36+ Easy Gluten-Free Banana Pudding Recipes You’ll Love

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Banana pudding is a beloved dessert that has graced the tables of families and gatherings for generations.

Its creamy, dreamy layers of banana, pudding, and vanilla wafers make it a nostalgic treat for many.

But what if you or someone you love has to follow a gluten-free diet?

Fear not—banana pudding doesn’t have to be off the menu!

In this article, we’ll be sharing some of the best gluten-free banana pudding recipes that are just as indulgent as the traditional version.

Whether you’re looking for a quick weeknight dessert or a show-stopping treat for a special occasion, we’ve got you covered.

So grab your bananas, and let’s dive into some sweet and creamy gluten-free goodness!

36+ Easy Gluten-Free Banana Pudding Recipes You’ll Love

Whether you’re gluten-sensitive, gluten-intolerant, or simply looking for a healthier version of your favorite dessert, gluten-free banana pudding doesn’t have to compromise on taste or texture.

The recipes featured here are designed to give you the same indulgent flavor you love—without the gluten.

From creamy pudding bases to crunchy, gluten-free wafers, there’s no shortage of delicious ways to enjoy this classic treat.

So, next time you’re in the mood for a dessert that satisfies your sweet tooth and your dietary needs, turn to one of these gluten-free banana pudding recipes.

You’ll be amazed at how easy and delicious it can be to enjoy a gluten-free twist on a timeless favorite!

Classic Gluten-Free Banana Pudding

A comforting and delicious twist on a traditional favorite, this gluten-free banana pudding recipe is made with rich layers of creamy vanilla pudding, fresh bananas, and gluten-free vanilla wafers. It’s an easy, crowd-pleasing dessert that brings nostalgia without compromising dietary needs.

Ingredients:

1 ½ cups whole milk
1 cup heavy cream
1 cup sugar

3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract

1 pinch salt
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Whipped cream (optional, for topping)

Instructions:

In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, stirring occasionally, until it just begins to simmer.

In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth.
Gradually add a small amount of the hot milk mixture to the egg mixture to temper the eggs, whisking constantly.
Slowly pour the tempered egg mixture back into the saucepan with the milk and cream. Continue to cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).

Remove from heat and stir in the vanilla extract. Allow the pudding to cool for 10 minutes.
In a large serving dish, layer the vanilla wafers, followed by banana slices, and then the pudding mixture. Repeat until the dish is full.
Refrigerate the pudding for at least 3 hours to set.

Top with whipped cream before serving, if desired.

This gluten-free banana pudding is the perfect balance of creamy, sweet, and fruity. The gluten-free vanilla wafers hold up wonderfully in the pudding, creating that iconic texture you crave without the gluten. This dessert is perfect for family gatherings or a simple treat on a cozy evening. The bananas soften beautifully in the pudding, infusing every bite with sweetness.

Banana Pudding Parfaits (Gluten-Free)

These gluten-free banana pudding parfaits are an individual, easy-to-serve version of the classic dessert. With layers of creamy pudding, fresh banana slices, and crunchy gluten-free graham crackers, each bite offers a delightful texture contrast. These parfaits are great for parties, picnics, or just a quick treat.

Ingredients:

2 ripe bananas, sliced
1 box gluten-free graham crackers, crushed

1 cup heavy cream
1 cup whole milk
¾ cup sugar

2 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract

½ teaspoon cinnamon (optional)

Instructions:

In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Heat over medium heat until the mixture starts to simmer, whisking constantly.

Whisk the egg yolks in a bowl and slowly add a bit of the hot milk mixture to temper the eggs.
Gradually pour the egg mixture back into the saucepan, stirring constantly, and cook until thickened (about 4-5 minutes).
Remove the saucepan from the heat and stir in the vanilla extract and cinnamon (optional). Let the pudding cool to room temperature.

In serving glasses, layer crushed gluten-free graham crackers, followed by a layer of pudding and banana slices. Repeat the layers until the glasses are filled.
Chill in the fridge for at least 2 hours to allow the flavors to meld.

The banana pudding parfaits are a fun and practical variation of the traditional banana pudding. By serving it in individual portions, you can easily adjust the portion size and also make it more visually appealing. The combination of creamy pudding, fresh bananas, and the crunch of gluten-free graham crackers makes each bite uniquely satisfying. These parfaits are great for meal prep or a quick dessert that doesn’t take too long to assemble.

Vegan & Gluten-Free Banana Pudding

For a healthier, vegan, and gluten-free twist on banana pudding, this version uses coconut milk and a natural sweetener, so you don’t have to sacrifice flavor while accommodating dietary restrictions. With just a few simple ingredients, you can still enjoy a creamy, satisfying pudding with no dairy, gluten, or eggs.

