmer, remove from the heat.¼ cup granulated sugar, ¼ cup packed brown sugar, 2 cups whole milk
- Slowly pour hot milk mixture into egg yolk mixture bowl while beating at low speed. Continue beating until it is foamy.
- Return the entire mixture to the saucepan and bring to a boil over medium heat, whisking constantly. (I like using a flat whisk to incorporate all the mixture from the edges of the pan.) Continue to whisk until thickened and smooth, which takes about 3 minutes.
- Remove from the heat and whisk in the butter and vanilla.2 tablespoons unsalted butter , 2 tablespoons vanilla extract
- In a 2-quart baking dish, lay half the wafers in a single layer (some can be held back for topping or decorating, if desired). Arrange half the sliced bananas on top, then half of the pudding over the bananas. Repeat with another layer of wafers, bananas, and rest of the pudding. Set that aside while you make the meringue.5 medium bananas, 2 6.3 ounce boxes gluten-free vanilla wafers
- In a large bowl or stand mixer with whisk attachment, beat the egg whites and cream of tartar together on high speed until soft, foamy peaks form. Gradually add in the sugar while continue to beat until stiff, glossy peaks form.4 egg whites, ½ teaspoon cream of tartar, ¼ cup granulated sugar
- Spoon meringue over the pudding, spreading out all the way to the edges of the pan. This creates a seal between the pan and the meringue so it doesn't shrink back in after baking.
- Bake in the 350°F oven on the middle rack until slightly brown on top, about 10-12 minutes. I like to serve the pudding warm, but it can also be served chilled. Refrigerate leftovers.
Notes
GF Cookie Options
Instead of gluten-free vanilla wafers, use GF graham crackers or gluten free speculoos, which are a version of Biscoff cookies. The easiest / most affordable option would be Gluten-Free Golden Oreos. You would only need one 12.08 ounce box. If you are worried about them making the dessert too sweet, scrape out the creme filling before layering.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
