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Quick, easy, and everything delicious, this gluten-free banana pudding is the perfect no-bake dessert. Layers of vanilla cookies, instant pudding, fresh banana slices, and whipped cream layered together in a simple show-stopping treat. Bonus: it can be made gluten-free, vegan, or just plain regular.
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The Best Gluten-Free Banana Pudding
An easy no-bake vegan and gluten-free banana pudding recipe that will have you licking every spoon, spatula, and plate clean. I’m in love with how simple this recipe comes together.
Here are a few reasons why you are going to fall head over heels in love too:
So Easy To Make – only 6 ingredients and 20 minutes of active work.
No-Bake – no cooking or baking needed.
Stunning Dessert – a gorgeous final presentation that will wow everyone.
Crowd Favorite – great for both adults and kids.
Diet/Lifestyle Friendly – whether you’re gluten-free, vegan, dairy-free, or “regular” this recipe can be adjusted to suit your specific lifestyle and/or dietary needs.
Banana Pudding Ingredients & Substitutions
As always this recipe is gluten-free and vegan. That said, I did test it with “regular” ingredients and made notes of alternatives or swaps so that everyone could enjoy it regardless of diet.
Milk: Unsweetened almond milk is my personal preference but any type of vegan or regular milk will work.
Instant Vanilla Pudding Mix: I prefer Jell-O instant pudding but any brand/type that suits your dietary needs will work. You can also make homemade pudding if desired. Here’s a fabulous vegan recipe from Feel Good Foodie. Alternatively, you can use a banana instant pudding mix to amp up the banana flavor.
Sweetened Condensed Milk:President’s Choice and Nature’s Charm both make fabulous vegan sweetened condensed coconut milk. It can be substituted with regular sweetened condensed milk if you are not dairy-free/vegan.
Whipping Cream:Silk has an amazing vegan whipping cream I always use for baking. This can be replaced with thawed whipped topping such as So Delicious Cocowhip but note that it will be sweeter. If you are not dairy-free or vegan, use regular heavy whipping cream.
(Optional) Whipping Cream Stabilizer: Vegan whipping cream is notoriously unstable. If you plan on making this a day in advance I recommend using some whipping cream stabilizer like Whip It.
Vanilla Wafers/Cookies: For a gluten-free and vegan cookie option, I used Made Good vanilla cookies. Kinnikinnick also makes a fabulous gluten-free vegan vanilla wafer. You can sub with regular vanilla wafers, graham crackers, butter cookies, digestive cookies, or even animal crackers.
Bananas: You want perfectly ripe yellow bananas. Not green, not brown. Slice them just before assembling or else they will brown.
Gluten-Free Banana Pudding Step-By-Step Instructions
Let’s get started. You’ll need a medium mixing bowl with a handheld electric mixer or a stand mixer, a whisk, a large mixing bowl, a spatula, and a trifle dish or large glass dessert bowl.
- In a large mixing bowl, combine the pudding mix and milk and whisk together for two minutes and smooth. Add in the sweetened condensed coconut milk and mix again until fully combined and smooth. Place in the fridge to chill.
- Pour the whipping cream into a mixing bowl or stand mixer and whip on high until stiff peaks are achieved. Gently fold this into the pudding mixture. Place the pudding mixture into the fridge.
- Place ¼ of the vanilla wafers/cookies into the bottom of the trifle dish and top with ¼ of the sliced bananas.
- Pour ¼ of the pudding mixture on top of the bananas making sure to cover them completely or else they will brown.
- Repeat for three more layers and top with the whipped cream. Cover with plastic wrap and allow to chill in the fridge for at least 2 hours to thicken and the cookies to soften. Garnish with extra banana slices and cookies right before serving. Enjoy!
Easy Vegan Banana Pudding Variations
So versatile, you can easily create a spectacular new banana pudding-inspired dessert with a few simple variations. Here are a few of my personal favorites:
Different Pudding: try chocolate, banana, or my top pick: butterscotch!
Extra Add-Ins: fresh berries, shredded coconut, or chopped nuts are all fabulous add-in ideas.
Layers: double the whipped cream and add a layer of it on top of each pudding addition.
Sauce: a drizzle of salted caramel, chocolate sauce, or even melted peanut butter would be spectacular in between each layer.
Gluten-Free Banana Pudding FAQs
What can be used besides vanilla wafers?
