Gluten-Free Banana Pudding
A rich, decadent banana pudding made from scratch with homemade gluten free Nilla Wafers.
Ingredients
Vanilla Pudding Ingredients
- 2 cups whole milk
- ⅓ cup granulated sugar
- 2 tablespoons tapioca starch or cornstarch
- ½ teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Whipped Cream Mixture
- 2 cups whipped cream
- 8 oz. cream cheese room temperature
Other Ingredients
- 1 batch gluten-free nilla wafers or box of Nilla Wafers
- 7 large ripe bananas
Instructions
Vanilla Pudding
- Thicken the milk: Whisk sugar, tapioca starch and salt in a saucepan. Whisk in the milk. Heat the mixture, whisking constantly over medium heat. Once it thickens, cook for one minute.
- Temper the eggs: Add the egg yolks to a large bowl and add half of the milk mixture, whisking as you add it so that it tempers the eggs.(This will prevent them from scrambling.)
- Finish: Pour it back into the saucepan and heat for one minute, whisking constantly. Remove from heat, add the butter and vanilla, and stir until melted. Cover with plastic and chill in the fridge.
Whipped Cream Mixture
- Beat: Beat the cream cheese until smooth. Add the cream cheese to the whipped cream and beat until just combined. Chill until ready to assemble.
Assembly
- Layer all of the ingredients in 9 x 13 dish, cover and chill for a minimum of 2 hours. Store leftovers in the fridge for up to 2 days.