Banana Pudding with Homemade Vanilla Wafers
It may surprise you to know that making vanilla wafer banana pudding recipes from scratch is easier than you would think. This recipe for Banana Pudding with Homemade Vanilla Wafers is one of the best healthy dessert recipes around.
Notes
To save work, for the pudding you can substitute 2 boxes Jello instant vanilla pudding. They also have sugar free and fat free options that are also gluten free. The vanilla wafer recipe made 50 cookies. When I baked them I placed one baking sheet in the oven at a time using the middle rack. I had 20 cookies on each sheet and 10 cookies on the last sheet.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this homemade banana pudding recipe, watch this cooking video:
Preparation Time10 min
Chilling Time8 hr
Ingredients
- FOR THE PUDDING:
- 4 cups milk
- 1/2 cup corn starch
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 5 ripe bananas, 3 mashed and 2 sliced
- FOR THE GLUTEN FREE VANILLA WAFERS:
- 3 eggs
- 1 cup dark brown sugar
- 1/2 cup melted butter, or 1 stick
- 1 3/4 cup gluten free Bisquick
Instructions
- For the pudding, in a medium saucepan whisk together the cornstarch, salt and sugar then stir in the milk until there are no lumps.
- Over a medium-low heat, bring the mixture up to a boil stirring continuously. Continue cooking the mixture while constantly stirring until it reaches a boil then lower the heat slightly and continue cooking for 3 more minutes. Don’t leave the pot unattended. Make sure to cook the mixture for the full 3 minutes once it boils. Cornstarch needs that heat to gain its full thickening strength.
- Turn off the heat and stir in the vanilla and the 3 mashed bananas. Transfer the pudding into a large bowl. Cover it with plastic wrap placing the wrap directly onto the pudding to prevent a skin from forming and chill the pudding for at least two hours before assembling the dessert.
- For the vanilla wafers preheat the oven to 350 degrees F or 175 degrees C and line two baking sheets with parchment paper.
- Wisk together the eggs and brown sugar until light and creamy. Stream in the melted butter and vanilla and continue whisking.
- Switch over to a spoon and stir in the gluten free Bisquick until well combined. The dough will have a very thick batter-like consistency. Transfer it to a smaller bowl then cover and chill for 15 minutes.
- Drop by level tablespoons onto the prepared baking sheet being sure to leave about 1 inch between the cookies. I used a small scooper. Wet your finger and smooth the cookie tops of any lumps or bumps.
- Bake the cookies for 13 to 15 minutes or until golden brown around the edges.
- To assemble the pudding, be sure that your dish has at least an 8 cup capacity then alternate layers of vanilla wafers, sliced bananas and pudding until you’ve built a pudding that you’re happy with. You should have about 4 layers depending on the size and shape of the dish you’ve chosen.
- Chill the pudding for at least 6 hours before serving. Garnish with whipped cream if you want.
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Editor of FaveHeal thyRecipescom
Jun 09, 2014
To make this non-gluten-free, you can just use a regular baking mix. Let us know how it turns out!
jann717
Jun 08, 2014
I don't have a problem with gluten in my diet, no allergies, digestive problems,etc. I've tasted gluten-free foods and they're pretty tasteless to me. So I don't want to make this without the gluten. Besides using a baking mix that contains gluten... what else do I need to add or omit? I do know that gluten-free changes a recipe. Thanks for any ideas!
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