Gluten-Free Banana Pudding (Magnolia Bakery!)

Gluten-free banana pudding in a trifle dish

Meaningful Eats

Gluten-Free Banana Pudding (Magnolia Bakery!)

10 servings

This gluten-free banana pudding is just like the famous Magnolia Bakery recipe – but made 100% gluten-free!

This easy, no-bake dessert is layered with fresh banana slices, vanilla wafers, and REAL whipped cream! It’s my go-to for summer BBQs, parties and holidays!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Chilling Time 3

Total Time 3 30

Author Erin Collins

Ingredients

1 14 oz can sweetened condensed milk
1 ½ cups ice cold water
1 3.4 oz box vanilla instant pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas
2 6.3 oz. boxes gluten-free vanilla wafers, I use Kinnikinnick

Instructions

MAKE THE PUDDING

In a large bowl, add the sweetened condensed milk and cold water. Using an electric hand mixer, beat together on medium-high speed until well combined, about 1 minute.
Add the vanilla pudding mix for another 2 minutes.
Cover the bowl with plastic wrap and refrigerate for 3-4 hours. This is very important! The pudding needs to set or it will be watery.

MAKE THE WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to form stiff peaks. (You can also do this in a large bowl with an electric hand mixer.)
Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.

ASSEMBLE THE BANANA PUDDING

You can assemble this pudding in a glass bowl or individual portions. I like to use this glass trifle dish to show off the beautiful layers!
Arrange 1/3 of the gluten-free vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
Cover tightly with plastic wrap and refrigerate for at least 4 hours – or up to 8 hours. I don’t recommend making this more than 8 hours in advance or the bananas will start to brown. (See the tips on preventing browning in the notes!)
Serve and enjoy!

Notes

RECIPE NOTES

- To prevent browning: It's important to use barely-ripe bananas to prevent browning. Bananas with any brown speckles will brown at a much faster rate! You can also sprinkle the bananas with lemon juice to preserve freshness — or soak them in club soda to achieve the same effect (without the lemon flavor.) Be sure to tightly wrap the pudding before placing it in the fridge for 4-8 hours.

- You can assemble this pudding in a glass bowl or individual portions. I like to use this glass trifle dish to show off the beautiful layers!

- The pudding mix MUST be refrigerated for 3-4 hours before assembling the layers. This is very important! The pudding needs to set or it will be watery.

- You can use any vanilla wafers for this recipe. Kinnikinnik vanilla wafers are my favorite!

Nutrition