Well, once again I find myself with extra bananas that are fully ripe! Do you ever end up with too many ripe bananas that need to be used in something?? I made banana bread recently, so I thought I’d make an old-fashioned banana pudding this time!
Remember the recipe that was always on the vanilla wafer box? Mmmmm, that is just the best recipe ever. You just can’t beat the creamy custard pudding that it makes! Well, in adapting this for a gluten-free diet, it wasn’t difficult at all to adapt the pudding part… just substitute GF flour for the all-purpose flour. And it tastes every bit as good as the one with regular flour.
The difficult part for those of us who must steer clear of gluten is the vanilla wafers. So, the way I get around that is by using these yummy gluten-free animal cookies! After all, once they soak up all that pudding goodness you’d never know they were in the shape of animals!
So here’s the recipe I use:
{Gluten Free} Banana Pudding
Makes 8 servings
- 1 cup sugar
- 4 tbsp. gluten-free flour
- 5 eggs, separated
- 3 cups milk
- 1 tsp. vanilla extract
- dash salt
- 3-4 fully ripe bananas, sliced
- 1 bag Mi-Del Gluten-free Arrowroot cookies (give or take a couple that we might have nibbled on as we were cooking!)
Combine 3/4 c. sugar, flour and salt in double boiler (DO use a double boiler… it will stick otherwise). Mix in egg yolks and milk. Cook, uncovered, over boiling water until thickened, stirring constantly. Remove from heat; add vanilla. Spread small amount in bottom of casserole dish. Cover with a layer of cookies, then banana slices. Pour about half of mixture on top. Repeat layers. Beat remaining egg whites until stiff, but not dry, and gradually add in 1/4 c. sugar and beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface. Bake in preheated 425 degree oven 5 minutes, or until lightly browned *(see HINT at end of post). Best served warm!
Ah, now to enjoy this delectable dessert! Perfect for a chilly fall day (or winter, spring or summer)! 😉
Of course, you can use regular flour and vanilla wafers if you don’t have an issue with gluten… this is a great recipe for everyone!
What is your family’s favorite dessert? Have a wonderful day and hug your loved ones!
*Hint: When baking meringue, the best method I have found for a perfect top is place in a 425 degree preheated oven, turn oven OFF and bake for 5 minutes, watching closely. The peaks never burn and the meringue bakes to a lovely golden brown!
