Organic, Real Food on a Budget – Homemade Banana Pudding (Grain Free, Gluten Free)

by Deliciously Organic on June 30, 2011

This week, we’re soaking up the sun at Lake of the Ozarks in Missouri. The beautiful water, cool mornings, and starry evenings provide us with ultimate relaxation. On our way to Missouri, we stopped in Texas to see family and I began craving my Grandma’s banana pudding. She makes the best banana pudding, but her version uses a few boxes so I thought I’d recreate it with organic and unprocessed ingredients. The result? You’d never know it’s not Grandma’s.

Replacing the processed, boxed ingredients can save money over the long run. I also save a significant amount of money by
ordering ingredients through Amazon.com. They have a program called “Subscribe and Save” that enables me to buy products at a discount and get free shipping. I buy my maple syrupmaple sugarcoconut sugar, and other foods this way. Mike, the UPS guy, regularly delivers good ingredients to my door, at a budget-friendly price – not ultimate relaxation, but simple savings.

Homemade Banana Pudding (Grain Free, Gluten Free)

Serving Size: Makes four 8-ounce servings

Homemade Banana Pudding (Grain Free, Gluten Free)

I used the butter cookies from Alice Medrich's book "Chewy, Gooey, Crispy, Crunchy". The recipe can be found here. Or you can use your own whole wheat or gluten-free butter cookie recipe. If you'd like a grain-free cookie, click here.

Pudding adapted from Cook's Illustrated.


    For the pudding:

  • 1 1/2 cups whole milk

  • 1 1/2 cups heavy cream

  • 1/2 cup organic whole cane sugar or sucanat

  • 1/4 teaspoon sea salt

  • 4 large egg yolks

  • 1/4 cup maple syrup

  • 3 tablespoons arrowroot

  • 3 tablespoons unsalted butter, cut into 3 pieces

  • 2 teaspoons vanilla extract
  • 24 butter cookies

  • 3 large ripe bananas, cut into 1/4-inch slices

  • 1 cup whipped cream


Place the milk, cream, whole cane sugar and salt in a medium saucepan over medium heat. Bring to a simmer and stir to dissolve sugar. Meanwhile, place the egg yolks in a medium bowl and whisk until combined. Whisk in the maple syrup and continue to whisk until the mixture is creamy, about 15 seconds. Whisk in the arrowroot until combined, about 30 seconds. Using a ladle, gradually whisk 1/2 cup of the simmering milk mixture into the yolk mixture. Then pour the yolk mixture into the saucepan, whisking constantly. Gently whisk until the mixture is thick, about 2 to 3 minutes. Whisk in the butter and vanilla. Pour the pudding into a large bowl and press a piece of parchment paper on the surface (this keeps the pudding from forming a skin). Refrigerate until cold, about 2 hours.

To assemble:

Make layers of banana, cookies and pudding in four 8-ounce parfait or wine glasses. Cover each parfait glass tightly and place in the refrigerator until well chilled, about 2 hours. Serve with a dollop of whipped cream and a butter cookie garnish.

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{ 20 comments… read them below or add one }

Allison [Girl's Guide to Social Media] June 30, 2011 at 9:34 am

This looks amazing! I love banana pudding. I especially love that you added maple syrup. It’s one of my fave flavors.


valerie June 30, 2011 at 10:05 am

I don’t keep arrowroot in the house, but I do have cornstarch which is usually interchangeable. Is cornstarch okay for this recipe?

Looks delish!


Deliciously Organic June 30, 2011 at 12:42 pm

Cornstarch will work. You can replace it 1:1.


Molly Chester June 30, 2011 at 10:32 am

So pretty. Who doesn’t love digging into their own little cup of pudding.


Lucy Lean June 30, 2011 at 11:54 am

Yummy – luv banana pudding – never ever had the boxed variety – I never understood why people resort to this when it’s so easy to make a custard from scratch… nothing beats Grandmas!


Katrina June 30, 2011 at 12:55 pm

What a yummy recipe! I adore banana pudding!


Simply Complex June 30, 2011 at 1:01 pm

The Ozarks are GREAT! I hope you are enjoying your getaway. I love your Organic insight. Keep them coming.


marla {family fresh cooking} July 1, 2011 at 5:09 am

This banana pudding looks wonderful Carrie. Sounds like your travels have been freeing & exactly what you needed :)


Stacie July 1, 2011 at 10:45 am

How did you know what I was craving? My parents only made it from a box as well and I was staring at my bananas trying to figure out if I could make it from scratch. Thank you, thank you!


Amy July 3, 2011 at 8:57 am

Thanks for linking my blog! I love, love, love, banana pudding…it’s very comforting.

All the best,


Brooke @ Food Woolf July 4, 2011 at 1:02 pm

OMG this looks so good. I’m about to make cobbler, but this recipe is so arresting I might just change my mind! Do you think this pudding would be a good filler for a banana cream pie? I’ve been craving that so much lately….What do you think?


Deliciously Organic July 5, 2011 at 5:22 am

I think it would need a bit more structure to be a pie filling. You could try it with an extra egg yolk and a teaspoon more arrowroot to thicken it up. If you try it, let me know!


Kristi Rimkus July 5, 2011 at 6:31 am

I haven’t had banana pudding in years. It was my favorite as a child. Thanks for the Amazon tip. I would never have thought to do that. Have a good trip.


Trish July 5, 2011 at 1:02 pm

Looks delish…will be making this soon! Just got your cookbook and made the banana zucchini bread…amazing!!! Love the book and love all the info inside..it sure makes going organic a lot easier :) Thanks so much!!!


Audrey July 6, 2011 at 9:24 am

This is a FANTASTIC recipe. My husband, who HATES banana pudding, loved this recipe.


Deliciously Organic July 6, 2011 at 1:15 pm

Thanks for letting me know! I’m so glad you enjoyed it!


Lisa Leake July 11, 2011 at 7:18 pm

I cannot wait to try this…yum!!


Cindy C August 18, 2011 at 6:41 pm

Exactly what I’ve been looking for. Dear hubby’s favorite dessert. I will be making this soon. Thanks!


Candy @ Old Fashioned Recipes March 15, 2012 at 10:03 am

Absolutely wonderful and timeless. Love it!


esther November 25, 2012 at 7:55 am

you should have a show


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