Indulge in our scrumptious Gluten-Free Banana Pudding, a delightful and flavorful twist on a classic dessert. Perfect for any occasion!
Indulge in a Guilt-Free Dessert with This Gluten-Free Banana Pudding Recipe
Learn how to take your dessert game to the next level with this delicious twist on traditional banana pudding. This Gluten-Free Banana Pudding recipe features a gluten-free cookie base that adds a unique flavor to this classic dessert. Follow along as the tutorial guides you through creating a sweet masterpiece that is sure to impress your friends and family.
With a whole lot of flavor and a few simple ingredients, this recipe is a must-try for all dessert enthusiasts. Whether you are looking for a new dessert to bring to a party or simply want to treat yourself to something sweet, this Gluten-Free Banana Pudding is the perfect choice. Elevate your baking skills and satisfy your sweet tooth with this tasty and gluten-free dessert.
Wholesome Treats: Indulge in Guilt-Free Goodness with Gluten-Free Banana Pudding
Hey y’all today I’m going to show you how to make my favorite gluten-free banana pudding complete with homemade cookies it’s not the traditional banana pudding in fact it’s based on Pauline’s not yo mama’s banana pudding recipe and it definitely isn’t your mama’s it’s better no offense to your mama’s out there so let’s get into it and I’ll show.
You how to make it if you want to use a store-bought gluten-free cookie and not make your own you can skip right to putting together the banana pudding at the minute marker 428 otherwise to make the chest men style cookies we’ll start by beating one cup or 226 G of softened butter with a half a cup or 100 G of granulated sugar.
And a half a teaspoon of salt until light and fluffy if you’ve never heard a Paula’s famous not your mama’s banana pudding I’ll leave a link above for her version it starts with pepp Farm chest men cookies and as you can guess peage Farm has yet to jump on the gluten-free bandwagon and make some for us so I chose to make my own however you can.
Always use store-bought gluten-free cookies if you’d rather take the easy way out okay that looks good now I’m going to add in one large egg at room temperature and a teaspoon of vanilla egg extract I also have a recipe for homemade gluten-free vanilla wafers if.
You’d like to use those as opposed to making these butter cookies the butter cookies are not traditional like I said and the vanilla wafers are but I love the way these look and taste and I also love the texture it’s a little unique after they soften they’re soft but they still have a little bit of a bite to them now I’ll add in the flour which is.
2 and three 34 cups or 385 G of Kim’s gluten-free allpurpose flour blend you can try to use a store-bought blend but please note that I haven’t tried this I haven’t tested it they’re all so different so I really can’t speak for any of them all right this is looking good we’ll divide it between two sheets of.
Plastic wrap and we’ll just wrap them up and refrigerate them for at least 30 minutes but you can actually refrigerate them up to a day or two and when it’s been long enough we’ll pull one disc of dough out at a time and leave the other one in the refrigerator and we’re going to roll.
This out on a well floured surface into somewhat of a rectangular shape that’s roughly a/4 inch thick and what I’m using to Stamp Out My Cookie shapes is a spring flowers embossing rolling pen I got it on Amazon it’s super cheap but you can also use those plunger style cookie cutters they basically do the same thing so to use this embossing.
Rolling pen dust it first with a one toone mixture of GF allpurpose flour blend and powdered sugar and start at one end of the dough and gently but firmly press along the length of the dough this was the closest thing to Chessmen style cookies I could find and honestly I think it’s cuter than Chessmen personally but they also have.
These in so many different varieties Christmas you know Halloween whatever you want when you’ve done one take either a knife or what I have here it’s a pastry wheel and just cut them apart where the lines are I like to then take an offset spatula and slide it under each cookie to lift them up gently and then I just.
Place them on a parchment line baking sheet and once you have them all done and cut out we’ll now brush them with a little bit of beaten egg yolk so I have two egg yolks here you can try to be gentle and only get it on the raised surfaces and Designs which is what you’re supposed to do but it’s a little harder for me to do that at least so I.
Just brush it over the entire cookie we’ll get these into a 350 F oven for 12 to 14 minutes or until light golden brown around the edges and then we can assemble the pudding so in a medium Bowl I’m adding 2 cups or 480 G of cold whole milk and to that I’ll add 1 4 oz or 113 G package of dry French vanilla pudding mix you can.
Always use just straight up vanilla pudding mix if you’d rather and this is the instant variety make sure it’s the instant I’ll beat this per the package instructions which is for about 2 minutes you could also totally go the route of making your own vanilla pudding or creme patier I’ve got plenty of recipes for.
That on my website but I felt since I’m already making the cookies I’ll cut Corners where I can all right I’m just going to cover this and we’re going to get it into the fridge for 5 minutes and it’ll thicken considerably but while that’s in the fridge I have an 8 oz block or 22 26 G of cream cheese that’s been softened in.
A large bowl here and I’ll just beat this up really quickly until smooth now I’m going to add in a whole can which is 14 oz or 397 G of sweet and condensed milk aka the nectar of the Gods right it is so good you guys this recipe recipe is supposed to use a 12 oz or 340 G container of thaal Cool Whip and you can certainly use that.
But I didn’t have any on hand and I wasn’t going to go to the store for one other thing and I always seem to have he heavy whipping cream so that’s what I’m using 2 cups or 480 G of heavy whipping cream along with a teaspoon of vanilla and 1/4 cup or 31 G of powdered sugar and we’ll just whip this until stiff peaks all right we can assemble this.
Thing now I’ve got my cream cheese mixture and I’m going to add the thickened vanilla pudding to it and I’m just going to stir it throughout no need to be gentle now I’ll take just about a cup or so of this whipped cream and sacrifice that to lighten the rest of the mixture and I’ll just kind of whip that through.
A little less gently and now I can be more gentle with the rest of this whipped cream and just fold it through so I don’t lose all that air all right here’s how we assemble this we start with a layer of cookies on the bottom and I use the less pretty ones and Save the prettier ones for the top now comes the bananas I have six.
Bananas here but you can use as many or as little as you want but it is banana pudding so make sure you use enough of the bananas to get that full banana flavor now we’ll take half of the cream mixture and scoop that on top of the bananas and smooth out the top and then you just repeat.
This when we’re done with the cream on top add the remaining cookies and speaking of that you’re gonna see I am one cookie shy of completing this top pattern and I didn’t realize so in the future I will make sure to have enough cookies set aside for the top okay we’ll cover this with plastic wrap and get it.
Into the fridge for at least 4 hours but I like to put mine in overnight so that the cookies soften perfectly now if you thought you couldn’t have banana pudding anymore you were dead wrong guys because this banana a pudding whether you make it with store-bought cookies or homemade is absolutely incredible the cookies are.
Soft but not so soft that they’re mushy and the pudding itself with the fresh bananas throughout is so creamy and smooth without any artificial banana flavor in sight so so good you guys enjoy
