Gluten-Free Creamy Banana Pudding Recipe

Ingredients

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• 2.5 cups whole milk
• 3 egg yolks
• 0.5 cup granulated sugar Shop
• 3 tbsp cornstarch Shop
• 2 tbsp unsalted butter
• 1.5 tsp pure vanilla extract Shop
• 0.25 tsp fine salt
• 3 ripe bananas
• 1 cup gluten-free vanilla wafers
• 1 cup heavy cream
• 2 tbsp powdered sugar Shop

Instructions

1. 1 Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
2. 2 Heat milk in a saucepan over medium heat until just steaming. Slowly pour a third of the hot milk into the egg mixture, whisking constantly to temper.
3. 3 Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and bubbles (4–5 min). It should coat the back of a spoon.
4. 4 Remove from heat. Stir in butter, vanilla, and salt until smooth. Press plastic wrap directly onto the custard surface and refrigerate 1–2 hours until cold.
5. 5 Whip the heavy cream and powdered sugar to soft peaks.
6. 6 Layer in a trifle dish or individual glasses: wafers on the bottom, then custard, then banana slices. Repeat. Finish with whipped cream and a few crushed wafers on top.
7. 7 Refrigerate at least 1 hour before serving so the wafers soften slightly into the custard.

Nutrition (per serving)

Tips & Notes

• The custard can be made a day ahead and refrigerated until assembly.
• Add a few drops of banana extract to the custard for a more intense flavour.
• GF vanilla wafers to look for: Kinnikinnick, Nana's, Mi-Del.

Common questions