We’re bringing back a beloved classic with a simple, homemade, and naturally gluten-free twist. This from-scratch gluten-free banana pudding features a velvety vanilla custard, layers of fresh banana, crisp gluten-free cookies, and a cloud-like meringue topping inspired by Dolly Parton’s well-known version. Below you’ll find practical swaps for GF wafers and straightforward steps so you can enjoy this retro dessert any time.
Best Gluten-Free Banana Pudding From Scratch
If you’ve been hesitating to make a homemade gluten-free banana pudding because of the cookies, you’re not alone. Traditional Nilla wafers aren’t gluten free, but plenty of tasty alternatives exist so you can recreate this Southern favorite without specialty stress. The recipe below is nearly no-bake—the only oven time needed is a brief bake to brown the meringue.
I wanted the pudding to feel authentic: a smooth, creamy vanilla custard and a tall, airy meringue. To make the custard gluten-free I replace the flour with cornstarch. Cornstarch thickens beautifully, but it needs gentle, steady heat to avoid thinning or breaking. My method ensures a reliably silky texture every time.
GF Banana Pudding Cookie Options
To keep the dessert simple, swap Nilla wafers for gluten-free vanilla wafer cookies sold in many grocery stores’ gluten-free or organic aisles. If those are unavailable, several other cookies work well:
- Gluten-free graham crackers—easy to find and great for texture.
- Gluten-free speculoos (a Biscoff-style cookie) for a spiced flavor contrast.
- Gluten-Free Golden Oreos—convenient and budget-friendly; remove the creme filling if you want to reduce sweetness.
- Homemade gluten-free ladyfingers—light and perfect for layering if you like to bake your own cookies.
Let’s Make This Together
Below are step-by-step photos and simplified instructions. The full recipe card with exact ingredient amounts and timings is included further down.
Prep for fluffy meringue and smooth pudding
Separate eggs into yolks and whites. Keep the whites at room temperature for the meringue. In a bowl whisk the yolks with cornstarch, part of the sugar, and 1 cup of milk until smooth. Set butter out to come to room temperature so it blends in easily at the end.
Heat the remaining milk in a saucepan to just simmering, then slowly stream it into the egg mixture while beating on low. This tempers the yolks and prevents scrambling, producing a silky custard base.
Thicken the pudding
Return the mixed custard to the saucepan and whisk over medium heat until it thickens, stirring constantly. A flat whisk is helpful to reach the edges and prevent lumps. When thick, remove from heat and whisk in butter and vanilla for a glossy finish.
Layering the dessert
In a 2-quart baking dish, arrange half the cookies in a single layer and top with half the banana slices. Pour half the warm pudding over them—this helps soften the cookies quickly. Add another layer of cookies, bananas, and the remaining pudding. Let this rest while you make the meringue.
Toast the meringue
Whip the room-temperature egg whites with cream of tartar until foamy. Gradually add sugar while continuing to beat until the meringue holds stiff, glossy peaks. Spread it over the pudding, sealing the edges to prevent shrinking, then bake at 350°F for 10–15 minutes until golden. Serve warm or chilled.
Bonus Tips, Shortcuts, and Swaps
- To replace the meringue, press plastic wrap onto the warm pudding, chill, and top with homemade whipped cream or Cool Whip.
- If short on time, use a single 5.1-ounce box of instant or cook-and-serve vanilla pudding (verify gluten-free labeling first).
- For the best vanilla flavor, choose a quality vanilla extract or vanilla bean paste.
- Assemble in a 2-quart baking dish—an 8×8-inch pan or a deep pie dish works well.
- This pudding can be served warm or cold. It’s delicious slightly warm and also lovely chilled; refrigerate leftovers.
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card to help others and share feedback. -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 tsp salt
- 3 cups whole milk, divided
- ¼ cup packed brown sugar
- 2 tbsp unsalted butter
- 2 tbsp vanilla extract
- 5 medium bananas, sliced
- Two 6.3-ounce boxes gluten-free vanilla wafers (see notes for alternatives)
Meringue Topping
- 4 egg whites, room temperature
- ¼ cup granulated sugar
- ½ tsp cream of tartar
Equipment
- Stand mixer or hand mixer
- Flat whisk (helpful)
- Medium saucepan
- 2-quart baking dish (8×8-inch or deep pie dish works)
Instructions
- Preheat oven to 350°F. In a large bowl combine ¼ cup sugar, cornstarch, egg yolks (reserve whites), ¼ tsp salt, and 1 cup milk. Beat until smooth.
- In a saucepan, heat the remaining 2 cups milk with the remaining ¼ cup granulated sugar and ¼ cup brown sugar until it just simmers, whisking intermittently. Remove from heat.
- Slowly pour the hot milk into the egg mixture while beating at low speed to temper the yolks. Continue beating until slightly foamy.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth, about 3 minutes. Remove from heat and stir in butter and vanilla.
- In a 2-quart baking dish, layer half the wafers, half the banana slices, and half the pudding. Repeat the layers and set aside.
- Beat the reserved egg whites with cream of tartar until foamy. Gradually add ¼ cup sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the pudding, sealing the edges. Bake on the middle rack at 350°F until the meringue is lightly browned, about 10–12 minutes.
- Serve warm or chilled. Refrigerate leftovers.
Notes
GF Cookie Options
Use gluten-free vanilla wafers, GF graham crackers, gluten-free speculoos (Biscoff-style), or a single box of Gluten-Free Golden Oreos (remove creme filling if you prefer less sweetness). Homemade gluten-free ladyfingers also work well.