We’re bringing a classic dessert back in an easy, homemade and truly delightful gluten-free version. This from-scratch gluten-free banana pudding features a creamy vanilla custard, layers of fresh bananas, gluten-free vanilla wafers, and a cloud-like meringue topping—my take was inspired by a well-known southern recipe. The custard is silky, the cookies stay pleasantly crisp-soft, and the meringue gives the finished dish that nostalgic, show-stopping look.
Best Gluten-Free Banana Pudding From Scratch
I’m thrilled I finally made this from scratch. This recipe belongs in any collection of gluten-free desserts and works especially well in warm weather because it’s nearly no-bake—the oven only comes on briefly to brown the meringue.
The biggest hesitation for me was the cookies. Traditional Nilla wafers aren’t gluten-free, but there are plenty of tasty GF cookie alternatives sold in grocery stores or online. Use GF vanilla wafer cookies when you can, but I list other simple swaps in the notes.
To keep the pudding gluten-free, I replace flour with cornstarch. Cornstarch thickens beautifully when heated gently; heat too aggressively and the pudding can thin out. The method below yields a smooth, velvety custard every time by tempering the eggs and finishing the mixture carefully on the stovetop.
GF Banana Pudding Cookie Options
Swap regular Nilla wafers for gluten-free vanilla wafer cookies available in most grocery stores’ GF or natural food sections. If those aren’t available, GF graham crackers or gluten-free speculoos (Biscoff-style) cookies work well.
An affordable and common option is Gluten-Free Golden Oreos—one box is usually enough. If you prefer less sweetness, scrape the creme filling out before layering. Homemade gluten-free ladyfingers are another excellent alternative if you want a lighter, sponge-like texture in the layers.
Let’s Make This Together
(Below are clear, step-by-step photos and streamlined instructions. For exact ingredient amounts and the full recipe, see the recipe card at the end.)
Prep for fluffy meringue and smooth pudding
Separate the eggs into yolks and whites. Set the whites aside at room temperature for the meringue. In a bowl, combine the yolks, cornstarch, sugar and 1 cup of milk and beat until smooth. Let the butter come to room temperature so it blends in easily at the end.
Heat the remaining milk in a saucepan until it just simmers. Slowly pour the hot milk into the egg mixture while beating on low to temper the eggs and keep the custard silky.
Thicken the pudding
Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens. A flat whisk helps reach the pan edges and prevents lumps. Once thick, remove from heat and stir in butter and vanilla for a rich, glossy finish.
Layering goodness
In a 2-quart baking dish, layer half the gluten-free wafers and half the banana slices. Pour half the warm pudding over the bananas—this softens the cookies quickly and creates an ideal texture without hours in the fridge. Repeat with a second layer.
Toast the meringue
Beat the room-temperature egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form. Spread the meringue over the pudding, sealing the edges so it won’t pull away while baking. Bake at 350°F for 10–15 minutes until golden. Serve warm or chilled—both are delicious.
Bonus Tips, Shortcuts, and Swaps
- Swap the meringue for whipped cream: press plastic wrap onto the warm pudding, chill, then top with homemade whipped cream or Cool Whip.
- If you prefer convenience, use a 5.1 oz box of instant or cook-and-serve vanilla pudding—just confirm it’s labeled gluten-free.
- For the richest vanilla flavor, use a high-quality vanilla extract or vanilla bean paste.
- Assemble in an 8×8-inch pan, deep pie dish, or any 2-quart baking dish for best results.
- Serve warm or cold: it’s excellent slightly warm, but also delightful chilled. Refrigerate leftovers.
Did you make this recipe? I love hearing from readers—leave a star rating and comment below the recipe card to help others find it. You’ll always hear back from me. -Melissa
Southern Gluten-Free Banana Pudding (Dolly-Parton Style)
Melissa ErdelacPin
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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
- Two 6.3 oz boxes gluten-free vanilla wafers (see notes for alternatives)
Meringue Topping
- 4 egg whites, room temperature
- ¼ cup granulated sugar
- ½ teaspoon cream of tartar
Equipment
- Stand mixer or hand mixer
- Flat whisk (optional but helpful)
- 2-quart baking dish or 8×8-inch pan
Instructions
- Preheat oven to 350°F. In a large bowl, whisk together ¼ cup sugar, cornstarch, egg yolks, salt and 1 cup milk until smooth.
- In a saucepan, heat the remaining 2 cups milk with the remaining ¼ cup granulated sugar and the ¼ cup brown sugar until it just simmers, then remove from heat.
- Slowly pour the hot milk into the egg mixture while beating at low speed to temper the yolks. Return the whole mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth (about 3 minutes).
- Remove from heat and whisk in butter and vanilla.
- Assemble in a 2-quart baking dish: layer half the wafers, half the banana slices, and half the pudding; repeat the layers.
- Beat the egg whites and cream of tartar until foamy, then gradually add ¼ cup sugar and beat to stiff, glossy peaks.
- Spread the meringue over the pudding, sealing to the edges. Bake at 350°F until lightly browned, 10–12 minutes. Serve warm or chilled; refrigerate leftovers.
Notes
GF Cookie Options
Use gluten-free vanilla wafers when available. If unavailable, substitute GF graham crackers, gluten-free speculoos (Biscoff-style) cookies, or Gluten-Free Golden Oreos (remove creme filling if you prefer less sweetness).