Gluten Free Banana Pudding With Vanilla Wafers (Dairy Free) Recipe

I finally perfected a Vegan Gluten Free Banana Pudding that layers dairy free vanilla pudding, ripe bananas and homemade healthy vanilla wafer cookies made without refined sugar, and I can’t wait for you to see the clever twist that makes it special.

I wanted a banana pudding that actually surprises you, so I played with textures and kept it simple. With full fat canned coconut milk and ripe bananas, sliced, the result is creamy but somehow bright, the kind of thing you want to taste twice.

I kept thinking of that line between nostalgic and new, and this Vegan Gluten Free Banana Pudding lands right there, but without feeling too heavy. It also works as a Dairy Free Banana Dessert when you need something indulgent that’s not loaded with junk.

I still mess up the layers sometimes, but when it comes together, wow.

Ingredients

• Coconut milk: Rich, creamy, provides healthy fats, adds sweetness and silky texture.
• Bananas: Natural sweetener, packed with fiber and potassium, it softens pudding texture.
• Maple syrup: Pure sweetener, adds caramel notes, mostly simple carbs, no bitter taste.
• Cornstarch or arrowroot: Starches that thicken, mostly carbs, gluten free, gives glossy pudding body.
• Gluten free flour: Blends fiber, carbs and some protein, helps cookies hold shape, not wheat.
• Tapioca starch: Light, gives chewiness, pure carbohydrate, great for crispness and stretch.
• Coconut oil: Adds richness, saturated fats for mouthfeel, makes cookies tender and golden.
• Coconut sugar: Lower GI than refined sugar, gives brown sugar flavor and depth.
• Egg: Adds protein, structure and moisture, helps cookies bind and brown.

Ingredient Quantities

• Pudding:
• 2 cups full fat canned coconut milk
• 1/3 cup pure maple syrup
• 3 tablespoons cornstarch or arrowroot starch
• 1 teaspoon pure vanilla extract
• pinch fine sea salt
• 3 ripe bananas, sliced
• Cookies:
• 1 cup gluten free all purpose flour (one to one blend)
• 1/2 cup tapioca starch
• 1/4 cup coconut sugar
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/4 cup coconut oil, solid
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons unsweetened non dairy milk

How to Make this

1. Make the cookie dough: whisk together 1 cup gluten free all purpose flour, 1/2 cup tapioca starch, 1/4 cup coconut sugar, 1/4 teaspoon fine sea salt and 1/2 teaspoon baking powder in a bowl; cut in 1/4 cup solid coconut oil with a fork or pastry cutter until crumbly; stir in 1 large egg and 1 teaspoon vanilla, then add 2 to 3 tablespoons unsweetened non dairy milk a tablespoon at a time until the dough just comes together (you want it not sticky). Chill the dough 20 to 30 minutes if it feels soft.

2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. Roll the chilled dough between two sheets of parchment to about 1/8 inch thick (thinner = crisper cookies), cut into rounds or whatever shape you like and place them on the sheet spaced apart; if the dough warms up, pop it back in the fridge for 10 minutes.

4. Bake cookies 10 to 12 minutes until the edges are lightly golden; cool completely on a wire rack so they crisp up — if they still seem soft, let them cool longer, they firm as they cool.

5. While cookies bake, make the pudding: pour 2 cups full fat canned coconut milk into a medium saucepan and set aside about 1/4 cup cold from that to make a slurry; whisk 3 tablespoons cornstarch or arrowroot into the reserved 1/4 cup until totally smooth.

6. Warm the remaining coconut milk in the saucepan with 1/3 cup pure maple syrup and a pinch of fine sea salt over medium heat until it’s steamy but not a rolling boil; slowly whisk in the starch slurry, keep stirring and bring to a gentle simmer until it thickens and becomes glossy, 2 to 4 minutes (if you use arrowroot do not overboil or it can thin out). Remove from heat and stir in 1 teaspoon vanilla extract. If you see little lumps, press the pudding through a fine sieve.

7. Let the pudding cool a few minutes so it’s not piping hot, slice 3 ripe bananas.

8. Assemble: in a trifle bowl or individual cups layer cookies, a thick spoon of pudding, banana slices, repeat until you run out, finishing with pudding and a few cookie crumbs or whole cookies on top; press layers gently so they mesh but dont smash the bananas.

9. Chill at least 2 hours (overnight is better) so the pudding sets and flavors meld; serve cold. Tip: cookies will soften over time, so for best texture add a few fresh cookies right before serving.

Equipment Needed

1. Medium mixing bowls (one for the cookie dough, one for the pudding)
2. Measuring cups and spoons
3. Whisk and a silicone spatula (for stirring and scraping)
4. Pastry cutter or a fork (to cut in the solid coconut oil)
5. Rolling pin and extra parchment sheets (roll the dough between parchment)
6. Baking sheet lined with parchment and cookie cutters or a round cutter/knife
7. Medium saucepan and a fine mesh sieve (cook and, if needed, strain the pudding)
8. Wire cooling rack, plus a trifle bowl or individual serving cups and a sharp knife for slicing bananas

dont forget a can opener for the coconut milk if your can needs one.

FAQ

Gluten Free Banana Pudding With Vanilla Wafers (Dairy Free) Recipe Substitutions and Variations

• Full fat canned coconut milk: use coconut cream thinned with water (about equal parts) to match the richness, or make cashew cream (1 cup soaked cashews blended with 1 cup water) for a neutral creamy base, or grab canned evaporated coconut milk which is slightly thicker but works great.
• Pure maple syrup: swap with honey or agave nectar 1:1, or use date syrup for a deeper caramel note (a little less may be needed since it can be sweeter).
• Cornstarch or arrowroot starch: use tapioca starch 1:1, or potato starch 1:1, or if youre out of single starches try 2 tbsp cornstarch plus 1 tbsp rice flour to help thicken.
• 1 cup gluten free all purpose flour (one to one blend): if gluten isnt an issue use regular all purpose flour 1:1, or for a nuttier cookie try 3/4 cup almond flour + 1/4 cup tapioca starch (cookies will be more tender), or use oat flour 1:1 but add 1/4 tsp xanthan gum for better structure.

Pro Tips

1) Chill and handle the dough like it’s fragile: if it feels warm at any point, pop it back in the fridge for 10 to 15 minutes. Warm dough spreads and makes flat, greasy cookies; cold dough keeps edges crisp and texture more even.

2) Get the pudding lump free by making a totally smooth slurry and adding it slowly to the warm coconut milk while whisking constantly. If you used arrowroot, stop heating as soon as it thickens or it can thin out again; cornstarch tolerates a little more simmering.

3) Keep banana slices from turning mushy in the layers by patting them dry and, if you dont mind a tiny tang, tossing them with a few drops of lemon juice right before layering. Also try to add a few fresh cookies or crumbs right before serving so you have some crunch.

4) Cool fully and give it time: chilling overnight makes the flavors meld and the pudding set more firmly. If your cookies still seem soft after baking, let them cool longer on a wire rack — they crisp up as they reach room temperature.