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Gluten-free banana pudding inspired by Magnolia Bakery's classic recipe

Gluten-Free Banana Pudding

A creamy, no-bake layered banana pudding that captures the classic Magnolia Bakery version, made gluten-free with vanilla wafers.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 can 14 oz sweetened condensed milk
  • 1.5 cups ice-cold water
  • 1 box 3.4 oz vanilla instant pudding mix (gluten-free) Check the label to confirm gluten-free status
Whipped Cream
  • 3 cups heavy cream, very cold
Assembly
  • 4 cups sliced barely ripe bananas (about 3–4 medium bananas) Use slightly firm bananas so they hold shape
  • 2 boxes 6.3 oz gluten-free vanilla wafers

Method
 

Preparation
  1. Chill mixing bowl and beaters for 10 minutes to ensure the cream whips quickly.
  2. Combine sweetened condensed milk and ice-cold water in the chilled bowl. Whisk until smooth.
  3. Sprinkle in the vanilla instant pudding mix and whisk vigorously for 2 minutes until the mixture thickens. Let it sit for 5 minutes.
  4. In the same chilled bowl, pour in the very cold heavy cream. Whip on medium-high until soft peaks form.
  5. Fold one-third of the whipped cream into the pudding base gently. Add the remaining whipped cream and fold until homogeneous and airy.
Assembly
  1. Spread a thin layer of pudding in a 9×13 inch dish.
  2. Arrange a single layer of gluten-free vanilla wafers, then add a layer of banana slices.
  3. Spoon more pudding over the bananas and repeat layers until the dish is filled, finishing with a top layer of pudding and a light smear of whipped cream.
  4. Cover the dish tightly and chill for at least 2 hours.
  5. Serve chilled.

Notes

For make-ahead tips, assemble up to 24 hours in advance. Keep bananas from browning by slicing just before assembly or tossing in a little lemon juice diluted with water.