Gluten-Free Layered Banana Bread Puddin’ Recipe

Good morning & Happy Monday!

I was eager to share this recipe with you all after many of you requested it when I shared it in my Instagram stories last Friday!

It was super easy to make & requires no actual baking in the oven, so I mean, of course that’s already a winner in my recipe book! I modified the original recipe I found from another blogger I like to follow along with, Living With Landyn, to make a gluten-free version, so that my MIL would be able to have some as well! The true test was if she liked it since she eats all GF things, and she really, really liked it. So that was a win! I was happily surprised that both the GF and regular version were very, very delicious. It’s such a light treat that would be great to bring to a party or just for your family to enjoy. The vanilla wafers turn into a soft, cake-like texture, and I didn’t realize they would do that. I was imagining them being crunchy, but I love the way they change in this recipe! I may have had a few bites of it with my morning coffee over the weekend… or today to kick off C’s birthday week with her… and it was the perfect little something with my coffee. 🙂

So let’s get to it!

GF Banana Bread Pudding . . .

What you’ll need:

• 1 box GF Kinnikinnick Vanilla Wafers If using regular vanilla wafers, you’ll need just 1 box of these too!
• 2 boxes European Gourmet Bakery Organic Vanilla Pudding Mix 
• 4-5 ripe bananas (not super ripe, just starting to have spots is about perfect! You don’t want them too soft, so that when you cut them they get mushy and brown fast.)
• 2 egg yokes
• 4 cups milk (I used almond!)
• 1 banana bread pan (If doing with regular vanilla wafers, you’ll want a larger pan- either 8×8, 9×9, or 9×13 depending on how much you want to make!
• 1 small sauce pan to make pudding in + whisk.

What To Do . . .

1. In a medium sauce pan, add pudding mix, milk, and 2 well-whisked egg yokes over medium-low heat, stirring continuously.
2. While waiting for mixture to boil, cut up 3-4 bananas and set aside. Cut them about 1/2 inch thick.
3. Once mixture is boiling, stir for another minute, take off heat, and set aside.
4. In banana bread pan, add a third of your container of vanilla wafers, so that it lines the bottom and sides of the banana bread pan.
5. Then, pour 1/3 of your pudding mixture over wafers so that they are covered completely.
6. Next, evenly distribute banana bread slices on top of your pudding mixture. I also added several in-between the vanilla wafers that were around the sides of the pan, but you don’t need to do this, just felt like being fancy 😉
7. Repeat these same layering steps until you’ve reached the top of the banana bread pan. I was able to do three layers, which is why I divided everything into thirds as I layered.
8. Cover with plastic wrap, and place in fridge for at least 1.5-2 hours, then enjoy!

Serves 6-8 if making GF version, if making with regular wafers, serves 8-10.

**Optional: top with cool whip. We did not do this, but would be a great topper to your bowl!

Simple ingredients, simple “baking”, simple clean up… and absolutely delicious! This is such a light treat, goes great with coffee like I said ;), and is a great recipe to do as something hands on with your kiddos!

 A Fun Idea . . .

Do these same layering steps into mason jars. Another idea I got from the original recipe! If you had mini mason jars, this would be the perfect little something to put out for dessert for your guests or to bring to a potluck/community group meal, or a fun party-favor to bring to a host of a party you’re attending. We tried the regular vanilla wafers in a mason jar, and it worked great + the GF version tasted the same compared to the regular ones, which was a fun discovery. Collins also loved helping me do the layering steps– this was a fun way to get her involved in the kitchen with me + work on some pattern skills… 😉

I hope you enjoy this light + sweet treat this summer with the ones you love!

with love,

from courtney