Gluten Free Banana Pudding with Nilla Wafers
Sisters Alexis and Kendra are up to it again! This talented duo has created a mouth-watering, gluten-free banana pudding. However, instead of store-bought Nilla wafer cookies, these ladies created homemade, gluten-free wafer cookies! Are you kidding me? How talented! We can't get over how creative this pair is. This gluten-free banana pudding recipe can also be created using plant-based ingredients.
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Servings: 1 bowl
Gluten-Free Nilla Wafers
- 1⅓ cup gluten-free 1-1 flour mix
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup brown sugar
- ½ cup salted butter softened, room temp
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp milk or non-dairy milk subsitute
Gluten-Free Banana Pudding
- 8 oz cream cheese or non-dairy substitute
- 14 oz sweetened condensed milk
- 1 sachet Simply Delish Banana Pudding
- 2 cups milk
- 1 cup whipped cream and non-dairy whipped topping
- 6 fresh bananas
Make your cookies. Preheat oven to 325° F. Line cookie sheets with parchment paper & set aside. In a medium bowl, or the bowl of a food processor fitted with the steel blade attachment, add the flour, baking powder, baking soda & brown sugar. Whisk or pulse to combine.
Add butter, egg & vanilla & beat until well-combined. Add the milk & beat until the dough clumps.
Pipe a tbsp amount through a pastry bag fitted with a plain piping tip about 1” apart on the prepared baking sheets. With wet fingers, gently flatten the top of each cookie.
Place the baking sheets in your preheated oven and bake for 16 minutes or until the cookies are uniformly golden brown in color. Allow the cookies to cool completely on the baking sheets.
While the cookies are cooling mix up your pudding! In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix & milk. Beat for several minutes, until it reaches a thick consistency.
Beat up your whipped cream or use your non-dairy whipped topping & fold it into the pudding mixture to make it light + fluffy.
To assemble, start with a 9×13 baking dish and line the bottom with half of your cooled Nilla Wafer cookies. Top that layer with sliced bananas & then your fluffy pudding mixture on top of that.
Smooth that out and then top with your remaining cookies. Cover your dish and refrigerate for at least 4 hours to let it set fully.