Quick, easy & delicious, this Gluten-Free Banana Pudding recipe has all the great taste of traditional banana pudding.
This week’s post is all about making my oldest taste tester happy — my husband.
I won’t bore you with the details of how we came to discover that he has sensitivities to gluten, but I will tell you it’s been tough at times to recreate family favorite recipes as gluten-free. Fortunately, there are SO many wonderful gluten-free products on store shelves these days that weren’t there just five years ago… or at least, they weren’t on OUR store shelves five years ago.
In fact, the gluten-free vanilla wafers I’m using in today’s gluten-free banana pudding weren’t even on our local store shelves five weeks ago.
Earlier this month the first Sprouts Farmer’s Market in our area opened to much excitement. The excitement was partly fueled by the fact that we just recently lost our Whole Foods.
(Don’t ask me how a town that can support an entire globe full of visitors for The Masters can’t support a Whole Foods. But we can’t. Or didn’t. And now, I’m keeping all my fingers and toes crossed that Sprouts can make it here.)
I’ve been wanting to make a gluten-free banana pudding for my husband for years. But truly, there were no gluten-free vanilla wafers to be found in this town, until I found them at Sprouts last weekend.
For as long as I’ve known my husband, I’ve known that this was his favorite dessert. So I was a little nervous at first to tinker with such a beloved family favorite. The verdict, though, was that this one’s a keeper.
Let’s just hope Augusta feels the same about our new Sprouts.
Gluten-Free Banana Pudding
Quick, easy & delicious, this Gluten Free Banana Pudding recipe has all the great taste of traditional banana pudding.
- Yield: Makes 6 servings 1x
- Category: Dessert
- 1 cup granulated sweetener*
- Pinch of salt
- 2 tablespoons cornstarch, arrowroot or tapioca starch
- 2 tablespoons water
- 2 cups 2% milk
- 3 large eggs
- 1 teaspoon vanilla or 1/8 teaspoon banana extract
- 3 ripe bananas
- 48 vanilla wafers (I used Gluten Free Kinnikinnick)
- Whipped cream, optional
- Whisk together sweetener* and salt in a medium saucepan. Combine cornstarch and water to form a slurry. Add milk, slurry and eggs to saucepan, whisking well to combine.
- Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat; stir in vanilla.
- In individual bowls or jars, layer 8 wafers, half a banana, sliced, and 1/2 cup pudding. Top with whipped cream, if desired.
- Calories: 358
- Sugar: 39 g
- Sodium: 226 mg
- Fat: 9 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 7 g
Want more recipes? Subscribe to This Unmillennial Life via email to get new recipes notifications delivered straight to your inbox.
Before you go… Check out more of GLUTEN FREE DESSERTS:
*Sugar Note: When testing my recipes, I use a homemade sugar mixture composed of equal parts sugar and equal parts of the Swerve sugar substitute equivalent. I personally find this 1/2 and 1/2 mixture of Sugar and Swerve to be the only sugar substitute mix that does not compromise on taste or texture in baking. Using this ratio cuts the overall sugar in half in recipes and my family still loves the taste. Swerve is available as granulated sugar, brown sugar and confectioner’s (powdered) sugar.
© This Unmillennial Life ® by Regan Jones. All images & content on this site are copyright protected. Please do not use my images or content without my permission.