Ingredients:

2 cans full-fat coconut milk

1/3 cup maple syrup or agave
3 tablespoons cornstarch
1 teaspoon vanilla extract

4 ripe bananas, sliced
1 box gluten-free vanilla cookies or wafers (ensure vegan-friendly if desired)
Cinnamon or nutmeg for garnish (optional)

Instructions:

In a saucepan, combine coconut milk, maple syrup, and cornstarch. Whisk well and cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
Remove from heat and stir in vanilla extract. Allow the pudding to cool slightly.

In a serving dish, layer the gluten-free cookies or wafers, followed by banana slices, then the coconut pudding. Repeat the layers until the dish is full.
Refrigerate for at least 2 hours to allow the pudding to set.
Before serving, garnish with a sprinkle of cinnamon or nutmeg for added flavor.

This vegan and gluten-free banana pudding is the perfect option for anyone seeking a dairy-free alternative. The coconut milk adds a tropical richness to the pudding, making it feel indulgent while remaining light. The combination of smooth coconut pudding, fresh bananas, and the crunch from the cookies creates a lovely dessert experience that everyone can enjoy, regardless of dietary restrictions. Whether you’re serving it at a gathering or enjoying it as a treat at home, this pudding will be a hit!

Chocolate Banana Pudding (Gluten-Free)

For chocolate lovers, this gluten-free chocolate banana pudding offers a rich, indulgent twist on the traditional dessert. The creamy chocolate pudding paired with ripe bananas and gluten-free vanilla wafers creates a perfect balance of flavors that will satisfy any sweet tooth.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar

½ cup cocoa powder
2 tablespoons cornstarch
3 large egg yolks

1 teaspoon vanilla extract
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cocoa powder. Heat over medium heat until it begins to simmer.
In a separate bowl, whisk egg yolks and cornstarch until smooth.

Gradually add a small amount of the hot milk mixture to the egg yolk mixture to temper the eggs, whisking constantly.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens and coats the back of a spoon (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the pudding cool for 10 minutes.

Layer the pudding, banana slices, and gluten-free vanilla wafers in a large dish. Repeat the layers until all ingredients are used up.
Refrigerate for at least 3 hours before serving.

This chocolate banana pudding is an irresistible dessert, blending the sweetness of bananas with the richness of chocolate. It’s a great option for those who love the traditional banana pudding but want something with a little extra flair. The layers of creamy chocolate pudding and fresh banana slices provide a decadent experience that’s sure to impress.

Coconut Banana Pudding (Gluten-Free)

With a tropical touch, this coconut banana pudding offers a creamy, coconut-flavored alternative to the classic recipe. The use of coconut milk and toasted coconut flakes adds an exotic flavor profile that pairs beautifully with the sweetness of fresh bananas and the crispness of gluten-free wafers.

Ingredients:

1 ½ cups coconut milk (full-fat)

1 ½ cups whole milk
¾ cup sugar
3 tablespoons cornstarch

2 large egg yolks
1 teaspoon vanilla extract
1 cup toasted shredded coconut

4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine both coconut milk and whole milk. Heat over medium heat until it begins to simmer.
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Gradually add a small amount of the hot milk mixture to the egg mixture to temper the eggs, whisking constantly.

Slowly pour the egg mixture back into the saucepan, whisking continuously, and cook until the pudding thickens (about 5 minutes).
Remove from heat, stir in vanilla extract, and allow the pudding to cool.
In a large dish, layer the vanilla wafers, sliced bananas, and coconut pudding. Repeat the layers until all ingredients are used.

Top with toasted shredded coconut before serving.

This coconut banana pudding is a refreshing and indulgent twist on the classic. The coconut milk adds a rich, creamy texture, while the toasted coconut flakes bring a lovely crunch and extra depth of flavor. Whether you’re enjoying this for a special occasion or as a weekday treat, the coconut flavor will transport you to an island paradise.

Peanut Butter Banana Pudding (Gluten-Free)

For peanut butter lovers, this gluten-free peanut butter banana pudding combines the creamy richness of peanut butter with the smooth texture of banana pudding. The result is a rich, nutty dessert that will have everyone reaching for seconds.

Ingredients:

2 cups whole milk
1 cup heavy cream

¾ cup peanut butter (smooth or chunky)
¾ cup sugar
2 tablespoons cornstarch

3 large egg yolks
1 teaspoon vanilla extract
4 ripe bananas, sliced

1 box gluten-free vanilla wafers

Instructions:

In a saucepan, whisk together the milk, heavy cream, peanut butter, and sugar. Heat over medium heat until it begins to simmer, stirring occasionally.

