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Gluten Free Banana Pudding

Gluten Free Banana Pudding Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/8 tsp fine salt
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 5 oz gluten free vanilla wafers
  • 4 large ripe but firm bananas
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

  1. Whisk sugar, cornstarch, and salt in a saucepan. Whisk in a splash of milk, then egg yolks and remaining milk. Cook over medium heat, stirring constantly, until thickened and bubbly, about 8 to 10 minutes. Off heat, stir in vanilla and butter, then strain custard into a bowl. Cover surface with plastic wrap.
  2. Whip heavy cream and powdered sugar to soft peaks. Refrigerate.
  3. Spread a little custard in an 8×8 dish. Layer wafers, sliced bananas, and custard. Repeat layers, then top with whipped cream.
  4. Chill at least 4 hours. Scoop through all layers to serve.

Notes

Chill the assembled pudding for at least 4 hours so the wafers soften into the custard. The dessert keeps for up to 3 days in the fridge, though the bananas will throw off a little liquid and the cookies become softer over time.