Southern Gluten-Free Banana Pudding (Dolly-Parton Style)

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.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Melissa Erdelac

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

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.

Nutrition