In a separate bowl, whisk egg yolks and cornstarch until smooth.
Gradually add a small amount of the hot milk mixture to the egg yolk mixture to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture thickens (about 5 minutes).

Remove from heat and stir in vanilla extract. Let the pudding cool for 10 minutes.
Layer the peanut butter pudding, sliced bananas, and gluten-free vanilla wafers in a large dish. Repeat the layers until all ingredients are used up.
Refrigerate for at least 3 hours before serving.

This peanut butter banana pudding is a decadent and satisfying dessert that’s perfect for peanut butter enthusiasts. The smooth, creamy peanut butter pudding complements the fresh banana slices, while the gluten-free wafers add the ideal crunch. Whether you’re hosting a gathering or enjoying a quiet evening, this indulgent dessert will surely impress.

Lemon Banana Pudding (Gluten-Free)

For a refreshing twist, this gluten-free lemon banana pudding offers a zesty lemon flavor that pairs perfectly with the sweetness of ripe bananas. The creamy lemon pudding provides a light yet flavorful contrast to the bananas and gluten-free wafers, making it a great choice for spring or summer gatherings.

Ingredients:

2 cups whole milk
1 cup heavy cream
½ cup sugar

3 tablespoons cornstarch
3 large egg yolks
Zest of 1 lemon

¼ cup fresh lemon juice
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolk mixture to temper the eggs.

Slowly pour the egg mixture back into the saucepan, whisking constantly, and cook until thickened (about 5 minutes).
Remove from heat and stir in the lemon zest and lemon juice. Allow the pudding to cool.
In a large dish, layer the gluten-free vanilla wafers, sliced bananas, and lemon pudding. Repeat the layers until all ingredients are used up.

Refrigerate for at least 3 hours before serving.

This lemon banana pudding is a vibrant and refreshing take on the classic dessert. The tangy lemon flavor enhances the sweetness of the bananas and offers a light contrast to the rich, creamy pudding. It’s the perfect dessert for those who enjoy a little citrusy brightness mixed with the comfort of a familiar treat.

Maple Banana Pudding (Gluten-Free)

This maple banana pudding is a sweet, autumn-inspired variation of the traditional dessert. The natural sweetness of maple syrup pairs wonderfully with ripe bananas, while the creamy texture of the pudding makes it a comforting treat that can be enjoyed year-round.

Ingredients:

2 cups whole milk
1 cup heavy cream

¾ cup pure maple syrup
2 tablespoons cornstarch
3 large egg yolks

1 teaspoon vanilla extract
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, whisk together milk, heavy cream, maple syrup, and cornstarch. Heat over medium heat, stirring occasionally, until it begins to simmer.
In a separate bowl, whisk egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolk mixture to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, whisking constantly, and cook until thickened (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the pudding cool.
In a large dish, layer the vanilla wafers, banana slices, and maple pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

The maple banana pudding brings the warmth and sweetness of maple syrup to the classic dessert, creating a cozy, comforting treat. The syrup’s rich flavor enhances the creamy pudding, while the fresh bananas offer a nice, refreshing contrast. This dessert is perfect for anyone looking for a unique twist on the traditional banana pudding.

Caramel Banana Pudding (Gluten-Free)

Indulge in the luxurious flavors of caramel and bananas with this gluten-free caramel banana pudding. The rich caramel sauce adds a decadent touch to the classic banana pudding, creating an irresistible dessert with a perfect balance of sweetness and creaminess.

Ingredients:

1 cup sugar
6 tablespoons unsalted butter
1 cup heavy cream
2 cups whole milk
½ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, make the caramel by heating sugar over medium heat, stirring occasionally, until it melts and turns golden brown. Carefully add the butter and stir until it melts, then add the heavy cream. Stir until smooth, then remove from heat and set aside.
In another saucepan, combine milk, sugar, and cornstarch. Heat over medium heat until it begins to simmer, whisking constantly.
In a separate bowl, whisk the egg yolks. Gradually add a little of the hot milk mixture to the egg yolks to temper them, then pour the egg mixture back into the saucepan and cook until thickened (about 5 minutes).
Remove from heat and stir in the caramel sauce and vanilla extract. Let the pudding cool for 10 minutes.
Layer the caramel pudding, banana slices, and gluten-free vanilla wafers in a large dish. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

This caramel banana pudding is a sweet, rich dessert that takes the classic to new heights. The smooth, buttery caramel sauce adds depth of flavor, complementing the sweetness of the bananas. It’s the perfect treat for any occasion, especially when you want to impress your guests with a unique and delicious twist on a beloved dessert.

