My husband and I hosted our third annual summer cookout in July. Our guest brought many delicious sides and desserts. My gluten free friend, Courtney, brought the best banana pudding I had ever had in my life. Many of my guest have been asking for the recipe for the last few weeks. I made it yesterday for my husband and my friend Samantha with the guidance of Courtney. I was super impressed with the end result, as were my hubs and friend. I can’t wait to make this again.
Warning: Your Kitchen Aid will do all the work for you.
No one will EVER know their is a box mix in this recipe.
Make the first part of the recipe hours before you need to serve. The sweetened condensed milk, water and pudding mix need to sit for at least three hours in the fridge.
On to the homemade gluten free vanilla wafers
I subbed Truvia instead of sugar. I had to save some calories.
My favorite vanilla comes from Trader Joe’s.
My favorite baking powder is Clabber Girl. I pick mine up at Target.
Mix the dough up really well.
Sit in the fridge for 20-30 minutes.
Roll dough into teaspoon sized balls. Then use your thumb to press them down.
Don’t these look great? 18 minutes at 350.
The hubs and I did some errands and house work for the next 4 hours. Time seemed like it was standing still. I think it was because I REALLY wanted to eat banana pudding.
Whip these ingredients until you get stiff,hard peaks.
Fold the whipped cream into the pudding mix.
Heavenly. Just Heavenly.
I decided to build individual cups of banana pudding instead of a trifle. This allows you to keep your bananas looking better when you serve them.
I crumbled three cookies and sliced 1/3 of a banana into the bottom of a mason jar.
I then filled with pudding and adding one more layer of banana and cookies. I topped with cookie crumbles.
George Washington, my Cairn Terrier, was dying to be a taste tester.
1 (14 oz.) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box vanilla instant pudding mix
3 c. heavy cream
1 tsp. vanilla extract
4 c. sliced bananas
1 batch of homemade gluten free vanilla wafers (see recipe below)
In a large bowl, beat together the sweetened condensed milk and water until well combined. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set.In a large bowl, whip the cream and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.Serve with sliced bananas and crushed gluten free wafers.
1/2 cup unsalted butter, softened
3 1/2 tablespoons Truvia
4 teaspoons vanilla extract
1 tablespoon milk or cream
scant 1/2 teaspoon salt
3/4 teaspoon baking powder
1 1/2 cups + 2 tablespoons gluten free all-purpose flour
3/4 teaspoon xanthan gum
1) Preheat oven to 350F. In a large bowl, beat your butter on medium speed for about 30 seconds. Add sugar and continue to beat for another two minutes, until fluffy. Add egg, vanilla, and milk and beat for another minute.
2) Sift together salt, baking powder, and flour. Add to the butter mixture and mix on low until incorporated. Refrigerate for about 10-20 minutes. Form teaspoon-sized balls, and place on a parchment-lined baking sheet (about 35 per sheet). Press each ball of dough down with your thumb- just to flatten them a little. Bake at 350F for about 18 minutes, until lightly golden. Cool on a wire rack.