Banana pudding gluten free
For those who are gluten intolerant or following a gluten-free diet, this gluten-free banana pudding recipe is for you! Here’s what you’ll need:
4 ripe bananas, sliced
2 cups almond milk or coconut milk
3 tablespoons cornstarch
3 tablespoons sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup plain Greek yogurt or whipped coconut cream
Gluten-free vanilla wafers or graham crackers for serving.
Banana pudding paula deen
In a medium saucepan, whisk together the almond milk or coconut milk, cornstarch, sugar, vanilla extract, cinnamon, and salt.
Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 3-5 minutes.
Remove from heat and let cool for 5 minutes.
Stir in the Greek yogurt or whipped coconut cream.
In a large bowl, layer the sliced bananas and the pudding mixture, starting and ending with the pudding mixture.
Crush some of the gluten-free vanilla wafers or graham crackers and sprinkle over the top.
Cover and refrigerate for at least 2 hours, or until the pudding has set.
How make banana pudding
This gluten-free banana pudding recipe uses almond milk or coconut milk as a substitute for regular milk and gluten-free vanilla wafers or graham crackers instead of regular cookies. The use of cornstarch and sugar as the thickening and sweetening agents ensures that the pudding is gluten-free. The addition of Greek yogurt or whipped coconut cream adds richness and flavor to the pudding, while the sliced bananas and the crushed gluten-free cookies provide a crunchy texture. With this recipe, you can now enjoy a classic dessert without any gluten.
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