Strawberry Banana Pudding (Gluten-Free)

For a refreshing, fruity take on banana pudding, this gluten-free strawberry banana pudding is a colorful and vibrant option. With the addition of fresh strawberries, this dessert takes on a lovely berry sweetness that complements the banana and creamy layers perfectly.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
4 ripe bananas, sliced
1 cup fresh strawberries, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally, until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the vanilla wafers, banana slices, and strawberry slices. Pour a layer of pudding over the fruit and repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

The strawberry banana pudding is a refreshing and light dessert that adds a burst of color and flavor to the classic recipe. The fresh strawberries provide a sweet and tart contrast to the creamy banana pudding, making each bite a delightful experience. This dessert is perfect for spring and summer when strawberries are in season and you want a fruity twist on a beloved treat.

Raspberry Banana Pudding (Gluten-Free)

This gluten-free raspberry banana pudding brings together the sweet creaminess of bananas with the tart, vibrant flavor of fresh raspberries. With a few simple layers, this dessert is bursting with flavor and looks beautiful when served in individual cups or a large trifle dish.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 cup fresh raspberries
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking constantly, until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the gluten-free vanilla wafers, banana slices, and fresh raspberries. Pour a layer of pudding over the fruit and repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

The raspberry banana pudding offers a unique combination of sweet and tart flavors, with the smooth banana pudding acting as a perfect backdrop for the fresh raspberries. It’s a fresh and exciting way to enjoy banana pudding, and its vibrant color makes it a stunning dessert for any gathering.

Mint Chocolate Banana Pudding (Gluten-Free)

A refreshing twist on the traditional banana pudding, this gluten-free mint chocolate banana pudding incorporates the cool, invigorating taste of mint and the richness of chocolate. This dessert is a great way to indulge your craving for something minty and chocolaty, all while keeping it gluten-free.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¼ cup cocoa powder
4 ripe bananas, sliced
1 box gluten-free chocolate wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until it begins to simmer.
In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add a small amount of the hot milk mixture to the egg yolk mixture to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in peppermint extract and vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the chocolate wafers, banana slices, and mint chocolate pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

This mint chocolate banana pudding is the perfect dessert for mint and chocolate lovers. The refreshing mint flavor combined with the richness of chocolate makes it a decadent, yet light, treat. The banana slices add a natural sweetness that balances out the bold flavors, making this pudding an unforgettable dessert.

Orange Banana Pudding (Gluten-Free)

This citrus-infused, gluten-free orange banana pudding adds a burst of freshness with its bright, tangy orange flavor. The orange zest and juice give the pudding a vibrant citrus punch that pairs perfectly with the bananas, making this dessert a unique twist on the traditional recipe.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
Zest and juice of 1 orange
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally, until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the orange zest and juice. Let the pudding cool for 10 minutes.
In a large dish, layer the vanilla wafers, banana slices, and orange pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

The orange banana pudding brings a fresh, citrusy element to the traditional recipe, creating a delightful balance between the sweet bananas and the tangy orange. It’s a perfect dessert for anyone who loves a little zing with their sweetness. This pudding is a great way to enjoy a fruit-filled twist on a classic, with a refreshing and bright flavor.

Cinamon Roll Banana Pudding (Gluten-Free)

For a cozy, cinnamon-flavored twist on the classic dessert, this gluten-free cinnamon roll banana pudding combines the flavors of a warm cinnamon roll with the creamy texture of banana pudding. It’s a deliciously comforting dessert that’s perfect for fall or winter.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 ripe bananas, sliced
1 box gluten-free cinnamon-flavored wafers (or regular vanilla wafers with extra cinnamon)

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking constantly, until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the vanilla extract and ground cinnamon. Let the pudding cool for 10 minutes.
In a large dish, layer the cinnamon wafers, banana slices, and cinnamon roll pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

This cinnamon roll banana pudding is the perfect combination of rich, creamy banana pudding with the warmth and spice of cinnamon. The cinnamon wafers bring the flavor of a fresh cinnamon roll to the dessert, creating a comforting and flavorful treat that will be loved by all. Perfect for those chilly evenings or as a cozy, indulgent dessert for any occasion.

Pumpkin Spice Banana Pudding (Gluten-Free)

This gluten-free pumpkin spice banana pudding combines the fall flavors of pumpkin spice with the creamy goodness of banana pudding. The subtle spice mix elevates the traditional dessert, adding a warm, comforting twist that’s perfect for autumn or holiday gatherings.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and pumpkin spice. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the pudding cool for 10 minutes.
Layer the gluten-free vanilla wafers, banana slices, and pumpkin spice pudding in a large dish. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

This pumpkin spice banana pudding is the perfect way to celebrate the fall season. The warming spices blend beautifully with the sweet bananas and creamy pudding, making it a comforting and indulgent dessert. It’s a unique spin on the traditional banana pudding that’s sure to become a seasonal favorite.