Graham crackers, shortbread cookies, butter cookies, animal crackers, golden Oreos, ladyfingers, or even digestive biscuits would all work.
How to keep the bananas from turning brown?
Bananas turn brown when they are exposed to air. The trick is to slice them right before assembly and make sure they are completely covered with the pudding mixture. Don’t top the pudding with banana slices until right before serving.
Can it be made the day before?
Yes, absolutely. Make sure to cover it tightly with plastic wrap to avoid exposure to the air and keep it chilled in the fridge.
Does it need to be made in a trifle dish?
No trifle dish? No, problem! A simple kitchen glass bowl will work or you could even skip all the layers and use a 9×13 dish. Better yet, use mason jars or parfait dishes to create mini individual banana puddings.
How To Serve & Store Dairy-Free Banana Pudding
A rustic presentation, gluten-free banana pudding is typically a scoop-and-serve type dish. Grab a large serving spoon, and plates/bowls, and allow everyone to dish themselves up. Alternatively, you can assemble and serve it in individual dessert dishes, parfait bowls, or even mason jars.
Leftover banana pudding should be stored in the fridge in an airtight container or covered with plastic wrap. It will last up to 4 days but note that the more air the bananas are exposed to the more brown they will turn. I do not recommend freezing it.
Why You’ll Love This Easy Banana Pudding Recipe
Layers of creamy vanilla pudding, freshly sliced bananas, and sweet buttery cookies. This easy vegan and gluten-free banana pudding is a simple no-bake dessert that is perfect for birthdays, weekend parties, or neighborhood BBQs.
With an adaptable ingredient list, you can tailor this recipe to suit your dietary or lifestyle needs so everyone can enjoy a bowl (or two) of banana pudding!
I would love to know if you make this amazing banana pudding. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!
More Desserts You’ll Love
Who doesn’t love a little sweet treat now and then? I sure do! Here are a few personal favorites that I think you’ll enjoy too!
- Gluten-Free Banana Cake (Dairy-Free)
- Vegan Raspberry Cheesecake (Gluten-Free)
- Gluten-Free Peanut Butter Pie (Vegan)
Gluten-Free Banana Pudding (Vegan)
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- Author: Katie Stymiest
- Total Time: 2 Hours 20 Minutes
- Yield: 1 Trifle 1x
- Diet: Gluten Free
Description
Quick, easy, and everything delicious, this gluten-free banana pudding is the perfect no-bake dessert. Layers of vanilla cookies, instant pudding, fresh banana slices, and whipped cream layered together in a simple show-stopping treat. Bonus: it can be made gluten-free, vegan, or just plain regular.
Ingredients
UnitsScale
- 1 1/4 cup (300ml) cup vegan milk, cold
- 1 package (102g) vanilla instant pudding
- 1 can (250ml) vegan sweetened condensed milk
- 2 cups (500ml) vegan whipping cream, cold
- 2 boxes (400g) gluten-free vanilla wafers/cookies *approx 40 small cookies/wafers
- 4 bananas, ripe
- optional: additional whipped cream, cookies, and bananas for topping
Instructions
- In a large mixing bowl combine the milk and instant pudding mix and whisk until fully combined and smooth. Set aside in the fridge.
- In a medium mixing bowl with a handheld electric mixer or a stand mixer pour in the whipping cream (and whipping cream stabilizer if using) and whip on high until stiff peaks are achieved.
- Gently fold the whipped cream into the pudding mixture until fully combined and smooth. Be careful not to knock the air out of the whipped cream. Cover with plastic wrap and place in the fridge until ready to assemble.
- In a trifle dish or large serving bowl, place approximately ¼ of the cookies on the bottom of the dish.
- Slice 1 banana and place slices on top of the cookies.
- Place approximately ¼ of the pudding mixture on top of the bananas and spread evenly. Make sure the bananas are completely covered or else they will brown quickly.
- Repeat these layers 3 more times.* Cover tightly with plastic wrap and place in the fridge to chill for at least 2 hours or up to overnight.
- Top with additional whipped cream, cookies, and banana slices if desired right before serving. Enjoy!
- Store leftover banana pudding in an airtight container in the fridge for up to 4 days. Note that the bananas will continue to brown.
Notes
* You can do as many or as little layers as you would like. This cam also be made as mini trifle parfaits or in a large 9×13 dish.
- Prep Time: 20 Minutes
- Cook Time: Chill Time: 2 Hours
- Category: Cake
- Method: Baking
- Cuisine: American
