Gluten Free Roast Banana Pudding
There’s banana pudding… and then there’s roasted banana pudding. There is a lot of discourse surrounding the process of making banana pudding. Some people expressed they like the flavor of the banana but the texture throws them off.By roasting the bananas before folding them into the custard, the natural sugars caramelize, creating a deep, rich flavor that transforms a classic dessert into something truly special. This gluten-free version keeps all the nostalgia of banana pudding but swaps in gluten-free cookies so everyone at the table can enjoy it.
The pudding itself is silky smooth, thanks to a slow-cooked custard base enriched with roasted banana purée, vanilla, and just the right amount of butter. Each bite is layered with creamy whipped cream, fresh banana slices, and tender gluten-free cookies that soften into the perfect cake-like texture as the dessert chills.
Whether you serve it in a trifle dish for a dramatic presentation or portion it into individual jars for a more personal touch, this dessert delivers a balanced mix of sweetness, creaminess, and texture. It’s equally suited for casual family dinners or elegant gatherings, and it tastes even better the next day.
This can be served after chilling for an hour or two but ultimately this tastes best after chilling overnight. The cookies soak up the pudding flavor and this turns into a rich cake-like texture. The depth that this pudding has will blow your mind. The roasted banana pudding alone takes you to another dimension and honestly I don’t know if I can go back to the box mix. Pair that with the homemade vanilla bean whipped cream and salted caramel and your mouth will be in heaven!
What’s in This Recipe
These standout ingredients take this banana pudding to the next level:
- Roasted Bananas – Roasting intensifies their natural sweetness and infuses the pudding with caramel-like depth.
- Brown Sugar – Adds a molasses richness that complements the roasted banana flavor beautifully.
- Vanilla Bean – Delivers a pure, aromatic warmth that elevates the entire custard.
- Gluten-Free Cookies – Provide a soft, cake-like texture as they soak up the pudding while keeping the dessert celiac-friendly.
Q&A
Yes! In fact, it tastes better after sitting for several hours or overnight, allowing the flavors to meld and the cookies to soften
Technically, yes—but roasting brings out a caramelized flavor that really makes this dessert shine.
Yes. Full-fat coconut milk or a creamy oat milk will give the closest texture to whole milk.
It’s best eaten within 2–3 days for optimal flavor and texture.
Absolutely, but freshly whipped cream gives a lighter, more luxurious texture.
Gluten Free Roasted Banana Pudding
Ingredient
Roasted Bananas
Banana Pudding
Whipped Cream
Preparation
-
For Layering
- Gluten-free cookies (Schär vanilla wafers, homemade GF Nilla-style, or GF graham crackers)
- Fresh banana slices
-
Roast the Bananas
- Preheat the oven to 400°F (200°C).
- Arrange 2 ripe bananas cut-side up on a parchment-lined baking sheet.
- Sprinkle each half with 1–2 tbsp granulated sugar.
- Roast for 15–20 minutes, until soft, caramelized, and bubbling.
- Let cool slightly, then mash until smooth. Set aside.
-
Make the Banana Pudding
- In a medium saucepan (off heat), whisk together:
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- ½ tsp kosher salt
- 3 tbsp cornstarch
- Slowly whisk in 1 cup (240ml) cold whole milk until fully combined and smooth.
- Set over medium heat and slowly whisk in 2 cups (480ml) warm whole milk.
- Cook, whisking constantly, for 5–7 minutes or until thickened and bubbling.
- Remove from heat and stir in:
- 2 tbsp (28g) butter
- 1 vanilla bean (seeds scraped) or 1 tbsp vanilla extract
- Mashed roasted bananas
- Let cool slightly, then cover with plastic wrap pressed against the surface and refrigerate while prepping the rest. You want to refrigerate this for about 2 hours before assembling because you don’t want the whip cream to melt from the hot pudding.
- In a medium saucepan (off heat), whisk together:
-
Make the Whipped Cream
- In a mixing bowl, whip together:
- 1 cup (240ml) cold heavy cream
- 2 tbsp (15g) powdered sugar
- ½ tsp vanilla extract
- Beat until soft peaks form (don’t over-whip).
- In a mixing bowl, whip together:
-
Assemble the Banana Pudding
- In a trifle dish or large glass bowl, layer in this order:
- Gluten-free cookies
- Fresh banana slices
- Roasted banana pudding
- Whipped cream
- Repeat the layers until the dish is full, ending with whipped cream.
- Garnish with crushed gluten-free cookies.
- Chill for at least 1 hour before serving for best texture but overnight will allow you to develop the best flavor profile.
- In a trifle dish or large glass bowl, layer in this order:
-
Prep Time: 25 minutes
Cook Time: 20 minutes (bananas) + 7 minutes (pudding)
Cool & Chill Time: 2 hours
Total Time: ~2 hours 52 minutes
Servings: 8–10
Estimated Calories Per Serving: 280–320 kcal