Almond Joy Banana Pudding (Gluten-Free)

For those who love chocolate, coconut, and almonds, this gluten-free Almond Joy banana pudding offers all the flavors of the beloved candy bar, wrapped in a creamy, banana-infused dessert. It’s a decadent treat that combines the richness of chocolate, the crunch of almonds, and the sweet tropical taste of coconut.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut, toasted
½ cup chopped almonds
4 ripe bananas, sliced
1 box gluten-free chocolate wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the gluten-free chocolate wafers, banana slices, toasted coconut, chopped almonds, and chocolate pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

This Almond Joy banana pudding is an indulgent treat that combines the best of both worlds—the richness of chocolate, the crunch of almonds, and the tropical coconut flavor. The bananas offer a natural sweetness that balances out the bold flavors, making it a deliciously satisfying dessert.

Lime Banana Pudding (Gluten-Free)

Add a citrusy kick to your banana pudding with this refreshing lime banana pudding. The zesty lime balances the sweetness of the bananas and creates a perfect blend of flavors that will brighten up your dessert table. This pudding is a great way to add a little zing to your traditional banana pudding.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
Zest and juice of 2 limes
1 teaspoon vanilla extract
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, whisk together milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in the lime zest, lime juice, and vanilla extract. Let the pudding cool for 10 minutes.
Layer the vanilla wafers, banana slices, and lime pudding in a large dish. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

The lime banana pudding is a perfect balance of tangy and sweet, making it a refreshing twist on the classic. The fresh lime flavor brightens up the rich, creamy pudding, and the bananas add natural sweetness. This dessert is a fantastic choice for summer parties or any occasion when you want a burst of citrus flavor.

Blueberry Banana Pudding (Gluten-Free)

Blueberries add a vibrant and delicious twist to this gluten-free banana pudding. The burst of juicy blueberries balances perfectly with the smooth banana pudding, creating a light yet indulgent dessert that’s bursting with flavor. Perfect for blueberry lovers!

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 cup fresh blueberries
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, whisk together milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the gluten-free vanilla wafers, banana slices, fresh blueberries, and banana pudding. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

Blueberry banana pudding offers a delightful combination of flavors and textures, with juicy blueberries adding a fresh burst to the creamy, smooth pudding. The sweetness of the bananas and the tartness of the blueberries complement each other perfectly. This is a wonderfully refreshing and indulgent dessert.

Toffee Banana Pudding (Gluten-Free)

For a rich and buttery dessert, this gluten-free toffee banana pudding takes banana pudding to new heights. The toffee sauce adds a caramelized, nutty flavor that enhances the sweetness of the bananas, creating a satisfying dessert with deep flavors.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
½ cup toffee bits
4 ripe bananas, sliced
1 box gluten-free vanilla wafers

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in vanilla extract and toffee bits. Let the pudding cool for 10 minutes.
Layer the vanilla wafers, banana slices, and toffee pudding in a large dish. Repeat the layers until the dish is full.
Refrigerate for at least 3 hours before serving.

Toffee banana pudding combines the richness of toffee with the creamy banana pudding, creating a dessert that’s both sweet and decadent. The toffee bits add a crunchy element, and the bananas provide a natural sweetness that ties everything together. This is the perfect indulgent dessert for any occasion.

S’mores Banana Pudding (Gluten-Free)

Take your banana pudding to the next level with this gluten-free s’mores banana pudding. Inspired by the classic campfire treat, this version incorporates the flavors of chocolate, graham crackers, and toasted marshmallows, making it a fun and indulgent dessert.

Ingredients:

2 cups whole milk
1 cup heavy cream
¾ cup sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 cup mini marshmallows
4 ripe bananas, sliced
1 box gluten-free graham cracker crumbs
1 cup chocolate chips

Instructions:

In a saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking occasionally until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
Slowly pour the tempered egg mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the pudding cool for 10 minutes.
In a large dish, layer the graham cracker crumbs, banana slices, and chocolate pudding. Top with mini marshmallows and toast them under a broiler for 2–3 minutes until golden.
Refrigerate for at least 3 hours before serving.

S’mores banana pudding offers the perfect combination of toasted marshmallows, gooey chocolate, and crunchy graham crackers. The bananas add a natural sweetness that balances out the rich, toasted flavors. This dessert is a fun, nostalgic twist on banana pudding and is sure to be a hit at any gathering.

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